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Tentation menu:
foie gras creme brulee
“Hamburger” beef
chocolate and orange pre-dessert
chocolate/ coffee dessert
All restaurant photographs https://www.blackmores-online.info/Restaurants/
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Tentation menu:
foie gras creme brulee
“Hamburger” beef
chocolate and orange pre-dessert
chocolate/ coffee dessert
All restaurant photographs https://www.blackmores-online.info/Restaurants/
The 2007 GaultMillau restaurant guide, which has just come out, includes the following: Depuis 2006 GaultMillau a créé une nouvelle distinction: les Jeunes talents. Découvreur de talents depuis toujours, GaultMillau distingue aujourd’hui 22 Jeunes talents, un par région. Ils ont moins de 32 ans, et un vrai potentiel. Installés depuis peu, ils se sont lancés dans l’aventure avec beaucoup de courage, de passion et de talent. Leur travail devrait les conduire dans les années qui viennent à des niveaux de reconnaissance élevés. GaultMillau a choisi de les accompagner dans leur projet en donnant un coup de projecteur sur leur talent.
The 22 Jeunes talents include:
Mike Germershausen Blanche Neige à Labaroche (68). Mike Germershausen n’a pas manqué de courage en s’installant il y a deux ans à proximité de la petite station des Trois Epis. Complexe et maîtrisée, sa cuisine se révèle surtout brillante.
GaultMillau 2007 rankings
15/20 Auberge Frankenbourg 67730 La Vancelle
15/20 Blanche Neige 68910 Labaroche
http://www.guides-gaultmillau.fr/telechargement/presseGF2007.pdf
All restaurant photographs https://www.blackmores-online.info/Restaurants/
October 26th. The sun was shining. The trees were flirting with shades of lemon and gold, but resisting a total change to autumnal shades. The sky was blue. The distant hills hazy. Crisp white tablecloths covered the tables outside the Blanche Neige restaurant. Bottles of crémant basked in ice in a silver tureen.
“Bring raincoats and boots for outdoors and slippers to prevent mud trailing indoors” I’d e-mailed pessimistically earlier in October when the radio and newspapers had graphic accounts of local floods. The River Meurthe had swollen and covered bridges round St Dié. The firemen were busy pumping out cellars. The N83 linking St Dié to the routes from Calais had been closed at various points. “Maps might be useful” my e-mail also suggested, thinking of unexpected closures and diversions.
And here was this innocent sunshine, demanding shirt-sleeves, T-shirts and open toed sandals! The guests grouped and re-grouped around the outdoor tables, chatting to old friends and introducing themselves to new faces. The discreetly smart waiters (who had, unlike the many of the guests, retained their jackets and ties) circulated with flûtes of crémant. Continue reading
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Gastronomic menu
1. soupe de potiron ,une huître a la crème échalotée et une fricassée de moules
2. le filet de rouget et moelle de boeuf cuisine a la Beaujolaise
3. la pluma Ibérique et ses joues ivres de vin rouge
4. le gruyère en trois états
5. l’entremet au cherry marnier façon tiramisu glace pistache et sorbet fromage blanc
All our restaurant photographs https://www.blackmores-online.info/Restaurants/
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presskopf porc with lentil soup
dorade de loup de mer on fennel and endives
peaches in wine, almond milk ice cream
All our restaurant photographs https://www.blackmores-online.info/Restaurants/
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L’ Amuse Bouche
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L’Escalope de Foie de Canard Poêlée, Chutney de Fruits et Caramel de Porto
ou
L’Essence de Citronnelle, son Escalope d’Agneau, et son Œuf de Caille
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Le Steak d’Esturgeon aux Aromates juste saisi, servi sur ses Légumes Méditerranéens au Yaourt et Parfum de Menthe Fraîche
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Le Filet de Sandre, Salade de Choucroute Poêlée à l’Ananas et son Sushi de Saumon
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Le Carré d’Agneau, Poêlée de Haricots à l’Ail Doux et ses Schupfnudel au Hoi-Sin
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Le Médaillon de Veau, Strudel de Légumes à la Cantonnaise et Sauce Oyster
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Le Carpaccio d’Ananas aux Epices, Parfait Glacé au Marrons et ses Bonbons
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La Mousse Chocolat au Parfum de Chili, Salade de Pommes Fruits au Calvados et Glace Vanille-Pommes Caramélisées
The first sounds we heard on Sunday morning were Farmer Duhaut’s cows harrumphing mournfully as they grazed outside the bedroom window. The next sounds were shouts were from the hillside opposite. It was too early for Farmer Vozelle to be shouting at his cows (that doesn’t start till mid-day at the earliest). Perhaps someone had lost their dog?
In Nottingham, the first signs of the approach of autumn would be rows of parked cars outside our house as students young and old enrolled for courses at the nearby college. Here, the parked cars along the lanes are four by fours belonging to furtive looking men in hats. As the hillside shouting increased, it dawned on us that September 24th must be the opening day of the 2006 hunting season. The distant sound of a horn confirmed our suspicion, as did the appearance of a young deer bounding from the forest and across the field, skirting the cows and our orchard.
Later, as we were driving out of the village in quest of Sunday flea markets, we passed carloads of men in hats. John noticed that they were wearing red hat bands. As if on cue, our car radio informed us of the start of la chasse in the north of France and the need for extra caution in the forests, especially by people gathering mushrooms. As a safety measure, the newsreader continued, red arm bands (or hat bands, it would appear) should be worn by huntsmen. This measure is being credited for a decrease in accidents. Across France in 2004/5 accidents fell by 26% from the previous year to only 177 and the number of fatalities from 29 to 25. It’s a bit worrying to learn that among people in no way involved with the hunt, the number of accidents dropped from 23 to a mere 12 over 4 seasons. Maybe those poor mushroom hunters should be the ones adopting luminous waistcoats. Continue reading