Lyonnaise region – Lyon Infocite http://lyon-infocite.org/ Thu, 02 Dec 2021 21:36:34 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 https://lyon-infocite.org/wp-content/uploads/2021/07/icon-2-150x150.png Lyonnaise region – Lyon Infocite http://lyon-infocite.org/ 32 32 Ganymède review: an extraordinary British gastropub https://lyon-infocite.org/ganymede-review-an-extraordinary-british-gastropub/ Thu, 25 Nov 2021 08:58:01 +0000 https://lyon-infocite.org/ganymede-review-an-extraordinary-british-gastropub/ Ganymede is the new premises on Ebury Street in Belgravia. Nestled among the white stucco houses, it’s a modern take on the British gourmet pub and should become a neighborhood staple. Naming it after the largest moon in the solar system – the only one known to have a substantial magnetosphere – maybe set it […]]]>

Ganymede is the new premises on Ebury Street in Belgravia. Nestled among the white stucco houses, it’s a modern take on the British gourmet pub and should become a neighborhood staple. Naming it after the largest moon in the solar system – the only one known to have a substantial magnetosphere – maybe set it up for unrealistic expectations, but I was ready to be dazzled.

It was a Tuesday when I visited, but it had a warm and lively atmosphere and the restaurant was full. We were led through the stylish bar to the intimate dining room; the wood panels and dim lighting reminded me of Noble Rot on Lamb’s Conduit Street.

The two tables closest to us were from the area, boasting loudly about how delighted they were that Ganymede had landed on their doorstep. It’s run by the team behind Kensington favorite, The Hunter’s Moon, and has a similar elevated dining air.

The blonde who accompanied me – hereafter known as Lapsed Vegetarian – agreed that it was a cocktail-type night. The menu is a fine example of rich, seasonal cuisine that changes monthly, weekly and sometimes daily to reflect available produce, and they are sourced primarily from the UK to support UK farms.

I started with the guinea fowl and truffle lasagna, accompanied by a mash of button mushrooms and Lyon onions. The Lapsed Vegetarian has decided to go all out with the roasted duck breast and foie gras (do different rules apply in space?). A stratospheric leap from the Quorn spag bowl she’s used to, the indulgent – and, for many, controversial – dish was the culinary equivalent of Theresa May’s cornfield manna.

Guinea fowl and truffle lasagna

Ganymede gets his foie gras from a specialist French supplier in the boutique called Gourmet, which I am told only sources the most ethical Category A products from the southern and western regions of France. The meat was accompanied by a rich sauce, complemented by a tangy blackberry juice and pink peppercorns. My stone sea bass was well done and came with that favorite fish side: polenta with cream. The crisp cavolo nero offered a nice salty clarity that melted into the heart of leek sofrito with saffron.

Duck breast with foie gras

Do we have room for the pudding? Not an inch. But the selection was too good to pass on. The Lapsed Veggie opted for a creamy chocolate tart with vanilla ice cream and pistachios sprinkled with cocoa nibs. I sampled more than my fair share; the light creamy mousse, enclosed in a crispy basket with those cocoa nut explosions, was divinely greedy.

I had a fig and hazelnut tart with a perfect praline. It was transcendent. Whole hazelnuts coated in cookie crumbs added crunch to the warm honey fruit, which I’m always delighted to see on a menu. I might be biased (I’m obsessed with figs) and was almost certainly drunk by this point, but this was one of the best desserts I’ve ever had.

Fig and hazelnut tartlet, perfect praline

Looking up from our serious conversation and heavenly puddings, we realized we were the last remaining customers in the joint. Rather than dropping heavy hints to skip it, our kind waitress suggested we swap our espresso for an espresso martini. When in Ganymede …

I don’t know if it was the six cocktails or the meat meal, but I woke up the next morning with a nauseous guilt. Rather, we got carried away in more ways than one. But isn’t that the sign of a great restaurant?

Ganymede, 139 Ebury St, London SW1W 9QU; ganymedelondon.co.uk


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Actions France and Benelux-Factors to watch https://lyon-infocite.org/actions-france-and-benelux-factors-to-watch/ Thu, 25 Nov 2021 06:27:00 +0000 https://lyon-infocite.org/actions-france-and-benelux-factors-to-watch/ November 25 (Reuters) – Below you will find news and reports about the company from French and Benelux media that could impact the region’s markets or individual stocks. COVID / FRANCE: France is expected to announce COVID-19 booster injections will be made available to all adults along with stricter rules on wearing face masks and […]]]>

November 25 (Reuters) – Below you will find news and reports about the company from French and Benelux media that could impact the region’s markets or individual stocks.

COVID / FRANCE:

France is expected to announce COVID-19 booster injections will be made available to all adults along with stricter rules on wearing face masks and tighter health card checks to curb a new wave of infections , French media reported. Read more

Register now for FREE and unlimited access to reuters.com

GAZTRANSPORT ET TECHNIGAZ SA (GTT.PA):

GTT obtains an order for the design of tanks for three new LNG carriers from Hyundai Heavy Industries and Hyundai Samho Heavy Industries. Shipments of the vessels are scheduled for the third quarter of 2024.

ORANGE SA (ORAN.PA):

Orange (ORAN.PA), the largest French telecommunications operator, announced on Wednesday that it would find a successor to its chairman and chief executive officer Stéphane Richard by January 31 after a Paris court of appeal. sentenced for complicity in embezzlement of public funds. Read more

REMY COINTREAU (RCOP.PA):

Remy Cointreau (RCOP.PA) raised its profit outlook for the full year after announcing a 104.5% organic jump in its operating profit in the first half of the year, which was greater than expected, driven by strong demand for its premium cognac in China, the United States and Europe. Read more

SES SA (SESFg.LU):

SES said the FCC has validated its Phase I Band C Accelerated Relocation and Compensation Certification. $ 1 billion to SES. The group expects this payment to be made in the first quarter of 2022.

