tag:blogger.com,1999:blog-73282762278015299742024-03-13T02:40:43.950+01:00The Trail of Crumbs • A Gastro Traveloguea gastro & art travel blogDanielle Rubihttp://www.blogger.com/profile/04088603404485506715noreply@blogger.comBlogger134125tag:blogger.com,1999:blog-7328276227801529974.post-64726605472412424342018-12-03T23:14:00.000+01:002018-12-03T23:14:01.667+01:00um... HELLO !<br />
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<span style="text-align: justify;">Well well well... it's been quite a while. But I'm back! There has been lots of changes this year that generated a hiatus, but before the year wraps up, I'm turning the TofC light back on.</span><br />
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I've got some exciting news in the pipeline! I've teamed up with a retreat producer in Los Angeles, Janna Stark, and together we are launching a new company that ties into the future of Trail of Crumbs. Earlier this year, Stark approached me to be a producer of a team building retreat for Google. I quickly said yes and pulled together a chef from Chez Panisse, a favorite musician ( Eric D. Johnson of the Fruit Bats), and scouted an incredible farm near Napa to host it. A team of 120 Googlers arrived at the farm last August for what was their favorite event to date! So... that being said, it was time to make this new venture something more permanent. </div>
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I will be generating new content here, will give the site a new look ( soon!) and keep the magic flowing.</div>
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cheers,</div>
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Danielle Rubi</div>
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Founder, The Trail of Crumbs</div>
Danielle Rubihttp://www.blogger.com/profile/04088603404485506715noreply@blogger.com0tag:blogger.com,1999:blog-7328276227801529974.post-43887943574870003602017-09-06T22:22:00.004+02:002017-09-06T22:52:22.782+02:00Lahmacun Recipe from chef Selami of Urfa Dürüm in Paris !<div class="separator" style="clear: both; text-align: center;">
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We miss living in Paris. It's been two years since we moved back to California, and I am so grateful that we are at least able to still work in and visit Paris each year to keep the balance that we were hoping for. But dang, we miss the street food options that were found in the 10th arrondissement, like our favorite Turkish/Kurdish teeny tiny restaurant, Urfa Dürüm. <br />
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I woke up on a recent hazy weekend morning and all I wanted was one thing... Lahmacun from Paris. I popped up from the couch and asked my husband Adrian to call (Adrian's french is fluent, whereas mine is <i>ok</i>) Selami in Paris, the man in charge at Urfa Dürüm, to get the real recipe so we could make it STAT. We had befriended Selami after filming at his restaurant with the team of Anthony Bourdain's show, "The Layover". After that Selami was always so extra welcoming to us. So Adrian picked up the phone and called Selami. He was so happy to hear that we would like to recreate his magic in our California home and casually relayed his recipe in the middle of his dinner service... "it's easy!", he said. You just have to have a couple Turkish seasonings to make it authentic. These ones: Kirmizi Pul Biber (Aleppo) or Marash pul Biber (Turkish chili with medium heat and a sweet-earthy taste), and Sumac (has a lemony earthy flavor).</div>
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For the mince you will need:</div>
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2 lbs ground lamb</div>
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2 medium onions</div>
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a bunch of parsley</div>
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2 very red bell peppers</div>
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Turkish Chili flakes, either Kirmizi Pol Biber (Aleppo) or Marash</div>
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Ground Cumin</div>
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Fresh cracked black pepper </div>
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Sea Salt </div>
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Dough:</div>
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All purpose Flour</div>
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Salt</div>
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Water</div>
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...and for the garnish: </div>
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Red onion, Lemon, Sumac, Tomatoes, Red Onion, Parsley </div>
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(you can also add a handful of your fave lettuce) </div>
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Equipment: Wooden pizza paddle and pizza stone </div>
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Before you start prepping, place your pizza stone on the middle rack of the oven and pre-heat to 450-500 degrees. Nice and hot. </div>
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First deseed and devein the bell peppers and chop them into very fine pieces. Then finely chop the onion. Put ground lamb, chopped peppers, and onions into a big bowl and add 1-2 TB of Turkish chili flakes ( these chili flakes have a medium heat to them, so add as much or little as you like), 1/4 cup of chopped parsley, 1 TB of ground cumin, and 1 TB ( more or less) of salt and pepper. Mix well. </div>
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Selami did not give us any specifics about making the dough, he simply said to mix flour, salt and water gently together and hand knead a little bit until you get a very soft dough. Divide dough into individual portions, form into tennis sized balls and cover for 15 minutes. We used about 4 cups of flour and poured a fair amount water into the flour well and slowly mixed the water in with our hands. Add about 1 teaspoon or so of salt. We experimented a little and it was easy to achieve. We covered our dough with plastic wrap, but you can pre-form all dough and simply cover with a tea towel if you have lots of people to feed and you will use it quickly.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>I couldn't find my rolling pin so I used my 4 year olds, hey it worked!</i></td></tr>
