CONTEMPORARY FOOD & LIFESTYLE
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LES SECRETS DU MACARON

February 18th, 2012 | Posted by The Booyah Cook in Macaron | Recipe - (0 Comments)

Yeah man, what is cooking?!

Absolutely nothing of late as after the back agony, the GA passing away, Christmas, work, boyfriend changing his eating habits.

Until yesterday at work, after a week of eating bought macarons from Ladurée and Paul, one of the girls piped up with “Emma’s are the best macarons I ever had. They look exactly the same by she makes more interesting flavours.”

Is it any surprise when my house is full of both Ladurée books, watched every macaron recipe on Youtube going, been to Le Cordon Bleu and have these books too:

L to R : Un Amour de Macaron Stephane Glacer, Macarons Pierre Hermé, Les meilleurs des Macarons Thomas Feller, my class handout from Le Cordon Bleu.

In terms of which book would be best to buy to learn how to make macarons, I would say get the Ottolenghi book because that is the recipe I always used and the closet to the one from Le Cordon Bleu. Both recipes don’t bother with heating the sugar to make the meringue part. The other books all seem to employ making a meringue for the shell with hot sugar and a candy thermometer.

Using the Ottolenghi recipe.

The thing about macarons is the shells dont taste of anything, the are always just egg white, castor sugar, icing sugar and almond meal with a bit of colouring. The flavour comes from the filling – be it ganache, icing sugar, jam, caramel beurre salé, ice cream, fois gras, mousse (yep you can even have savoury macarons)…

So luckily, you just have to find the recipe for the shells you like and practice it over and over again until you get it right. That is the frustrating part – depending on the humidity in the air, the age of the egg white, the temperature of your kitchen, how well your oven can keep the temperature, whether you remember to let the steam out of the oven as they cook – is managing all the variables to get the macarons to come out without splitting across the dome.

I have never tried this recipe, but it is very similar to the Ottenghi one I recommend. Gourmet Traveller Macarons I also rate recipes of this website – they have definitely been tried and tested before publishing. There are a few things the recipe I don’t necessarily agree with for example:

- leave a macaron 4-5 hours seems a little extreme. I usually leave mine 30 mins to an hour before touching one gently to see if a skin has formed.

- I would recommend adding 1g / a pinch of cream of tarter to the egg whites as you start to beat them. This for some reason stabilises the eggs and helps things turn out ok. (Tip from Le Cordon Bleu. Other recipes suggest lemon juice. I figure that is adding more liquid to the mixture and could be problematic later so I haven’t tried it.)

- the chef at Le Cordon Bleu recommended 160 degree centigrade without humidity. Above that temp, the macarons discolour. Below that, they won’t cook. And, by without humidity, he means twice through cooking open the door quickly, wait a second for all the steam to come out and shut the door again.

But, as I said I rate the Gourmet Traveller so expect their way to turn out pretty well. And if your macaron shells are a fail, there is nothing wrong with using them to make Eton Mess in cocktail glasses or something. Also, there are some areas of France where the traditional macaron is cracked so you know, just wing it.

But this is where all the recipe books come in handy – ideas for different flavours to make the filling. If you want ideas for filling, I like the big green book on the left – except it is French. You could also try Google of course and end up with suggestions for flavours so hideous and sweet on various blogs. To make macarons that “are the ever eaten” my suggestion would be to try things that are naturally flavoured, use real fruit rather than jams or flavouring, herbs are great too and booze works wonders in a ganache. The best macarons I ever had were with the Cardinal in Zurich from Sprungli that were cinnamon flavour. The best macarons I ever made were either blood orange and campari OR honey and basil.

 

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ICE CREAM

January 9th, 2012 | Posted by The Booyah Cook in Cooking - (1 Comments)

Just in case I haven’t told everyone enough time already, I got a little Magimix 1.1L icecream maker from Anthony for Christmas.

I write this tonight after I consume some home made vegan Guava icecream that really is disgusting. I got the wrong kind of guava from Loon Fung and I should have gone to New Loon Moon on the other side of the street. The icecream isnt gross because of the texture – there is just no flavour. But I am eating it anyway because I LOVE icecream.