SOCIETE FONCIERE LYONNAISE SA (FLYP.PA):

SFL announced that it had already pre-let 90% of the Cézanne Saint ‑ Honoré building, six months before delivery.

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Parlor House Bistro in Dunedin reveals what is enchanting about authentic bistro dishes https://lyon-infocite.org/parlor-house-bistro-in-dunedin-reveals-what-is-enchanting-about-authentic-bistro-dishes/ Fri, 12 Nov 2021 08:00:00 +0000 https://lyon-infocite.org/parlor-house-bistro-in-dunedin-reveals-what-is-enchanting-about-authentic-bistro-dishes/ Click to enlarge Parlor House Bistro 3.5 out of 5 stars 1757 Main Street, Dunedin 727-754-3978; parlorhousebistro.com Aperitifs: $ 7- $ 22; entrees: $ 16- $ 37; desserts: $ 7 – $ 13; wine / cocktails: $ 6- $ 16 When I drive to Weathersfield Commons from Route 580 in Dunedin, I see an old […]]]>

Parlor House Bistro

3.5 out of 5 stars

1757 Main Street, Dunedin

727-754-3978; parlorhousebistro.com

Aperitifs: $ 7- $ 22; entrees: $ 16- $ 37; desserts: $ 7 – $ 13; wine / cocktails: $ 6- $ 16


When I drive to Weathersfield Commons from Route 580 in Dunedin, I see an old friend. It’s Delco — legendary for some of the area’s best Philly cheesesteaks. What is surprising is that the mall is now also home to a rare bird. A true French bistro honest to god heralding its heritage with entrance doors framing translucent glass inserts, which feature decorative lilies.

Inside, there are rows of welcoming tables with crisp linens and black tented towels set on white porcelain alongside glittering stemware. The large wall of windows faces west for stunning views of the burning clouds with the afterglow of the sunset.

My heart races when I see Parlor House Bistro offering foie gras in two stages. It just doesn’t seem to fly very long on the menus around Tampa Bay. The restaurants that serve it when I review unfortunately seem to remove it from their kitchens when I return. I am a recognized follower of French cuisine, however, and “foie” is one of the great delicacies of world gastronomy, sandwiched between (for me) truffles and caviar. Of these three gastrodivas, this is the most affordable luxury ingredient. Chef Ryan Steffensmeier really does it justice on a beautiful plate that almost looks too good to eat. The hot medallion is sliced ​​and quickly seared to be accompanied by slices of stale green apple and an apple reduction on the left.

To the right, a fresh tea towel cut from a poached cylinder (think lux pâté) rests on parallel lines of orange gastric with a pair of orange segments and two toasted baguette rusks cut obliquely crisscrossed. It is a starter that recalls Gascony, a province in the southwest of France where foie gras reigns supreme.

French onion soup is a manual. A white ceramic ramekin covered with a thick stringy layer of succulent Gruyere that gives way to a giant crouton soaked in steaming beef broth filled with caramelized onions. No surprises, just Parisian comfort.

A long rectangular slate lines up six bite-sized crispy pork belly rounds next to a delicious wildflower honey sriracha that walks beautifully on the knife’s edge between sweet and spicy. Chunks of rich blue cheese and shreds of pickled celeriac lie on top under a few microgreens. It is simply delicious.

Click to enlarge A fresh tea towel cut from a poached cylinder (think lux pâté) rests on parallel lines of orange gastric with a pair of orange segments and two toasted baguette rusks cut obliquely crisscrossed.  - JAMES OSTRAND

JAMES OSTRAND

A fresh tea towel cut from a poached cylinder (think lux pâté) rests on parallel lines of orange gastric with a pair of orange segments and two toasted baguette rusks cut obliquely crisscrossed.

Our starters also offer classic French bistro dishes in a refined form. The super tender filet mignon has a perfectly charred crust as well as a delicious green pepper cognac cream sauce with lyonnaise potatoes and surprisingly tasty candied carrots with grill marks. When was the last time carrots surprised you?

The duck leg confit with pistachios and garlic potatoes is based on a schmear of braised root vegetable mash and a red cherry beer reduction that provides a tangy side to balance the richness of the game birds.

The flour-dusted, boneless rainbow trout fillet is really delicious. It is surrounded by a blend of heirloom grape tomatoes, orange wedges, crispy sage leaves, light Parisian gnocchi (choux pastry cheese dumplings) and delicate shishito peppers puffed up with brown butter. I am a happy man.

My companion’s intertwined perfectly pink double-cut rack of lamb chops sits on succulent mashed potatoes and streaks of spinach, sage and almond pesto and redcurrant and port jam. It’s a colorful and tasty plate that ends with a pile of carefully gnawed bones.

You rarely see crêpes suzette on a menu these days, but it’s a French classic with a Grand Marnier caramelized butter sauce. Parlor House Bistro serves it with vanilla ice cream and a dollop of fresh whipped cream. My problem is that to match the high quality of the previous dishes, this one has to be flambé at the table so that the pancakes arrive at the table hot, especially served with ice cream.

The same goes for the jubilee rolled cherry pancake. The filling looks like preserves when whole cherries would enhance the flambéed port and amaretto which must be freshly heated to complement the homemade churned cherry ice cream.