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Toss some flour on your work surface and roll out a ball of dough into a very thin round 10" shape, then place rolled out dough onto a well floured pizza paddle (or large cutting board) . Using your hands, start pressing a thin layer of lamb mixture over the dough. Gently transfer to the pizza stone using jab like gestures, to get it on the stone properly. This will take a little practice. You can give the paddle a few test shakes to make sure the Lahmacun is moving around ok. Make sure there is a nice layer of flour on your board, the flour acts like tiny ball bearings that help make the transfer to the stone way easier. Bake for about 8-10 minutes. Check on it and when the edges get crispy and light brown, it's done.</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>En route to the hot as oven </i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Et Voilà !! Now just throw on the garnishes and roll up and grub</i></td></tr>
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Watch the short video below of Adrian placing the final touches on the first Lahmacun to come out of the oven. From the streets of Paris to our lunch time mouths in California. Yes!</div>
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Urfa Durum in Paris<b>:</b><br />
56 rue du Faubourg Saint-Denis, 75010<br />
Open every day except Sunday Danielle Rubihttp://www.blogger.com/profile/04088603404485506715noreply@blogger.com0tag:blogger.com,1999:blog-7328276227801529974.post-89788538883956003432017-03-09T01:41:00.001+01:002017-03-09T01:41:59.894+01:00Swiss Mountain Frolick and Fare <div class="separator" style="clear: both; text-align: center;">
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On a recent trip to Grindelwald, Switzerland, we traveled up up up in every direction. Postal buses, gondolas, hikes... all paths led to heart skipping natural beauty and cozy, melty Swiss food.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Traditional swiss Rösti, grated potatoes cooked with speck and topped a farm egg and Alpkäse, alp cheese. Alpkäse is a type of swiss mountain cheese that is strictly produced using milk from cows grazing high up on the alpine grasses and flowers. </i></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>A peek into a Swiss aging and curing cheese hut, up in the mountains surrounding Grindelwald </i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Traditional </i><i><span class="st">Käseschnitte</span>: melted Raclette cheese on bread served with potatoes, pickles and pickled onions. Raclette cheese is produced with a strict ratio of water and dairy fat that makes it a perfect melting cheese. Hearty, simple and incredible.</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>One year old alpkäse in the aging hut for hikers to sample during an annual Alpkäse festival</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Our son Anton in a fascination daze as we slowly ride up on a gondola to some mountain trail heads</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>We made it! Bachalpsee, a small magical mountain lake in Grindelwald located at an elevation of 2,265 meters. I highly recommend hiking up to this lake when planning your Berner Oberland adventure.</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>One of the regional gondola rides brings you to <a href="http://www.pfingstegg.ch/index.php/en/">Pfingstegg</a>. Here you can ride the <a href="http://www.pfingstegg.ch/index.php/en/">rodelbahn</a> en route to a network of rad hiking trails that traverse across and down, back to the valley and into town. One of our favorites. </i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>just down the path and around the bend we met a hunter who turned out to be a chill swiss man who told us all about the local wild game </i></td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Y7kVq1mFbWU/WMBHKm0QLgI/AAAAAAAAFyk/ALGzloOw0ZY3spUI8mIN08i-F_6riNMXwCLcB/s1600/IMG_1277.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://1.bp.blogspot.com/-Y7kVq1mFbWU/WMBHKm0QLgI/AAAAAAAAFyk/ALGzloOw0ZY3spUI8mIN08i-F_6riNMXwCLcB/s640/IMG_1277.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>At the end of a long hike we feasted on housemade sausage and spätzle, little swiss eggy dumplings that are boiled then sautéed. Some of the best local housemade sausages and other regional dishes are at the <a href="https://www.hotelwetterhorn.ch/">Hotel Wetterhorn</a>. </i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Darkness slowly falls inside the forest... time to wander back to the chalet and slumber to the sound of distant cow bells</i></td></tr>
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<br />Danielle Rubihttp://www.blogger.com/profile/04088603404485506715noreply@blogger.com0tag:blogger.com,1999:blog-7328276227801529974.post-1041808816424973502016-06-27T21:39:00.001+02:002017-01-03T00:42:24.739+01:00Working with Chef Ludo Lefebvre on the new season of Mind of a Chef<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="480" src="https://4.bp.blogspot.com/-uhXRNARJ3ZQ/V3F-v92dKaI/AAAAAAAAAnw/SO1u0zCQXlgcNw8gYoTfnMSYb6GtqK81gCK4B/s640/IMG_1707.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Ludo Lefebvre and Chef Iñaki <span class="st">Aizpitarte</span> hanging at <a href="http://www.restaurantledauphin.net/" target="_blank">Le Dauphin</a>, the cave à manger next door to <a href="http://www.lechateaubriand.net/" target="_blank">Le Chateaubriand</a></td></tr>
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We recently worked with ZPZ Productions again on 4 episodes of this season's <a href="http://www.pbs.org/food/shows/the-mind-of-a-chef/" target="_blank">Mind of a Chef</a>, featuring french chef <a href="http://www.ludolefebvre.com/" target="_blank">Ludo Lefebvre</a>. TofC's <a href="http://www.ardworkshop.com/" target="_blank">Adrian Rubi-Dentzel</a> was on fixer duty for all episodes shot in France, and helped Chef Ludo and the production crew navigate their way through top kitchen's of Paris as well as secret gardens of Normandy, magical islands off the Normandy and Brittany coast and beyond. Lots of pre-production, creative b-roll shooting, eating, laughing and translating! </div>
