Karin Shibata – Page 22 – Karin Shibata – Through the foooding glass

Japan @ Le Bon Marché

Posted on September 27, 2014 by Karin Shibata Posted in Event .

One of our favorite department store Le Bon Marché makes us travel to Japan for fall 2014.

A must see.

A lot of products but also events, demonstrations, classes, tastings… Enjoy !!!

FOOD

Petit jeu… Essayez de deviner le contenant par rapport au contenu… Quasi impossible.

Biscuits – Sablés
BONNE FEMME
9,60 €
25 g

Play with me… Try to guess the content of the cute packaging… Difficult, isn’t it?

Cakes / Gâteaux et cakes
NATIONAL DEPART CO
8,70 €
110 g

Salty cat crackers / Crackers salés “chat”
GINBIS
3,10 €
60g

Sesame snacks / Snacking au sésame
OKINESIA
3,30 €
17 g

Ramen giraffe…

Panda noodles / Nouilles panda
FUJIWARA SEIMEN
4,90 €

Salty animal crackers / Biscuits animaux salés
GINBIS
2,80 €
63 g

Nos z’animaux en chocolat version salés et avec des légumes…. Déculpabilisant non?

RICE

Kimono rice / Riz kimono
BI-WAVE
27,00 €
450 g

Rice in such a delicate package. Amazing…

Brown or white ice cans / Canettes de riz blanc ou brun
LANKA
9,50 €
300 g

More contemporary…

TEA

Of course…

Green tea / Thé vert RISHOUEN TEA 8,30 € - 14,95 €

Green tea / Thé vert
RISHOUEN TEA
14,95 €
100g

You can also find various kind of Sencha and Genmaïcha from 8,30 €.

Tea bar of M. Ogata / Bar à thé de M. Ogata

In a pop-up bar, rare teas, wagashi (japanese pastries) and tea tasting in a tea ceremony mood.

Classic quality seasonings…

Seasoning and vinegar / Vinaigrette et vinaigre
15,40€ – 15,40€

Miso
Soy sauce / Sauce soja
KANEIWA
22,15 €
150 ml

Jam / Confiture
Yuzu / DaïDaï / Natsumikan

Okinawa corner by OKINAWA TOKUSAN HANBAI CO

Snacks, jams from Okinawa.

Shoku-é the beautiful gastronomy magazine of the beautiful journalist Aya Ito.

www.shoku-e.com

DESIGN

NENDO

www.nendo.jp

BEAUTY

Makanai beautiful pop-up corner

Vegatal sponge / Eponge végétale pour le visage Camélia, Green Tea, Neutral, Yuzu, Sakura MAKANAI 14,00 €

Vegetal sponge /Epongevégétale pour le visageMAKANAI
14,00 €

Camélia, Green Tea, Neutral, Yuzu, Sakura

Powder brush / Pinceau pour poudre
KIHITSU
59,00 €

Pop-up nail and had salon.

You can also get a hair cut by Massato in another corner.

GEEK

Phone cases

Tokyu Hands

My favorite spot in Tokyo ! You can find anything for DIY !

Des petits bibules inutiles mais drôlement additifs.

Stickers and all sorts of useless things that become highly addictive... Watch out !!

Gadgets de cuisine…

I just don’t want to stay to long in this corner…. That’s why the picture is blurred… I really have to escape before falling in the Matrix.. 🙂

Mieux en français ?

Better in French ?

FASHION

Sweat imprimé Gremlins
MUVEIL
775,00 €

Muveil is inspired by “muguet” 😉

Even a purikura !
プリクラ

ART

Visit, Go, have fun…

For those moments when you need poetry, peace, beauty and pleasure in life…

Le bon marché

24 Rue de Sèvres, 75007 Paris
01 44 39 80 00

Mon-Sat, de 10:00am – 8:00pm.

Thu-Fri until 9:00 pm

www.lebonmarche.com/evenements/japon.html

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La Cave à Michel – Great wine and food bar in Paris

Posted on September 26, 2014 by Karin Shibata Posted in Wine Bar .

La cave à Michel the new wine bar opened by Romain and Maxime Tischenko of Le Galopin (my favorite restaurant in Paris).

