Originally posted on Vancouver Bits and Bites Blog:
Picture credit @Chez_Christophe Love is in the air and what better way to celebrate Valentine’s Day than a visit to Chez Christophe. Located in the Burnaby Heights, this patisserie is run by the husband-and-wife team of Christophe and Jess Bonzon. Chef Christophe studied under some of Europe’s grand masters…
Happy healthy Monday good foodie friends…
For our health an inspiring story.
“You are what you eat” is a common thing that we have been told for years.
An inspiring story of a doctor that chose to try this path and claims that the results were life changing in a healthy way.
worth a thought.
A quote from Dr. Terry Wahls, MD. Story
“In 2003 Terry Wahls, M.D., was diagnosed with secondary progressive multiple sclerosis and soon became dependent upon a tilt-recline wheelchair. After developing and using the Wahls Protocol, she is now able to walk through the hospital and commute to work by bicycle. She now uses intensive directed nutrition in her primary care and traumatic brain injury clinics. Dr. Wahls is the lead scientist in a clinical trial testing her protocol in others with progressive MS.
In this inspiring presentation you’ll discover:
- The foods she ate on a daily basis to cure her terminal illness (MS)
- What specific foods improve brian health and eye health
- The importance of Omega 3 fatty acids and wild fish and animal products
- Why we’re deficient in iodine and why we need more sea vegetables in our diets”
Have a healthy week!
Happy Thursday good foodie friends.
California Shabu Shabu
A recent trip took me to Southern California and to a fantastic Shabu Shabu (hotPot) restaurant.
What fun and healthy way to eat!
Basically you have a hot plate and hot Pot at each seat.
Also with your hot pot you will have a bowl of Ponzu a citrus based soya sauce as well as Goma which is a sesame peanut based sauce, both were perfect dipping sauces!
Now your decision comes to what do you feel like eating? We chose prime rib and vegetables which also comes with noodles for the soup portion of your meal.
Okay, time to eat…. The hot pot is full of water, now what?
How to Shabu Shabu:
You will basically first put some of the veggies that take a lite longer to cook in the hot water.
Now put your protein (again we chose prime rib beef) in the water and be surprised that the meat only took seconds to cook.
We ordered brown rice with our meal so between the flavorful beef and the Goma and ponzu the flavors started to dance!
What you need to know is that Shabu Shabu is not about food coming to you pre-seasoned bit rather you are presented with as mentioned Ponzu and Goma. As well you are provided a bowl of chopped green onion, chopped white onion, chopped garlic and sesame seeds that I encourage you to add all of them to your sauces to kick them up to the next level. You will dip all of your vegetables and meat or seafood in the sauces and enjoy the with or without your rice.
When you think you are starting to get full, retain 2-3 pcs of meat and put them in the soup broth that you wi be given.
Now put your vegetables and noodles in the hot pot that has already been developing as you cooked your first round in and cook it to your perfect preference.
You now are creating your hot pot soup and the finish of a great meal!
My Shabu Shabu meal left me wanting more and yet feeling like I had a healthy meal.
This was my first Shabu Shabu in many years but absolutely NOT my last!
Try California Shabu Shabu when you are in the area next and enjoy the freshly cut or prepared Shabu Shabu!
You Gotta Try This!
Wow… Yes please
Originally posted on Bella Cibo 72 Blog:
One of the thing that I really miss from Italy its the aperitivo time/happy hour..ohhh I miss la dolce vita
.After 5 o’clock you get together with your friends or lover and you go to the bar for a nice drink and bite to eat before dinner….a must in almost every bar is bruschetta a piece of bread grilled topped with tomatoes and oil ,we call that pane e pomodoro..so good my favorite appetizer so easy to make with few simple ingredients let go see how to do it
10 cherry tomatoes
4 basil leaves,
4 slices of bread
1 garlic clove,
salt to taste
a sparkle of love
Cut your bread and toast the both sides in a griller or on a frying pan.
Once golden brown,take each slice and scrub it with a clove of garlic.
Now cut the tomatoes in small cubes or…
View original 94 more words
Happy Sunday great foodie friends,
A wonderful pizzeria has come to South Surrey! Famoso
Who is Famoso?
In the summer of 2005 co-owner Justin Lussier traveled through Italy and Naples and fell in love with the mouth-watering fire-roasted pizzas served throughout the country.
After eating at Pizzeria Sorbillo in Naples, Justin found a payphone and immediately called his friends and future partners, Jason Allard and Christian Bullock. They soon decided that they needed to bring authentic Neapolitan pizza to Canada.
Training with the Associazione Verace Pizza Napoletana (VPN), organization preserving the standards of authentic Neapolitan pizza, the Famoso boys learned about the unique ingredients and cooking process required.
The rest is history…
Famoso wisely imports it’s flour and tomato sauce from Italy and takes the fine ingredients along with there unique training and brings you a taste of Italy to your back yard!