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<tr><td class="tr-caption" style="text-align: center;">DP Ethan Mills filming Chef Ludo observing Chef Iñaki of Le Chateaubriand in Paris</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Chef Ludo and his father picnicking at Parc Buttes Chaumont</td></tr>
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The Trail of Crumbs | Editorialhttp://www.blogger.com/profile/11288098432226884687noreply@blogger.com0tag:blogger.com,1999:blog-7328276227801529974.post-82549794634752231262016-03-05T07:29:00.002+01:002016-03-05T19:50:45.018+01:00Trail of Crumbs + Aida Mollenkamp = New Paris Episode for "Off-Menu" !<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/1cLNmMwIA6o" width="560"></iframe> <br />
<br />
Check out TofC's Adrian Rubi-Dentzel as he takes <a href="http://saltandwind.com/stories/152-tastemade-off-menu-paris-episode" target="_blank">Aida Mollenkamp</a> to a few of our favorite hidden gems in Paris. We at Trail of Crumbs coordinated this episode for Tastemade and had a blast with their crew. Thanks to Tastemade and Aida for making it so fun. Enjoy the show!The Trail of Crumbs | Editorialhttp://www.blogger.com/profile/11288098432226884687noreply@blogger.com0tag:blogger.com,1999:blog-7328276227801529974.post-19092882118554145392015-11-23T20:43:00.000+01:002015-11-24T04:21:09.131+01:00White Truffles in Marfa, TX? <div style="text-align: justify;">
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Years ago, Adrian made a pit stop in a tiny remote town in the high desert called Marfa, Texas. He was on a long road trip making his way down to his family's house in coastal Mexico. He felt the magic right away. He ended up buying a little fixer upper house and we've made a point to circulate Marfa into our lives when we can. Marfa was put on the contemporary art map when American modern sculptor Donald Judd took residence there in the 1970's. With the help of the Dia Foundation, he bought several large buildings as well as the decommissioned Fort D.A. Russell to house large scale bodies of his work along with pieces by other artists. Both the <a href="https://www.chinati.org/" target="_blank">Chinati Foundation</a> and the <a href="http://www.juddfoundation.org/" target="_blank">Judd Foundation</a> continue to manage these spaces and keep his art history legacy alive.</div>
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Donald Judd's aluminum pieces in one of the fort's large buildings that comprise the Chinati Foundation<br />
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Judd's wood furniture design pieces and permanent work by Dan Flavin at the Chinati Foundation</div>
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We recently had a sweet little excursion over to Marfa last month to check up on our house, soak up the sky and to celebrate my birthday with my twin sister Simone. Last year, we spent our birthday together in Piedmont, Italy, and ate white truffles at the source. This year, we did it again, but in the high desert! Simone scoured the internet and found a source that shipped white truffles directly from Alba to us in the middle of West Texas. Simone and her boyfriend Rob run the best coffee shop in all of Texas ( Ok, I might be a little biased but still). Their coffee shop is called <a href="http://www.doyourthing.us/" target="_blank">Do Your Thing</a>, and has become the go-to spot to catch up with locals, find out about what's going on that day, and to enjoy the high quality coffee and tasty rad café breakfast grub. </div>
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<span style="font-size: small;">One of the neighborhood horse buddies ... Me n my twin sister, Simone</span></div>
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<span style="font-size: small;"> A porridge bowl and DYT coffee...and a "modern", my favorite drink at DYT</span></div>
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<span style="font-size: small;">White truffles were purchased for the big birthday dinner... Mary Farley's beautiful eggs from down the road. </span></div>
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<span style="font-size: small;">Simone rolls out pasta with Chinati foundation director, Rob Weiner</span></div>
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<span style="font-size: small;">Seared pork loins encrusted with Sarawac peppercorns... soon to be dressed with a cognac, pepper cream sauce</span></div>
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<span style="font-size: small;">Mary's eggs getting separated by Simone and dear friend, Buck Johnson of the always amazing <a href="http://www.wrongmarfa.com/" target="_blank">Wrong Store</a></span></div>
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<span style="font-size: small;">A singular ricotta and egg yolk raviolo, with brown butter and white truffles from Alba</span></div>
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<span style="font-size: small;">Old TofC friend, Janella Fox, made two magical dark chocolate Guinness cakes with cream cheese frosting for our birthday... DELISH!</span></div>
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<span style="font-size: small;">Sunset walks in Marfa are beyond </span></div>
The Trail of Crumbs | Editorialhttp://www.blogger.com/profile/11288098432226884687noreply@blogger.com0tag:blogger.com,1999:blog-7328276227801529974.post-65928793207311364562015-09-03T09:01:00.002+02:002015-11-24T05:11:31.609+01:00The Côtes d'Armor in BrittanyBefore
heading west to California, we frolicked on one of our other favorite
coastlines, the Côtes d'Armor in the Brittany region of France. From
fresh mussels, clams, oysters and scallops to buckwheat crepes in their
place of origin and lots of incredibly beautiful cove beaches... the
Brittany coast is one of the most magical places on earth. <br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Les Bouchots</i>, the mussel farms in the Fresnaye Bay</span></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The best fresh steaming mussels from the seaside flea-market stand for only 5 Euros</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Quilles, </i>a wooden vintage french bowling game found at the flea market. Love the breton striped men with berets!</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Anton and I chilling by the Erquy lighthouse</span></td></tr>
