Archive for April, 2012

Photos From Macraw

Sunday, April 15th, 2012

I mentioned in my review of the restaurant that the last thing I did before leaving Macraw was to make reservations for my parents.  My dad (sometimes referred to as ‘Papa Razzi’) rarely goes anywhere without his camera.  So, as could be expected, he took some fabulous photos of their meals, which differed slightly from ours but still provide good insight to the level of cuisine being prepared there.  Here’s a link to his post about his meal: http://mrtoadsride.blogspot.com/2012/04/un-repas-extraordinaire.html.

Un Repas Extraordinaire

Thursday, April 5th, 2012

If your travel plans take you to Paris, it is imperative that you schedule a meal at Macraw, and that upon arrival you order the ‘menu decoverture’ (’discovery menu’ en anglais) and submit yourself to chef Jeremie Rosenbois’ culinary vision.  I’ve had a few good meals while I have been in Paris—but most of them have consisted of dishes that I could have (or did!) make for myself.  My meal at Macraw does not fit into this category; M. Rosenbois has aptly named his tasting menu. The flavors and concepts I discovered at Macraw were eye opening and outstanding.

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Caille Roti avec des Legumes

Thursday, April 5th, 2012

Today, I picked up some quail from the market and brought them home for dinner.

Once I’d removed their heads and their first two wing joints, I transferred them to a pan with some onion, carrot, and water to make stock.

While they simmered, I prepared a spice rub for the birds: salt, pepper, cinnamon, ginger, nutmeg, cloves, thyme, and a bit of crushed red pepper.  I seared the birds in a hot pan with some butter, all over.  When I had browned the birds, I strained the stock into the pan and inserted them into a 110 C oven.

I sliced some onion to a fine julienne and let it sauté in some butter; added some slivered garlic once it had started to brown; then a couple minutes later finished the ensemble with some red bell pepper.

I scooped the seeds from a couple of courgettes and cut think planks, which I seared in butter in a separate pan.  I plated the onion-pepper mix and arranged the zucchini in a swirl over top as the quail were getting ready to exit the sauna.  The result was a table presentation that looked as good as it tasted.