The restaurants are upscale casual and have a unique style of service. You browse the menu and then write down your choices and go up to hand your order in and pay. Take your seat again and the rest of the service will be brought to you.
The pizzeria has an impressive pizza oven that bakes your authentic Neapolitan pizza in a mere 90 seconds due to its intense heat.
Famoso’s menu is full of great flavours and choices but is also simple as Italian food should be. They know who they are and what they want to bring to their customers so keep it simple.
If you are dining in, you have your choice of a full size pizza or a Pizzetta (a personal size)
Try their fire roasted Tomato bisque or one of their fresh salads…. Each dish brings you flavour wow and will leave you wanting more.
Where are they?
15865 Croydon Drive
Sun-Thurs: 11am – 11pm
Fri-Sat: 11am – Midnight
If you don’t have time sit and dine, call ahead for a take out pizza.
This location is brand new so is doing their best to work out the initial training and new opening trials but the flavours and great tastes are already right on the money,
You Gotta Try This!
Did I mention to try the gelato? If not, ITS A MUST!
The 21 Best Sandwich Shops in America – brought to us from Thrillist.com and Adam Lapetina – thank you for compiling such a great list. How about compiling a Canadian list with a collaboration with me?
THE PERFECT SANDWICH is hard to find. But when you do find it, you have to pay homage. From superior ingredients to the freshest-baked bread and sauces that make you say, “Dammit, I kind of want to drink that!”, the ideal sammie has to strike a delicate balance, and the people who make them have hit upon something way more important than just a portable meal.
So, without further ado, here are the 21 best sandwich shops in America. Prepare to get hungry:
CHARLESTON, SC BUTCHER & BEE
WHAT YOU’RE GETTING: Whatever’s available
The only BYOB joint in Charleston also makes its finest sandwiches, which you can knock back in a dining room that feels like a friend’s place. Their menu, scrawled on a chalkboard, is constantly changing depending on the region’s local offerings, but always features innovative creations such as the General Tso’s-chicken sandwich, with their crunchy version of the distinctly American-Chinese dish, replete with broccoli rabe, jalapeños, and carrot slaw on a crispy roll. Oh, and heads up — they’re also open late on weekends, meaning this is generally where the party will end up anyway.
EAST HAMPTON SANDWICH CO.
DALLAS, TX EAST HAMPTON SANDWICH CO.
WHAT YOU’RE GETTING: Fried chicken + jack
A relative newcomer to the sandwich scene, East Hampton was founded in 2012 by an aspiring lawyer who traded tort reform for torta reform (sorry) and assembled a team of sandwich-crazed artisans to help him advocate for YOU. What resulted is a sleekly minimalistic temple of farm-to-table goodness, with the likes of Southern fried chicken, avocado mash, pepper jack, greens, and cured bacon with a jalapeño cream sauce, where they have quite obviously plead guilty of being totally awesome.
ANN ARBOR, MI ZINGERMAN’S
WHAT YOU’RE GETTING: Jon & Amy’s Double Dip
We already mentioned Zingerman’s in our college sandwich-shop roundup, but that didn’t mean that they didn’t warrant being mentioned again — and here we are! Zingerman’s isn’t just a sandwich shop; it’s an institution, with a creamery, a roadhouse, and a bakery, all rolled up into a package that also happens to sling some of the best deli meats, pickles, and sides in the entire country. It’s a little on the pricey side, but that’s a non-issue when you consider the fact that you’ll be getting piles of pastrami, corned beef, Swiss & Wisconsin muenster cheeses, and two types of deli mustards (when you order their famous Jon & Amy’s Double Dip), in addition to the hundreds of other combinations they have available for revelers.
AUSTIN, TX NOBLE SANDWICHES
WHAT YOU’RE GETTING: The Noble Pig
Putting Northwest Austin on the foodie map, Noble Sandwiches took a gamble opening in the suburbs in late 2010 and quickly garnered a rep for sandwiches worth a half-hour drive. Everything’s made in-house from the bread to the bacon, which you can literally take home thanks to a deli case stuffed with meats and charcuterie. The signature ‘wich is the seared beef tongue (smoked green onions, red pepper relish, aioli) that’s a modern flip on Mexican lengua, but they’re also rocking more traditional fare like the eponymous Noble Pig, stacked with spicy ham, pulled pork, prov, and — of course — bacon.
DENVER, CO MASTERPIECE DELICATESSEN
WHAT YOU’RE GETTING: The Braised Brisket
Not many chefs open a great sandwich shop and then open a truly great restaurant, but Denver’s Justin Brunson did just that. Making his mark on the Denver scene with Masterpiece Deli (which just opened its second location in town), Brunson won the hearts and arteries of the Mile High sandwich-loving community with selections like a Cubano (slow-roasted mojo-brined pork, Black Forest ham, Swiss cheese, garlic aioli) and a 12hr-braised beef brisket sammie (with Tallegio fondue on a baguette). Be sure to top whatever sandwich you get with Denver Bacon Co. bacon — obviously, if you’re already going to open a great sandwich shop and a great restaurant, you should start your own bacon company, too.
