Le Salon Anglais's Posts - Find a Supper Club2024-03-28T18:59:21ZLe Salon Anglaishttps://supperclubfangroup.ning.com/profile/lesalonanglaishttps://storage.ning.com/topology/rest/1.0/file/get/1969424968?profile=RESIZE_48X48&width=48&height=48&crop=1%3A1https://supperclubfangroup.ning.com/profiles/blog/feed?user=1alep8mkum063&xn_auth=noCauliflower and Nutmeg Panna Cotta, infused walnut oiltag:supperclubfangroup.ning.com,2012-10-26:4181778:BlogPost:1319042012-10-26T05:03:45.000ZLe Salon Anglaishttps://supperclubfangroup.ning.com/profile/lesalonanglais
<div><br></br><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978594393?profile=original" target="_self"><img class="align-center" height="515" src="http://storage.ning.com/topology/rest/1.0/file/get/1978594393?profile=RESIZE_1024x1024" width="687"></img></a></div>
<div>We served this for our last event as an amuse bouche, but could easily be an entrée with a nice bitter salad. It's great with caviar, salmon gravalax, quails eggs, peas ......</div>
<div><b><i>The panna cotta : </i></b></div>
<div>Take 225 gr of cauliflower sliced relatively fine (with no stalk), put in a pot with just barely enough cold water to cover,…</div>
<div><br/><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978594393?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/1978594393?profile=RESIZE_1024x1024" width="687" class="align-center" height="515"/></a></div>
<div>We served this for our last event as an amuse bouche, but could easily be an entrée with a nice bitter salad. It's great with caviar, salmon gravalax, quails eggs, peas ......</div>
<div><b><i>The panna cotta : </i></b></div>
<div>Take 225 gr of cauliflower sliced relatively fine (with no stalk), put in a pot with just barely enough cold water to cover, salt and pepper, 15 to 20 gr of butter and one clove of peeled garlic and put on a high heat. Once the water starts to boil turn the heat right down. Meanwhile soak 2 and a half gelatine sheets in cold water.</div>
<div>By the time the water is almost completely evaporated the cauliflower will be cooked. Now we add enough cream to just barely cover the cauliflower and grate in nutmeg to your tastes; i love nutmeg so i use a third to a half of a 'nut' but prerhaps less if this is an entrée and not an amuse bouche. Reduce the cream by half on a low heat, then place in a blender and while you purée pour in an extra 50 to 75 ml of fresh cream. This has the peculiar effect of making it lighter and certainly a more silky panna cotta like texture.</div>
<div>Rinse and dry your pot then return your purée to a very low heat, squeeze the liquid from your gelatine and drop into the purée, mix thoroughly for a few seconds and remove from the heat.</div>
<div>I like to brush walnut oil into my moulds rather than a spray for de-moulding. I love the marriage of walnut and nutmeg and this is being served with a walnut oil so is also very symbiotic. Once the moulds are lined well with the oil spoon in the panna cotta mix, give them a little while at room temperature to start to cool down then cover without touching the panna cotta itself and put in the fridge. They will be set in about 2 and a half to 3 hours.</div>
<div><i><b>The infused oil :</b></i></div>
<div>Place a heat proof bowl over a pot of water, the water should idealy be at poaching temperature (62 - 65 degrees) or even slightly cooler for a longer time if you can. Pour in 175 ml of walnut oil and 75 ml of a very good extra virgin olive oil and cover with cling film pricking 6 or 7 holes in the film.<br/><br/></div>
<div>Now we prepare the aromatics. This really can be whatever you like, with our panna cotta i think it is a good idea to balance the richness with some fine grated citrus zest, fresh thyme and rosemary are always good. For our menu I also used toasted cumin seeds and chilli, but I say pick the aromatics that you like best or that you have readily available. Once you have selected you aromatics bruise your herbs a little to release the essential oils then make sure they are all nice and finely chopped (therefore easy to eat), check the temperature of your oil. Body temperature is ideal, so dip in a teaspoon for a few seconds then place it on your lip, if it feels cold: it is too cold, if it feels hot: it is too hot. At or around body temperature add your aromatics and leave at this temperature for as long as possible.<br/><br/></div>
<div>Place your oil in a sealed glass container, don't put the lid on until it is cool, don't store in the fridge or in sunlight, next to your stove etc. I don't like using any preserving methods or ingredients like vinegar or salt for this so the oil needs to be used within four or five days or the aromatics will go off resulting in a unpalatable oil.</div>