「ル・ギャロパン」のシェフ、ロマン・チェシエンコの新しいワインバー。「ラ・カーブ・ア・ミッシェル」。

In the foody Rue Sainte-Marthe… A new delicious address.

A côté du Galopin, la nouvelle cave à trésors de Fabrice Mansouri (sommelier), Maxime et Romain Tischenko (chef).
Le glou et le miam y sont détonnants.

A wine bar in a friendly party spirit !

De délicieux vins naturels d’auteur à découvrir à la bouteille ou au verre.

Natural signature wines to discover…

Soul and creative food by Romain Tischenko.

To pair the wine, everyday quality food (Izakaya style)

We tested ALL the dishes of the day. It was great !

Olives de Kalamata
3€

Selected excellent products…

Guindillas (piment vert doux/sweet green pepper), Kintoa (Jambon Basque ham)
6€

The mix of pepper, thinly sliced ham and salt is a delight… Delicious smoky flavours.

Le classique oeuf dur, mayonnaise. Avec une délicieuse mayonnaise forcément…
2€

The classique French egg-mayonnaise. Perfect cook of the egg and delicious mayonnaise…. YUM !

Patagos (clams from l’île d’Yeu), Soubressade (sausage from Mallorca chorizo like)
8€

These clams were excellent. The sauce was very perfumed and slightly spicy with the paprika for the Mallorca ham.

Maigre (fish), Piquillos, Fruit rouges
10€

Fresh, tasty, full of flavours, colourful ! JOY !

Tomate, Faisselle (fresh cheese)
6€

Tomato and cheese simple? Look at this dish !!!

Romain uses salicorne from Brittany (sea asparagus?). A plant growing near the sea in summer. It really adds flavour and originality to the dish.

Mozzarella, Roquette, Oeufs de Saumon
8€

Melty mozzarella paired with salmon eggs and roquette salad. The sauce is exquisite.

Tartare de veau, Poire, Moutarde.
Ce genre de plat qu’on aime chez Romain… Créatif et libre avec sa crème fraîche au yuzu.
10€

A veal tartar with pear, mustard seed and Japanese flavours.

The cream on the side with yuzu and the shiso makes this dish addictive.

ロマンは日本が好きなのです。この子牛のタルタルをプワールとマスタードの種の組み合わせに、柚子生クリームと葉を合わせています。

Poulpe, Aubergine, Feta (et la petite fleur de salicorne qui signe la fin de l’été)
8€

Delicious octopus with eggplants and feta.

Creation du jour. Un délicieux beurre très généreux en algues ! Goûteux !!!

An algae butter created by Romain. I love it ! For once it’s really generous in algae and tasty.

Just a remark. There is no sitting space at La cave à Michel.

It is convivial space to exchange, talk and have fun.

La Cave à Michel

36 Rue Sainte-Marthe

75010 Paris, France

01 42 45 94 47

Wed – Sun: 2:00 pm – 1:00 am

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Acide Macaron – Pop and colorful macaroons and pastries

Posted on September 17, 2014 by Karin Shibata Posted in Macaron .

Jonathan Blot opens a new Acide Macaron shop near the Seine river (the first shop transformed into a tea salon).

La boutique nouvelle boutique Rue du Bac.

Macarons and pastries shop

Un décor épuré, coloré et street-art avec la belle Renata Blot qui illumine la salle.

A pop, colourful, chic and street-art (Nawi) decorated shop.

Macaroons

Artisan making… © P.Venot

Jonathan Blot’s signature pastry is macaroons. He opened his first store in 2009 with his wife Renata at 25 years old !!!

Des macarons colorés aux saveurs insolites… © P.Venot

Inspired by contemporary art and his Armenian-Lebanese origins, flavours have oriental inspiration.

An ode to his wife Renata, a green tea and jasmine combination.

Macaron Acide
Fruit de la passion, Acide citrique
1,20€

The iconic “Acide” macaron is a mix of passion fruit and citric acid.

There is a limited edition flavour each week.

マカロンは、ポップな色、個性的な味、色々な種類を楽しめます。

Des pâtisseries créatives, colorés et aux saveurs détonnantes.

Pastries are creative, colourful with originals flavours.

Le Saint-Honoré
Choux à la mangue, chutney d’ananas à la vanille sur biscuit à la noix de coco.
6,90€

An exotic vision of the classical Saint-Honoré. Mango, pineapple and coconut flavours for this sweet pastry.

