Archive for August, 2008
Anyone know the website that has menus of what musicians eat when on tour?
August 31st, 2008 | 
Author: 
Qwyrx asked:
I remember reading (it was probably a year or more back) a website that had the menus that a bunch of different musicians request from the concert venues. Some requested all sorts of junk food, some listed dozens of bottles of alcohol, others had very specific gourmet food requests. I tried a whole bunch of search terms, but couldn’t find anything.
I remember reading (it was probably a year or more back) a website that had the menus that a bunch of different musicians request from the concert venues. Some requested all sorts of junk food, some listed dozens of bottles of alcohol, others had very specific gourmet food requests. I tried a whole bunch of search terms, but couldn’t find anything.
How to Celebrate Turning 50?
Fogjazz49-Retired asked:
My 50th birthday is coming up in about six months. I want to really celebrate life… surviving the first half, preparing for the second half. Things on my To Do list so far include: 1.) Burning Man; 2.) falling in love with a man who is worth it; 3.) mastering a headstand in hatha yoga practice; 4.) scuba lessons; and 5.) sharing a really really really good bottle of champagne and a gourmet picnic with my dearest friends in a beautiful vineyard up in Napa/Sonoma. What else should go on the list?
My 50th birthday is coming up in about six months. I want to really celebrate life… surviving the first half, preparing for the second half. Things on my To Do list so far include: 1.) Burning Man; 2.) falling in love with a man who is worth it; 3.) mastering a headstand in hatha yoga practice; 4.) scuba lessons; and 5.) sharing a really really really good bottle of champagne and a gourmet picnic with my dearest friends in a beautiful vineyard up in Napa/Sonoma. What else should go on the list?
Guide to Gourmet Food
Daniel Jowssey asked:
A Gourmet is someone who has expert knowledge and enjoyment of food and drink. It follows therefore, that it relates to the preparation of high quality food that is at once sophisticated, luxurious, rare and carefully groomed. Gourmet foods are most likely one of the most talked about food items and least understood.
There are virtually hundreds of foods that come under this particular category. This list of foods includes meats, drinks, deserts, cheese, fruits and many more. In fact, it is considered to be a delicacy that tastes heavenly.
Those who like it will agree to the fact that gourmet food is as much a treat for the eyes as it is for the palette. While serving it, presentation is meticulously planned and executed so that the senses can be tempted and eating becomes a completely self-absorbing act.
Here we have brought to you some delicious examples of foods that qualify as gourmet. These include smoked salmon, foie gras; pate, truffles, mushrooms, condiments, specialty meats, oil; vinegar, cheese, chocolates.
You can find many stores offer a wide selection of top notch caviar, which is considered an essential part of the food type, including Beluga, Sevruga and Ostra caviars and a broad variety of Russian, Iranian and American caviars. Most genuine gourmet food stores meet strict import and quality standards and the goods come with a freshness guarantee.Good quality condiments are essential to a good meal.
Exotic spices and herbs from the European countryside create an exhilarating combination of aroma and taste. Spanish saffron, mustards, cinnamon and cloves, some dill and rosemary will embellish a myriad of appetizing and zesty dressings, seasonings and gravies.
In the same way, Italian virgin olive oil and balsamic vinegar, malt vinegar is great for adding vitality to your salads. Also, olive oil is a more healthy choice when it comes to gourmet cooking.
Most of these are examples and certainly do not justify to the vast variety of gourmet food that is available. In fact, these examples are out of the thousands of varieties you can find around the planet.
However, considering these examples will help you get a quick peek at the world of abundance, excesses and unabashed indulgence and provides a clue to how food can be presented so that it appeals to the heart as much as the stomach.
To finish up with the basics, we would also like to inform you that deserts and sweets are another important part, which includes cakes, candies, chocolate and cookies. While looking for it you will easily find a variety of cakes for you to choose from like chocolate, lemon, cheesecakes, sponge cakes and raspberry cakes.
You can also find gourmet cookies that can be either plain, decorated by look and is available in variety of flavors. You can create or use your own toppings to make your dessert really a gourmet desert.
A Gourmet is someone who has expert knowledge and enjoyment of food and drink. It follows therefore, that it relates to the preparation of high quality food that is at once sophisticated, luxurious, rare and carefully groomed. Gourmet foods are most likely one of the most talked about food items and least understood.