The dessert that really hits the mark is the hot donut-shaped French crisp topped with thick, velvety, balanced ice cream with an absolutely striking zigzag of decadent burnt caramel that I would happily eat by the gallon. And the accompanying cappuccino is perfect with a voluminous cloud-like foam.

Chef Steffensmeier reveals the enchantment of authentic bistro dishes. The service is relaxed, yet attentive, and the wine list affordable. And since I live in Dunedin, my only conundrum is how many times I can come back for foie gras and still remain anonymous.

CL Food Critic Jon Palmer Claridge is the Bay Area’s longest-serving food critic and dines anonymously during the review. See his list of The 50 best restaurants in Tampa Bay in 2019, see the explanation of his rating system and read his new book, “Drink.more.wine! “

Want to know all about the Tampa Bay food scene? Sign up for our Bites newsletter.


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Top Cuvée celebrates the Beaujolais Nouveau festival with a wine festival https://lyon-infocite.org/top-cuvee-celebrates-the-beaujolais-nouveau-festival-with-a-wine-festival/ https://lyon-infocite.org/top-cuvee-celebrates-the-beaujolais-nouveau-festival-with-a-wine-festival/#respond Wed, 10 Nov 2021 17:07:36 +0000 https://lyon-infocite.org/top-cuvee-celebrates-the-beaujolais-nouveau-festival-with-a-wine-festival/ A fun wine fact for you. Traditionally, the third Thursday of each November is known as the Journée du Beaujolais Nouveau, which is the day on which the first bottles of the year of gamay varietal wine from the Beaujolais region of France are allowed to be released. be sold. It is kiiiiiiind of a […]]]>

A fun wine fact for you. Traditionally, the third Thursday of each November is known as the Journée du Beaujolais Nouveau, which is the day on which the first bottles of the year of gamay varietal wine from the Beaujolais region of France are allowed to be released. be sold. It is kiiiiiiind of a big deal.

One of the few plonk to be sold the same year it is produced, something of a cult surrounds Beaujolais Nouveau and Top Cuvée is not immune to such a thing. This year, they will meet in the festivities with their own Beaujolais Nouveau festival.

Taking place on – when else? – On November 18 at their OG Finsbury Park site, the natural wine team will be offering a special Lyon-inspired menu accompanied by the best bottles from this year’s harvest, to be drunk as soon as they are authorized to be.

At £ 90 per person, the menu looks a bit like this: celeriac and crab remoulade, retired dairy cow sirloin steak with Jerusalem artichoke puree, Lyonnaise onion, chard and Bordeaux sauce and to finish a tart à la brown sugar and brandy. Do we dare to let an “ooh la la” come out of our lips? We dare.

To make things a little more daring, Top Cuvée is risking its life ahead of Beaujolais Nouveau Day by giving visitors to their Blackstock Road and Bethnal Green Road outposts the chance to break through the safe in which a bottle already rests. de Beaujolais Nouveau 2021.

If you manage to find the code and get to the bottle before November 18, owners Brodie Meah and Max Venning will give you the keys to the business, as they will be forever barred from the wine world for violating the embargo. on alcohol. Well that’s what they say … it looks like they might have had supper in the forbidden bottle already.

Top Cuvée 177B Blackstock Road, N5 2LL

Find out how Top Cuvee has brought drinking class to the parks.

A beginner’s guide to natural wine.


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La Cave éthique goes to Lyon, France https://lyon-infocite.org/la-cave-ethique-goes-to-lyon-france/ https://lyon-infocite.org/la-cave-ethique-goes-to-lyon-france/#respond Wed, 03 Nov 2021 15:42:30 +0000 https://lyon-infocite.org/la-cave-ethique-goes-to-lyon-france/ Value contributors Jonathan Russo and Deborah Grayson traveled to Renaissance town to experience the all-natural Odessa Comptoir wine bar. Photos of Deborah Grayson Mention Lyonnais and most minds and stomachs turn to gastronomic thoughts, not the modern kind with foams, under a vacuum and a vegan orientation. Rather, it is the house of bouchons, restaurants […]]]>

Value contributors Jonathan Russo and Deborah Grayson traveled to Renaissance town to experience the all-natural Odessa Comptoir wine bar.


Photos of Deborah Grayson

Mention Lyonnais and most minds and stomachs turn to gastronomic thoughts, not the modern kind with foams, under a vacuum and a vegan orientation. Rather, it is the house of bouchons, restaurants where classic French dishes like tripe (cow’s stomach), calf sweetbread (calf sweetbread / thyme glands) and pig’s feet (pig’s feet) are proudly served for centuries.

Even Renaissance scholar François Rabelais, from the fame “Eat, drink and be merry”, might agree that after one or two dinners above, it is a pleasant surprise and a necessary relief to walk down a medieval street and, in front of a church 15th century, find five- Age Odessa counter, an all-natural wine bar with vegetarian options.

The owners, the Lyonnais Mathieu Kochen and the American David Shayne met 14 years ago in Buenos Aires. After a year there, they broke up but remained in close contact. Twelve years ago, Shayne visited Lyon and fell in love with the city. “This town spoke to me. We don’t have cities of this size in the United States. It is easy to get around, but with 400,000 inhabitants and several universities, it is also a cultural center, ”he said. Value.

So in 2017, when Kochen had the vision to open Odessa, Lyon’s first all-natural wine bar, it didn’t take long for Shayne to become a partner in the business. At the time, stores sold natural wines by the bottle. What made Odessa unique was that customers could enjoy a drink prepared by knowledgeable staff.