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<span style="font-size: small;">two favorite <i>plages sauvages</i>, Plage Lourtouais and Plage Portuais & oysters from <a href="http://www.nonnet-nicolas-erquy.com/">Nicolas Nonnet</a></span></div>
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Danielle Rubihttp://www.blogger.com/profile/04088603404485506715noreply@blogger.com0tag:blogger.com,1999:blog-7328276227801529974.post-75653478206166513042015-06-05T23:22:00.000+02:002015-06-05T23:26:17.328+02:00<br />
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We have finished filming! It's a wrap!! A dream has been realized, and a film has been shot. The footage is so incredible and the actors brought the script to life in ways we never imagined. We are so proud and happy to be making "Prestigious Ingredients" ! Follow our production diary and all film related news <a href="http://trailofcrumbsproductions.tumblr.com/">here</a>. Danielle Rubihttp://www.blogger.com/profile/04088603404485506715noreply@blogger.com0tag:blogger.com,1999:blog-7328276227801529974.post-49697113174343917652015-05-14T17:20:00.000+02:002015-05-15T10:24:03.510+02:00Because of YOU...<div class="separator" style="clear: both; text-align: center;">
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We are so eternally grateful to all our backers for supporting our dream and vision. We successfully raised enough funds on <a href="https://www.kickstarter.com/projects/1460629268/prestige-ingredients-a-short-film-starring-alia-sh">Kickstarter</a> to produce our first food-centric short film, "Prestige Ingredients". It's been written in a fictional narrative format and stars <a href="http://www.imdb.com/name/nm0790057/">Alia Shawkat</a> and Paris based chef, <a href="http://heimatparis.com/">Pierre Jancou</a><span id="goog_1262813134"></span><span id="goog_1262813135"></span>. The story is about an out-of-work young actress in LA who gets hired by a chef in Paris for an unlikely job. Lots of surprises and meals will be woven throughout this poetic tale. We will be filming a scene with <a href="http://www.bonesparis.com/">James Henry</a> (Bones Restaurant), at <a href="http://www.restaurant-aupassage.fr/">Au Passage</a> and at the <a href="http://mag.lesgrandsducs.com/2015/03/les-agneaux-ferme-clasivy/">Clavisy lamb farm</a> in the medieval town of <a href="http://www.thetrailofcrumbs.com/2012/04/out-of-city-and-into-magic-with-feist.html">Noyers-sur-Serein</a> to name just a few of our locations. <br />
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We created a <a href="http://trailofcrumbsproductions.tumblr.com/">production diary and blog</a> dedicated to our Trail of Crumbs Productions universe where we will be publishing behind-the-scenes stories and photos!<br />
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We begin filming on May 26th and will keep you updated on the fun Trail of Crumbs production antics!<br />
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-Danielle & Adrian and the "Prestige Ingredients" teamDanielle Rubihttp://www.blogger.com/profile/04088603404485506715noreply@blogger.com1tag:blogger.com,1999:blog-7328276227801529974.post-25353252779848759202015-04-25T23:52:00.001+02:002015-04-26T00:05:55.087+02:00We Are Making A Short Film called "Prestige Ingredients" - PLEASE HELP US!<div class="separator" style="clear: both; text-align: center;">
<a href="http://kck.st/1HumK17"><img alt="http://kck.st/1HumK17" border="0" src="http://2.bp.blogspot.com/-BqddWKYtVnQ/VTwKi3bvawI/AAAAAAAAFeo/e432fZI97Gg/s1600/title-image.jpg" /></a></div>
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We are making a short film next month about modern french cuisine. It stars Alia Shawkat (<i>Arrested Development, Whip It</i>) and it's about a stifled Hollywood actress who gets hired by a chef in Paris (Pierre Jancou) for an unlikely role. This film features modern french cuisine in a fictional narrative format, which makes it unique among all the reality/documentary food based content out there.<br />
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There's still time left for our <a href="http://kck.st/1HumK17">Kickstarter campaign</a> and we would love any support possible to reach our goal. If we do not reach our goal by May 14th, we will lose all pledged support... so please help us spread the word! We really want to make this film to be put out into the universe.<br />
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<br />Danielle Rubihttp://www.blogger.com/profile/04088603404485506715noreply@blogger.com0tag:blogger.com,1999:blog-7328276227801529974.post-8848580581949716882015-04-10T16:17:00.000+02:002015-04-10T16:17:08.351+02:00Hero - Korean Fried Chicken in Paris<div class="separator" style="clear: both; text-align: center;">
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A big perk of being creatively involved with new restaurants is being able to go to fun things like test dinners. Last night we tasted much of the new menu at Hero, the new cocktail restaurant from Josh, Adam, and Carina of Quixotic Projects (<a href="http://www.thetrailofcrumbs.com/2011/03/candelaria-pariss-newest-taqueria-and.html">Candelaria,</a> <a href="http://www.glassparis.com/">Glass</a>, <a href="http://www.lemaryceleste.com/">Le Mary Celeste</a>). <a href="http://www.haanpalcuchang.com/">Haan Palcu-Chang</a>'s food program is centered around Korean fried chicken. Available by the whole or half bird, the chickens are quartered, fried to a thoroughly-crispy, dark brown and dressed in one of three sauces: regular, sweet garlic, or spicy. Luckily ours was a table of four which warranted getting a whole chicken <i>moitié/moitié, </i>half in spicy sauce, half sweet. Thankfully, Haan is a stickler for certain cutural necessities of cooking, and does not hold back on the chiles in the spicy sauce. There will be french people who cannot handle this, and that is fine. The menu is full of great antidotes to a mouth on fire: two delicious tapioca pearl drinks, the zenned-out seawead rice, the fresh and bright noodle salad, tangy rich kimchi mac 'n' cheese, and of course the light Hite Korean beer. Haan's cooking never disappointed at Le Mary Celeste, and Hero is no different. The dynamic range from acids, saltiness, spice and sweet is perfect alongside cocktails that managed to further surprise us in how crazy, new, and fun a beverage can be. The interior design by Jeanette Dalrot and Safari Sundays takes you from chic Bladerunner to 80's Santa Monica beach house and downstairs to a woody kitchen dining bar. Downstairs, dubbed Superhero, will soon be home to a nightly six-person tasting menu service, for which our own <a href="https://instagram.com/adrianrubidentzel/">Adrian Rubi-Dentzel</a> designed and made the bar top.</div>
