Last night I was invited to a French gastronomy restaurant, Pierre Orsi. I was surprised with the Decor from the outside, I felt like Christmas, party time. As we walked in to the restaurant, a guy in old fashion costume opened the door for you. Then we were welcomed by well-mannered staffs and they guided us to our table. I was so in love with the decor inside, elegant and effortless. Ps-i also in love with their toilet, omg!! What I admired the most was I felt like home, family dinner. And at the end of the dinner we got a visit from Mr. Orsi, the Chef!!!!
Talking about menu, we didn’t have to take one hour to think what we are going to chose because they made their menu so simple yet what they suggested were sublime, Mmmmm, I was so spoiled.
Salmon tartare was served while we were choosing our dishes… That was delicious.
I am amazed the foods were presented beautifully and so simple, clean. I know there were lots of work behind those simple dishes. By the way the taste were magical; lots of flavors. Gosh!!! I really appreciated my meals.
Here are some pictures I got from my last night dinner.
Beef bourguignon is one of French traditional dishes. It needs time to marinate meat and slow cook. I could say it’s so delicious. By the way, Veggies bourguignon is quite delicious as well, I have to admit that. The ingredients are the same as beef bourguignon but you replace meat with veggies. In my recipes I used ancien vegetables… I actually made vegetable in the oven, I had so much left over so I turned it into viggies bourguignon. I just added some red wine and laurel, salt, sugar and black pepper then some cooking time.
Here we need
half of pumpkin
1 celery rave
garlic, shallots, olive oil
Bourgogne red wine
2tbp of wheat flour
sugar ( I used it to adjust the taste of wine )
salt, black pepper
thyme , laurel, 2 cloves
How to make it
Pre heat the oven to maxi for 15 mins
I cut my veggies in pieces added salt, black pepper, olive oil, garlic, shallots, thyme, laurel all in one then seasoning as your taste and put in 30 minutes in the oven. ( you can enjoy your veggies like that and add some balsamique venegar or you can continue to the step 3 )
Ready for the oven mmmm
first option grilled veggies
Transfer the veggies in a hot pan, stir with some olive oil then add 1 or 2 tbp of wheat flour ( corn flour). Keep stirring to cook flour with veggies.
then added red wine, keep stirring. You can add some veggie broth if you have or water. keep stirring about 5 mins then lower the heat to the lowest.
now you can add some sugar , then cover the pan and let it cook for 20 mins. Ps- keep your eyes on it cuz it can burn so keep stirring from time to time. you can cook longer if you think it’s necessary.
Other day while having dinner with my daughter, she talked to me about a new film of Will Smith, Collateral Beauty. I watched the trailer, it was kind of make sense. We write lettres to the Univers but never to our emotions. Well, what came up in my head this morning when I woke up was I wanted to let my negative emotions go on their retirements. Wow, this would be amazing that we could free ourselves from the bad shadows. We’ve been living inside our body, sometimes we lived with sadness, anger, hate, disappointed, guilt etc… To talk about it becomes so difficult, because of the fear of the outside environments’ reflexion. Therefore, the negative emotions grow older, heavier, bigger day by day interior until one day we might feel lost, Lost in ourselves. The same stories keep repeating, strange questions keep coming to ourselves ” why me? ” ” what have I done wrong? ” ” no, not again!”.
Going to the therapist is the best way, at the same times, therapists just the people who tell you where is the key to get out. We are our master, we master our own destiny.
So I will start writing a letter each day to my emotions, so that they could leave on their retirement happily ;-).
I would like to see how will it work for me, it’s my first experiment to myself.
Such a beautiful day that I had a chance to go to Flee market which is just right in front of my apartment. I walked around then a stand which full of mushrooms caught my eyes. I grabbed some cep mushrooms to make as side dish with my grilled chicken. This would be wonderful. Mmmm
It’s so French, lol… Cèpe persillé…
Here I needed
200g of cep mushrooms
Half brunch of persil ( minced)
2 cloves of garlic ( minced)
Chicken cooking sauce (Since I also grilled my chicken, I use some chicken cooking sauce for my cep mushrooms recipes)
A pin of salt and black pepper for seasoning
How to make it
Cleaned up mushrooms and throw few second in hot boiling water to clean the dirt from them, then rinse with cold water.( advice from the seller lol)… cut as you desire then set aside.
Heat a frying pan wait until it turns hot then put chicken cooked sauce in. Next add minced garlic and persil. stir well until you smell fragrance from the mixture then put your mushrooms in. stir well, salt and pepper. stir again for couple of minutes the voila.
What’s a nice Sunday afternoon! Today is different, I am free from cooking. I am invited to have my Lunch in one of very famous brasseries in Lyon, Brasserie Georges. I’ve always heard about this restaurant. So yeahhhhh!!!!
I walked down the street which was not so glamour, suddenly I found myself in front of an immense entrance, I was welcomed by charming waiter in very old chic fashion. Mmmmm I felt back in old French era. He guided me to my table. Very high ceiling, lots of red benches and white table, few great big chandeliers and the decoration is simple yet so elegant , but somehow my first impression was factory.
The service was good, they gave me menu and I ordered the suggestion of chef, for me that would be the best of the day.
Hock of pork with mashed potatoes
Gratin of red fruit
To be honest the dishes were ok, that’s Lyon foods, but there are alot better in town. I still enjoyed it, even though I couldn’t finish my dish.
I love the small old machine which made birthday songs. That’s so cool!!!
One of the restaurants in my list is tasted. I am happy!!!
Sometimes the ideas come from the fridge, so I gave a look then I found grilled asian pumpkin left, a bunch of basil and puff pastry which I bought the day before. Well, well,,, Maybe we should try something different 😉 . I want a tart of pumpkin, I also found some mushroom left. I think we have enough main ingredients for this delicious dish.
a bunch of basil
100 g of cashew nut
about 70 cl ( more or less up to your taste )
4 cloves garlics, peeled
salt and pepper to taste
put all the ingredients in a food processor then you will have a delicious pesto.
Half of medium size asian pumpkin, grilled and blended
white mushroom, chopped or cut as size you desire
1 can of coconut milk
1 egg ( 2eggs if necessary )
3 tbp of flour
salt and pepper to taste
How to cook
Turn on the oven to 200 degree about 15 mins
Mix the Pumpkin mixture, chopped white mushroom, flour, eggs all in a big bowl then pour graduately coconut milk in the mixture and keep stirring till you have a nice smooth texture then salt and pepper.
Prepare your puff pasty in a pie plate, any form you like
Put pesto sauce all over Puff pasty then follow by Pumpkin mixture from N1
Then put in the oven for 40 mins or 50 mins or or until knife inserted near center comes out clean. Ps_ lower the heat down to 180 degree 😉