Odessa quickly gained popularity for its original, mostly non-sulphite wines from small winemakers. “We deal directly with the producers. We know them personally and have relationships with many manufacturers of the more than 300 wines we sell, ”said Shayne proudly. “It’s a place where people come to discover new wines. We have a lot of professionals.

Initially, the menu in Odessa was simple, but when COVID travel restrictions blocked Shayne’s friend, a professional chef Robert flaherty, in Lyon, Flaherty, who has worked in many great restaurants in Los Angeles and New York, including the Ace Hotel hotspots of April Bloomfield, The Breslin and John Dory, took the hat to Odessa.

His goals are to keep it simple, not to compete with wines and to make choices centered on vegetables, focusing on the ingredients he finds during his daily visits to one of Lyon’s many farmers markets. He makes all his bread with organic flour from a small farm in Beaujolais.

On the recent menu: a sublime turnip, apple, walnut and pecorino salad; cauliflower tempura with aioli and lemon; a mezze of every vegetable that Flaherty has marked on the market, cooked in different ways and served with socca (a galette of chickpeas from Provence); and a slice of pork coppa, simmered in beer. Flaherty’s goal? “I’m trying to channel my inner grandmother,” he said. “I love the culinary history here. It feeds me.

Le Comptoir d’Odessa was so successful that the team opened Odessa School, a few hours from Morvan, where Kochen and his wife have a second home. The weekend following our visit, The school hosted a natural wine festival with over 20 producers, food and music.

Lyon is a magical city, which is definitely worth a visit. It’s a mix of winding medieval streets and elaborate fountains set against the backdrop of bustling Vespas, street art shops, and vintage clothing. Odessa Comptoir is at home in this new cultural cassoulet.

Here’s what Shayne has to say about the wines he selected for us to taste in Odessa. With the exception of house wine and Pur Jus, all are available in the United States.

Wines

House wineChasselas (grapes from the south of France, made in Burgundy)

This is close to our hearts in Odessa, our first practical collaborative cuvée. We were present from the press to the two bottling, which are very different, giving us a deeper perspective on how certain choices ultimately decide the character of a wine. Delicious with chicken or pork lightly in sauce. As they are semi-dry, they go well with fruit desserts.

‘Pure Juice’ – Leo Dirringer, Alsace (Riesling, Sylvaner)

We love Alsace, pure and simple. Léo is a young winegrower whom we invited to our wine party at L’École. Pure Juice is just that, pure juice. Lively and expressive, bursting with lemony minerals and Sylvaner peach undertones. With its moderate alcohol and high acidity, this is an all time wine for me, but it wants fresh food, salads, fish, seafood and even a cheese plate.

The Bidule – Pet Nat from Brand Philippe (Pinot Blanc, Pinot Gris, Pinot Noir)

Delicious bubbles that love to be drunk with fries! A complex mix of all the colors of Pinot gives a super round complexity that I love to serve with our cauliflower tempura or even a tartare rich in umami.

The Farm of the 7 Moons – Jean Delobre, Rhône Valley (Syrah)

Perfect expression of Syrah. A balance between depth, tannins and acid, without being too alcoholic. Deep red fruits, herbaceous notes and powerful black pepper make it the ideal Syrah from one of the masters of the Rhône. We often have slow-cooked and long meats on the menu. It makes a perfect marriage.

GamayLeon, L’epicuriuex – Seb Congretel, Beaujolais (Gamay)

Easy to drink, but its wide range fits into a tasting menu. The explosive fruit and dark red color give Seb’s wine a little more density than many gamays.

Bowler Hat, Tendril and Butterfly, Ardèche (Merlot)

The super carbonic maceration brings out a ton of fruit while enhancing the terroir. Fun for the aperitif, to eat and all the rest. It’s the perfect foil for pork and turns me on for Thanksgiving dinner with white meat, gravy, and fruity sides.

Finisterre, Jean-Marc Dreyer, Alsace (Gewurztraminer, Muscat, Pinot Gris, Auxerrois)

The godfather of Alsace orange wine. Complex dried citrus peels and strong herbal notes make it fun to drink with almost anything.

When asked why he chose the above for us, Shayne replied, “In Odessa, there is no varietal or region that is not on the table. Rather, we are looking for new producers and wines across France and, occasionally, Europe. Natural wine is experiencing a moment on a global scale, and here in France the strongest reverberations are certainly to be found in a young generation of producers, who respect the rich and dynamic history and infuse it with evocative novelty.



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Beaujolais Nouveau Day | Eat Drink https://lyon-infocite.org/beaujolais-nouveau-day-eat-drink/ https://lyon-infocite.org/beaujolais-nouveau-day-eat-drink/#respond Wed, 03 Nov 2021 14:44:53 +0000 https://lyon-infocite.org/beaujolais-nouveau-day-eat-drink/ Beaujolais Nouveau Day is a celebration of the release of the first vintages of wines produced in the Beaujolais region of France, usually just after midnight on the third Thursday in November, and wine lovers engage in a race across the country. to get hold of the cool bundle. Bojo Novo is a very big […]]]>
Beaujolais Nouveau Day is a celebration of the release of the first vintages of wines produced in the Beaujolais region of France, usually just after midnight on the third Thursday in November, and wine lovers engage in a race across the country. to get hold of the cool bundle. Bojo Novo is a very big day in the wine world, so naturally that means plenty of wine tasting, and it’s the best in London.