There are virtually hundreds of foods that come under this particular category. This list of foods includes meats, drinks, deserts, cheese, fruits and many more. In fact, it is considered to be a delicacy that tastes heavenly.
Those who like it will agree to the fact that gourmet food is as much a treat for the eyes as it is for the palette. While serving it, presentation is meticulously planned and executed so that the senses can be tempted and eating becomes a completely self-absorbing act.
Here we have brought to you some delicious examples of foods that qualify as gourmet. These include smoked salmon, foie gras; pate, truffles, mushrooms, condiments, specialty meats, oil; vinegar, cheese, chocolates.
You can find many stores offer a wide selection of top notch caviar, which is considered an essential part of the food type, including Beluga, Sevruga and Ostra caviars and a broad variety of Russian, Iranian and American caviars. Most genuine gourmet food stores meet strict import and quality standards and the goods come with a freshness guarantee.Good quality condiments are essential to a good meal.
Exotic spices and herbs from the European countryside create an exhilarating combination of aroma and taste. Spanish saffron, mustards, cinnamon and cloves, some dill and rosemary will embellish a myriad of appetizing and zesty dressings, seasonings and gravies.
In the same way, Italian virgin olive oil and balsamic vinegar, malt vinegar is great for adding vitality to your salads. Also, olive oil is a more healthy choice when it comes to gourmet cooking.
Most of these are examples and certainly do not justify to the vast variety of gourmet food that is available. In fact, these examples are out of the thousands of varieties you can find around the planet.
However, considering these examples will help you get a quick peek at the world of abundance, excesses and unabashed indulgence and provides a clue to how food can be presented so that it appeals to the heart as much as the stomach.
To finish up with the basics, we would also like to inform you that deserts and sweets are another important part, which includes cakes, candies, chocolate and cookies. While looking for it you will easily find a variety of cakes for you to choose from like chocolate, lemon, cheesecakes, sponge cakes and raspberry cakes.
You can also find gourmet cookies that can be either plain, decorated by look and is available in variety of flavors. You can create or use your own toppings to make your dessert really a gourmet desert.
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Comments Closed
Mission Grounds Gourmet Coffee
boake moore asked:
Mission Grounds Where Your Dollars Make a Difference
Mission Grounds Gourmet Coffee is a non-profit corporation dedicated to making a significant difference in the lives of children here in Atlanta & around the globe. We’re accomplishing that goal by selling our GREAT-TASTING, gourmet coffee & donating 100% of the profits to carefully selected charitable projects such as group homes, shelters, orphanages & schools.
The Company
The company was started by Boake and Carol Moore, as an extension of their mission work in Costa Rica. He got the idea from another friend who brought back bags of the local coffee to sell through his church. They joined the Café CoopeTarrazu Farmer’s Co-Op which enabled them to make purchases from a local group of 2500 farmers. Then they began importing the coffee that is now sold as Mission Grounds.
There are no administrative overhead costs at Mission Grounds. We rely on a team of volunteers led by successful business executives such as Thomas Loach and Rick Sample. No one involved in the effort accepts a salary. Overhead is limited to shipping, packaging and labeling the coffee, and comprises less than 5% of re¬ceipts. Every penny of profit goes toward child-centered projects in the U.S. and countries around the world. We use personal contacts to transfer funds and ensure the entire amount reaches its intended destination.
The Coffee
Mission Grounds Coffee is made from the finest Arabica beans grown in the rich volcanic soil of the Tarrazu region of Costa Rica. Known for its intense aroma and depth of flavor, coffee from this region is fre¬quently used to improve the flavor of big-name blends.
Tarrazu coffee is graded at five levels. The highest quality (#1) is also the least abundant, because it is grown at the highest altitudes and takes the longest to grow and ripen. Large coffee chains, which must purchase their beans in huge quantities, routinely pass over grades 1 and 2, even for their finest coffees.
Mission Grounds buys only the #1 grade beans. We offer two roasting options: Dark Roast, which is slow roasted for a smooth, rich taste, slightly spicy and full-bodied, and Mission Grounds Light Roast which offers a more delicate flavor that is crisp and bright.