CHICAGO, IL CEMITAS PUEBLA
WHAT YOU’RE GETTING: The Atomica
Cemitas are essentially a variation of the torta native to the Mexican state of Puebla, differentiated primarily by the pillowy sesame seed roll, which Chicago landmark Cemitas Puebla gets custom-made at a local bakery. The milanesa (breaded-and-fried pork loin) is the most traditional, but if you’re looking to up your swine intake you can add guajillo-rubbed loin and ham to get the triple threat that is the Atomica. A huge pile of shredded, mozz-like Oaxacan cheese, a generous smear of creamy avocado, and sweet, smoky, spicy chipotle bring all kinds of added flavor and texture, but pros know to take it even further and add a few drops of their trio of addictive salsas to each bite.
LOS ANGELES, CA MENDOCINO FARMS
WHAT YOU’RE GETTING: Kurobuta Pork Belly Banh Mi
Mendocino Farms is an LA-based sandwich market that specializes in locally produced and raised vegetables and meats, meaning their stuff is fresher than a certain prince. Step into any of their woody, grass-adorned locations, and you’ll be struck by their natural aesthetic; one bite of any of their seasonal sandwiches or down-home favorites, and you’ll be struck by their pure deliciousness. Folks go especially crazy for their Kurobuta pork belly banh mi, served on ciabatta rather than the typical French roll, and filled with caramelized pork belly, pickled daikon & carrots, cilantro, cucumbers, jalapeños, and a chili aioli.
PORTLAND, OR LARDO
WHAT YOU’RE GETTING: Porchetta
It’s a special kind of awesome when a place is named after what people will call you after you’ve eaten too much of its wares, but Lardo is indeed a special kind of awesome. The cart-turned-three-restaurant-chain does everything right, from the spicy grilled mortadella to the incredibly flavorful porchetta, the meatball banh mi, and, perhaps, the best Cubano this side of Havana. The secret? Every bit of pork is made in-house, from the ham and mortadella to the pig skin sprinkled in hand-cut fries. When even the tuna melt is exceptional, you’re in trouble. Someday soon, Chef Rick Gencarelli will have enslaved all of Portland.
MELT BAR AND GRILLED
CLEVELAND, OH MELT BAR AND GRILLED
WHAT YOU’RE GETTING: The Parmageddon
Cleveland’s got its fair share of interesting people, but not all of them open tattoo-friendly, punk-rock-playing alternative grilled cheese joints, like Matt Fish did when he first founded Melt Bar & Grilled in 2006. Offering patrons who get a Melt tattoo 25% off for life is only the second of his selling points — the first is grilling up insane grilled cheese sandwiches that keep Ohioans coming back time and time again. The Parmageddon, for example, rocks potato & onion pierogi, sauerkraut, sharp cheddar, and sauteed onions and is every bit as face-melting as its name would suggest.
SEATTLE, WA PASEO
WHAT YOU’RE GETTING: The Caribbean Roast
This Caribbean snack shack with two locations in Seattle can be identified one of two ways (in lieu of a big, flashy sign, which they’re apparently not all about): 1) the intoxicating smell of caramelized onions and slow-roasted pork wafting out of it, and 2) the line going down the block and beyond. Sure, it’s cash-only and the wait for a sandwich might be up to an hour, but there’s a reason everyone swears by Paseo’s creations — they’re so goddamned delicious. Try the Caribbean Roast with marinated, fall-apart-tender pork shoulder, aioli, cilantro, and Romaine lettuce to get the best possible experience.
WELLESLEY, MA LINDEN STORE
WHAT YOU’RE GETTING: Hot BBQ Roast Beef with American cheese (only available on Wednesdays)
If you grew up in a Western suburb of Boston, the name “Linden” rings out. As in, “I’m getting a Linden,” and “You want to go to Linden?,” and “Who just ate my Linden, because now I have to kill them?” Open since 1933 and owned by the LeBrun brothers — Greg and Mark — the vibe is old-school town deli: stools, communal tables, and a line that often snakes close to the front door during lunch hours. All of the sandwiches are good (try the Hot Italian or the Ryan, and add extra “hots”), but on Wednesdays, they do a hot sub special that usually sells out by noon featuring slow-simmered BBQ roast beef and onions with melty American cheese that will change your life, or at least the notch you use on your belt.