Top Cuvée

Top Cuvée natural wine masters will celebrate Beaujolais Noveau in style at Finsbury Park Restaurant and Cave Cuvée in Bethnal Green. In addition to pouring in some of the new wines, Top Cuvée serve a fixed menu including celeriac and crab remoulade; retired dairy cow sirloin steak, Jerusalem artichoke purée, Lyon onion, chard & Bordelaise sauce; and brown sugar and brandy pie, while Cellar Cuvée will prepare the vino will for snacks inspired by Lyon.

Thursday, November 18, 2021
Top Cuvée | 177B Blackstock Rd, London, N5 2LL
Cellar Cuvée | 250A Bethnal Green Rd, London, E2 0AA
@topcuvee


London shell

Celebrate Beaujolais Nouveau on the water at the London Shell Co. floating restaurant Board the Grand Duchess for a three-course dinner and Kevin Descombes’ Nouveau Fluid, or if you just want to focus on the bevs, you can drink on the deck or get take-out wine to sip merrily along the canal.

Thursday, November 18, 2021
The Grand Duchess, Sheldon Square, Paddington Central, W2 6PY
londresshellco.com


Rondo The Grotto

The new Rondo La Cave mulled wine spot launches into Bojo Novo’s action with a Party full of wine, Peruvian plates from the resident Cantina Valentina kitchen and good vibes. The menu includes snacks, duck confit and special fried rice, pudding and a bottle of table novelties. Cheers.

Thursday, November 18, 2021
199-206 High Holborn, London, WC1V 7BD
@rondolacave


Dalston Wine Club at Silver Lining

There was no way Hannah Crosbie’s Dalston Wine Club would let Beaujolais Nouveau pass without a wine tasting. Lodged at Hackney’s Silver Lining, customers will receive a card upon arrival which entitles them to four glasses of Beaujolais which will be stamped overnight as well as a 10% discount on wine from the bottle shop.

Thursday, November 18, 2021
13 Morning Ln, London E9 6ND
hannahcrosbie.com


Noble rot

Noble rot

Noble Rot’s Fête du Beaujolais is back at Lamb’s Conduit restaurant and this year guest chef Angela Hartnett is preparing a lunch and dinner menu featuring pheasant agnolotti, bar carpaccio agro dolce and osso bucco with Milanese risotto to accompany all the Bojo. They will also organize a free tasting of Cru Beaujolais from 4 p.m. to 8 p.m. with David and Michele Chapel, and Andrew and Emma Nielsen from Le Grappin.

Thursday, November 18, 2021
41 Lamb’s Conduit Street, London WC1N 3NB
noblerot.fr


Peckham Cellars

The Bojo Novo celebrations begin at noon (which is a reasonable time to start drinking) on ​​the 18th at Peckham Cellars, and they will continue to pour Beaujolais by the glass over the weekend until exhausted. And as the day coincides with Peckham Cellars’ second anniversary on the 19th, chef Henry Freestone makes a menu of the greatest hits for the weekend too.

Thursday, November 18, 2021
125 Queen’s Rd, London SE15 2ND
peckhamcellars.co.uk



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Le Saint-Laurent goes from Quebec cuisine to the evolution of the list of French regions https://lyon-infocite.org/le-saint-laurent-goes-from-quebec-cuisine-to-the-evolution-of-the-list-of-french-regions/ https://lyon-infocite.org/le-saint-laurent-goes-from-quebec-cuisine-to-the-evolution-of-the-list-of-french-regions/#respond Tue, 12 Oct 2021 18:06:12 +0000 https://lyon-infocite.org/le-saint-laurent-goes-from-quebec-cuisine-to-the-evolution-of-the-list-of-french-regions/ Breadcrumb Links Reviews of local cuisine Life The award-winning Saint-Laurent, known for its Quebec cuisine, now focuses on regions of France, with monthly changes. Author of the article: Mia Stainsby The dining room at the St. Lawrence on Powell Street in Vancouver. Photo by Mia Stainsby /PNG The opinions and recommendations are impartial and the […]]]>

The award-winning Saint-Laurent, known for its Quebec cuisine, now focuses on regions of France, with monthly changes.

Content of the article

Saint Laurent

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Or: 269 ​​Powell Street, Vancouver

When: Dinner, Wednesday to Sunday.

Info: 604-620-3800. stlawrencerestaurant.com

“Pivot! Pivot! Pivot!” a panicked Ross screams in a classic Friends episode, as they haul a couch down the stairs.

During the COVID-19 pandemic, restaurants have learned to jump on those words, squeezing this way and that, with Dr. Bonnie Henry as Ross.

In St. Lawrence, owner / chef JC Poirier did the mandatory pivots and some of his did too. It all started with a special Lyon dinner in March to attract customers. It turned out to be so popular that he planned a Burgundian dinner for the next month. , but then had to pivot when a third wave of the pandemic hit and a circuit breaker directive banning indoor dining was issued. In July, he and his team created a Provencal dinner and in September, a Norman menu.

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It was then that he decided to move definitely towards these paid dinners.

“They were so well received and people were asking for more. It wasn’t just the demand, I liked the idea, ”says Poirier. “It got us going as a restaurant. Sometimes a one-concept menu can be too restrictive and I wanted to open up my horizon and look more like a painter with a blank canvas.

Another advantage? These prepaid dinners make it possible to bypass the losses suffered by Saint-Laurent – like other restaurants – thanks to discourteous absences for reserved tables.

I totally agree and for the restaurants taking a deposit for the tables reserved. So quite reasonable.

Poirier is a Quebecer at heart and will flaunt it on his sleeve with the very popular sugar shack or sugar shack dinners during the maple syrup season in January and February. In December, it will offer the menu of the Saint-Laurent’s greatest hits – Quebec cuisine, elevated to the sublime – during the high holiday season. All prepaid dinners.