The Opportunity
There are several ways you can show your support for the work of Mission Grounds:
BUY MISSION GROUNDS COFFEE. Whether you purchase one pound for your personal enjoyment, or several pounds a week to serve in your corporate break room, every donation helps our causes.
SELL MISSION GROUNDS COFFEE. If you have a restaurant or coffee shop, we’d love to be your house brew.
DONATE DIRECTLY TO A PROJECT. We’ll be happy to discuss the efforts we have underway and how your donations can make a difference. Our current projects are listed on the back panel of this brochure. Corporations can know 100% of their donations go to helping children and not to a salary or overhead. Donate where giving makes the biggest difference.
VOLUNTEER TO HELP HOMELESS CHILDREN: Please give me a call at (678) 480-1067, and let’s talk.
The Projects:
Mission Grounds is currently supporting projects in several areas:
Atlanta, Georgia: Sales from Mission Grounds Coffee support The Children’s Restoration Network (CRN) and Jars of Clay. These two organizations provide food, clothing, housing, education and job training for children in need in the Atlanta area. Jars of Clay works specifically with the inner-city poor, CRN works with shelters and group homes throughout Metro Atlanta.
China: Mission Grounds has recently completed a third school near Kunming in the Yunnan province. We have identified 12 more sites for future school construction. Our goal is to complete at least 2 or 3 schools per year.
Venezuela: Mission Grounds is constructing and supporting an orphanage housing 160 children that is under construction in the town of Barquisimeto. It is scheduled for completion in the summer of 2008. At least one other site has been identified for a similar facility.
Russia: Mission Grounds supports several orphanages in St. Petersburg, including an HIV home, through an organization called Relational Bridges International.
Other Projects: Mission Grounds partnered with Family Circle magazine to help families displaced by Hurricane Katrina. We also sponsored Back to School festivals to distribute backpacks and school supplies to children in Buffalo, NY and New Orleans, LA. We currently are exploring similar opportunities with children’s charities in Pittsburgh, PA, Charlotte, NC and other U.S. cities
Mission Grounds Where Your Dollars Make a Difference
Mission Grounds Gourmet Coffee is a non-profit corporation dedicated to making a significant difference in the lives of children here in Atlanta & around the globe. We’re accomplishing that goal by selling our GREAT-TASTING, gourmet coffee & donating 100% of the profits to carefully selected charitable projects such as group homes, shelters, orphanages & schools.
The Company
The company was started by Boake and Carol Moore, as an extension of their mission work in Costa Rica. He got the idea from another friend who brought back bags of the local coffee to sell through his church. They joined the Café CoopeTarrazu Farmer’s Co-Op which enabled them to make purchases from a local group of 2500 farmers. Then they began importing the coffee that is now sold as Mission Grounds.
There are no administrative overhead costs at Mission Grounds. We rely on a team of volunteers led by successful business executives such as Thomas Loach and Rick Sample. No one involved in the effort accepts a salary. Overhead is limited to shipping, packaging and labeling the coffee, and comprises less than 5% of re¬ceipts. Every penny of profit goes toward child-centered projects in the U.S. and countries around the world. We use personal contacts to transfer funds and ensure the entire amount reaches its intended destination.
The Coffee
Mission Grounds Coffee is made from the finest Arabica beans grown in the rich volcanic soil of the Tarrazu region of Costa Rica. Known for its intense aroma and depth of flavor, coffee from this region is fre¬quently used to improve the flavor of big-name blends.
Tarrazu coffee is graded at five levels. The highest quality (#1) is also the least abundant, because it is grown at the highest altitudes and takes the longest to grow and ripen. Large coffee chains, which must purchase their beans in huge quantities, routinely pass over grades 1 and 2, even for their finest coffees.
Mission Grounds buys only the #1 grade beans. We offer two roasting options: Dark Roast, which is slow roasted for a smooth, rich taste, slightly spicy and full-bodied, and Mission Grounds Light Roast which offers a more delicate flavor that is crisp and bright.
The Opportunity
There are several ways you can show your support for the work of Mission Grounds:
BUY MISSION GROUNDS COFFEE. Whether you purchase one pound for your personal enjoyment, or several pounds a week to serve in your corporate break room, every donation helps our causes.
