Crème de foie gras par Claude Colliot

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creme de foie gras


Crème de foie gra is a creation by my favorite chiefs, Claude Colliot. I adore his touch of sense, very delicate touch on his receipt. Crème de foie gra is a clear example of his delicacy.

This crème is full of foie gras flavor, but is very light at the same time. If you are a foie gras lover, you will understand this paradox, light foie gras? Once Claude offered me me this creme with slices of black truffe. Of course, it was marvelous!

Here is how it is prepared.

Perhaps, Bourgogne red wold be nice company with it, not Sauterne I guess. Bon appetit!

Restaurant Claude Colliot
40 Clos des Blancs-Manteaux
75004 PARIS 04, France
t. 01 42 71 55 45

See you in Septembe"R".

My oyster man @ Marché Président Wilson (near Metro Iena) is the same. He has his stand twice a week (Wed & Sat) during the season, but he will go back to his "oyster farm" (he's away form Jun to end of Aug.)

His specialité is "Royal". The size is a bit smaller than the other kind with the same number, but its taste is so much concentrated. It tastes like "ocean" (mineral and iodine). "Royal" needs longer time to grow. He says he keeps 3 months after oyster is grown up. It gives oysters "rest" and "maturity".

Buddy, see you in Septembe"R".

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There's no more "R" in this month. Have oysters gone? No. You can now enjoy oysters through the year, but some artisanal vendors (producers) close their business during this period (with no "R"). They will be back in Septembe"R".

Marché on a fine Spring day

At Marché Président Willson (in front of Palais de Tokyo in 16eme). This marché is my favorite for the moment. Joel Thiebault (king of vegetable), Oyster Royal, Italian Jambon Crue,,,,,. Spring Marché is a vegetable marché. Many different vegetables! Have a look.

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Tomato Coeur de Boeuf (heart of cow). It looks like it, doesn't it? Very tasty tomato coming in season. Perfect for Tomato Mozzarella.
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White and Green Asparagus,,,,.

Wild Asparagas

Wild Asparagus. Rare! Its texture is a bit sticky. Lightly sauteed or eat as it is like salad! Essence of Spring!

strawberry

Fruit of Spring, strawberry.


Mara des Bois

Queen of Strawberry; Mara des Bois. Perfect with Champagne.

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Organic Carrot with green leaves. This green leaves are perfect for "Tempura" (believe or not?). Mix with new spring onion. Don't throw it away, please!


Morille

Morille! Dream of champignons. Lovely, cooked with fresh cream sauce. (accompanied with sauteed veal!)

What a healing at the end of a Spring day.

champagne and strawberry-2

Champagne and strawberry at the end of a Spring day. What a healing! Bon Sante.
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OryZa Design

Author:OryZa Design
Welcome to "Tales of three cities". A series of diaries and essays about my traveling life. Small surprises in different cultures. Visit our web site, www.oryza-design.com.

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