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<tr align="center"><td class="tr-caption">The sweet half of a "moitié-moitié " pile of fried chicken. This stack is a whole chicken half in sweet sauce, half in spicy. "Bubble Trubble" cocktail made with tapioca pearls, absinthe, bekseju, young almond syrup, and almond milk. One of our favorites and a perfect antidote to the truly spicy chicken.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Two of Hero's cocktails: "Nice Legs", Litchi, pink
pepper, soju, Aperol, prosecco, and "I Woke Up Like This", Tapioca
pearls, young almond syrup, almond milk and blue.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">"My personal favourite for the Hero menu: seared rice cakes, ragout of mushrooms, Chinese salted radish, and gochujang on purée of soft tofu." - Quote from Haan's instagram @haanpc</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Kimchi mac-n-cheese, tastes like the old school mac-n-cheese you want but bright, tangy and a little spicy</td></tr>
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<span style="font-size: small;">Two Hero cocktails, "Nice Legs" (left) and the pretty "Thug Life", soju, mescal, cognac blanc, gin, yuzu, lemon, ginger beer, cranberry, bitters, antesite</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Steamed and fried bun with samjang glazed pork ribs, korean mayo, and pickled cabbage</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">buns chilling on the chef's table in the basement level called Super Hero with a six seat tasting menu</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Hero's chefs prepping for their first dinner service behind the wood and resin bar by <a href="https://instagram.com/adrianrubidentzel/">Adrian Rubi-Dentzel </a></td></tr>
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<span style="font-size: small;">Short round on the shirt (soon for sale) / Haan and Adrian in Super Hero</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Detail of Super Hero chef's table, european chestnut wood and hand tinted resin pools </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Upstairs dining room by swedish designer <a href="http://jeanettedalrot.se/">Jeanette Dalrot</a> and NYC design firm, <a href="http://www.safarisundays.com/">Safari Sundays</a></td></tr>
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<span style="font-size: small;">Pink lit stair case lined with cinder block planters, the upstairs back counter dining area</span></div>
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<em>Hero<br />
289 Rue Saint Denis, Paris, 75002<br />
+33 1 23 45 67 89</em><br /><div style="text-align: justify;">
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Danielle Rubihttp://www.blogger.com/profile/04088603404485506715noreply@blogger.com0tag:blogger.com,1999:blog-7328276227801529974.post-25656117647495159612015-02-23T12:21:00.001+01:002015-02-23T12:21:15.167+01:00A Few Wintery Days in Copenhagen<div style="text-align: justify;">
TofC contributor, <a href="http://www.thetrailofcrumbs.com/search/label/Ingrid%20Pankonin">Ingrid Pankonin</a>, has recently taken a trip to Copenhagen with some friends and has shared her experience here on the Trail of Crumbs. Ingrid is a private cook ( <a href="http://mielcooking.com/index.html">Miel Cooking </a>) and close friend who lives in Oakland, California. Thank you Ingrid!</div>
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When a dear firend invited me to join him at Noma, the celebrated Copenhagen restaurant, I pretty much HAD to figure out how to get to Denmark! I was to join a group of friends, and we found a really <a href="https://www.airbnb.com/rooms/4527655">lovely home</a> on AirBnB. Traveling to Copenhagen could not have been easier - there is an excellent public transit system. Once we had al arrived, we hit the ground eating!</div>
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Despite the cold weather, the citizens of Copenhagen were out in full force - shopping and drinking mulled wine from stalls in the outdoor markets. The architecture was beautiful and I loved the mix of old, old buildings with all the mid-century design. We definitely found some amazing eating and shopping… </div>
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<b><a href="http://www.nummer2.dk/home">No. 2</a></b></div>
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Our first, jet-lagged dinner of Copenhagen was at this modern, very open waterfront restaurant. The vast space somehow managed to feel cozy, and the food was surprising, yet still recognizable. Nice wine list, smart service, and literally one of the best tartares I've ever eaten - veal with tarragon and egg yolk. It had all of the elements you want in a tartare, while opening your palate to something different, and with an obvious sense of place. We also had delicious cocktails, like the Nordic Negroni, a twist on the classic using science-project techniques for marrying the flavors under pressure.</div>
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<b><a href="http://www.slotskaelderen.dk/">Lunch at Slotskælderen</a></b> - a typical <i>smørrebrød - </i>the iconic Danish open-faced sandwiches - restaurant. We somewhat stumbled upon this one, reputed to be the best in Copenhagen, and somehow snuck a group of six of us in at the last minute. Apparently everyone in Denmark likes to have these lavish lunches around the holidays, and in general, reservations are recommended well in advance. We started with special holiday-edition aqvavit, which had travelled around the equator twice, picking up spices along the way to infuse in it. Skål! We had beautifully fresh oysters, many sandwiches - tiny bay shrimp, fried and marinated herring, pork belly, hard-cooked eggs, lots of mayonnaise and the requisite capers, red onions and dill on most of it. So delicious! And all amongst a super cozy, family vibe - we left with warm hearts and bellies!</div>
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<b>Changing of the Guard at Amalienborg Palace</b></div>