SELL MISSION GROUNDS COFFEE. If you have a restaurant or coffee shop, we’d love to be your house brew.
DONATE DIRECTLY TO A PROJECT. We’ll be happy to discuss the efforts we have underway and how your donations can make a difference. Our current projects are listed on the back panel of this brochure. Corporations can know 100% of their donations go to helping children and not to a salary or overhead. Donate where giving makes the biggest difference.
VOLUNTEER TO HELP HOMELESS CHILDREN: Please give me a call at (678) 480-1067, and let’s talk.
The Projects:
Mission Grounds is currently supporting projects in several areas:
Atlanta, Georgia: Sales from Mission Grounds Coffee support The Children’s Restoration Network (CRN) and Jars of Clay. These two organizations provide food, clothing, housing, education and job training for children in need in the Atlanta area. Jars of Clay works specifically with the inner-city poor, CRN works with shelters and group homes throughout Metro Atlanta.
China: Mission Grounds has recently completed a third school near Kunming in the Yunnan province. We have identified 12 more sites for future school construction. Our goal is to complete at least 2 or 3 schools per year.
Venezuela: Mission Grounds is constructing and supporting an orphanage housing 160 children that is under construction in the town of Barquisimeto. It is scheduled for completion in the summer of 2008. At least one other site has been identified for a similar facility.
Russia: Mission Grounds supports several orphanages in St. Petersburg, including an HIV home, through an organization called Relational Bridges International.
Other Projects: Mission Grounds partnered with Family Circle magazine to help families displaced by Hurricane Katrina. We also sponsored Back to School festivals to distribute backpacks and school supplies to children in Buffalo, NY and New Orleans, LA. We currently are exploring similar opportunities with children’s charities in Pittsburgh, PA, Charlotte, NC and other U.S. cities
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Comments Closed
Eating (way too well) in Paris: Third stop at Le Gourmet
Phil Chavanne asked:
Yet another interesting stop in our culinary adventures in Paris, the Le Gourmet restaurant offers great French cuisine for prices I hadn’t seen in Paris in 15 years.
by Phil Chavanne
Lunch time, where to go?
This is the third installment of the series of articles which I set about to write a couple of weeks ago on eating out well in Paris. I love food, I love good cuisine, and I want fellow travelers to enjoy Paris to the hilt. That’s enough reasons to guide them to those places I am certain they will enjoy.
Lunch time in Paris is restaurant time. People who work in the city do not carry their lunch bags with them. They rarely enjoy the benefit of a corporate catering service, but even if they do, such catering is hardly a feat for anyone’s eyes and taste buds.
Small restaurants perform a vital service: they feed the locals rather satisfactorily, inexpensively, and in record time.
What applies to locals applies to travelers, and your next culinary stop happens in just such circumstances. After a long morning walk in the quaint streets on the slopes of the Montmartre hill, you feel nicely hungry. Your steps lead you to Place de Clichy, a busy crossroads between the 17th, the 9th and the 18th districts (metro station: ‘Place de Clichy’).
Time for a gourmet experience!
Le Gourmet
You may be hungry, but you are no fool. You want to eat well, and spend your heard-earned cash on food worth this name.
In my considerate opinion none of the eateries positioned around Place de Clichy are worth the money they ask for. I find their cuisine either overpriced, or downright vulgar. I never had a satisfactory lunch at any of these places.
So where to go? Not far away.
When you are on Place de Clichy, turn yourself so as to face the downward slope, with the metro station in your back. Aim at Rue de Clichy, left of Rue d’Amsterdam. Walk down the street for about 200 yards, and turn left in Rue de Bruxelles. Walk another 200 yards. There you are on the right sidewalk.
Your next favorite food stop is located at No. 19 rue de Bruxelles.
Name: Le Gourmet.
Identifiable sign: its French bistro-style facade. And a crowd.
Entering the bistro
If you happen to walk in at around noon thirty, you may have to wait just a tad. The place is packed. I have been to this restaurant numerous times, and I still have to be there the day it is not packed at lunch time.
My advice: come at around 12:00 am, and grab a spot before everybody else does.