Paris-Brest
Pâte à chou Marguerite, mousseline à la noisettes du Piémont IGP, feuilletine croustillante et praliné coulant.
6,80€

The Paris-Brest travelling to Italy with a pronounced nutty flavours. The crispy praline is unexpected and good.

Wedding cake
Sablé Spéculos, bavaroise au café bio et Pain de Gênes à l’expresso.
6,90€

This is the girl’s dream cake ! A mini wedding cake for yourself !!! The idea is very cute and the coffee is organic.

Cheesecake cassis
Sablé deux cuissons, écrasé de baie de cassis sauvage et mousse onctueuse de cream cheese.
6,20€

The creaminess of the cheesecake pairing with blackcurrant acidity.

Tarte au chocolat
Pâte sucrée au thé vert, crémeux chocolat et thé blanc, biscuit Sacher et mousse au chocolat
6,20€

A chocolate tart with green and white tea. What a mix for tea time.

Tarte au citron de Sicile
Pâte sucrée, crémeux au zeste de citron de Sicile et meringue au jus de Yuzu sauvage.
6,50€

A lemon pie with Sicilian lemons and Japanese Yuzu. A tasty duet.

Donuts Donuts garni d'un créneau pop-corn et son célèbre glaçage. 6,10€

Donuts
Donuts garni d’un crémeax au pop-corn et son célèbre glaçage.
6,10€

A French donut with a pop-corn creamy filling !

Les péches mignons
9,90€

The “guilty pleasures”… These signatures are so cute… Minimize you sweet delights….

Renata & Jonathan Blot

ACIDE

Shop

10 rue du Bac, 75007, Paris

Tue – Sun: 10:00 am – 8:00 pm

01 42 61 60 61

Tea Salon – Salon de thé

24 rue des Moines, 75017 Paris

Tue – Sun: 10:00 am – 7:00 pm

09 83 87 05 09

http://acidemacaron.com

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Il était une soif de révolution – Natural Wine Fair 2014 – Le Galopin

Posted on September 11, 2014 by Karin Shibata Posted in Event .

Il était une soif de révolution / Once a upon a thirst for revolution

13 vignerons de personnalité présentent leurs créations dans mon restaurant de prédilection, Le Galopin.

Bio, naturels, bio-dynamiques, créatifs, originaux, intrigants, déconcertants, expressifs et bien entendu des vins savoureux !

Indian summer in Paris ! This is Place Sainte-Marthe (a very gourmet hip area).

13 winemakers with personality presents their signature wines in my all time favorite restaurant, Le Galopin.

Organic, natural, biodynamic, creative, surprising, highly expressive and of course tasty wines!

This my all time favorite restaurant… Le Galopin.

13人のワインメーカーのシグネチャーワインを私のパリのお気に入りレストランLe galopinでデギスタシオンをします。

オーガニック、バイオダイナミック、ナチュラルワイン、クリエイティブ、面白い、びっくりする、もちろんおいしいワインです。

The very cute note-book of the tasting !

The cute note-book of the tasting !

A little selection…

Malheureusement, je n’ai pas pu tout goûter… Voici donc une petite sélection au fil des verres et des rencontres…

Xavier Courant – Les domaines de l’oubliée
“The domaines of the forgotten”, poetic no ?

Organic, bio-dynamic, hand-picked, most natural cultivation and vinification, without added sulfites…

Tenue de soirée - Evening dress Merci la vie - Thank you life

Tenue de soirée – Evening dress
Merci la vie (Un clin au film) – Thank you life (A wink to the movie)

TENUE DE SOIREE => Delicate, dark berries, with elegant tannins.

MERCI LA VIE => Fruity, red berries, fresh with some violet aromas. An easy wine to drink with friends and be thankful to the joys of life.

www.loubliee.fr

Laurent Herlin
Illuminations

Organic, hand-picked, natural cares…

Laurent Herlin Cintré Un pétillant rosé / A pink sparkling wine

Laurent Herlin
Cintré
Un pétillant rosé / A very original pink sparkling wine

Un assemblage de rosé de saignée et de rosé pressé.