ATLANTIC CITY, NJ WHITE HOUSE
WHAT YOU’RE GETTING: Cheesesteak
With a history that spans 60yrs and a line that often spans 60 people, White House is a veritable Atlantic City institution whose authentic Italian subs were apparently frequently craved by Mr. Sinatra himself, who would send a lucky lackey down from NYC just to pick some up for him. The original sub shop’s still standing, but you now have the option of going to the Trump Taj Mahal to pick up your fix of capicola, provolone, salami, and chili peppers. Or be a little unorthodox and give their cheesesteak a try. Just go in armed with the knowledge of what you’re getting into — their “half” sandwich is bigger than just about any whole sandwiches you’ve ever eaten. So, you know… get the whole sandwich.
HOUSTON, TX LOCAL FOODS
WHAT YOU’RE GETTING: The Crunchy Chicken
At this sandwich marketplace in Houston, everything is the sum of its parts — and the parts are insanely awesome. The wide-open, retro aesthetic sets the stage for sandwiches crafted with the same care and love that Texans have been accustomed to for generations. Each sandwich purchase nets you two sides, which they swap out based on what’s available/in-season (think crispy slaw with lemongrass vinaigrette), and you’ve pretty much gotta try their Crunchy Chicken sandwich with nut “crumble”, provolone, buttermilk ranch, and pickles on a chewy pretzel bun to truly know Southern comfort.
SAN FRANCISCO, CA DARWIN CAFE
WHAT YOU’RE GETTING: Roast Beef
Hidden away in a pint-sized hole-in-the-wall in San Francisco, Darwin’s small interior belies the huge sandwiches within. Committed to bringing you the best in seasonal ingredients and fresh-baked breads, Darwin’s an intimate backdrop to some of the best sandwiches this side of the Mississippi. In addition to being tender and supremely thin-cut, their legendary roast beef, is also piled high with the complementary veggie du jour, which in some cases is arugula and tomato jam and in others is caramelized onions, peppers, and mushrooms.
NEW YORK, NY ANIMALS AT THE WAYLAND
WHAT YOU’RE GETTING: The Pulled Bacon
In a city with more than its fair share of secrets, tucked-away restaurants, and almost-inaccessible eateries, Animals at The Wayland just might be the most clandestine of them all. Sitting inside The Wayland, an unassuming, cutting-edge Alphabet City cocktailery, Pink Floyd-homaging Animals is only open from 11am-5pm, and only on weekdays, plus to get there you’ve gotta trek over to Avenue C, which is, like, far. But when you do, a pulled bacon sandwich with red slaw, avocado, pickled jalapeños, refried beans, and chili mayo will be waiting to reward you for taking the afternoon off work strictly for a sandwich. Or maybe the Pernil “Don’t Call Me George” Romero, whose pork shoulder is slow-cooked in garlic, fennel & rosemary. The pig on the wing shall be you.
PITTSBURGH, PA PRIMANTI BROS.
WHAT YOU’RE GETTING: Pastrami & Cheese
Yet another holdover from our college sandwich-shops list is Primanti Bros., one of the few joints on this list that boasts a profile of its signature sandwich-making style on its Wikipedia page. Founded in 1933 by a few brothers named Primanti, the innovative sandwich shop skews toward the behemoth, opting to add a helping of hand-cut French fries to each one of its already-prime deli sandwiches (such as pastrami, salami & cheese, and even knockwurst). This, as you can imagine, made them pretty popular, and they now boast 16 Pittsburgh-area locations, with a few popping up in far-away Florida, and then… THE WORLD?!
PHILADELPHIA, PA JOHN’S ROAST PORK
WHAT YOU’RE GETTING: Roast Pork
With arguably one of the best cheesesteaks in the city of Philadelphia, John’s Roast Pork stands above the rest for its other sandwiches, which are pretty much all outstanding. It may be in a different camp than some other Philly cheesesteak joints, which use neon-orange Cheez Whiz instead of the sharp provolone of John’s, and it’s their authentic ingredients that allow them to also make an impeccably juicy roast pork sandwich (duh) with spinach, as well as an awesome steak Milano with grilled tomatoes, all on fresh-baked sesame seed rolls. It’s so good you won’t even miss the Whiz, and that’s saying something.
NASHVILLE, TN MITCHELL DELI
WHAT YOU’RE GETTING: The Asian Flank Steak
Totally reviving the East Nashville food scene (and possibly setting the bar for full-service delicatessens all over the US), Mitchell Deli was founded in 2008 with the goal of providing customers with all-natural, all-delicious ingredients made into beautiful sandwiches, and on their first day of service, they ran out of food. If that isn’t enough of an indicator of Mitchell Deli’s greatness, check out their legendary Asian flank steak sandwich (once offered only on Mondays, but now available throughout the week due to high demand), which has been featured on Adam Richman’s Best Sandwich in America and is served on locally made, fluffy ciabatta bread.