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Meanwhile, in October it’s an Alsatian menu and in November it’s a trip to Burgundy. The menus of the Tour de France resume in the spring.

Paid dinners were originally priced at $ 65, but “skyrocketing costs” have pushed it to $ 75 for three courses with a choice of starter, main course and dessert as well as bread. free buckwheat and sweets. There are options for additional appetizer additions if you want and if you want a front row seat for the kitchen ballet, reserve seats at the counter.

Poirier reports a noticeable sense of ease in the room since the introduction of vaccine passports – it’s like the ease I feel on a hike, knowing that I am not in grizzly territory.

“I can see a change in the way people enjoy their evening. They are more relaxed and have more fun, ”says Poirier.

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Oyster in the oven with Calvados, cream, Camembert du Saint-Laurent, on Powell Street in Vancouver.
Oyster in the oven with Calvados, cream, Camembert du Saint-Laurent, on Powell Street in Vancouver. Photo by Amy Ho /PNG

I visited Saint-Laurent in September and had an unpretentious but refined and ethereal Norman dinner. The region is famous for apples, calvados, cider, camembert, cream sauces and oysters. Normandy also happens to be where his family originated generations ago.

Among the additions, I had a traditional dish – Normandy on an oyster shell. A large oyster placed on apples and shallots cut into brunoise, sautéed in butter and deglazed with Calvados. It was topped with a slice of Camembert cheese. For my aperitif I had sweetbreads and shrimp ribs in puff pastry with Normandy sauce.

I noticed that the garlic butter puff pastry snails were on both September and October menus and have taken over. Looks like it was his after school snack as a hungry kid. His mother would buy a pack of three canned snails and every week he would polish them all, fry them in butter and eat them on toast.

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“I think, in a way, I never want to get rid of it,” Poirier says.

This, his Proustian dish, will be in a cookbook he is writing titled Where The River Narrows, the definition of the Algonquin word kébec, or Quebec. There will be Saint-Laurent, classic French and Quebec house-style recipes.

“It will reflect my career,” says Poirier.

My main course, the rabbit stuffed with white pudding with cider mushroom sauce, was deliciously prepared. The white pudding was made with thigh meat, and the bone broth was reduced to a cider-mustard sauce. On the side, the grilled gem lettuce was topped with whole mushrooms – such a lovely fall dish.

St. Lawrence apple pie on Powell Street in Vancouver.
St. Lawrence apple pie on Powell Street in Vancouver. Photo by Amy Ho /PNG

For dessert, a Norman apple tart, served with custard and calvados during cooking. It was served with a globe of vanilla ice cream on crushed hazelnuts. In short, a faultless meal in a warm and intimate setting.

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Each menu will be accompanied by French wines and other drinks from the regions presented, and in my case there were beautiful French ciders – lighter, more winey than in North America – and several Calvados.

The Alsatian menu, currently in effect until October 31, includes these main dishes: pork stuffed with bratwurst sausage, braised fennel, marinated mustard and cheese croquettes; duck sauerkraut confit with sausage and potatoes; cod in brown butter and almond sauce, grilled cabbage and potato balls.

Dinner tickets are available on the restaurant website. While we are deprived of travel, why not ask one of the best chefs in Vancouver and, for that matter, Canada, to take you to France?


Accompaniments: Don’t waste

Thanks, Food Stash Foundation. You make so much sense.

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Think about it, 58 percent of the food produced in Canada is wasted, which puts 56.1 million metric tonnes of carbon dioxide equivalent into the atmosphere each year. Meanwhile, one in six children in British Columbia is food insecure.

Food Stash started five years ago with high school student David Schein saving food and distributing food himself. Now Food Stash saves around 70,000 pounds of food each month from grocery stores, warehouses and farms and delivers it to around 30 organizations such as Union Gospel Mission, Urban Native Youth Association, The Dugout Drop-in as well as 100 families in need. . They delivered nearly 10,000 books in weekly boxes to families last month.

And since October 1, they launched a zero waste food market open every Friday from 3:30 p.m. to 6 p.m. at 340 West Second Avenue in Vancouver. What’s unique is that customers pay how they feel to remove any stigma. But bring your own bags of groceries. And imminently there will be a community refrigerator, stocked with free food by community members and a food supply outside their warehouse.

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The Foundation is a charitable organization and relies heavily on generous donations and the work of volunteers. So simple and yet so brilliant. For more information on the market or to make a donation, visit foodstash.ca.

Taste of Yaletown

The 17th annual Taste of Yaletown (TOY) takes place October 1-31 with restaurants offering prix fixe menus at $ 25, $ 35, $ ​​45 and $ 55.

For each TOY menu ordered for dinner on site, take out or delivery, $ 2 will be donated to the Greater Vancouver Food Bank, in addition to the $ 124,000 already paid since the first event. Another $ 2 will be donated to Yaletown House, a senior care facility.

In addition, a ‘healthcare happy hour’ takes place every Wednesday behind the Canada Line station during TOY from 4 p.m. to 6 p.m. with live music and gift baskets for healthcare workers with proof of purchase. use. Visit yaletowninfo.com/event/tasteofyaletown for participating restaurants.

