Traveling Gourmet Presents 3 Star Michelin Chef "Jean Bardet", French
Interesting overview about food trucks, cheap asia travel, french market, new orleans restaurnats, and Tres Tres Bon Street Food Lyon France, Traveling Gourmet Presents 3 Star Michelin Chef "Jean Bardet", French.
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C’est à Tours, jardin de la France et capitale de la Tourraine que nous retrouvons Jean Bardet dont le restaurant situé au cœur de la ville malgré ses airs de campagne est l’une des étapes gastronomiques les plus fréquentées de France. Au milieu de 600 plantes aromatiques et potagères et de nombreux arbres fruitiers, Bardet nous propose une cuisine raffinée et simple à la fois où les produits sont à l’honneur comme ces œufs de poule cassés aux légumes frais.
Laissons nous tenter par l’influence armoricaine d’un civet de homard et de petits crustacés au gingembre et citron vert, un Ste Maure ; délicieux fromage de chèvre et goûtons ces vins de Vouvray ou de Bourgueil. En cette fin d’été nous mordrons avec plaisir dans une délicieuse tarte aux figues fraîches.
It is at Tours, the heavenly garden of France and the capital of Tourraine that we can meet Jean Bardet whose restaurant is located at the heart of the city despite its rural look. It is one of the most frequented Gastronomical steps to follow in France. In the middle of 600 Aroma plants and vegetables and a large number of fruit trees, Bardet recommends such a refined and simple cooking at the same time, where the products honoured are chicken eggs cracked on fresh vegetables.
Let us be tempted by the Armorican influence of a jugged- lobster stew, as well as some ginger and green lemon small Crustacea and all sorts of shell-fish, what about a Ste Maure, such a delicious goat-cheese, not to forget the Vouvray or the Bourgueil wines to taste and relish. As the summer is coming to an end soon, let’s bite, with pleasure, into this delicious fresh fig pie.
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Tres Tres Bon Street Food Lyon France, Traveling Gourmet Presents 3 Star Michelin Chef "Jean Bardet", French.
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New Orleans has a body and soul that beats with a passion for its European past. The season of Mardi Gras lasts for 2 weeks, with the last week having the largest occasions. Maybe in another Ezine we can go over others.
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The seafood is cooked to excellence as is the steak, chops and whatever else on the menu. The waiters use tuxedos and prepare Caesar salads and desserts tableside. The steaks are prime cuts of beef and burnt to excellence.
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