NEW ORLEANS, LA COCHON BUTCHER
WHAT YOU’RE GETTING: The Cochon Muffuletta
Everyone knows that New Orleans’ muffuletta is the king of sandwiches. That fact is indisputable. What is up for debate, however, is which place in New Orleans serves the finest specimen of this gargantuan stack of olive tapenade, mortadella, salami, mozzarella, ham, and provolone — and the top dog is most certainly Cochon Butcher, a wine bar-butcher counter combo that’s got the city’s best sandwich menu (“bacon melt”, anyone?). Central Grocery may be the original, but it can’t compare to the freshness of CB’s house-cured meats, melty cheese, spicy olives, and soft, gloriously chewy bread.
MIAMI, FL ENRIQUETA’S SANDWICH SHOP
WHAT YOU’RE GETTING: The Cuban
In addition to being one of the best authentic Cuban restaurants in all of Miami, Enriqueta’s also makes a hell of a Cuban sandwich — but not just the pressed ham, roast pork, cheese, and pickle panini that we’re all used to. They also whip up a Cuban chicken sandwich, stacked with lettuce, tomato, shoestring potatoes, and grilled onions that’s out-of-this-world good. The place is a little hole-in-the-wall where lines can get pretty long, so be sure to venture out and grab your fix before they close at 4pm.
BROOKLYN, NY SALTIE
WHAT YOU’RE GETTING: The Scuttlebutt
Saltie may look like an ultra-hip temple of Brooklyn coolness from the outside, and that’s because it is. But here’s the rub: they make some of the biggest, best, and messiest sandwiches in the entire world, and they do it all in a tiny space using mostly — GASP — vegetables. Granted, there are a few meaty bites on the menu (mortadella, chicken liver paté, ham, even sardines), but the real move here is to go with one of their funky vegetarian sandwiches, like the Scuttlebutt, a seemingly unholy amalgam of eggs, feta, capers, olives, pickled veggies, and spicy pimentón aioli on perfectly fluffy foccacia, which — if it doesn’t convert you into a believer — will at least preach you the gospel.
You Gotta Try These!
Happy Monday good foodie friends – rumor alert from Eater.com
link to Eater
Top Table Set to Sell to Aquilini
Monday, Mar 3, 2014, by Nikki Bayley
The loudest gossip at the Vancouver Wine Festival was all about the rumoured forthcoming sale of the Top Table Group. For months industry have speculated about the possible sale of the group which boasts some of the city’s favourite and most successful restaurants: CinCin, Blue Water Cafe, West, Thierry and Araxi in Whistler. Step forward the Aquilini Group whose empire “…covers everything from a vast blueberry and cranberry empire in Canada and the U.S. that collectively is the largest in North America, to the Vancouver Canucks hockey team, to a dizzying array of developments and rental properties across Canada, to hospitality services and even a hotel empire” who look set to announce a deal this week.
Happy Thursday good foodie friends,
Eater.com released the list of the latest Michelin 3 star restaurants in France. I love to dream of being able to visit and eat at one of these great eateries one day.
Thank you Eater.com
Enjoy the list and dare to dream. Let me know if you are one of the lucky ones to eat at one of these restaurants and let me know what you think! Do you think it’s a Michelin star restaurant?
The 27 Michelin Three-Star Restaurants of France
Thursday, February 27, 2014, by Amy McKeever
On Monday morning, the Michelin guide unveiled its 2014 list of stars for France, which includes 27 three-star gastronomic temples. But where can these be found? As has been done in past years, today Eater takes a look at the Michelin three-star restaurants of France, from Paris to Marseille and everything in between.
Listed in alphabetical order, these establishments include restaurants that have been passed through families for generations (Auberge de L’Ill, Maison Troisgros, Maison Lameloise) as well as eponymous restaurants from France’s culinary legends (Bras, Paul Bocuse, Pierre Gagnaire, Guy Savoy). Speaking of legends, Alain Ducasse appears here twice (his previous Parisian three-star Alain Ducasse au Plaza Athénée is closed for a remodel and is not listed) with Le Louis XV and Le Meurice. Meanwhile, Anne-Sophie Pic remains the only woman with three Michelin stars in France at Maison Pic, and Arnaud Lallement joins the circle of celebrated three-star chefs with the (leaked) addition of L’Assiette Champenoise. Here now, the Michelin three-star restaurants of France:
AUBERGE DE L’ILL
2 RUE DE COLLONGES AU MONT D’OR, ILLHAEUSERN, 68970, FRANCE
+33 3 89 71 89 00,
The Michelin Three-Star Restaurants of FranceSEE ONEALL
AUBERGE DE L’ILL Set in the Alsatian village of Illhaeusern, Auberge de L’Ill is one of the longest-running Michelin-starred restaurants passed down through the decades in the Haeberlin family. The first star came back in 1952, with the third finally bestowed upon the restaurant in 1967. It’s now under the watch of chef Marc Haeberlin.