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The Lyon cycle network Les Voies Lyonnaises unveils an “inclusive” identity https://lyon-infocite.org/the-lyon-cycle-network-les-voies-lyonnaises-unveils-an-inclusive-identity/ https://lyon-infocite.org/the-lyon-cycle-network-les-voies-lyonnaises-unveils-an-inclusive-identity/#respond Fri, 01 Oct 2021 13:03:34 +0000 https://lyon-infocite.org/the-lyon-cycle-network-les-voies-lyonnaises-unveils-an-inclusive-identity/ The Parisian firm Spintank designed the brand image of the Lyon expressway network, emphasizing “fluidity”. Through Henri wong October 1, 2021 3:03 p.m. October 1, 2021 3:03 p.m. The identity of Greater Lyon’s new cycling system, Les Voies Lyonnaises, was revealed with a logo that speaks of the “fluidity” of transport. The branding – which […]]]>

The Parisian firm Spintank designed the brand image of the Lyon expressway network, emphasizing “fluidity”.

The identity of Greater Lyon’s new cycling system, Les Voies Lyonnaises, was revealed with a logo that speaks of the “fluidity” of transport.

The branding – which includes a logo, icons and signage – was designed by the Parisian studio Spintank in partnership with the industrial designers Yellow Window (based in Paris and Antwerp).

The cycling infrastructure will cover 250 km of expressways on 12 routes, connecting the suburbs to the city center.

Construction work begins in the fall of 2021 and the first phase of development is expected to be completed in 2026. By 2030, the network is expected to extend to 320 km.


An identity designed for hesitant cyclists and enthusiasts

A rendering of the new network

According to Spintank’s senior consultant Julia Ternon and creative director Jonathan Mignot, the “positive, friendly and inclusive” identity should appeal to existing and potential cyclists in the region.

“One of the main goals was to illustrate and accept that there are so many different types of bikers – people who are very confident and ride a bike every day, people who want to do it but have a little scared “, explains Ternon.

The name plays on the double meaning of the French word route, which can mean both “voice” and “route”. “When you say the Lyonnaise ways, you say the voices of the Lyonnaises as well as the Lyonnaise ways”, says Ternon.

The team also hopes that it will be part of the daily conversation, used by its acronym VL.

The visual identity started with the logo, according to the team. “The objective was to illustrate the idea of ​​fluidity when traveling in the city thanks to the Voies Lyonnaises”, specifies Ternon.

Mignot designed the logo. Due to the project’s extended construction time – it won’t be completed until 2030 – the designer had to create a “symbol that could last for many years,” he explains.

Simplicity was another key for Mignot. “I wanted to draw a sign that could be easily drawn by hand by everyone,” he says. He also hopes that it is a “sign of pride for the Lyonnais”.

While the shape looks like an infinity sign, Mignot explains that he didn’t have that in mind when developing it, instead focusing on “fluidity” and flexibility in meaning.

“We do not know if in ten or twelve years, there will not only be bicycles on the infrastructure but scooters or things that have not yet been invented”, specifies Mignot. In this way, the symbol will potentially have to take on meanings beyond a bicycle, meaning that it has been careful not to add many identifying details such as a pedal or a cyclist.

There is also a reference to the letter ‘l’ (for Lyon) hidden in the drawing. The lines of the logo served as the basis for the rest of the identity, where the curves appear in posters, maps and illustrations.


Typography and choice of colors

Baton Turbo, from the Fatype Foundry, was chosen as the font because it was “inspired by French vernacular characters,” according to Mignot. “We thought it would be cool to have some sort of story in the typography,” he says, adding that the typeface is also clear when used for signage.

While green was used as a primary color in part for its connection to the environment, it also represents hope, according to Mignot. “It is a new hope for the city, a new hope for the people who will have the choice to move,” he adds.

There is also a secondary color palette, consisting of pinks, purples and blues, which seeks to reinforce an idea of ​​inclusiveness, says Mignot. “They were chosen to be apolitical – they represent all kinds of people’s views,” he adds.

For the launch, Spintank designed map icons that showcase points of interest along the first line to build. It was an attempt to build excitement for the line, Ternon explains, highlighting not only the new routes, but also places to discover along the way, and how the movement could help support local commerce. , among other advantages.

Spintank has also designed city-wide displays that will explain the initiative while the system is being built. Yellow Window is responsible for the adaptation of the identity in the mapping and signage system, which will be completed in the future.


What do you think of the branding of Voies Lyonnaises? Let us know in the comments below.


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Northwest Portland Dining Room | The official guide to Portland https://lyon-infocite.org/northwest-portland-dining-room-the-official-guide-to-portland/ https://lyon-infocite.org/northwest-portland-dining-room-the-official-guide-to-portland/#respond Mon, 27 Sep 2021 07:00:00 +0000 https://lyon-infocite.org/northwest-portland-dining-room-the-official-guide-to-portland/ I Fries and marrow bones are prepared at Paley’s Place. Portland’s restaurant pioneers rub shoulders with new favorites from Northwest Portland. Updated September 27, 2021 2 minutes to read Northwest / Nob Hill Explore the roots of Portland’s acclaimed food scene as well as new favorites along bustling 23rd and 21st Avenues in the Northwest. […]]]>

Portland’s restaurant pioneers rub shoulders with new favorites from Northwest Portland.


2 minutes to read
Northwest / Nob Hill

Explore the roots of Portland’s acclaimed food scene as well as new favorites along bustling 23rd and 21st Avenues in the Northwest.

Know before you go

To slow the spread of the highly transmissible Delta variant, as of August 27, a statewide mask warrant is in place. Oregon residents and visitors ages 5 and older are required to wear face coverings in all indoor public places, as well as in crowded outdoor public spaces where physical distancing is not possible, regardless of whether or the vaccination status. This rule does not apply to people who actively eat or drink in food establishments.

Additionally, some restaurants may require proof of vaccination and / or a negative COVID test to enter. Please check with individual companies for their policies and hours of operation before visiting, and continue to be patient, flexible and kind, especially if you are asked to hide or share your vaccination status. These measures are in place to help prevent the spread of COVID-19.

