France

HISTORIC HIGH

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Im on a revisit here. After a fortnight of shooting my TV show (several years ago, for ET Now) in France  it was only this stunningly beautiful historic chateau in Epernay that magnetised me back again.

And since I’d already shot at the Michelin starred restaurant here, this time I dine at the resolutely modern setting of the brasserie Le Jardin which dazzles. It is a true emotional break for two Michelin starred Philippe Mille, here he plays the childhood memories card to our delight, casseroles, fancy combinations and the taste of superb local  produce  accompanied ofcourse  by  fine champagnes. Along with the charming knowledgable locals Edwige, Romain and Camille we raise a toast in the region of Champagne with champagne to the dynamic owner and many generations of  Laurent Gardinier’s family who ensure that  Domaine LesCrayeres continues to ooze French charm and character.

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At the magnificent Domaine Les Crayeres: Romain flanked by Edwige and Camille.
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MORE DELICIOUS DISCOVERIES

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Please take a look at the accompanying photograph (shot amid mountains, an hours drive from Paris.) I’ve shot it  on this snowy morning after having just taken an invigorating dip in the outdoor hot Norwegian tub. Had a delicious organic breakfast (with the home made jams on freshly baked yeasty bread). It’s all part of “Echo” the philosophy of well-being which runs through it’s beauty and lifestyle organic products and food in Chateau de Sacy, this beautiful  castle on a hill in the midst of vineyards. Chef Nicolas Christoforretti, infuses his cuisine with the culinary richness of the Champagne district. And the lovely Tiphaine Brossier ensures a seamless experience. I get high on this whole new aspect of wellness as I do on nature, art, history, culture and ofcourse champagne. After all I’m reporting from France’s  Champagne district where not only is the king of wines and the wine of kings made, but where thirty three French kings were crowned in the UNESCO heritage jewel of a  gothic cathedral. Sante!

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Chateau de Sacy’s Organic and delicious jams, Norwegian baths and more: with chef  Nicolas Cristoforetti and maitre de Maison Tiphaine Brossier at Chateau de Sacy.

OF STARS AND SUPERSTARS

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The Parisian night  is thick with excitement. I could cut it with a knife and pop it into my champagne glass I raise a toast to this 250 year old historic treasure that has recently been reborn to global applause and been making headlines ever since. We’re dining amid this contemporary palace’s architectural riches of the 18th century which have been transformed into state of the art 21st century modern French art de vivre. 

We re at the tiny intimate jewelbox L’Ecrin, Hôtel de Crillon’s gastronomic restaurant.  Id met the young and brilliant Chef Christopher Hache several years ago and he is in my book “A vegetarian in Paris”  (A Times Group Books publication). Here’s the exciting bit…next day I attended the prestigious Michelin Guide awards and applauded him receiving his very first Michelin star. So once again Crillon is hitting the headlines. Kudos to our very own superstylish, superstar hotelier Radha Arora who as President of the international group has been spearheading this transformation. As we  feast on Chef Hache’s masterpieces of  flavour and texture, Im delighted that my young friend, entrepreneur and pastry chef Pooja Dhingra could join me at short notice (thanks to Instagram). Pooja has been seamlessly and continuously delivering Parisian styled culinary experiences in India. Inspirational journey… from working out of a tiny kitchen at home, to three stores, a café, two books and the 31 year old has exciting plans ahead. We nibble the night away as chef Hache continues to dazzle and the ever charming Pierre Jung ensures we have the perfect flawless French gastronomic starred experience. After all we’re in the world’s most excitingly luxurious modern day palace with an 18th century soul.

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In the contemporary palace Crillon:  Pooja Dhingra flanked by Chef Hache, Pierre Jung. 

Paradise Found

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The famous detox egg, Chef chef Jean-Luc Lefrançois, Geraldine Maiale in the South of France.