The place exudes old charm, with dark wood panels, old posters, menu slates marked with chalk on the walls, a traditional bar, a mosaic floor, bistro-style chairs and tables. It smells good, though cigarette smoke can become an issue at times when the facade door isn’t left open.
The owner and chef bought the restaurant about 2 years ago from its first and long-time owners, an elderly couple who retired after having steered the ship for longer than any local can remember. The new owner liked the decor, and decided to preserve it as-is, except for the facade which was changed early in 2006.
In this very Parisian setting, patrons feel immediately welcomed and are quickly seated either by the boss or a smiling waitress. This is lunch time, and they know patrons are in a hurry. No unnecessary delay.
Seated, and menu in hands
The menu is in fact chalked on the slates that hang on the front and back walls. A remarkable feat for such small a restaurant, the menu changes every day.
Anyone who lived in Paris for some time knows that restaurant menus do not change beyond the ‘plat du jour’ – the main fare for the day. Even the ‘plat du jour’ does not change that much: from one week to another, the same courses tend to get back on the menu.
Not so at ‘Le Gourmet’: the menu changes everyday and no two weeks are alike. True diversity. Even if you were to eat there every day for 20 days, you could try 20 different courses.
Gourmet cuisine is a mission
The boss comes from the province of Touraine, in Western France. He likes to work on French traditional dishes, and his cuisine draws its main inspiration from the famous Burgundy and Lyons regions.
Among the ‘terroir’ dishes served at Le Gourmet, you can taste veal knuckle (souris de veau), prime cuts of veal (onglet de veau), roasted gilthead bream (daurade royale rôtie), stewed duck (pot-au-feu de canard), pike dumpling (quenelle de brochet). And the list goes on.
To get fresh products from his favorite suppliers, he wakes up at 3:30 am every day to go to the wholesale market (the Rungis market, situated south of Paris). He buys only what he needs for the day, loads up his truck, and heads back to his restaurant where he’s spend the rest of the morning to cook for lunch.
The chef’s motto is “fresh products, traditional preparation”. He uses butter, not margarine. He doesn’t buy frozen products, and no off-the-shelf sauces as he prepares his sauces himself. He is light-handed on spices which he thinks ‘are all too often used to hide something’.
Appetizer, main course, dessert, wines
Le Gourmet’s menu typically offers a choice of 4 appetizers (such as a warmed up goat cheese served on a loaf of country bread), 3 or 4 main courses (meat, fish, poultry), and 4 desserts.
The choice of desserts is also ‘old-school’: depending on the day, your selection may include chocolate whipped cream, baba au rhum (a spongy cake saturated with dealcoholized rum), biscuits with ganache (a mix of chocolate, cream and butter), orange cake, fondant cake, floating island (beaten egg whites floating on a French custard), red fruit pies, and so forth.
Light wines get the lion’s share of the wine list. The chef’s hometown is Valencay (in the heart of the Touraine region), and he purchases his bottles directly from local producers. The list comprises a variety of well-thought-of vines: Gamay, Cabernet, Valençay, Bourgueil, and Saumur-Champigny.
All this for how much?
Beyond the quality of the food you are served at Le Gourmet, the check is another pleasant surprise. For a meager €13 (about $16), you have a full meal served in record time in a most pleasant atmosphere. For just a few more bucks, you have the wine to complete your experience.
To be honest, there are very few Parisian restaurants which will give you that much for such a low price. Le Gourmet wins my vote any time, any day. I recommend it to you wholeheartedly.
Where?
Le Gourmet
19 rue de Bruxelles
75009 Paris
Tel: 33 (0)1 48 74 53 42
Subway station: Place de Clichy
Lunch and dinner
Yet another interesting stop in our culinary adventures in Paris, the Le Gourmet restaurant offers great French cuisine for prices I hadn’t seen in Paris in 15 years.
by Phil Chavanne
Lunch time, where to go?
This is the third installment of the series of articles which I set about to write a couple of weeks ago on eating out well in Paris. I love food, I love good cuisine, and I want fellow travelers to enjoy Paris to the hilt. That’s enough reasons to guide them to those places I am certain they will enjoy.
Lunch time in Paris is restaurant time. People who work in the city do not carry their lunch bags with them. They rarely enjoy the benefit of a corporate catering service, but even if they do, such catering is hardly a feat for anyone’s eyes and taste buds.