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Every day at noon, the changing of the guard at the Queen's palace happens - think Buckingham Palace-style uniforms and stern faces. This was an amazing display of history and tradition, not to mention hardiness against the cold, in the plaza between the four identical palaces that comprise the Danish royal family's winter residence.<br />
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<b><a href="http://noma.dk/">Lunch at Noma</a></b></div>
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Words can't really describe how amazing this meal was - from the cozy setting, to the flawless and super-personal service, to the mind-blowing food and wine and juice. Believe the hype.<br />
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<b><a href="http://torvehallernekbh.dk/english">Shopping and Eating at Torvehallerne Food Hall</a></b></div>
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This is a gorgeous, modern, indoor-outdoor food market located just a block or so away from Nørreport Station - one of Copenhagen's central metro stops. There are two large, glassy halls and a central outdoor area between them, filled with stalls selling everything from fresh produce to wine to Danish cheeses to seafood to artisanal licorice. This is a wonderful place to have a casual lunch at one of the restaurant-y stalls, and to pick up typical Danish products to bring home. <br />
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<b><a href="http://www.ravnsborggade.dk/WELCOME.shops.fashion.php">Shopping in Ravnsborggade</a></b></div>
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This is a sweet little neighborhood with lots of vintage shops, little cafés, clothing stores, and galleries. The vintage places range from fully-curated mid-century design emporium to sardine-packed bric-a-brac mess - which makes for a fun shopping experience! The lovely Frederiksen boutique has a great selection of women's clothes, and <a href="http://www.bevars.dk/">Bevar's</a> serves a cozy, slightly hipster <i>smørrebrød</i> lunch.</div>
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<b><a href="http://restaurantgeist.dk/en/">Geist</a></b></div>
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We made a reservation at Geist for the evening after the Noma lunch, cancelled it due to overwhelm, and then ended up in their lounge/bar area for a light dinner anyway! As with pretty much anywhere we went, the staff was incredibly nice and helpful, with the bartender offering great advice on their interesting wine list. We had just a few dishes, but they were delicious and inventive. The suckling pig and crispy artichokes were rich and comforting, and the baked celery root and chestnut dish was a STUNNER. The well-heeled, slightly older vibe matches the inventive but not bewildering cuisine. </div>
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<b><a href="http://en.thestandardcph.dk/almanak/about-almanak/">Almanak</a></b></div>
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Our last meal of the Copenhagen days was at this modern <i>smørrebrød </i>restaurant nestled inside the Standard Hotel along the canal front. An airy, comfy space and an open kitchen started out lunch off right, and the updated versions of the sandwiches were exciting and still grounded in tradition. As with all the restaurants we visited, there were myriad aqvavit selections, as well as nicely chosen beer and wine lists. A perfect send-off, wrapping us in a Danish modern hug and leaving us wanting more!<br />
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<span style="font-size: x-small;">All photos and text: Ingrid Pankonin</span><br />
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Danielle Rubihttp://www.blogger.com/profile/04088603404485506715noreply@blogger.com0tag:blogger.com,1999:blog-7328276227801529974.post-52888422133114088982015-02-06T18:35:00.001+01:002015-02-06T23:17:46.449+01:00A Candlelit Birthday Dinner in Paris<div class="separator" style="clear: both; text-align: center;">
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<span class="s1">Recently, I was able to celebrate my birthday with my twin sister Simone, who crossed the seas from Marfa, Texas to be in Paris for our annual fête. First we went on a road trip through white truffle laden Piedmont, Italy and after, hosted an intimate birthday dinner party at a friend's elegant home in Paris. </span></div>
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<span style="text-align: justify;">My French-American friend and private cook, </span><a href="http://www.alixlacloche.com/" style="text-align: justify;"><span class="s2">Alix Lacloche</span></a><span style="text-align: justify;">, helped us prepare the meal. She effortlessly organized the shopping and the prep and let us chill out. She threw on her apron and started chopping, tasting and pulling all the elements together. Simone and I were in charge of one thing, the white truffle ravioli that we made from scratch using a truffle we hand selected at the white truffle fair in Alba. </span><br />
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<span style="text-align: justify;">I adore the apartment that belongs to the charming couple, Michaela Lee and Alex Thumerelle. Alex runs a bookstore, gallery and boutique, called</span><span class="s2" style="text-align: justify;"><a href="http://www.ofrsystem.com/"> Ofr</a></span><span style="text-align: justify;">. I met Alex when I curated an </span><a href="http://rubiphotography.blogspot.fr/2011/06/mollusk-show-in-paris.html" style="text-align: justify;"><span class="s2">art exhibition</span></a><span style="text-align: justify;"> in the Ofr gallery a few years ago featuring three artist and musician friends from California. Their chic apartment also functions as an extension and atelier of the Ofr universe. It's a gorgeous apartment used for photo shoots, private events, a showroom during fashion week and beyond. I was thrilled when she offered us the space for our birthday dinner, as it has lots of old world Parisian spirit, magic and soul. </span><br />
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<i>Alix prepping a pile of fresh Chanterelle mushrooms from a nearby market, </i></div>
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<i>Simone cutting the pasta sheets for the ravioli</i></div>