All my senses are being pampered here. If there is paradise on earth, this is it. This is it. Not only is the sun-soaked, glamour drenched south of France, breathtakingly beautiful, the historic Chateau St Martin in the 35 acre park the pinnacle  of luxury but even it’s chef conjures up food that is as wickedly delicious as it is wholesomely nutritious.. Like the original detox egg that  maestro chef Jean-Luc Lefrançois (please see photo) has innovated and evolved over the years. Infact, as the ever-helpful Geraldine Maiale explains as she translate,  he has a whole Detox menu that dazzles, be it Carrots flavoured with lemon balm or Carpaccio of pineapple and kiwi.

All this in the site dating back to Roman times and which a little later  played host to the Bishop of Tours in the year 350 A.D. and kept his name from that time on.

In the stylish restaurant I trip out on delicious  masterpieces while overlooking the stunning views of the South of France. Every square inch of Chateau St Martin bristles with style and comfort. And chef Jean-Luc Lefrançois’s exciting background, be it in gastronomy or in sport ( champion of triathlon, skiing and  biking) has me thrilled. Even more, because he has shared the Recipe for his famous “Detox Egg” should you want it please instagram, tweet @rashmiudaysingh email rashmiudaysingh2016@gmail.com

France’s best kept secret

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Michelin starred Maestro Chef Arnaud Faye, Cyril Akimowicz and Lucie Rousseau.
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World famous Chantilly cream

I’m excited. I’m learning at a very fast pace. I’m also luxuriating in all the deliciousness of the experience. I’m in France, my most favorite country and that too in Picardy (where France was born), right next to Paris. I have so much to share and a space constraint, so am going to serve you, small DID U KNOW bites.

DID YOU KNOW…FRANCE WAS BORN IN PICARDY? And this in 486 when Clovis made Soissons the first capital of the Franks, in 486, and later Hugues Capet, was elected king of France at Senlis and crowned at Noyon in 987.

So you see how  this past makes Picardy the original French region?

DID U KNOW…  WORLD-FAMOUS CREAM CHANTILLY WAS INVENTED IN THE 17TH CENTURY ?  The bowl of cream you see in the photograph is no ordinary cream, it’s the stuff dreams are made of. It’s velvety, it’s silky, its Chantilly. It takes it’s name from the domaine of Chantilly  which is part of the regionof Picardy. I not only get a delicious taste of the crème Chantilly in it’s birthplace but also watch it being whipped into the magical snow that it is. It was first created herein the royal banquets centuries ago by the famous ood maestro Vatel. Its in  the picturesque cottage-like Restaurant du Hameau (in the grounds of the castle) that I taste the authentic version.  Along with Olivier and Lucie not only do we eat up the creme Chantilly (with strawberries) but I also go back In a horse carriage (this is the equestrian capital of France) and in the luxurious yet cozy  Auberge du jeu de Paume hotel’s spa, actually have a chantilly cream massage. This is what I call, “having my cream and eating it too” . it sure is the world’s  crème de la crème!

DID YOU KNOW… THIS FAIRY TALE LAND IS NEXT TO THE PARIS AIRPORT?

Not only is Picardy a fabulous fairy tale region but (hold your breath)  it is located twenty minutes away from Paris’ Charles de Gaulle airport. It’s also within one of the largest most beautiful forests of the Paris region. Im just about getting over these pleasant surprises,  when like in a fairy tale, the Chantilly castle  seems to rise out of the tranquil lake. I zip through it’s finest French collection of ancient masterpieces, (second only to the Louvre) Picardy has carefully preserved the elements of true French lifestyle – medieval châteaux, typical French villages, spectacular seaside resorts, gourmet food, stunning cathedrals, cultural treasures, champagne routes, romantic gardens, and not to forget a certain French art de vivre…

From taking a boat ride on the Floating Gardens, to riding  Europe’s most sensational roller coasters at Park Asterix, I do it all

DID YOU KNOW … DESI FOOD PAIRS WITH FRENCH CHAMPAGNE ?