But here is a short list of my trial and errors:

1. Avocado Ice-cream = BRILLIANT (Thank you David Lebovitz)

2. Black Sesame = FAIL (Didn’t wait long enough for Ice Cream maker to refreeze.)

3. Chai Tea = BRILLIANT (My personal invention)

4. Vegan Guava = BRILLIANT AND TASTELESS. Is it so tasteless that I take the two little tubs out of the freezer? Hmmm… no. Just to see how the mixture freezes a bit longer term. But now I remembered the Chai on is there, I want to have a little portion.

I had some marmalade icecream somewhere recently. Oh I just remembered – Sothebys Cafe. That might be my next one.

PARTY PIES

January 6th, 2012 | Posted by The Booyah Cook in Cooking - (0 Comments)

In Australia we have Meat Pies. In Tasmania we have National Pies. They are made by a company called Tas Bakeries. There are all sorts of companies in Tasmania. Tasmania Carpet Cleaning, Tas Paints… you probably get the picture. Any, Party Pies. It ain’t a Party if there are no Party Pies. Unless you are at the Footy where there will be National Pies and Hutton Footy Franks. It is unlikely you will find a Party Pie there. Footy is serious.

For Christmas, I cooked myself a dozen Party Pies in lieu of a luxurious crayfish lunch on Christmas Day. And here is a picture of my labours. If you want to make some for yourself, try this recipe.

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COOKING CLASSES

January 4th, 2012 | Posted by The Booyah Cook in Advice | Recipe - (0 Comments)

The girls in my office regularly enjoy the food I bring in for Friday Feeling or Quiche Friday or Hayley Needs Some HiFibre Or There Is Gonna Be A Problem. Sometimes I just make lunch for everyone. As a result, I have the promise to teach Anal Amie (don’t ask) how to make mussels when the month has the right letters in it. I also have promised to teach Hayley Weaver (hair like a weave) aka Old Mac Events (no-one remembers why) how to cook fool stop.

My advice to people who can’t cook is get a trusted cookbook and start watching a lot of YouTube.

The YouTube part easy – if you want to know what the different stages of custard look like you will find a recipe made by video. If you want to know if you Churros dough is too gooey – again, check online. Along with reading every recipe book known to man on the subject of Macarons and actually going to Le Cordon Bleu for the day I spent hours watching people make them online to see the consistency, check what eggs looked like at different times and how to mix in the almond meal. I also learned out to may Har Gow from a screechy voiced weirdo on YouTube. And sure, there is some crap on their but it is free and you can watch three videos by different people and get a view.

Not so easy with a cookbook. I have bought some and found them brilliant. I have bought others and found the recipes just don’t work. You don’t get to try before you buy. The pictures look great but half the time the steam coming off the plate isn’t actually hot food, it is a wet tampon microwaved and hidden behind the plate to make it look like it is steaming.

Anyway, with this in mind I am going to start reviewing my cookbooks. I would also love to hear from people if they have seen any books around (I might have them) and would like my practical and probably ridiculous opinion!

THE JOHN DAVIDSON FAN CLUB – NOW CLOSED

January 4th, 2012 | Posted by The Booyah Cook in The John Davidson Fan Club - (0 Comments)

For those of you who wish to be reminded, read along here.

For those of you who don’t know, here are some pictures:

With who he would say are “his only real friends ever”.

Dad on the right, as the oldest of the three by far looking clearly the youngest. That is what a life of booze, fags, driving to fast, too much “shooting your rice pudding” in the wrong places, having a laugh, having a cry and telling someone to get fucked if you think they are wasting your time looking at them gets you. Also a smug face like his. The middle brother on the right hand side died years ago after a heart attack moving a potted plant on his driveway. The little brother I think is still alive. He was a guard at a big Nuclear Power plant somewhere.

Here is Dad at the tuckshop in his home where even crippled in a wheelchair he took care of business and managed to swizz the system by giving away sweets to all the kids. Seriously! I saw him do it. But then if he caught a liar or a thief, watch out.

As he said to me a million times, “Never Give In”. He also told me to fuck off about a million more. Its a good life lesson combination.

And for those of you who dont care: “You know what you can do.”

 

MERRY CHRISTMAS

December 24th, 2011 | Posted by The Booyah Cook in Uncategorized - (0 Comments)

We drove today for five hours and listened to mo-do, divine, acca Dacca eating Kentucky fried chicken. It was ace. Merry christmas everyone.