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<i>Alix carefully inspects the Chanterelle mushrooms</i></div>
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<i>Simone inhaling the intoxicating smell of the chosen white truffle at the Alba truffle show in Italy</i></div>
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<i>A truffled egg yolk sitting in a pillow of fresh ricotta from my favorite fromagerie down the road</i></div>
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Each guest was served a single raviolo to begin the meal. I finished each one with a drizzle of browned butter and grated white truffle. One of the best things I have ever tasted in my life. Seriously. Quickly cooking dishes à la minute was fast-paced and fun, especially when one of our guests happened to be co-owner of 3 of Paris' best cocktail bars (<i><a href="http://www.candelariaparis.com/">Candelaria</a>, <a href="http://www.lemaryceleste.com/">Le Mary Celeste</a></i> and <i><a href="http://www.glassparis.com/">Glass</a></i>) and made everyone in the kitchen a round of very good <a href="http://www.foodrepublic.com/2011/05/11/classic-negroni-cocktail-recipe">Negronis</a>. Yes!</div>
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<i>Á table! Simone takes a moment to slowly stoke on the raviolo. Mmmmmmmmmmm</i></div>
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<i>Stuffed pork loin with Chanterelle mushrooms and herbs, </i></div>
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<i>Lovely Michaela in her billowy white chiffon blouse</i></div>
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<i>Alix explains it all</i></div>
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<i>Alix slicing the pork loin, </i></div>
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<i>A happy dinner plate with stuffed pork loin, roasted potimarron squash with herby salsa verde, potato purée, sautéed Chanterelles, and fresh greens. </i></div>
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<i>Last but not least... came two birthday cakes brought by a guest from <a href="http://parisbymouth.com/our-guide-to-paris-stohrer/">Stohrer</a>, the oldest Pâtissier in Paris (since 1730), along with lots of champagne</i></div>
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<span style="font-size: xx-small;">All photos by Danielle Rubi-Dentzel, except for top 2 photos by Simone Rubi</span><br />
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The people of Paris go crazy for burgers. During the 6 years that I've lived here, I've seen a steady stream of new burger spots open around the city. Some are pretty good, some are super 'outsider' style, and then a few get it right. This is one of them. <a href="https://www.facebook.com/pages/Le-Burger-Fermier-des-Enfants-Rouges/769050036463848">Le Burger Fermier des Enfants Rouges</a>, a stand inside the Marché des Enfants Rouges ( the oldest covered market in Paris), is a sweet little gem tucked in the back row of the market. They use lovingly raised beef and bacon from a farm called Les Viandes du Châteauneuf, in the Pas-de Calais region in the north of France. They also sell terrines, sausages, duck confit and other charcuterie from La <a href="http://www.fermedemesenguy.com/">Ferme de Messenguy </a>, a farm in the Picardie region along with lots of other various edible farm sourced goodness like jams, yogurts, creme fraiche, craft beers, ciders... the list goes on. </div>
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They make the buns inside the stand and also make the <i>frites</i> on site using potatoes from Picardie. All wrapped up in a little sweet package for 10 Euros. If you add bacon, its 1 Euro extra. They are a warm crew and the service is fast... which is rare considering the popularity of this market. On the tables are squeeze bottles of their homemade special sauce, which tastes like a winning combination of ( I'm guessing) mayonnaise, ketchup, dill and a touch of piment d'espelette...I think. There must be some secret ingredients in there too. When you order your burger you have a choice between 4 types of cheese: Cantal, Blue, Tomme au Cidre or Cheddar. A straight up good quality cheeseburger experience. The other outstanding feature of this burger is that I didn't see anyone eating it with a knife and fork, which is the only one of the bizarro ways I've seen french people eat burgers. </div>
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<b>Le Burger Fermier des Enfants Rouges</b><br />
Inside the Marché des Enfants Rouges, 39 Rue de Bretagne, Paris 3.<br />
Hours: 9am
– 6pm, closed Monday and Tuesday.<br />
Metro: Arts et Metiers, Temple,
République, Filles du CalvaireDanielle Rubihttp://www.blogger.com/profile/04088603404485506715noreply@blogger.com0tag:blogger.com,1999:blog-7328276227801529974.post-46180204402083007562014-12-14T21:43:00.001+01:002014-12-14T21:43:48.202+01:00Truffle Shuffle<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<span style="text-align: justify;">Last month we experience a humble, little black truffle fair in the enchanted medieval village of <a href="http://www.thetrailofcrumbs.com/search/label/Noyers-sur-Serein">Noyers-sur-Serein</a>, in the Burgundy region of France. The highlight was the large steaming cauldron, with coils of handmade Boudin Noir, french blood sausage, nestled and steaming inside. The esteemed butcher, his two sons, and his entire staff put on quite the show in front of their butcher shop and <i>epicerie.</i> </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>The black truffles we got this year were eaten before they could be photographed...so here's a photo of our black truffles from a previous truffle fair in Noyers</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">sunrise over Autumnal vineyards in Canale, Italy</td></tr>
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I love Thanksgiving. It's my favorite holiday. Normally, I like to spend Thanksgiving in Santa Barbara, California, where my mother still lives in the house I grew up in. It's the family HQ, where there have been many feasts and fun competition in the kitchen. Most of all it's where all my epic childhood memories live as well as the many holiday and birthday meal stories. I hold on tight to the golden packages in my mind's memory file cabinet. Especially since moving to Paris 6 years ago. Oh how I miss California. </div>
