July 2010

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Ma Cuisine – Beaune

July 30, 2010 in Chefs, Restaurants, Travel | No comments

By Eléonore, Keeper’s French Intern

Localisation: Passage Ste-Hélène, Beaune

Téléphone: 03-80-22-30-22

Cuisine: Française

Prix: Plats principaux 15€-28€ ($22-$41); menu 20 € (29 $)

Heures d’ouvertute: Lundi – Mardi & Jeudi – Vendredi midi-13h30 & 7h30

Réservation: Recommandé

Cartes de credit acceptées: MC, V

Comme nous faisons nos plans pour visiter la Bourgogne, l’une de nos premières choses que nous voulons savoir, c’est si Ma Cuisine sera ouvert pour nous pour diner.  Le restaurant a changer ses jours d’ouverture, d’habitude ouvert 4 jours par semaine. C’ est un incontournable sur notre liste, et nous avons toujours hâte de voir ce que Fabienne et Pierre vont nous offrir, sans parler de leurs visages souriants et l’accueil chaleureux.

Ma Cuisine

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Basking in Beaune – The Beaune Farmers Market

July 28, 2010 in Chefs Under Fire 2010, Cooking, Travel | 1 comment

**CHEFS UNDER FIRE CHALLENGE: Until Friday July 30, name an older Farmers Market than this one or give us details about the oldest Farmers Market you have visited in the comments section of this post and we will email you a code for a FREE ENTRY to Chefs Under Fire 2010!  You may not repeat a Farmers Market that has already been said.

Don’t know much about CUF? Learn more at www.ChefsUnderFire2010.com.

In honor of our French intern, Eleonore, Keeper is dedicating this blog to her – a quick look at a weekly staple of her life and a must-do when we visit Burgundy, the Beaune Farmers Market.  In general, one of the first things that we do before we take a trip is do some research on the local farmers’ markets.  If you find yourself in Burgundy, a Saturday visit to the Beaune Farmers Market is a no-brainer.  We thought that we are loyal patrons to this market as we have visited it for the last 6 years on our annual Burgundy trips, but it turns out that we are only blip on their radar screen as research says that this market has been around for 864 years!  Now that’s a tradition – can you tell us about any Farmers Markets that are older than this?

The Beaune Farmers Market is supported by locals and visitors alike. The locals have their favorite purveyors that they support every week, whether they are buying meats, cheeses, fruits, pates, breads, desserts, pastas, or just fresh flowers.  If you’re not in the mood to cook, want to have a picnic, or don’t have a kitchen to use while in the area, the Beaune Market offers many options.

Beaune, France La Boucherie; Butcher Shop

La Boucherie; Butcher Shop

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Basking in Beaune – le Marché de Beaune

July 26, 2010 in Cooking, Travel | No comments

By Eléonore, Keeper’s French Intern

En honneur a notre interne française, Eléonore, Keeper lui dédicace ce blog, un clin d’oeil a sa vie et un must quand on visite la Bourgogne, le Marché de Beaune. En général, la première des chose que l’on fait avant un voyage est de faire quelques recherches sur les marchés locaux. Si vous vous trouvez en Bourgogne, un Samedi une visite du marché de Beaune est une évidence. Nous pensions que nous étions loyaux au marché que nous avons visité, pendants les 6 dernières années lors de nos voyages annuels en Bourgogne, mais il s’avère que nous sommes un point sur l’écran de radar quand la recherche indique que ce marché existe depuis 864 ans!!! Maintenant c’est une tradition-pouvez vous nous parler des marchés plus anciens que cela?

Ce marché est soutenu par les habitants et les visiteurs. Les habitants ont leurs approvisionneurs favoris qu’ils supportent chaque semaine, ils achètent leur viande, fromages, fruits, pates, pains, deserts ou juste des fleurs fraiches. Si vous n’êtes pas d’humeur a cuisine,voulez un pique-nique, ou n’avez pas de cuisine a utiliser alors le marché de Beaune offre beaucoup d’options.

Beaune, France La Boucherie

La Boucherie

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Cirque Du Soleil of Dining Experiences – Pierre Gagnaire, Paris

July 23, 2010 in Chefs, Restaurants, Reviews, Travel | No comments

Extreme creations with taste and texture, food combinations in amazing presentations, incredible planning and execution of food service – what show did we attend?  A food show by Chef Pierre Gagnaire at his flagship restaurant in Paris.  Chef Pierre owns nine restaurants throughout the most famous cities in the world:

1. Paris, Pierre Gagnaire 1996
2. Paris, Gaya rive gauche 2005
3. London, Sketch 2002
4. Tokyo, Pierre Gagnaire a Tokyo 2005
5. Hong Kong, Pierre a Hong Kong 2008
6. Dubai, Reflets by Pierre Gagnaire 2008
7. Seoul, Pierre Gagnaire a Seoul 2008
8. Las Vegas, Twist by Pierre Gagnaire 2009
9. Moscow, Les Menus par Pierre Gagnaire 2010

He has been noted as a pioneer of molecular gastronomy and on the forefront of the fusion movement.   S. Pellegrino rates his flagship as number 13 on the World’s 50 Best Restaurants. The Keeper Team has enjoyed their fair share of the top 50, including
#6 Alinea
#8 Daniel
#10 Per Se – Keeper Review
#15 Le Bernardin – Keeper Review
#26 Momofuku Ssam Bar – Keeper Review
#32 The French Laundry
#44 La Maison Triosgros
#45 wd~50
#50 Eleven Madison Park – Keeper Review, to name a few.   So, to see that Gagnaire’s flagship restaurant drop six spots this year is perplexing to our team.