A VARIETY WEEKEND

December 18th, 2011 | Posted by The Booyah Cook in London - (3 Comments)

THE BAD

Anthony had a flat tyre
I smashed my favourite lamp when a picture fell on my head

THE GOOD

We went to The Sampler – Anthony was a bit timid at first, then the pair of us were well into it. If you have never been there, for those who follow this blog may remember from an eternity when I was in Stockholm, Terrenos Vinotek. Little pre-paid cards vend wine when you press a button. The people running it love dogs and wine. So you can tell it is not at all intimidating, not even for cat people like me. There is a big table in the middle of the room with a stack of wine books where you can read and read to your hearts content about regions, grapes and probably some arrogant prick wine growers but also some nice people too I imagine.

I did have a little chuckle to myself when a v posh bloke and his son, maybe 8 were talking about wines. The father was saying “Yes we have a lot of that one at home. It is a very drinkable wine. Expensive but we have a lot of it.” I turned to the guy to ask him what the wine was he was talking about and to have a taste. (It was totally out of this world – both taste and price). Anyway as the father and I were talking the kid piped up with “Do you have to go on about wine again Dad? Just because you like it doesn’t mean everyone else does.” HA HA HA.

We bought two reds – Pagos de la Sonsierra Rioja High Expression 2006 which (after further research when I got home) is supposed to be about the healing concept of wine. It came in a box that looks like medicine. All very strange. But delicious. It really did taste like Christmas.

The other was Le Fou Pinot Noir 2010 which is a pinot. (No shit Sherlock. I re-read and saw how obvs it was…) I learnt a new grape though – GAMAY. I can’t wait til I am an old wine prick. Going to The Cardinal’s Dad’s house for the wine tour that time was INCREDIBLE. But… Shit where was I? Le Fou really tastes like blueberries to me. And this wine would be for drinking with any pink meat (lamb, pork roll, bacon sandwhich, turkey.) And there was another red that I am gutted they ran out of.

Does anyone know where I can get a bottle without having to pay €20 shipping on top of the €25 bottle price?

Now, on the plus side to Anthony’s car getting a flat tyre, that meant we got to stay home and have fish and chips from Oliver’s  Fish and Chips home delivered. Soggy NO WAY Greasy NOT AT ALL. Highly reccommended. Delivering to postcodes N6, NW1, NW3 , NW5 , NW6 , NW8, NW11. Or if you are pikey and beg like me, N19 because we are on the boarder of NW5.

Another plus to the tyre situation was we went to The Southampton Arms and had a pork and apple roll. Lots of Marble on but NOT THE GINGER. I did have some toffee cider thing. If I could remember what it was I would tell you. Or ask Anthony he will know.

Then the creme de la creme for the whole weekend was hearing Anthony tell me tonight “I’ve just had my dinner. But you know what? This is a bit funny… I REALLY FANCY A GLASS OF WINE.”

HAHAHAHAHAHAAHA.

 

 

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BAD BACK AND WHAT DO YOU GET?

December 18th, 2011 | Posted by The Booyah Cook in Cooking - (0 Comments)

Here is a nice little collection of tableware made even more fabulous by a rescue dinner cooked by Valeria, my lameatnames other half. I couldn’t even do a lot of things properly before getting round to even cooking dinner.

To display her efforts we have, Astier de Villatte white bowl, plate from the 1800′s sold on eBay and bought from one of my luck .99p searches and my super old time favourite Alfred Meakin ironstone Pimpernel. (If you happen to have any in your cupboard, call me and if it is in decent nick I will PAY YOU.)

So dinner was artichoke, some makeshift hollandaise – without the egg yolk haha, and then there was spaghetti and tomato sauce. Valeria cannot cook to save her life and cross contaminates the jars and everything which I hate. But somewhere between being part Italian, part Russian, part Peruvian and part pervert she did quite a good job.

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COCKTAILS & PIZZA

December 11th, 2011 | Posted by The Booyah Cook in 03éme | Paris | Restaurant - (0 Comments)

In Paris on the last night after ticking off the places we had on our list for a while, Anthony and I had no plan and no real clue what we wanted to do. We had though about Chez Omar on Rue de Bretagne which despite pretty ordinary reviews online is always chocka with a queue of people waiting for the tagines, chick peas and other Morrocan meals. Except every time we went, neither of us could be bothered queuing. So while we had been wandering around the past few nights, we had walked past a homemade looking cocktail bar place with a red lamp outside and a cocktail board with drinks containing cardamon pods, tarragon or lavendar.

And it was Happy Hour.