2 RUE DE COLLONGES AU MONT D’OR, ILLHAEUSERN, 68970, FRANCE
+33 3 89 71 89 00
AUBERGE DU VIEUX PUITS Chef Gilles Goujon landed at the picturesque L’Auberge du Vieux Puits in 1992 and began his climb up the ladder of Michelin stars. In 2010, he finally made it to the coveted three-star level for his cuisine that Michelin inspectors describe as an expert balance of season, terroir, and innovation.
5 AVENUE SAINT-VICTOR, 11360 FONTJONCOUSE, FRANCE
+33 4 68 44 07 37
BRAS The inspiration of many a culinary journey, Restaurant Bras is where the legendary Michel Bras began exerting his influence on generations of chefs to come. Now, his son Sébastien Bras runs this kitchen in the countryside that is Laguiole.
ROUTE DE L’AUBRAC, LAGUIOLE, 12210, FRANCE
+33 5 65 51 18 20
EPICURE The airy dining room at Epicure is a stunning setting for enjoying chef Eric Frechon’s three-Michelin-starred cuisine. Having already worked at Hotel Le Bristol as a teen at the beginning of his career, Frechon returned as head chef in 1999. He quickly added its second Michelin star in 2001 and, finally, nabbed the third in 2009.
112 RUE DU FAUBOURG SAINT-HONORÉ, PARIS, 75008, FRANCE
+33 1 53 43 43 40
FLOCONS DE SELHigh up in the French Alps, Flocons de Sel is where chef Emmanuel Renaut first earned his third Michelin star two years ago. Renaut has created a true dining destination in the ski town of Megève by pairing this fine dining restaurant with a hotel, bistro, and cookery program.
1775 ROUTE DU LEUTAZ, 74120 MEGÈVE, FRANCE
+33 4 50 21 49 99
GEORGES BLANC In 1968, Georges Blanc took over the Vonnas inn that had been in his family for generations and converted it into a five-star hotel that won its third Michelin star in 1981. Blanc has since written about a dozen cookbooks and opened restaurants elsewhere in Vonnas and beyond.
PLACE DU MARCHÉ, 01540 VONNAS, FRANCE
+ 33 (0)4 74 50 90 90
GUY SAVOY Guy Savoy’s flagship restaurant in Paris won its third star in 2002, about five years after he moved it to this more spacious location on rue Troyon. This acclaimed French chef — who trained with the Troisgros brothers — has made iconic dishes such as his artichoke and black truffle soup.
18 RUE TROYON, PARIS, 75017, FRANCE
+33 1 43 80 40 61
L’AMBROISIE L’Ambroisie opened in 1986 in a former townhouse set in Paris’ Place des Vosges, an intimate dining room that serves as the setting for one of the city’s most heralded dining experiences. Mathieu and Bernard Pacaud offer what Michelin describes as an “explosion of flavours, scientific approach, and perfect execution.”
9 PLACE DES VOSGES, PARIS, 75004, FRANCE
+33 1 42 78 51 45
L’ARNSBOURG Chef Jean-Georges Klein has held three Michelin stars since 2002 at this restaurant remotely located in the Vosges Mountains of Lorraine. L’Arnsbourg offers three set menus, starting at 95 euros ($131) up to 169 euros ($232) per person. He and his wife Nicole also operate a hotel on the premises for those who make the special trip out for a three-star meal.
UNTERMUHLTAL 18, BAERENTHAL, 57230, FRANCE
+33 3 87 06 50 85
L’ARPÈGE Chef Alain Passard gained his first two Michelin stars quickly after opening Arpège in 1986, finally getting that coveted third star 10 years later. Passard himself is one of the many heavyweights in French gastronomy, and is widely recognized for a focus on vegetables that has inspired chefs around the world.
84 RUE DE VARENNE, PARIS, 75007, FRANCE
+33 1 47 05 09 06
L’ASSIETTE CHAMPENOISE L’Assiette Champenoise entered the elite club of three-starred restaurants this year, which was fortunate considering a French news magazine had already leaked news of its promotion. Chef Arnaud Lallement leads this restaurant, which got its start nearly 40 years ago under his father Jean-Pierre.
40 AVENUE PAUL VAILLANT COUTURIER, TINQUEUX, 51430, FRANCE
+33 3 26 84 64 64
L’ASTRANCE Chef Pascal Barbot and manager Christophe Rohat worked together at Alain Passard’s Arpège before opening Astrance in 2000. They gained their third Michelin star in 2007 for a cuisine which food writer Elizabeth Auerbach describes as “state of the art, modern French gastronomy with Asian flair.” Only open four days a week, this is one of Paris’ truly tough tables.
4 RUE BEETHOVEN, PARIS, 75016, FRANCE
+33 1 40 50 84 40
LA CÔTE SAINT-JACQUES Located 90 minutes from Paris, La Côte Saint-Jacques is a three-star experience that has its origins in a bed-and-breakfast founded more than 60 years ago by chef Jean-Michel Lorain’s grandmother. Jean-Michel Lorain joined his father in the kitchen in 1983, helping the restaurant rise to its third Michelin star three years later. He has been running the kitchen solo since 2001.