<div>To serve........well just put it all on a plate, a nice bull's blood cress or chervil if you like.....</div>
<div>Bon appétit ! <br/>LRR<a href="http://storage.ning.com/topology/rest/1.0/file/get/1978594393?profile=original" target="_self"><br/></a></div>Vanitas Night (Lyon Biennal 2011), 24 Novembre @8.00 pmtag:supperclubfangroup.ning.com,2011-11-07:4181778:BlogPost:904232011-11-07T12:25:33.000ZLe Salon Anglaishttps://supperclubfangroup.ning.com/profile/lesalonanglais
<p><span lang="en" xml:lang="en">Here's finally time to reveal some details about the fabulous evening of <b>Thursday, November 24, 2011</b>, in resonance with the <b><a href="http://www.biennaledelyon.com/biennale/resonance/" target="_blank">Lyon Biennal</a></b>. We are pleased to collaborate this time with the <a href="http://www.artae.fr/" target="_blank"><b>Artae Gallery</b></a> to bring you a night like no other ...<br></br> <br></br> To celebrate this collaboration, we wanted to (re) create an…</span></p>
<p><span lang="en" xml:lang="en">Here's finally time to reveal some details about the fabulous evening of <b>Thursday, November 24, 2011</b>, in resonance with the <b><a href="http://www.biennaledelyon.com/biennale/resonance/" target="_blank">Lyon Biennal</a></b>. We are pleased to collaborate this time with the <a href="http://www.artae.fr/" target="_blank"><b>Artae Gallery</b></a> to bring you a night like no other ...<br/> <br/> To celebrate this collaboration, we wanted to (re) create an artistic Salon for one night (after all we draw our inspiration on the Salons, these mundane places of cultural diffusion from the eighteenth century) and we therefore offer an evening on the theme of Vanitas, historical and artistic tradition that questioned the earthly pleasures and the fragility of existence.<br/> <br/> We invite you to share the table and discussion and embrasse the pleasures of life! As usual, dinner will consist of an aperitif with canapés, followed by a</span> <span lang="en" xml:lang="en">three course</span> <span lang="en" xml:lang="en">menu, before finishing with coffee and liqueur; and for a simple donation of 35 euros / pers. to cover our costs. The menu will be revealed later, when you book.</span></p>
<p> </p>Manifestotag:supperclubfangroup.ning.com,2011-06-16:4181778:BlogPost:541082011-06-16T08:51:59.000ZLe Salon Anglaishttps://supperclubfangroup.ning.com/profile/lesalonanglais
There is no clear recipe for what we do, however......<br></br> There is a space between -and touching both, a semi-gastronomic restaurant and a grandmother's table.<br></br> It is not a bouchon (as much as we adore a good one),<br></br> It is not a bistro (as fun and exciting as a good one is),<br></br> It is not a fancy restaurant (even though a good one is a pillar of indulgence)<br></br> But somehow, it includes all of these.<br></br> <br></br> The venture is nomadic in nature so it may not always be our door we open…
There is no clear recipe for what we do, however......<br/> There is a space between -and touching both, a semi-gastronomic restaurant and a grandmother's table.<br/> It is not a bouchon (as much as we adore a good one),<br/> It is not a bistro (as fun and exciting as a good one is),<br/> It is not a fancy restaurant (even though a good one is a pillar of indulgence)<br/> But somehow, it includes all of these.<br/> <br/> The venture is nomadic in nature so it may not always be our door we open to you, but it will always be our table. Like a grandmother's table (and unlike a restaurant table) we will only give you what we love, and hope you do too; like a restaurant table (and unlike a grandmother's table) we are professional and polished, and know exactly how to take care of everything.<br/> <br/> We believe strongly in small, local suppliers: we want to support local and eat local (for our ethics and our bellies!). It is also vital for us to eat seasonally, and, if possible organically. Isn't it beautiful that supporting the local producers usually produces a better meal anyway ?<br/> <br/> So, as many great little places to eat as there are, one thing we know for sure : there is only one like ours.<br/> See you soon, bring your appetite.The French House in the press!tag:supperclubfangroup.ning.com,2010-07-06:4181778:BlogPost:124152010-07-06T08:19:41.000ZLe Salon Anglaishttps://supperclubfangroup.ning.com/profile/lesalonanglais
Kim Knight from The Sunday Star Times attended our last event... here is the link to the article:<br/><a href="http://www.stuff.co.nz/sunday-star-times/features/3879917/Meat-and-Mrs-Jones/">Meat and Mrs. Jones</a>!