The place looked more it was in Brussels than Paris with old posters, retro furniture, weird things glued on the wall. The cocktails were all reasonably priced and most we had were great. Some were a bit shit. But it was major chill out vibes with some nice tits on the wall.

In my dream life, my place is halfway between Wildrick’s and Ladurée (well not actually Ladurée necessarily – more for the dining room vibes than the cake because I would always choose Patissure Pain du Sucre of Ladurée any day.)

Afterwards, we were a “bit peckish” and went local for some food.

At Al Taglio you buy the pizza by the kilo form the 8 or so different pizzas at the counter. They change constantly so my advice is dont stuff yourself the first time round. Its also good if you want to try a bit of all of them. Personal favourite is the potato and truffle cream.

Address: 27 rue de Saintonge, 75003
Hours: Open every day
Reservations: Reservations not accepted
Telephone: 09 50 48 84 06

or there is the main one

Address: 2 bis rue Neuve Popincourt, 75011
Hours: Open every day
Reservations: Reservations not accepted
Telephone: 01 43 38 12 00

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HUTONG & UNDECIDED

December 11th, 2011 | Posted by The Booyah Cook in Hong Kong - (0 Comments)

While in Hong Kong, talking to the ex-pat community, you are bound the hear the name of a place called Aqua more than once. It is a restaurant group with a French restaurant called La Marmite [weird!] and a cocktail bar with an impressive view called Aqua, and Italian place, a Japanese place and two Chinese places. There is even and “authentic” junk which sails the harbour. There are three of their places here in London too I think. I was about to say that it was unlikely I would ever visit any, and then I looked up the cocktail list at the Aqua Spirit Place and I am already wondering if I can twist Philippa’s arm…

Anyway – so while I was in Hong Kong, I ended up at Hutong – the Modern North Chinese cuisine one. It was like walking into a stage set it was so fabulously decorated, including the waiting staff, including the water in the bathroom basin coming out of a hanging barrel to wash your hands, everything considered down to the last most minute detail. Really spectacular. Until you realise the other actors in this old time Chinese theatre are Australian / American blokes doing major deals (folks, they wear checked shirts and chinos) laughing about going jet skiing at the table next door.

Foodwise I had no idea whatsoever what to expect. My friend and I were picking things out on the menu and the waitress said “No I dont think you should have that, it is very Chinesey. Not good for Western people.” Which made us want it even more – and this was just two different types of “tea” – mine was lychee, clove and something else. My friend had Osmanthus Flower, Star Anise and Pine Nuts. There were both amazingly delicious!

Then we ordered scallops and pomelo, sitting on ice and asparagus with white sesame seeds. Again, our order raised alarm.

Then for the main dishes we had Prawns and green chilli and some Chinkiang Pork Ribs. And even then, this isnt what we wanted – I can’t remember the reason why…

Again the food was delicious.

For desert, I tried all the icecreams on the menu that seemed interesting and my friend has some apple rolls with lotus root chips.

It said on the menu Shao Hsing wine. And conclusively it had that really photocopier chemical vibe from the oldern days and taste. Suffice to say, I didn’t finish that one. But the sesame wafers were lovely. Fortunately I had also ordered some Black and White Seame Icecream too or the wafers would have been a bit of a giving up on life dessert.

So I don’t know if I enjoyed Hutong or not, or even if the staff wanted me to… Would I go back? Don’t know if it is even really worth it. There are so many other places to try out first where the Chinese staff come out from the kitchen to watch you eat the food and smile.

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BIRTHDAY CAKE

December 9th, 2011 | Posted by The Booyah Cook in 06éme | Macaron | Paris - (0 Comments)

I had a dessert at my birthday dinner, but no real cake. I was kind of too out of it with jet lag. However, on the day after my birthday, this is what we ate to celebrate:


Sadaharu Aoki eclairs – Black Sesame and Green Tea flavour. BEST EVER.

I am not joking. You can serious fuck off a cheeky little  Maison Bertaux Banana Eclair in comparison to these.

Then of course, in the Jardin du Luxembourg comes the obligatory macaron taste test. One required every trip to Paris at a patisserie chosen randomly.

Black Sesame. Better than the Hong Kong one from Paul Lafayet. But not my favourite.

Three green ones. Matcha,  Genmaicha (green tea with rice soufflé) and Wasabi.
The green tea one of course banging. Anthony was convinced the Genmaicha was the Wasabi. Until he had the Wasabi. I would like to taste them again without being confused over the flavours. I think the Genmaicha was nice, but weird when you consider I was thinking it was Wasabi. And sweet wasabi. YUM.