Bamboo Sushi’s fishing-friendly menu includes signature products like home-cured wild ivory salmon and a gorgeous seafood deli board.

Dinner destinations

TO Paley’s place, an early proponent of Portland’s ethic of local and sustainable cuisine, award-winning chef James Beard, Vitaly Paley, serves upscale French-inspired meals in a historic Victorian home. Beginning of 2014, renowned French restaurant Saint Jacques moved from its original home in Southeast Portland to the Northwest of the 23rd, bringing up-to-date Lyon classics like Burgundy oxtail and confit shoulder of lamb, as well as an impressive selection of cheeses, in this larger restaurant area.

Rightly popular for its delicious yet affordable happy hour offerings, 23Hoyt features a redefined tavern menu (pan-roasted red salmon, beer-braised beef cheeks) and sidewalk tables directly on Northwest 23rd Avenue.

Romantic Italian bistro Cafe Mingo offers Old World delicacies like hand-cut pasta and fresh risotto, while the modest Thai food with red onion produces Asian inspired dishes like Chinese sausage and shrimp topped with chunks of Dungeness crab and sautéed and sautéed green curry beef.

Planning a romantic evening in Portland? We have dating ideas for couples with all kinds of interests.

A warm and welcoming light emanates from Corner of the fire, a corner restaurant on Northwest 23rd specializing in dishes that showcase the bounty of the Pacific Northwest. Nibble on small plates of fried cauliflower and beetroot crisps while sipping on artisan cocktails, or savor a mouthwatering platter of Carlton Farms Pork loin topped with bacon jam.

New favorites

Bamboo sushi, the country’s first certified sustainable sushi restaurant, was so successful in its original eastern location that a second branch was inevitable. The fishing-friendly menu includes signature products like home-dried wild ivory salmon and a wonderful seafood deli board.

Portland’s ramen scene has exploded in recent years, spurred by the arrival of two authentic restaurants straight from Tokyo.

The smell of fresh bread escaping from Ken’s artisan bakery is irresistible, as are the hearty croque-monsieurs stacked with gruyere and thick-sliced ​​ham, and the pastries laden with fruit.

A Portland staple for comfort food since 1903, by Besaw serves classic dishes with a touch of fine dining, like chicken and waffles with Korean fried chicken and gochujang, or chickpea stew with curry. Before dinner, stop by the attached restaurant Solo club for a highball or a negroni happy hour.

Get your dose of comfort food – whether you’re craving mac and cheese, gravy-topped fries, or a steaming bowl of pho, these local dishes won’t disappoint.

Kim Jong Smokehouse focuses on two beloved Korean street foods: bibimbop and steamed buns. Top steaming bowls with toasted rice and yam noodles with galbi ribs, salmon or mushrooms, and pair it with a cold Korean beer for a truly authentic experience.

Save room for dessert

Salt and straw has been making its acclaimed ice cream on Northwest 23rd since Spring 2012. In addition to the beloved ‘farm to cone’ ice cream in flavors like honey and balsamic strawberry with cracked pepper, this place also includes a bakery on the spot.

Nibble on a Danish or a slice of rustic bread with our expert guide to Portland’s best bakeries, including gluten-free and dairy-free options as well as numerous award winners.

Local landmark Dad Haydn offers European-inspired and Northwest-inspired dishes, but its legendary desserts elevate it to the rank of destination.

Discover something new

Gluten free restaurants

As demand for gluten-free options has grown, forward-thinking Portland foodies have prepared their tables for diners with dietary restrictions.


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Interactive tables of the PE Q2 2021 loan league https://lyon-infocite.org/interactive-tables-of-the-pe-q2-2021-loan-league/ https://lyon-infocite.org/interactive-tables-of-the-pe-q2-2021-loan-league/#respond Tue, 14 Sep 2021 05:00:00 +0000 https://lyon-infocite.org/interactive-tables-of-the-pe-q2-2021-loan-league/ The ranking of the most active lenders in PE for the second quarter of 2021 is now available. At PitchBook, we’re always striving to find new and hopefully better ways to present useful data, so we’ve created an interactive set of tables so you can navigate full rankings more easily or find things faster. the […]]]>

The ranking of the most active lenders in PE for the second quarter of 2021 is now available. At PitchBook, we’re always striving to find new and hopefully better ways to present useful data, so we’ve created an interactive set of tables so you can navigate full rankings more easily or find things faster. the specific table you want.

Additionally, you can click on company names to dig deeper into a company’s public PitchBook profile and explore its top-notch stats. (As only PitchBook public profiles are available, we recommend that customers log into their account after identifying the businesses they want to review in order to view full business activity.)

Last but not least, as a reminder, in 2021, we widened the scope of these rankings, including transactions with European companies, as well as the modification of the methodology to include additional types of agents. (The table that describes the selected roles in transactions includes the following roles: bookkeepers, lead managers, mandated lead managers, and agents only.) For this Q2 2021 edition, we have also made a change to the methodology the type of senior debt: loans, deferred drawing term loans and revolving loans, as well as all financing explicitly identified as priority have been included.

Please note that we will maintain these rankings as permanent in order to maintain a history of activity for this quarter. We will also note if an update needs to take place due to an error on this page.

Please contact survey@pitchbook.com if you have any questions on how to submit your relevant transactions for review, or if you have any other specific questions regarding the tables below. (* Note: Some roles only include the following: Bookkeepers, Leaders, Mandated Leaders, and all types of agents specifically listed in PitchBook.)


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