Kim Knight from The Sunday Star Times attended our last event... here is the link to the article:<br/><a href="http://www.stuff.co.nz/sunday-star-times/features/3879917/Meat-and-Mrs-Jones/">Meat and Mrs. Jones</a>!Thank you and thank youtag:supperclubfangroup.ning.com,2010-06-05:4181778:BlogPost:102072010-06-05T00:02:08.000ZLe Salon Anglaishttps://supperclubfangroup.ning.com/profile/lesalonanglais
<font size="2">First of all, we would like to welcome all new members and friends of<br />
The French House, and thank you for your interest and your support. We<br />
are really pleased to see the community grow and spread the word... and<br />
we are looking forward to meeting you all at our table!<br></br><br></br>Now, we've posted a question to Fergus Henderson on the guardian's blog, The Word of Mouth, and here is his response:…<br></br></font><blockquote style="font-style: italic;"><p></p>
</blockquote>
<font size="2">First of all, we would like to welcome all new members and friends of<br />
The French House, and thank you for your interest and your support. We<br />
are really pleased to see the community grow and spread the word... and<br />
we are looking forward to meeting you all at our table!<br/><br/>Now, we've posted a question to Fergus Henderson on the guardian's blog, The Word of Mouth, and here is his response:<br/></font><blockquote style="font-style: italic;"><p><font size="2">@TheFrenchHouseNZ</font></p>
<p><font size="2">Dear Fergus,<br/>French girl, ex-waitress at St John, relocated in New Zealand, running a
supperclub, The French House (in hommage to both you and the place)...<br />
trying to convince them to forget about ethics and macrobiotic, and eat<br />
foie gras and offal... any tips?</font></p>
</blockquote>
<p><font size="2">"Stick with it! Good luck. Don't be disheartened and make sure it's all delicious.
Cooking's not about gore or blood-lust, it's about being delicious."</font></p>
<p><font size="2"><br/></font></p>
<p><font size="2">So thank you very much Fergus, it's encouraging, and yes we will stick to it!</font></p>The importance of aperitiftag:supperclubfangroup.ning.com,2010-06-02:4181778:BlogPost:100242010-06-02T22:42:07.000ZLe Salon Anglaishttps://supperclubfangroup.ning.com/profile/lesalonanglais
<font size="2">Last night, while discussing the menu for our next event and thinking about canapes and welcome drinks, I was reading <span style="font-style: italic;">Aperitif, Recipes for Simple Pleasures in the French Style</span> by Georgeanne Brennan, day-dreaming about making our own <span style="font-style: italic;">vin maison</span><br />
or seasonal homemade wine, for everyday, that you can find in any given<br />
region in France. Aaah, the pleasure and ritual of aperitif, both a<br />
beverage and a…</font>
<font size="2">Last night, while discussing the menu for our next event and thinking about canapes and welcome drinks, I was reading <span style="font-style: italic;">Aperitif, Recipes for Simple Pleasures in the French Style</span> by Georgeanne Brennan, day-dreaming about making our own <span style="font-style: italic;">vin maison</span><br />
or seasonal homemade wine, for everyday, that you can find in any given<br />
region in France. Aaah, the pleasure and ritual of aperitif, both a<br />
beverage and a social activity, where family and friends come together<br />
to share conversation before the lunch or dinner hour...<br/><br/>Here is a lovely insight about this social institution: "<span style="font-style: italic;">Just
as the converstaion and conviviality of the moment are destined to<br />
stimulate the mind and spirit, the drink serves to pique the appetite<br />
and the taste buds before the meal</span>."<br/><br/>I got a bit nostalgic after that... until I realized that we should (re)establish the importance of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">aperitif</span>!