This was another weird tea flavour Houjicha (Thé vert boisé) . It was delicate and very nice. Not like the Oolong jobby from Honkers.

And the last two were Violette and Yuzu. Yuzu is the japanese citrus fruit, half lemon, half tangerine and well tangy. As expected, the violet one tasted like a very delicate knicker drawer. The yuzu one – given that I hate lemon macarons – was the surprise favourite and I could have wolfed another dozen if I had them.

On the list remaining that I would like to taste from Sadaharu Aoki are: Earl Grey, Umé (Prune salée), Saya (Fraise et pistache) and the Peche cannelle. Of course there is the usual raspberry, strawberry, chocolate etc and I wouldn’t say no but I well fancy the Umé (Chinese plum / Japanese Apricot) one to check out how that is.

After that lot, we were both very pleased with ourselves and it was a very yummy birthday treat. And not only those delights, we got to look at all the toadstools that were growing in the lawn in the park while all the joggers with their iPods and stretch lyrca bounced by.

Sadaharu AOKI
boutique Vaugirard
35 rue de Vaugirard
75006 Paris
+33 (1) 45 44 48 90

 

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L’ESTAMINET

December 9th, 2011 | Posted by The Booyah Cook in 03éme | Paris - (0 Comments)

The best place for brunch in Paris is L’Estaminet. As I have already explained here, here and here.

This time in Paris, we went on a week day and had sandwiches and cake for brunch with my pal Goon.

Goon was telling us all about some music festival in Rennes he was going to and Anthony was telling us about how he saw Genesis P Orridge on some artist courier bus after initially mistaking him for a weird old woman. [Pls correct me if I have than wrong Anthony.]

Goon and I had awesome cheeseburger. I know. In Paris. It was great. They even asked us how we would like the burger done. A point of course.

Then we had this:

A pear and caramel Charlotte. Unbelievable incredible.

And then I took a picture of Anthony for his mum:

Wah-ha-ha having a jolly good time in a French kitchen setting. Look at those rustic pots and pans. [Look at the handsome little face too!]

And after lunch, we bid Goon adieu. He left the key with me – he had let me crash in his flat when my plane travels changed with that strike thing in London (did that even happen actually)

Never visit someone’s home empty handed especially when they are doing you a favour.

Anyway GOON WHERE ARE YOU?! I STILL HAVE THE KEY! WE DIDN’T RETURN IT CAUSE MY BACK WENT BANG AND I ENDED UP IN THE WONDERFULLY HYGIENIC ST LOUIS HOSPITAL. ARE YOU STILL IN RENNE?!

On that note, I will go and have a lie down and read the Cake Wreck book one of the girls got me for my birthday.

L’Estaminet 39 rue Bretagne Marché des Enfants Rouges 75003, Paris
Tel: +33 (0)1 42 72 28 12

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BUTLER – THE JAPANESE COCKTAIL BAR

December 8th, 2011 | Posted by The Booyah Cook in Hong Kong - (0 Comments)

There are lots of places to go for a drink in Hong Kong with views of the Harbour and blasting cold air conditioning, soulf(o)ul house or other carefully considered DJ selections. The drinks will be as fantastic as the views (like at Aqua for example) but when it comes to a good cocktail place anywhere in the world, I think the most important thing is that you sit there with your pal and the cocktail menu and you really feel like JUST YOU found SOMEWHERE. Which is exactly like Butler is.

The owner Masayuki Uchida and his bar buddy Nick Tse can make anything from their interesting menu, but it is better when they make something just for you if you tell them the kind of thing you like. Nick Tse made for me the Vanilla “Ice cream” Soda above with vanilla, vodka and coconut cream on top which I said I fancied some ice cream.

The bar is tiny and on the fifth floor of a rather ordinary looking apartment building, which is not uncommon for Hong Kong. There is no view to speak of but that hardly matters at Butler. It doesn’t seem to have a website, but there is stuff about the place here and here.

Butler
5/F, Mody House
30 Mody Rd
Tsim Sha Tsui Hong Kong
2724 3828

The “front door” is actually on Hart Avenue just around the corner. And you will think you have the wrong place as the front door is an unmarked lobby with just enough room for a man at a desk and an elevator. Take the lift to the 5th floor and BOOYAH!