More suprises…not only does French champagne pair brilliantly with Indian food, but I do an actual tasting of both together. And that too in the historic, medieval cellar of Champagne Pannier. Even though Ive done a lot of TV shoots for my show in the Champagne region I had no idea that the Champagne Tourist Route runs through the Picardy region. A walk through with the champagne expert in the Pannier medieval underground cellar is an amazing trip into history. The guided tasting of the exquisite champagnes is equally amazing. But what blows my mind  is how the French not only pair their precious champagne with Indian kababs and curries but also make an effort to do so for us Indian visitors.  And this premium champagne is served in the l’Elysée Palace (French President’s house) and Air France Business Class too.

MICHELIN MASTERPIECES

Over centuries, Art in every form  has been nurtured in Picardy by kings and queens and llustrious families. Creative geniuses have from Vatel, organiser of extravagant banquets for Louis XIV, to Le Nôtre, creator of magnificent French-style gardens have been celebrated here. Continuing this noble tradition the elegant luxury hotel,  Auberge du Jeu de Paume,  keeps the flame of this tradition burning with its gourmet restaurant, Michelin starred La Table du Connétable.

Arnaud Faye honed his skills under the superstars of gasronomy fromMichel Roth at the Ritz, Thierry Marx at the Mandarin Oriental and is now a superstar himself. He serves up a mix of innovative ideas and revamped classics, celebrating terroir ingredients and traditional know-how.  From Adour salmon façon Bearnaise to crispy ravioli stuffed with green peas.Each dish is a masterpiece. Picardy pampers in every way.

The President’s first love

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Three Michelin starred Chef Eric Frechon with Hayat Grif in Le Bristol, Paris.

Here, in Paris, the global capital of gastronomy, Michelin-starred chefs dazzle. Each one conjures pleasure. The three-starred maestro, author, Eric Frechon, knighted by President Sarkozy has been on the top of my list of favourites. I’ve been tasting his creations from the time President Sarkozy used to come from across the street for Chef Frechon’s creations. Elysees palace is located diagonally opposite the most exquisite Parisian palace, Le Bristol where Chef Frechon weaves his magic. Celebrating it’s ninetieth year this timeless palace has hosted Charlie Chaplin, Picasso, Ava Gardner, Woody Allen et al.

It embodies the art of French living, offers discretion and luxury. I have an amazing meal at it’s brand new cafe Antonia (dedicated to Marie Antoinette), cant stop pouring over Eric Frechon’s landmark book, but it’s the pure vegetarian five course meal in their three Michelin-starred “Epicure” that dazzles. Gems of wizardry explode with flavour and texture, artichokes with pink garlic chips. Asparagus glazed with walnut oil, powdered egg,black truffle and more. Our meal ends with the priceless Nyangbo chocolate sphere, with it’s gold gilded sorbet. This starred restaurant is worth it’s weight in gold.

PASSION FOR PASTRY IN LA

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PASSION FOR PASTRY

Why would  I, a dyed in the drool foodie be doing here in Los Angeles’ famed fashionable Rodeo Drive? This world famous glamorous designer boulevard continues to be the crowning shopping experience. Globally renowned for it’s luxurious high fashion, Los Angeles’ Rodeo Drive magnetizes the rich and the famous with its super luxurious clothes, bags, shoes and jewelery in it’s super elegant stores. But in my view,  None of that can compare with the luxurious patisserie that is igniting my passion. And this is what brings me here again and again.

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PICNIC IN PARADISE

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I write from Paradise. There’s no other word that describes the feeling of being amid lush green nature in the heart of  throbbing, cacophonic Manhattan. And even more tempting in the “Big apple” is the gourmet picnic fare that seduces with it’s masterful flavors and tastes. Each dish unerringly made by the brilliant and exceptionally gifted chef Ashfer Biju.

WHY PICNIC?