Rosé de saignée => Le jus obtenu par saignée d’une cuve. Le jus prélevé avant la fermentation du moût (grappes entières ou pressées)

Rosé de pressé => Le jus issu du pressurage direct de la grappe de raisin.

www.laurentherlin.com

La Grange Tiphaine – Clef de Sol

Clef de Sol => A generous white wine. Evocations of summer sweet fruits (pear). Fresh and full of “gourmandise”.

www.lagrangetiphaine.com

Sébatien Brunet – Vouvray – Aprent

ARPENT => A delicate sparkling white wine. The bulles are really thin and and I liked the mix of tenderness (peaches, floral) and acidic aromas.

Champagne you can go to bed. 🙂

www.vindevouvray.com

Olivier Cousin – Pur Breton

Pur Breton => Red berries intensity with herbal and minerals notes sparkles… Delicious and with a strong personality.

Did not taste them, but those Greek delicacies look great…

Some left-overs…

galopin_paris_wine_tasting_vin_romain_tischenko_xavier_courant

Romain Tischenko (chef of Le Galopin), Xavier Courant and others…

Romain Tischenko – Chef of Le Galopin
Fabrice Mansouri – Oenologist at La Cave à Michel & artist

www.le-galopin.com

www.facebook.com/lacaveamichel

Thank you for this delicious tasting and surprising discoveries.

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Boulettes – Gourmet meatballs in Paris

Posted on September 9, 2014 by Karin Shibata Posted in Meat Grill BBQ .

Boulettes, a meatball speciality shop. Delicious, creative, quality, affordable, nice and cosy !!!

Meatballs (except home-made ones) make me think of strange meats (or other unknown left overs) mashed up together… Let’s change mind…

グルメ、ストリートフードスタイルミートボール専門店 – パリ

Gastronomic street-food style meatballs

Dan Cebula (Depur) with chef Kevin Austruy (former Ritz, Petit Bofinger, Pères et filles)

Quality, french, seasonal, fresh ingrédients…

Chaque jour, le choix d’une nouvelle recette de boulette parmi 5: 2 viandes, 1 volaille, 1 poisson et 1 végétarien.
Every day you can choose from a new meatball recipe between 5: 2 meats, 1 poultry, 1 fish and 1 vegetarian.
11,5 €

The meatballs of the day were:

MEAT 1: Bœuf de l’Aubrac, Bearnaise / Aubrac beef, Bearnaise

==> Excellent beef quality ! Smooth texture and tasty !

MEAT 2: Agneau de Bellac, jus au thym / Lamb of Bellac, juice with thyme

==> Super tasty and melty juicy textures…

POULTY: Poulet français mariné, sauce Teriyaki, amande, citronnelle / French marinated chicken, teriyaki sauce, almond, lemongrass

==> Very good with an Asian twist

FISH: Cabillaud rôti, carottes, noix de cajou, citronnelle / Roasted cod, carrots, cashew nuts, lemongrass.

==> Fish balls. Original and well made.

VEGETERIAN: Aubergines, figue, noisettes, crottin de chavignol / Aubergines, fig, hazelnuts, crottin de chavignol goat cheese

==> Believe it or not the vegetarian one was the BEST! Amazing flavours !!!

Meat 1, Fish, Vegetarian

Les garnitures / The accompanying dishes

Purée au sel de Guérande / Mashed potatoes with Guerande salt ==> SOOOO EXCELLENT, the taste the textures (smooth with pieces of potatoes).

Gratin de courgettes, ail et pecorino / Zucchini gratin, garlic and pecorino ==> Healthy, full of flavours, gourmet.

Poêlée de pousse de soja, roquette et coriandre / Roasted soy sprouts, rocket and coriander. ==> Fresh and super seasoning!

Feuille de chêne, vinaigre de xérès à l’estragon / Oak leaf, Xeres vinegar with tarragon ==> Not tasted

Tomates cœur de bœuf, oignons basilic / Beef heart tomatoes, onions, basil ==> Not tasted

Meat 1 & 2, Poulty

Don’t forget the dessert !!!

Chef’s speciality dessert + Café Coutume Tarte aux poires pochées à la vanille bourbon, crème d'amande avec une pointe de rhum, pâte sucrée. Bourbon vanilla Poached pear and almond cream with rum tart

Chef’s speciality dessert + Café Coutume
Tarte aux poires pochées à la vanille bourbon, crème d’amande avec une pointe de rhum. Un pur moment de grâce, un délice…
Bourbon vanilla Poached pear and almond cream with rum tart

==> ” !!! ” We were so full… But we have to taste the desserts…I ask the chef his recommendation before jumping on chocolate… And …. He suggests the pear tart…. HUUUM….