It is an essential step before any introduction to the table that open<br />
your palate, wake-up your sensations, before calling for a meal. Most<br />
importantly, it is about social interaction and the first sign of<br />
hospitality that says: welcome to our home, our place, we are delighted<br />
to have you with us, relax, grab a drink, a nibble and chat away; to<br />
take time and enjoy life...<br/><br/>Rituals are my favourite things when
it comes to food. I love the idea that everything is there for a<br />
reason, a tradition, and we have to honour and celebrate it. Which is<br />
why I never talk about binging but indulging, as nothing can be<br />
negative if done with care, love and respect. If you want to drink,<br />
drink, but well. If you want to eat, eat, but well. Be genuine,<br />
insatiable and thirsty!<br/><br/>Next stop: digestives!
</font>Ode to the Pigtag:supperclubfangroup.ning.com,2010-06-02:4181778:BlogPost:100222010-06-02T22:40:54.000ZLe Salon Anglaishttps://supperclubfangroup.ning.com/profile/lesalonanglais
<font size="2">oh little piggy, when i see you rolling in the mud and you squeal<br></br>i must confess, hungry- i do not feel<br></br>but when i see you shaved, paitently waiting for my knife<br></br>i am filled with all the joys of life<br></br>i will take your belly for confit, your breasts to roll<br></br>your hocks for soup, a menu (in my head) starts to unfold<br></br>your head for terrine, your leg for ham<br></br>your blood for sausage, mis en plas i start to plan<br></br>you truely are the perfect animal, your heart…</font>
<font size="2">oh little piggy, when i see you rolling in the mud and you squeal<br/>i must confess, hungry- i do not feel<br/>but when i see you shaved, paitently waiting for my knife<br/>i am filled with all the joys of life<br/>i will take your belly for confit, your breasts to roll<br/>your hocks for soup, a menu (in my head) starts to unfold<br/>your head for terrine, your leg for ham<br/>your blood for sausage, mis en plas i start to plan<br/>you truely are the perfect animal, your heart i hear<br/>will even interchange with ours!<br/>please know little piggy that when i eat of you<br/>it makes me happy like a child<br/>and that is why mr. pig, i will never throw a scrap of you in a bin!!!<br/><br/>Love,<br/>Chef
</font>Chef Tony Tan as a guest?tag:supperclubfangroup.ning.com,2010-05-18:4181778:BlogPost:93322010-05-18T04:27:50.000ZLe Salon Anglaishttps://supperclubfangroup.ning.com/profile/lesalonanglais
<font size="2">Sometimes life is strange... Two days ago, we've watched an episode of<br />
Anthony Bourdain, No Reservations in Melbourne, and few hours<br />
ago...I've bumped into the very same celebrity chef Tony Tan (featured<br />
in the episode), having cake and coffee at Nikau! He's a friend of the<br />
owner, which is also a friend of mine... Tony Tan is in Wellington for<br />
2 nights, as a guest chef at The Museum Hotel, but I wonder if I could<br />
invite him to our first dinner party on sunday night?!</font>
<font size="2">Sometimes life is strange... Two days ago, we've watched an episode of<br />
Anthony Bourdain, No Reservations in Melbourne, and few hours<br />
ago...I've bumped into the very same celebrity chef Tony Tan (featured<br />
in the episode), having cake and coffee at Nikau! He's a friend of the<br />
owner, which is also a friend of mine... Tony Tan is in Wellington for<br />
2 nights, as a guest chef at The Museum Hotel, but I wonder if I could<br />
invite him to our first dinner party on sunday night?!</font>First supper on sunday 23rd May!tag:supperclubfangroup.ning.com,2010-05-17:4181778:BlogPost:93262010-05-17T20:18:23.000ZLe Salon Anglaishttps://supperclubfangroup.ning.com/profile/lesalonanglais
We're organizing our first dinner party this sunday 23rd May and launch of the underground pop-up restaurant, The French House... This is a new experience in New Zealand and we are hoping to get in<br />
touch with other similar initiatives and foster the network.<br/><br/>We would love to hear from you (support, comments, tips, etc)!<br/>
We're organizing our first dinner party this sunday 23rd May and launch of the underground pop-up restaurant, The French House... This is a new experience in New Zealand and we are hoping to get in<br />
touch with other similar initiatives and foster the network.<br/><br/>We would love to hear from you (support, comments, tips, etc)!<br/>