Enough background information – let the Pierre Gagnaire spectacle begin!  We are presented the menu and it looks so simple and elegant, imagining that the meal will be the same, very classic French.

Pierre Gagnaire Menu

Pierre Gagnaire Menu

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Cirque du Soleil de Dîner – Pierre Gagnaire, Paris

July 21, 2010 in Chefs, Chefs Under Fire 2010, Restaurants, Reviews, Travel | 9 comments

By Eléonore, Keeper’s French Intern

**CHEFS UNDER FIRE CHALLENGE: Until Friday July 23, correctly translate one sentence of this post from French to English in the comments section and we will email you a code for a FREE ENTRY to Chefs Under Fire 2010!  Each comment must translate a different sentence.  Give it a shot!  (Here’s a tip – Google Translate is pretty helpful!)

Don’t know what CUF is? Learn more at www.ChefsUnderFire2010.com.

Les créations extremes avec gout et texture, les combinaisons de nourriture avec des présentations étonnantes, planning incroyable et execution du service de nourriture-Quel spectacle nous attend? Un spectacle de nourriture par le chef Pierre Gagnaire a son premier restaurant a Paris. Le chef Pierre possède neuf restaurants dans les villes les plus célèbres du monde:

1. Paris, Pierre Gagnaire 1996
2. Paris, Gaya rive gauche 2005
3. London, Sketch 2002
4. Tokyo, Pierre Gagnaire a Tokyo 2005
5. Hong Kong, Pierre a Hong Kong 2006
6. Dubai, Reflets by Pierre Gagnaire 2008
7. Seoul, Pierre Gagnaire a Seoul 2008
8. Las Vegas, Twist by Pierre Gagnaire 2009
9. Moscow, Les Menus par Pierre Gagnaire 2010

Il a été un pionner de la cuisine moléculaire et au premier rang du mouvement de fusion.  S. Pellegrino a évalué son vaisseau comme numéro 13 des 50 meilleurs restaurants du monde. L’équipe de Keeper a mangé dans beaucoups de restaurants du top 50 inclus

#6 Alinea
#8 Daniel
#10 Per Se – Keeper Review
#15 Le Bernardin – Keeper Review
#26 Momofuku Ssam Bar – Keeper Review
#32 The French Laundry
#44 La Masion Triosgros
#45 wd~50
#50 Eleven Madison Park – Keeper Review, pour en nommer certain. Donc, pour voir le restaurant de Pierre Gagnaire baisser cette annee de six place est incroyable pour notre equipe.

Bien, assez pour les informations de base – laissez le spectacle de Pierre Gagnaire commencer! Nous présentons le menu et il parait si simple et elegant, imaginant que le repas va être le même, tipiquement francais.

Menu de Pierre Gagnaire

Menu de Pierre Gagnaire

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CUF Chats with 2009 Winner, Martin Weaver

July 6, 2010 in Chefs Under Fire 2010 | No comments

Martin Weaver, named winner of Chefs Under Fire 2009 by Chef Kent Rathbun, has grown up in the restaurant industry.  At the age of sixteen, he worked with his dad to open up his third barbecue restaurant.  Martin went on to attend the Texas Culinary Academy (now Le Cordon Bleu College of Culinary Arts) to further his knowledge of food.  As a TCA student, Martin also won the Texas Culinary Academy Barbecue Competition as well as Chefs Under Fire 2009 with his killer Pork Tenderloin and Fall Pumpkin Barbecue Sauce (see recipe below), a take on Chef Rathbun’s Wood Grilled Pork Tenderloin with Peach Barbecue Sauce featured in Plate & Vine Interactive Cookbook.   And to top it all off – Chef Kent Rathbun is confirmed to be a Celebrity Chef Judge for Chefs Under Fire 2010!  Follow Chefs Under Fire on Facebook this week for a chance to win a full case of Kent Rathbun Elements!

Q: How would you describe your style of cooking?
 A:  Modern American Backyard Cuisine.

Q: Who are your culinary influences?
 A: Other chefs like me who are not afraid to try new things and combinations that no one has tried before (and are successful at it).

Q: What’s your advice for Chefs Under Fire 2010 Contestants?
 A: Get to know what the judges look for in a dish, and just relax when you’re competing.

Q: What did you learn as a result of competing in Chefs Under Fire 2009?
 A: That it feels great to win.

Q: Will you compete in Chefs Under Fire 2010?
 A: Yes I plan to compete if my chef allows me to have off.

Think you’ve got what it takes to compete against Martin for his title?


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