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CHEEKY ICECREAM

December 8th, 2011 | Posted by The Booyah Cook in Hong Kong - (0 Comments)

I love eggs and ice cream. No way I could be a vegan. I find the best medicine for sore throat and fatigue is a little pit stop anywhere any time with a little bit of ice cream.

Here I am at some place called Milkissimo somewhere on Nathan Road in a shopping complex called THE ONE, eating Guava, Purple Sweet Potato and Pumpkin ice cream. I couldn’t tell you which was best. All banging.

And I sat and looked out the window into a ballet studio full of little girls doing their practise. So lovely.

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YUM ON BOTH SIDES OF THE ROAD

December 7th, 2011 | Posted by The Booyah Cook in 03éme | Paris - (0 Comments)

There is one little street in The Marais in Paris where I have to turn my head quickly each way to try and decide where I want to eat: Rue du Forez

Every time I go to Paris it make it my duty to visit Tartes Kluger – not just for the food I am going to eat, but also to check out if there is a new “zine” with nice recipes, interviews and illustrations or if Catherine Kluger as put out a new cook book. Also when I am there, I day dream about how the cafe is my ideal business model for the type of place I would like to have myself one day.

The menu is always the same: two or three types of savoury tartes, two or three types of sweet tartes, maybe some other kind of sweet dish like a fruit compote. And you can order a combination of one tart with a soup and salad or with dessert or not. All very straight forward. Then, what is presented to you on your plate is going to be the best “quiche” you ever had in your life.

These are a couple of pictures from a “historical visit” because my most recent visit I forgot to get the camera out until dessert…

This is Anthony’s Pear and Almond tart.

And this is my apple crumble tart.

I don’t think Anthony fully appreciated what I was on about when I said “We have to go to Tartes Kluger”. The pastry is perfect. The fillings are perfect. The only thing Anthony could say was “I would prefer individual tables rather than communal” – which I also agree on but at the same time, I don’t care.

I have three of the cookbooks now. Tartes salées et sucrées, Mini tartes sucrées et salées and the one I got this time, Millefeuilles which was all a bit too exciting for me. These books are all in French, which is a shame because the recipes are consistently fabulous and the basic pastry recipes really great, and I think if he could read them easily, Anthony would use to make me my own mini Tartes Klugers brunch every now and then.

Anyway if you want to get a nice brunchy lunch and want to eat something very French but don’t want to get conned into eating another greasy Croque Monsieur, I heartily recommend Tartes Kluger to you. Particularly as it is in such a mooch-worth area of Paris. A formula plate – Tarte, Soupe, Salad is €11.

Tartes Kluger
6 Rue du Forez  75003 Paris, France

And on the other side of the street, but actually the front door is on Rue Charlot is Nanashi. Which is a bit Japanesey, but Western, really fresh and clean tasting food.  You can have non-traditional Bento boxes with sort of Japanese meat, fish or tofu, with salad or rice or rice and quinoa. Deserts are also a bit French, a bit Japanese with things like Match tea cake or Chocolate and Yuzu fondant cake. I have been there three times now and the food is consistently good – and guaranteed Vegetarian for those who request it (and probably Vegan too upon request). Keep an eye out for the Demory Paris beer which is on sale and great for a French beer.

This was my Don de Boeuf – and under all that salad was rice and vegetables.

And this was Anthony’s Chirashi Saumon. He also had a massive block of tofu as a starter (a Hiyayakko) which I didn’t taste as I wanted to remember the bliss of the tofu I had at Verjus.

I was very into the radish on our plates that you can see in julienne with the black skin.

This was my green tea cake for dessert. The cake tin must has been greased, the sesame seeds lined the tin. There were also little raspberries hiding through the bottom layer of the cake and the top was sprinkled with dots of white chocolate. Heaven.

And the Chocolate and Yuzu fondant. I really like the flavour of yuzu – like a cross between an lemon and an orange but super tangy. I had a Yuza macaron while in Paris this time – it was definitely a new favourite.

Dinner here with two “cocktails du jour” which had pomegranite, raspberry and some kind of booze in them, and three courses cost €64. Without the cocktails, it would have been €50.

Nanashi

My preferred location: 57 rue Charlot – Paris 75003 T 01 44 61 45 49

Or the original one at : 31 rue de Paradis – Paris 75010 T 01 40 22 05 55

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