14 FAUBOURG DE PARIS, 89300 JOIGNY, FRANCE
+33 3 86 62 09 70
LA MAISON TROISGROS Maison Troisgros is the stuff of French culinary legend, dating back to 1930 when Jean-Baptiste Troisgros purchased this property across from the Roanne railroad station. Sons Jean and Pierre earned the restaurant’s first Michelin star in 1955, bumped up to three in 1968 as the brothers helped guide the evolution of France’s Nouvelle Cuisine. Pierre’s son Michel has been running the kitchen since 1998, and throughout it all, Maision Troisgros has held onto those three stars for more than 45 years.
PLACE JEAN TROISGROS, ROANNE, 42300, FRANCE
+33 4 77 71 66 97
LA VAGUE D’OR La Vague d’Or joined Michelin’s list of three-starred restaurants just back in 2013, news which was leaked in advance as news of French Michelin stars seems wont to do these days. Chef Arnaud Donckele helms this Saint-Tropez gastronomic destination that celebrates the sea upon which it resides.
RÉSIDENCE DE LA PINÈDE, SAINT-TROPEZ, 83990, FRANCE
+33 (0)4 94 55 91 00
LE LOUIS XV – ALAIN DUCASSE More than 25 years ago, Alain Ducasse made a splash in the world of gastronomy with his celebrated Le Louis XV in Monte Carlo, which become the first hotel restaurant to win three Michelin stars back in 1990. Ducasse has continued on to collect Michelin stars around the world, but Le Louis XV remains an icon of French cooking.
PLACE DU CASINO, MONACO, 98000, MONACO
+377 98 06 88 64
LE MEURICE Chef Yannick Alléno might be gone from Alain Ducasse’s Paris restaurant Le Meurice, but its three Michelin stars still shine brightly. Ducasse himself and new head chef Christophe Saintagne rebooted the menu this past Fall with a stripped-down focus on vegetables.
228 RUE DE RIVOLI, PARIS, 75001, FRANCE
+33 1 44 58 10 10
LE PETIT NICE Michelin explains that the cuisine at chef Gérald Passédat’s Le Petit Nice in Marseille “is steeped in Provence.” Seafood and flavors of the Mediterranean — which the restaurant overlooks — predominate this three-star menu.
17 RUE DES BRAVES, MARSEILLE, 13007, FRANCE
+33 4 91 59 25 92
LE PRÉ CATELAN Chef Frédéric Anton began his career studying under the likes of Gérard Boyer and Joel Robuchon, becoming the chef at Le Pré Catelan in 1997. Ten years later, Michelin awarded the restaurant three stars under Anton’s watch. This restaurant also has the advantage of an iconic — and beautiful — location within Paris’ Napoleon-era park Bois de Boulogne.
ROUTE DE SURESNES, PARIS, 75016, FRANCE
+33 1 44 14 41 14
LE RELAIS BERNARD LOISEAU Though the culinary world still mourns the passing of Bernard Loiseau — and rehashes the Michelin-related rumors associated with his suicide — his Saulieu restaurant continues to hold the three stars he won for it back in 1991. His wife, Dominique, still runs Le Relais Bernard Loiseau with chef Patrick Bertron leading the kitchen that he has worked in for more than 30 years.
2 RUE D’ARGENTINE, 21210 SAULIEU, FRANCE
+33 3 80 90 53 53
LES PRÉS D’EUGÉNIE - MICHEL GUÉRARD More than 30 years after first gaining his third Michelin star, chef Michel Guérard is still stunning the world of gastronomy with his restaurant at the hotel-spa Les Prés d’Eugénie. As the Wall Street Journal noted back in 2010, Guérard was the inventor of a lighter French cuisine and, along with Paul Bocuse, is “among the first global Gallic celebrity chefs.”
PLACE DE I’IMPERATRICE, EUGÉNIE-LES-BAINS, 40320, FRANCE
+33 5 58 05 06 07
MAISON LAMELOISE The history of Maison Lameloise stretches back to 1921, when three generations of the Lameloise ran this restaurant in the Burgundy region. It first received a third Michelin star in 1979, with a brief dip down between 2005 and 2007 before regaining the honor under the young chef Eric Pras, who continues to helm the kitchen.
36 PLACE D’ARMES, CHAGNY, 71150, FRANCE
+33 3 85 87 65 65
MAISON PIC France’s only three-Michelin-starred female chef Anne-Sophie Pic carries on the culinary tradition that was started in her family more than a century ago at Maison Pic. She won back the restaurant’s third Michelin star in 2007 thanks to a style of cooking that Pic’s own website describes as based upon “respect, taste and simplicity.”