Pear tarts are usually what I don’t go for… Heavy, too sweet, with inconsistant pears…

Kevin Austruy your pear tart is a DELIGHT !!! It is exquisite. The pears are cut very thinly, delicately perfumed with vanilla and rum. They have a nice texture. The almond cream is perfect. Just sweet as it should be. The tart sweet crust is very good too.

Who couldn’t imagine eating such a pastry chef type of dessert in a meatball street-food hip place? <3

Cosy, hip, design

Very cozy underground…

The service is great. Passionate, concerned, efficient…

Modern and cosy interior design

You can order at the counter but also on their website to take-out and soon for a delivery service.

Elektra coffee machine + Café Coutume

You can go with vegetarian friends !!!

Even the bags are cool and creative !

To discover those kind of quality places… I am testing a lot of awful disappointing places…

But it worth it for that kind of restaurant, passionate chef creations, and work!

I really had a DELICIOUS lunch and a HAPPY TIME.

BOULETTES

179 rue Saint-Denis

75002 Paris, France

www.boulettesrestaurant.fr

Mon – Wed: 8:30 am – 4:30 pm

Thu-Fri: 8:30 am – 10:30 pm

Sat: 9:30 am – 05:30 pm

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Dessance – The first dessert-only restaurant in Paris

Posted on September 2, 2014 by Karin Shibata Posted in Signature Cuisine .

Created by Philippe Baranes (Braisenville, La Ferme, Paris Les Flots…), Dessance is a bar-restaurant dedicated only to desserts and paired drinks.

Signature desserts

In the kitchen, Christophe Boucher (former Ledoyen and Grand Vefour) creates signature pastries.

A nice idea.

In Paris, if you want to taste chef pastries, the only way is going to their restaurants, pastry shops, tea rooms (if they have one) or buy them in hotels shop.

Amuse-bouche:
Velouté de mâche, noix de macadamia, sorbet poire, poire “nashi” à la marjolaine, wasabi.
Lamb’s lettuce velouté soup, macadamia nuts, pear sorbet, nashi pear with marjoram, wasabi.

Smart amuse-bouche to start … There is a play on textures and on the neither sweet nor sour.

A delicate, herbal and fresh way to open up the palate.

The taste of nature

Givré au citron vert, litchi, gingembre, pamplemousse.
Frosted lime sorbet, lychee, ginger, grapefruit.
Wine pairing – Gewurztraminer Fronholz Vendanges Tardives – 2011

It is pretty. It is very airy and the flavours are subtle. The very thin and soft crumble was a bit disappointing. To be really perfect and you can see it, the grapefruit should have been cut more sharply.

Betteraves, chantilly au chocolat blanc, canneberge, bergamote, grué de cacao. Beets, whipped white chocolate cream, cranberry, bergamot orange, cocoa nibs.

Betteraves, chantilly au chocolat blanc, canneberge, bergamote, grué de cacao.
Beetroots, whipped white chocolate cream, cranberry, bergamot orange, cocoa nibs.

Very surprising beetroot jellied spheres. This creation is like a poetic vegetable garden. The cocoa nibs ads this rough texture.

It seems this “seedy” element is present in all the dishes… Interesting !!!

Pommes confites et crues, vitelotte, roquette, granité marjolaine.
Candied and raw apples, purple vitelotte potato, salad rocket, marjoram granita.

It is fresh and has herbal flavours. Torrefied seeds !! Again 😉 A visual success, original, very surprising…

Croustillant de chocolat vanille, nuage de caramel amer
Crispy chocolate vanilla cake, cloud of bitter caramel amer

To finish beautifully, chocolate… This creation is probably the more conventional one, yet very well made.

Guimauve marron glacé, mangue, trèfle jaune, kumquat confit, croustillant de sésame. Candied chestnuts marshmallow, mango, sweet clover, candied kumquat, crispy sesame.

Mignardises:
Guimauve marron glacé, mangue, trèfle jaune, kumquat confit, croustillant de sésame.
Candied chestnuts marshmallow, mango, sweet clover, candied kumquat, crispy sesame.