Small restaurants perform a vital service: they feed the locals rather satisfactorily, inexpensively, and in record time.
What applies to locals applies to travelers, and your next culinary stop happens in just such circumstances. After a long morning walk in the quaint streets on the slopes of the Montmartre hill, you feel nicely hungry. Your steps lead you to Place de Clichy, a busy crossroads between the 17th, the 9th and the 18th districts (metro station: ‘Place de Clichy’).
Time for a gourmet experience!
Le Gourmet
You may be hungry, but you are no fool. You want to eat well, and spend your heard-earned cash on food worth this name.
In my considerate opinion none of the eateries positioned around Place de Clichy are worth the money they ask for. I find their cuisine either overpriced, or downright vulgar. I never had a satisfactory lunch at any of these places.
So where to go? Not far away.
When you are on Place de Clichy, turn yourself so as to face the downward slope, with the metro station in your back. Aim at Rue de Clichy, left of Rue d’Amsterdam. Walk down the street for about 200 yards, and turn left in Rue de Bruxelles. Walk another 200 yards. There you are on the right sidewalk.
Your next favorite food stop is located at No. 19 rue de Bruxelles.
Name: Le Gourmet.
Identifiable sign: its French bistro-style facade. And a crowd.
Entering the bistro
If you happen to walk in at around noon thirty, you may have to wait just a tad. The place is packed. I have been to this restaurant numerous times, and I still have to be there the day it is not packed at lunch time.
My advice: come at around 12:00 am, and grab a spot before everybody else does.
The place exudes old charm, with dark wood panels, old posters, menu slates marked with chalk on the walls, a traditional bar, a mosaic floor, bistro-style chairs and tables. It smells good, though cigarette smoke can become an issue at times when the facade door isn’t left open.
The owner and chef bought the restaurant about 2 years ago from its first and long-time owners, an elderly couple who retired after having steered the ship for longer than any local can remember. The new owner liked the decor, and decided to preserve it as-is, except for the facade which was changed early in 2006.
In this very Parisian setting, patrons feel immediately welcomed and are quickly seated either by the boss or a smiling waitress. This is lunch time, and they know patrons are in a hurry. No unnecessary delay.
Seated, and menu in hands
The menu is in fact chalked on the slates that hang on the front and back walls. A remarkable feat for such small a restaurant, the menu changes every day.
Anyone who lived in Paris for some time knows that restaurant menus do not change beyond the ‘plat du jour’ – the main fare for the day. Even the ‘plat du jour’ does not change that much: from one week to another, the same courses tend to get back on the menu.
Not so at ‘Le Gourmet’: the menu changes everyday and no two weeks are alike. True diversity. Even if you were to eat there every day for 20 days, you could try 20 different courses.
Gourmet cuisine is a mission
The boss comes from the province of Touraine, in Western France. He likes to work on French traditional dishes, and his cuisine draws its main inspiration from the famous Burgundy and Lyons regions.
Among the ‘terroir’ dishes served at Le Gourmet, you can taste veal knuckle (souris de veau), prime cuts of veal (onglet de veau), roasted gilthead bream (daurade royale rôtie), stewed duck (pot-au-feu de canard), pike dumpling (quenelle de brochet). And the list goes on.
To get fresh products from his favorite suppliers, he wakes up at 3:30 am every day to go to the wholesale market (the Rungis market, situated south of Paris). He buys only what he needs for the day, loads up his truck, and heads back to his restaurant where he’s spend the rest of the morning to cook for lunch.
The chef’s motto is “fresh products, traditional preparation”. He uses butter, not margarine. He doesn’t buy frozen products, and no off-the-shelf sauces as he prepares his sauces himself. He is light-handed on spices which he thinks ‘are all too often used to hide something’.
Appetizer, main course, dessert, wines
Le Gourmet’s menu typically offers a choice of 4 appetizers (such as a warmed up goat cheese served on a loaf of country bread), 3 or 4 main courses (meat, fish, poultry), and 4 desserts.