I love picnics and ever since my childhood have gone on one at the drop of a hat. But this is my most spectacular and memorable picnic ever. Interestingly, picnics have been a part of history and art and literature too. Did you know that  in 2000, a 600-mile-long picnic took place from coast to coast in France? This was to celebrate the first Bastille Day of the new Millennium. Even here, in the United States, the 4 July celebrate American independence is a popular day for a picnic. In Italy, the favorite picnic day is Easter Monday. The energy and abundance of nature infuses itself into the food and whoa! What amazing chemistry takes place. And when there is a maestro orchestrating the goodies in the picnic basket then even more magic happens.

BIJUS BEJEWELLED BREAKFAST

Kudos to Ashfer Biju, this young Indian chef who has captivated the highly sophisticated tastebuds of New Yorkers. Ofcourse, he has gourmet genes: his father had a highly popular  restaurant in Hyderabad still runs a super restaurant in Malaysia and chef Biju started cooking in his teens.

Not only did this young Executive chef  start off by wining the National Level Young Chef’s Competition, in Mauritius but has continued to be showered by accolades and awards. Nationally and internationally. Having worked in many a Leading Hotel of the world he now heads up the iconic Pierre hotel. Here elegant history and glamor tango with modern high-tech luxury. Not only has it played host to royalty and state heads but many a Hollywood star like Elizabeth Taylor have made it their home for several years. It is here in their cutting edge TwoE that  he has introduced many an amazing flavor palatte. Two e goes classic, Classic reinterpreted and many such spectacular dishes blitz the tastebuds here. And chef Michael Mignano’s dessert menu also dazzles, with it’s sorbet samplers and more. Interestingly, Pierre  also offers Mediterranean vegetable-based dishes, Indian vegetarian, vegan Halal, gluten-free and Kosher meals too.

Through the various menus this brilliant young chef’s passion for traveling and exploring different ethnic cultures, cuisines and people shines through.

His interest in Ayurveda and Medicinal Cooking keeps him evolving amazing recipes too.

 

Chef Biju has an impressive roster of international work, from Kreo-Asian Food Promotion at Hotel Palace, Luzern to

training at “Claridges Hotel”

“Mosimann’s Club” London.

 

FRENCH CONNECTIONS

 

Chef Biju’s  culinary training is rooted in the French and Basque regions. Interestingly, The Pierre has a huge and impressive culinary history. It opened in 1930 serving food in the classic French style, initiated by celebrated Master Chef Escoffier who developed the original menus. That tradition continues. And Chef Biju brings to the table amazing and dazzling flavors and textures. Our picninc basket too overflows with tasty magic…I request for the recipe of the superb buttermilk pancakes and end with the wish “Ma your life be a picnic always”.


 

Silver Dollar Buttermilk Pancakes

Makes 25 tiny pancakes (the size of silver dollars)

2 cups                    refined flour                  sifted

2 tsp               baking powder

1 tsp               baking soda

½ tsp                     salt

2 cups                    buttermilk

2 ea                large eggs               yolks & whites separated

2 tbl sp                  powdered sugar

2 tsp               melted butter

 

¼ tsp                     icing sugar                     for garnish

10 ea                      strawberries                   for garnish

1 cup                     maple syrup                   as accompaniment

1 cup                     chocolate chips                     optional

1 cup                     blue berries                   optional

 

Method of preparation:

 

  • Pre-heat a griddle or a non stick pan to medium high heat, lightly smear with oil (or use pan spray) and wipe off completely. There should not be any residual oil on the pan, but for a light coating

 

  • Combine flour, baking powder, soda and salt in a mixing bowl
  • Mix egg yolks and buttermilk together in a separate bowl
  • Prepare a soft meringue by beating egg whites and adding sugar gradually
  • Combine all three mixtures in a large mixing bowl ensuring the mixture is homogeneous using a spatula or a paddle, Do not over mix
  • Add melted butter to the batter

 

  • Pour the batter on to pre-heated griddle (approximately a table spoon full for each pancake)
  • To prepare chocolate chip or blueberry pancake, gently place some toppings on to wet pancake top at this stage
  • Once the pancake starts to bubble on top, turn and cook the other side for about a minute
  • Remove the pancakes from the pan, dust with icing sugar, Serve hot with maple syrup and strawberries