Nice textures contrast for these delicacies.

Café Lomi – Salvador, Finca Bosque Lya
Café filtre – Filtered coffee
6€

Very nice to find Café Lomi here. Unfortunately the brewing was too watered.

The atmosphere and service were nice.

We were at the bar and my pastry designer friend had nice talks with the chef preparing the desserts in front of us.

Don’t expect creamy sweet classical french pastries.

Dessance desserts are light, fresh, perfumed. Seasonal fruits, vegetables, herbs.

Natural sweetness and flavours are highlighted in the delicate desserts. I really loved the strong personalities of the desserts and the risk-taking.

19€ to 36€

UPDATES: It seems Dessance now has a menu with a salty dishes and desserts.

DESSANCE

74 rue des Archives

75003 Paris, France

TEL: 01 42 77 23 62

Wed – Fri: 3:00 pm – 12:00 am

Sat – Sun: 12:00 pm – 12:00 am

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Lüük – Asian fusion

Posted on August 28, 2014 by Karin Shibata Posted in Asian fusion .

I have heard a lot about Lüük these last days in the food buzz ! So I am going in the 18th on purpose to taste it !!

The concept is great ! An Asian fusion restaurant. With simple, cheap, family style dishes and bentōs.

First impression, the place is simple but nice.

Bentō variations from different Asian countries.

Good point few dishes: Bò Bún, Phở and each week new bentōs boxes with different flavors. This week it is Taiwanese, Japanese and Thaï.

Bentō thaïlandais
Pad thaï bataille nouilles de riz sauté au tamarin crevettes, omelette, pousses de soja et ciboules.
==> Thaï ou japonais il s’agit juste du compartiment principale qui change. Nouilles froides et trop cuites. Crevettes sans saveurs. Nem grasse. Les légumes marinés sont bonnes.

Thai Bentō

Pad thaï, fried noodles with tamarind, shrimps, eggs, soy sprouts and spring onions.

==> Thai or Japanese it is just the main part variation. Cold and over-cooked noodles. Shrimp without flavours.The fried spring roll was greasy. The pickled vegetables were good.

Bento japonais Karaage (friture) de poulet sauce Saint-Jacques parfumé d’épices de yuzu, de ciboules et de poireaux émincés. Matcha green tea cheesecake 4€ seule Smoothie du moment - Green juice - Epinard, avocat, concombre, pomme verte, menthe 4€

Bentō japonais
Karaage (fritures) de poulet, sauce Saint-Jacques parfumé d’épices, de yuzu, de ciboules et de poireaux émincés. (Menu 14€).
==> Poulet baignant dans une sauce insipide, sans consistence, sans saveurs… Le riz est bien cuit mais sans saveurs.Smoothie du moment – Green juice – Epinard, avocat, concombre, pomme verte, menthe (4€ seule) ==> Une purée sans saveurs.

tō

Japanese Bentō

Chicken Karaage (fried) with a scallop sauce perfumed with spices, yuzu and spring onions and leeks

==> It is horrible ! The rice is well cooked but tasteless (Spices? Yuzu? Scallops???). The chicken is cold and as it is already dipping in a tasteless sauce. The marinated vegetables were fine.

Smoothie of the day – Green juice – spinach, avocado, cucumber, green apple, mint (4€ as a side)

==> Tasteless mashed strange green puree.

Home-made desserts

Cheesecake au thé vert Matcha (4€ seule)
==>Très bon.

Matcha green tea cheesecake (4€ as a side)

==> We were so disappointed already that we were scared to taste the dessert. And it was very good. WOW ! What a surprise. The taste of the matcha was delicate, not too sweet and the consistency of the cheesecake well-balanced.

Restaurant is opened in continuous service and you can take-out.

The service despite the mistakes was nice. They seemed to sincerely want to improve.

The idea was good but making real good food from each country of Asia is a difficult challenge that I have not seen achieved yet.

I would come back for tea time, if I was living close to the shop but I would not return for lunch.

LÜÜK
27 Rue de Clignancourt,

75018 Paris, France

01 42 55 86 38

www.facebook.com/luukparis

Tue – Sat: 12:00 pm – 10:00 pm

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Glaces Glazed – Creative and cool ice creams, first store in Paris

Posted on August 26, 2014 by Karin Shibata Posted in Ice cream shop | Glacier .