The choice of desserts is also ‘old-school’: depending on the day, your selection may include chocolate whipped cream, baba au rhum (a spongy cake saturated with dealcoholized rum), biscuits with ganache (a mix of chocolate, cream and butter), orange cake, fondant cake, floating island (beaten egg whites floating on a French custard), red fruit pies, and so forth.
Light wines get the lion’s share of the wine list. The chef’s hometown is Valencay (in the heart of the Touraine region), and he purchases his bottles directly from local producers. The list comprises a variety of well-thought-of vines: Gamay, Cabernet, Valençay, Bourgueil, and Saumur-Champigny.
All this for how much?
Beyond the quality of the food you are served at Le Gourmet, the check is another pleasant surprise. For a meager €13 (about $16), you have a full meal served in record time in a most pleasant atmosphere. For just a few more bucks, you have the wine to complete your experience.
To be honest, there are very few Parisian restaurants which will give you that much for such a low price. Le Gourmet wins my vote any time, any day. I recommend it to you wholeheartedly.
Where?
Le Gourmet
19 rue de Bruxelles
75009 Paris
Tel: 33 (0)1 48 74 53 42
Subway station: Place de Clichy
Lunch and dinner
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Comments Closed
Gourmet Foods?
R-Dawg asked:
In class we’re doing this zine or zeen whatever its called and our topic is food. My job is to research some gourmet foods for the zine (zeen) but I don’t know some. I’m not asking for sites with info, just a list (maybe like 3-5 gourmet foods) that I could research on Google. I think Beef Wellington is one but honestly I don’t know any more (I’m not exactly a food guru.)
In class we’re doing this zine or zeen whatever its called and our topic is food. My job is to research some gourmet foods for the zine (zeen) but I don’t know some. I’m not asking for sites with info, just a list (maybe like 3-5 gourmet foods) that I could research on Google. I think Beef Wellington is one but honestly I don’t know any more (I’m not exactly a food guru.)
A recipe for gourmet puree foods. please tell me your recipe and how you prepare and serve it?
ribboneel99 asked:
I have been on a puree diet due to health reasons for 3 years now. I am dreadfully tired of the over simplified 3 ingredient scoops of food. Please share recipes which have worked extremely well for you, list the recipe and how you make it your own. I would love to feel like I am eating something gourmet which was meant for that consistency.
I have been on a puree diet due to health reasons for 3 years now. I am dreadfully tired of the over simplified 3 ingredient scoops of food. Please share recipes which have worked extremely well for you, list the recipe and how you make it your own. I would love to feel like I am eating something gourmet which was meant for that consistency.
Hippy Gourmet presents Wendy Strgar of Good Clean Love
hippygourmet asked:
The Hippy Gourmet is so pleased to present Wendy Strgar, Founder and CEO of GoodCleanLove.com – which is a company that produces all natural, organic and vegan love enhancing products! Perfect for Valentine’s Day, or any day that you want to make a beautiful intimate connection with the special person in your life!
We met up with Wendy at the Elephant Pharmacy in Los Altos, California where she was teaching a class on “The Ecology of Love” – doesn’t get more hippie than that! Enjoy!
Best bottled BBQ sauce? Canned oysters or herring? Crackers?
teddy asked:
Green olives? Anything else gourmet related? I’m trying to put together a birthday basket for my father. These are things he likes. If you know a great brand for one item or even two it would be helpful. Don’t feel like you need to answer for all the items….I’ll give points to a good recommendation for anything I listed. Thank you:)
Green olives? Anything else gourmet related? I’m trying to put together a birthday basket for my father. These are things he likes. If you know a great brand for one item or even two it would be helpful. Don’t feel like you need to answer for all the items….I’ll give points to a good recommendation for anything I listed. Thank you:)
Where can I return these?
???Asiya??? asked:
have four things to return, but I don’t know where to return them. Please tell me were to return them and how much they might cost;
Here is the list:
have four things to return, but I don’t know where to return them. Please tell me were to return them and how much they might cost;
Here is the list:
Home Bee Products: Date and Stamp w/ Pad For home and Office
use.
Home Bee Prouducts: Desktop Staple Set
Gourmet Trends: Ultimate Slicer – Multi-Purpose Cutting Knife with Adjustable Guide( Bonus; Ultimate Fork)
Chef Reece Williams: Batter Pro.