285 AVENUE VICTOR HUGO, VALENCE, 26000, FRANCE
+33 4 75 44 15 32
PAUL BOCUSE It’s hard to overestimate the importance of French culinary legend Paul Bocuse and his three-starred Lyon restaurant. His eponymous restaurant has held three Michelin stars for nearly 50 years, and visitors can still order some of his iconic dishes such as the truffle soup Bocuse once served at a presidential dinner in 1975.
40 RUE DE LA PLAGE, COLLONGES-AU-MONT-D’OR, 69660, FRANCE
+33 4 72 42 90 90
PAVILLON LEDOYEN Ledoyen describes itself as the most secret of the three-Michelin-starred restaurants, located within the gardens of the Champs-Elysées. Michelin reports that chef Christian Le Squer “champions cuisine that is unpretentious yet cooked to perfection.”
1 AVENUE DUTUIT, PARIS, 75008, FRANCE
+33 1 53 05 10 00
PIERRE GAGNAIRE Pierre Gagnaire’s eponymous restaurant in Paris gained its third star in 1998, just two years after opening on rue Balzac. This French chef has gone on to open restaurants across the world, and is already a living legend for his contributions to bridging the gap between classical French cuisine and modern-day gastronomy.
6 RUE BALZAC, PARIS, 75008, FRANCE
+33 1 58 36 12 50
RÉGIS ET JACQUES MARCON Régis et Jacques Marcon is another of France’s three-Michelin-starred family endeavors. Here, the Bocuse d’Or-winning father Régis and his son Jacques are known for reflecting the environment and the turn of the seasons on their constantly changing menu.
CHEMIN DE BRARD, SAINT-BONNET-LE-FROID, 43290, FRANCE
+33 4 71 59 93 72
AUBERGE DE L’ILL
AUBERGE DU VIEUX PUITS
FLOCONS DE SEL
LA COTE SAINT-JACQUES
LA MAISON TROISGROS
LA VAGUE D’OR
LE LOUIS XV – ALAIN DUCASSE
LE PETIT NICE
LE PRE CATELAN
LE RELAIS BERNARD LOISEAU
LES PRES D’EUGENIE – MICHEL GUERARD
REGIS ET JACQUES MARCON
Happy Tuesday great foodie friends.
The Vancouver lower mainland is blossoming into a culinary wonderland.
Just about 1 year ago Chez Christophe opened their doors in Burnaby BC.
Christophe Bonzon is no stranger to Vancouver as he was the head pastry chef at Cin Cin for 2 years then he decided to open his own patisserie in North Burnaby – Chez Christophe
Location: 4712 Hastings Street, Burnaby BC.
Who is Christophe?
Swiss born Christophe first discovered his passion for chocolate and the age of ten while he was helping his mother make truffles for Christmas gifts.
Christophe’s resumé is studded with a decade full of intense apprenticeships and coursework in the fine art of pastry and chocolate, both in his native Switzerland and in France. Amongst many other institutions he has studied under some of Europe’s grand masters at Zurich’s Chocolate Academy, and at l’Ecole du Grand Chocolat Valrhona in France. Various professional postings followed, including as pastry chef at Confectionary Schneider in Switzerland, followed by Choux Cafe in Western Australia. Christophe worked as an Executive Pastry Chef at one of the finest French Pastry Shops in Perth.
Now Christophe and his lovely wife Jessica, along with their great assistants create pastry and chocolate magic everyday (open Tuesday- Saturday with special hours during the holidays)
The quality and aromas are noticeable from the second you walk in the door.
Christophe will always find his way to say hi to all that walk in the door or at the very least a friendly wave from behind the finishing room that you see through the glass.
At Chez Christophe you will find fresh made pastries every morning as simple as a traditional croissant
or one that is filled with extra treats like the double baked maple pecan croisssant to warm your tummy. The pastry is light, flakey and buttery just as you should expect from a traditional croissant.
From looking into the pastry showcase your eyes are quickly are pulled to the chocolate and sweet pastry / cake showcase and your mouth likely will start to water at the delectable treats in front of you.
You will surely recognize some flavor pairings but also notice some creative twists created by Chez Christophe.
Christophe only uses the best quality chocolate that he imports from fine European routes in Switzerland and France as well specialty chocolate from Cacao Barry
Some of my favorites are the Treo
Which is layers of light, dark and white chocolate mousse with a dark sponge bottom and a ganache like top all that truly melt in your mouth like chocolate silk.
We had a special occasion that we needed a special cake for and we chose the Treo with a special show piece.
Needless to say it was a
Other favorites are the Duo
As well as good old favorites like eclairs and lemon tarts to name a few.
For special occasions Chez Christophe’s creativity and experience explodes Into exponential ways….
A quality patisserie that will bring you back again and again! Creative, friendly and a chocolate master to be sure!
YOU GOTTA TRY THIS!
Originally posted on Vancouver Bits and Bites Blog: