Tag Archives: France

Boule de Noël Holiday Macaron Boutique in Chicago

Boule de Noël

Offerings at Boule de Noël

Finally – after 2 years we made it to the macaron boutique at NoMi – Boule de Noël. There wasn’t actually a storefront, just a display case of desserts with a chef standing by to take any orders – it was $9 for three macarons – they couldn’t be bought individually, which was a bit of a bummer. The three flavors on offer were banana, chocolate Grand Marnier and lime mint. We opted for 2 chocolate (of course) and one mint. The presentation, of course was beautiful, and each macaron was picture-perfect and vibrantly colored. The macarons were delicious, too, and practically melted in your mouth, though the chocolate variety was the clear winner. Though a bit pricey, we enjoyed the macarons and are looking forward to next year’s macaron boutique incarnation.

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World Eats: African Eats in Paris

Eating the World started as an idea in a Senegalese restaurant in Paris, and with a glimmer of a trip to France next year on the horizon, we are already in pre-pre-planning mode.  So in prep for that we have compiled some links that may prove helpful. African restaurants in Paris tend to be Northern and Western Africa – corresponding with the francophone regions of the continent. A large hub of the African population is the Goutte d’Or (Drop of Gold), located in the 18th arrondissement, along with Montmartre. For the flâneurs among us, we found an interesting self-guided walking tour of the Goutte d’Or on the Anglophone Parisian Site Parisvoice.

Goutte D’Or Market: Photo by Findustrip

First up foodwise, a comprehensive article from the New York Times extolling the charms of Paris’ African eats, ranging from trendy nightclubs to little patisseries. We are especially drawn to Algerian bakery La Bague de Kenza, (106, rue St.-Maur). However, befitting the more well-heeled NYT reader, the article covers more high priced eats. More our speed are hole-in-the-wall cafes selling the Tunisian egg and pastry specialty, Brik. At this the lower end of the price scale (less than 15 euros), Chowhound users weigh in with some recommendations: North African restaurants in Paris and Ethnic restaurants in Paris?. If you read French, we also found an interesting review site where you can search by cuisine, called Linternaute. It’s very comprehensive, and they even have a category for Réunionnais restaurants. Guess there aren’t many expatriates from Réunion in the US….

Kaysha performs at Moussa Restaurant in Paris: Photo by Kaysha

Though North African restaurants may be more numerous, other areas of Africa are represented. In the photo above, Kaysha, a French rapper of Congolese heritage, performs at Moussa, a restaurant specializing in West African cuisine (25-27, avenue Corentin Cariou). All of these wonderful recommendations are making us eager for our trip, even though it is a year away. Perhaps next week we will branch out to other esoteric cuisines found in Paris – Guadeloupan? Maltese? Corsican?

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Friday Foodie Link: French Milk

franceSo we usually don’t review books around here. Probably because we’re so busy reading books for school that the concept of leisure reading falls to the wayside. In any case, Lucy Knisley’s French Milk seems like a book worth reading this summer. It is a graphic novel about a trip Lucy and her mother took to France several years ago. The attention to detail is amazing, and as with all good books about France, food plays a prominent role. The book is available on Amazon.
fmPage

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French Indochina: Le Colonial

Le Colonial
N. Rush
Chicago, IL

180px-flag_of_colonial_vietnamsvgYes, we are aware that French Indochina does not exist. However, Le Colonial does its best to channel a romantic fin-de-siècle Vietnamese atmosphere with elegant decor and potted palms. We enjoyed a very continental 9 o’clock dinner, which was too dark for a good ambiance shot – so here’s a photo from the restaurant’s website. The menu itself is a fusion of Vietnamese dishes with some French flavors and techniques.interiorlc

To start off we ordered a few appetizers. M ordered Banh cuon (9.50), which was a chicken and mushroom stuffed rice noodle ravioli. It came with a delicious lime garlic sauce. L started with Tom cuon ram (10.50) which were shrimp beignets with an orange ginger sauce.

For entrees, L ordered the Tom xao sate ($24), which was a sauteed mixture of spicy shrimp and asparagus over a bed of rice. This is not a dumbed-down dish. It had more than a little heat to it and some great bite from the garlic and ginger. M ordered Ga xao xa ot (19) lemongrass-flavored chicken and portobello mushrooms, with a basil chili sauce. M felt the lemongrass was a bit overpowering, but L being a lemongrass lover was not bothered.

We don’t know how we had any room left after all of that food, but the Ciao Bella gelato looked enticing so we each had a scoop of mango (M requested his with chocolate sauce). And perhaps coolest of all, as we were sipping on our after-dessert espresso we had a Stephanie Izard sighting. Guess we were in the right place!

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Recipes for Fromage Fort

Don’t quote us yet- but we believe we may have just stumbled upon the best use for leftover cheese ever. Fromage Fort (‘strong cheese’ in French) is an easy-as-pie recipe that turns leftover bits of cheese into a delicious spread – all you need is a little white wine and a few herbs. So it’s not really a recipe, just a good idea with infinite variations. Jacques Pepin has a nice simple take on the spread, as does Alton Brown. Why have we never heard of this recipe before?cheesedespana

[Spanish cheese at España in NYC]

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Friday Foodie Link: Macarons on Michigan Avenue

Macarons are perhaps one of my favorite cookies – mostly because they come in a million different flavors and are so darn photogenic! So I’m a latecomer to this news, but I have just been informed that there is a temporary Macaron store in the Park Hyatt (800 N. Michigan Ave., Chicago). The temporary story is the brainchild of Andrés Lara, the pastry chef at NoMi, in the Park Hyatt. The store is called “La Boule de Noël” (round Christmas Tree Ornament) and is open 4:30 to 6:30 p.m. Tuesdays through Saturdays, until Dec. 31. Each Macaron is $2, in a range of flavors from traditional to exotic. I’m there!

Flickr Credit: Yuichi.sakuraba’s macarons from Pierre Hermé, Tokyo.

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FTC: Galeux d’ Eysines Squash

The culinary harbingers of fall are squash and pumpkins. I admit to getting a little overloaded on pumpkins around Halloween time (though I do like to carve them) since they get incorporated into every type of food, from ravioli to lattes. However, I have noticed this unusual squash at several farmers markets recently, and it really caught my eye. It’s called a Galeux d’ Eysines – in French Galeux translates to warty or scabby, so that’s pretty appropriate. Apparently this French heirloom variety is quite tasty and the ‘warts’ are merely cosmetic. You can even grow your own!

FrenchPumpkin

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Friday Foodie Links: DIY French Pastries

So France is famous for its pastries (which we can’t get enough of). We’re not going to France anytime soon, so we figured it would be a good idea to learn how to make some treats on our own to save us the airfare. For this weeks Friday foodie link we’ve rounded up some delicious sounding recipes for some of France’s most iconic desserts.

  • Madeleines [Chez Pim] – Probably the most iconic of all French delicacies, these little shell shaped cookie/cakes are baked in a specially designed pan, and are famous for their featured role in Marcel Proust’s Remembrance of Things Past (for triggering his memory).
  • Financiers [Dorie Greenspan] – These little square, almond-flavored, half-cookie half-cakes were developed in a bakery near the Parisian stock exchange, earning them their interesting name.
  • Macarons [Serious Eats] – Completely unlike the coconutty macaroons found often in America (with 2 O’s), these elegant sandwich cookies are known to come in all colors and flavors.

We’re always up for making recipes, though we less frequently make sweet items. Looks like we’ve got some good work ahead of us!

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FTC: Mimolette Cheese

We like cheese. No – we love cheese. Every time I am up visiting M we buy a new type of cheese to sample. On first look, Mimolette is weird and orange (due to the coloring of Annatto) and kind of looks like a melon, but is actually quite delicious. What is interesting about Mimolette is that is has a very nutty flavor, and almost tastes like hazelnuts!

Mimolette originates in Lille, France (where it is called Boule de Lille) and is based off of Dutch Edam cheese. You can buy Mimolette in a variety of ages, the older it is, the more strong, dense and oily the cheese gets (but not in a bad way). I would recommend Mimolette alone, since its flavor is wonderful and complex and I can’t really think of what type of dish it would taste good in. On the downside, it is somewhat expensive (about $16 per pound @ Whole Foods). Teddington Cheese has some more info on Mimolette here.

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April Fool’s Day in France: Poisson d’Avril

ChocoFishIn France, April 1st is a day of fun and pranks, much like April Fools. French festivities are known as Poisson d’Avril (April fish), where you are supposed to go around taping paper fish on the backs of friends and acquaintances. However, it is also a day for chocolate fish! These on the right are from Jean-Paul Hévin. The blog Paris Breakfasts has an extensive photo-essay of the wonderful fish-shaped tricks and treats in Paris this April 1st.

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FTC: Mariage Frères Tea

So, I tried for the first time my Mariage Frères tea – and it was worth the expense. The cost was 20 euros [!!!] for a 100gm tin of Thé sur le Nil, a green tea mixed with citrus and spices. Green tea, sadly is probably my least favorite type of tea, but now I might be a believer. The quality of the tea is amazing. Each leaf is probably 1+” long which puts the “whole leaf” teas sold commonly in the US to shame. The instructions on the tin said to steep 3 grams for 4 minutes, so I did and I’m telling you – this is the best green tea I have ever tasted in my life. After the recommended 4 minutes of steeping, the tea was sweet, light, delicate and fruity. I didn’t even need to add any sugar.

Now I just need to find a way to get back to the store to get some more.

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