Glazed concept is clear “Laissez les parfums effacés aux personnes effacées !!!” (“Leave the erased perfumes erased to erased persons erased!!!“)

First shop in the trendy rue des Martyrs

glaces_glazed_rue_des_martyrs_paris_ice_cream_shop_limited

Ouverture de la première boutique Glazed dans le 9ème, rue des Martyrs.

Until this saturday, we had to follow their food-truck, a vintage Citroën which was featuring in hip events.

Rue des Martyrs is a hip-foody street in the 9th. The perfect area for this “out of the usual path” ice-cream creator’s first shop.

Original and unusual flavours

Original and creative flavours and names: My bloody clémentine, Highway to Ale (yes a beer ice cream!), Sugar Sex Magic (Dark chocolate, wasabi and ginger sorbet)…

Glazed was created by the young smart entrepreneur and food lover Henri Guittet.

We can feel the search for novelties, quality ingredients and a branding mixing pop culture to food.

You can find ice-creams, sorbet and waffles.

So let’s choose a sorbet, an ice-cream and one limited seasonal flavour.

"Dark Side" : Glace chocolat-érable-fèves crues "Pump up the volume": Ananas Victoria, piment d'Espelette. "Caipirinha": Cachaça, sucre de canne, citron vert.

“Dark Side” : Glace chocolat-érable-fèves crues.
“Pump up the volume”: Sorbet ananas Victoria, piment d’Espelette. (Edition limitée été 2014)
“Caipirinha”: Sorbet cachaça, sucre de canne, citron vert.

“Dark Side“: Chocolate ice cream with marble sirup and cacao nibs.

The texture is interesting. The chocolate ice cream is silky and not heavy. There is good balance between the creaminess and the flavour of cacao. The marble syrup brings a different sweetness to the ice cream. The cacao nibs were very thin and subtle.

“Pump up the volume“: Victoria pineapple sorbet with Espelette red chili pepper. (2014 Limited Edition).

Delicious natural flavours and very nice creamy texture for this sorbet.

“Caipirinha“: Lime sorbet with cachaça and sugarcane.

Fresh, perfumed and not too sweet.

Happy few can subscribe to the Glazed Club with exclusive custom-made flavours, according to the most loved ones but the members.

Go taste them all !!!

1 scoop/boule 3.5€

3 scoops/boules 5.5€

Tub/Pot 350ml 9.5€

Glaces Glazed

54 rue des Martyrs

75009 Paris, France

09 81 62 47 06

www.glaces-glazed.com

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Paris Speciality Coffee – 2014 Summer Calendar

Posted on August 2, 2014 by Karin Shibata Posted in Blog .

8月のパリのスペシャルティ・コーヒー・ショップの夏休みスケジュール。

Paris in August is Paris without the Parisians !!! What a delight!!! BUT, a lot of food places are closed… So here is an informative 2014 summer calendar or our favorite opened coffee shops. I am taking up the torch and continue Emperor Norton‘s last summer’s great summer calendar.

Paris au mois d’août, c’est Paris sans les parisiens !!! Le bonheur quoi !!! MAIS, beaucoup de lieux food sont fermés … Voici donc un calendrier informatif de nos cafés favoris ouverts cet été. Je reprends le flambeau et continue le super calendrier estival de l’été dernier d’Empereur Norton.

Thank you / Merci Nader Mafi for your great help !

UPDATE of Aug-07:

Coutume Instituuti will re-open on August 18th.

Nina – Quality products in a creative kitchen

Posted on July 22, 2014 by Karin Shibata Posted in Meat Grill BBQ .

Nina is a brand new restaurant where quality seasonal products meets a creative open-minded cuisine.

Nina est un tout nouveau restaurant où des produits de qualité et de saison sont sublimés par une cuisine créative.

Ready to taste their first Saturday service !!!

The concept is great. You can take a classical menu (starter, main dish and desert) or choose 5 mosaïques (smaller version of the dishes).

Feta Tempura / Strawberry / Lime - Tempura de Fêta / Fraise / Citron vert Dorade / Cucumber / Currant - Dorade / Concombre / Groseille Beets / Comté cheese / Praslin - Betterave / Comté / Praslin

3 starters
Dorade / Cucumber / Currant – Dorade / Concombre / Groseille : Excellent products with freshness and taste.
Feta Tempura / Strawberry / Lime – Tempura de Fêta / Fraise / Citron vert : An improvised creation of Alexandre for his friends. Melty, tasty, crunchy and original.
Beets / Comté cheese / Praslin – Betterave / Comté / Praslin : The praslin sauce nutty taste goes very well with the beets. Excellent Compté cheese.

NINA – The mastered Fire

After a trip in Perú, Alexandre was inspired by the name “Nina” meaning «fire» in the language of the Quechua people in the Andes in South America.

A perfect name for a meat and grill centred restaurant.

Red Tuna / Rate of France Potato / Cockles - Thon Rouge / Rate de France / Coques Picanha Meat / Padrón peppers / Kalamata Olives - Viande Picanha / Piment del Padrone / Olives de Kalamata Iberian pig / Mini-Vegetables / Peppers - Cochon Ibérique / Mini-légumes / Poivrons

4 main dishes
Casarecci / Poulp / Fennel – Casarecci / Poulpe / Fenouil: Perfectly cooked pastas and poulp. A delight.
Iberian pig / Mini-Vegetables / Peppers – Cochon Ibérique / Mini-légumes / Poivrons: Sublime texture meat, rosé cooked !
Picanha Meat / Padrón peppers / Kalamata Olives – Viande Picanha / Piment del Padrone / Olives de Kalamata: Tasty even if I could not finish the fat.
Red Tuna / Rate of France Potato / Cockles – Thon Rouge / Rate de France / Coques: Loved this piece of tuna with the contrast of grilled and raw.

Après un voyage au Pérou, Alexandre fût inspiré par “Nina”, «feu» dans la langue du peuple Quechua dans les Andes en Amérique du Sud.

Un nom parfait pour un lieu dédié à la viande de qualité. Au coeur du restaurant, Nina, un beau grill.

The sublime tuna and Picanha meat and perfectly cooked.

A close up to show you the perfection of the cook. The sublime tuna and Iberian pig are tasty, melty, juicy…

A young talented chef – Alexandre Morin

The kitchen is lead by a talented young chef, Alexandre Morin (former Ze Kitchen Gallerie / Le Galopin by amazing Romain Tischenko).

Alexandre comments they have to improve. A day 3 after the opening. The level is already high !!! A perfectionist young chef … Very promising…

When I met Alexandre, it was 2 years ago at Le Galopin and I still have the taste of his wonderful desserts…

I feel so happy to have the chance to restate this sweet creations !!!

Chocolate / Olive Oil / Quinoa - Chocolat / Huile d’Olive / Quinoa Lemon / Strawberry / Mint - Citron / Fraise / Menthe Panna cotta / Strawberry / Verbena - Panna cotta / Fraise / Verveine

Chocolate / Olive Oil / Quinoa – Chocolat / Huile d’Olive / Quinoa : Gourmandise !
Consistent and light at the same time. Panna cotta / Strawberry / Verbena – Panna cotta / Fraise / Verveine : WOOW ! This half gelified cream with Verbana infusion is a delicious !!!
Lemon / Strawberry / Mint – Citron / Fraise / Menthe : Delicious inventive creation around the lemon curd

It’s summer… Do you notice something is missing? It was Alexandre’s creative choice not to got on the easy path of ice cream… 😉

Quality products – A philosophy

On the table, the names of all the “signatures” products.

The core of Nina is around meat. Nina cooks the excellent meats of Carlos Gutierrez Moya (aka Carlos Waguy Espagne).

Quality is everywhere: natural wines from little vineyards (domaine l’Aussell, Lucien Fourel, Laurent Herlin…), bread from Dominique Saibron, a custom-made coffee blend…

Lunch Menu 17-20€ (Starter Main or 3 mosaïques / Starter Main Dessert or 5 mosaïques)

Dinner menu 34-46€, or à la carte

Great service, convivial atmosphere, great products, inventive chef, excellent quality/price.

NINA

139 Rue du Chateau

75014 Paris, France

06 26 60 50 73

Lunch / Dinner Tues-Saturday

www.facebook.com/pages/Nina/646265895462768?sk=info

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