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Growing up in California I fantasized about a true fall experience. I had visions of Vermont and big old wood family houses in the New England countryside. I think a lot of west coasters have a similar romantic dreamscape of the east coast. I often wondered what it would be like to spend both my October birthday and Thanksgiving in the magic of true autumn.</div>
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We've just returned from my fall birthday trip over to the Piedmont region of northern Italy. I traditionally go there now to see the vivid colored vines and to eat up white truffles. Talk about a winning combination of extreme nature and food. What a luxury and how thankful I am. Spending my fall season holidays between Noyers and Piedmont are why I never get bummed out about summer being over... I get my true autumn.</div>
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This year we'll be spending Thanksgiving once again in the tiny medieval french village called <a href="http://www.thetrailofcrumbs.com/2010/08/getting-medieval-noyers-sur-serein.html">Noyers-sur-Serein</a>. This will be our 4th year going there for <a href="http://www.thetrailofcrumbs.com/2011/11/thanksgiving-abroad.html">Thanksgiving</a>, where good friends ( who happen to be our neighbors in Paris!) have a warm country house that have opened it's doors to us many times. It's also home to <a href="http://www.laportepeinte.com/">La Porte Peinte Centre Pour Les Arts</a>, a gallery and artist residency run by dear friends, that have also hosted otherworldly events such as this <a href="http://www.thetrailofcrumbs.com/2013/12/a-candlelit-medieval-feast-in-noyers.html">medieval age inspired feast</a>.</div>
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THANK YOU to all the Trail of Crumbs contributors, readers, makers and inspirers! We are truly lucky to have so many beautiful stories of adventure, wanderlust, and delicious food surround us year after year. Happy Thanksgiving from our little Trail of Crumbs corner of Paris to you. </div>
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Here are a few of our favorite Thanksgiving recipes from our trusted archive: <br />
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<a href="http://www.thetrailofcrumbs.com/2012/11/my-grandfathers-perfect-turkey-gravy.html">VELVETY PERFECT TURKEY GRAVY</a> (would be pretty sweet in one of these gravy boats)<br />
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"<a href="http://"Dory Gravy Boat" by Contemporary silversmith, Kirsty Eaglesfield ">Dory Gravy Boat</a>" by Contemporary silversmith Kirsty Eaglesfield & Rebecca Joselyn's <a href="http://www.designsinsilver.co.uk/portfolio/silverware/crushed-can-jug/">"Crushed Can"</a></div>
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<a href="http://joythebaker.com/2013/12/salty-honey-pie/">SALT AND HONEY PIE</a> ( From the lovely Four & Twenty Blackbirds cookbook) <br />
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<a href="http://www.thetrailofcrumbs.com/2013/11/trompette-de-la-mort-black-trumpet.html">WILD MUSHROOM AND BUTTERNUT SQUASH DAUPHINOIS </a><br />
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<tr><td class="tr-caption" style="text-align: center;">Trompette de la Mort, black trumpet, mushrooms blooming from a french forest floor</td></tr>
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<span style="font-size: x-small;">photo of Salty Honey Pie: Milk and Honey</span>Danielle Rubihttp://www.blogger.com/profile/04088603404485506715noreply@blogger.com0tag:blogger.com,1999:blog-7328276227801529974.post-82905974257152657042014-11-14T23:55:00.001+01:002014-11-14T23:55:46.791+01:00A Kitchen in Every Classroom<br />
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<img border="0" src="http://1.bp.blogspot.com/-6LYMWxQTGUk/VGZp0gyYM8I/AAAAAAAAFDI/l-AyhX42-do/s1600/Screen%2Bshot%2B2014-11-14%2Bat%2B9.33.09%2BPM.png" /></div>
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<img border="0" src="http://1.bp.blogspot.com/-U4PuvihBCWk/VGZpyENkvII/AAAAAAAAFCo/AQ759YwTvl4/s1600/Screen%2Bshot%2B2014-11-14%2Bat%2B9.31.10%2BPM.png" />Some dear friends of ours at <a href="http://www.celerydesign.com/">Celery Design</a> in Berkeley, California, have collaborated on a wonderful and noble project that would greatly improve food education for kids in the USA. After the success of the Edible Schoolyard programs, the need for classroom cooking tools became very apparent and not always easy to furnish. The Charlie Cart is the solution Carolyn Federman and Brian Dougherty devised: a compact and all-inclusive mobile kitchen that could be easily stored and accessed in any classroom. The name is a nod to the traditional Chuck Wagon, and it's independent, mobile design has all the pioneering spirit of the original. We at Trail of Crumbs are wholeheartedly behind anything that aims to build up American food culture and give kids a better daily meal. With supporters like Alice Waters and Michael Pollan, this could become an amazing reality for countless children. Check out their <a href="https://www.kickstarter.com/projects/charliecart/the-charlie-cart-project-a-kitchen-for-every-class">Kickstarter page</a> and please help out if you can. </div>
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" I serve on The Charlie Cart Project advisory board because when cooking is integrated into the corriculum, academic subjects come alive, and students effortlessly absorb their lessons. With the Charlie Cart, children have the hands-on experience of preparing food and gathering together around the table, where they learn the essential values of nourishment, communication, and generosity." -<b>Alice Waters</b></div>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Carolyn Federman & Brian Dougherty</span></i></td></tr>
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Danielle Rubihttp://www.blogger.com/profile/04088603404485506715noreply@blogger.com0tag:blogger.com,1999:blog-7328276227801529974.post-23171234215960335752014-11-13T13:00:00.000+01:002014-11-13T13:01:51.149+01:00<div class="separator" style="clear: both; text-align: center;">
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During our road trip in Italy last month, we were recommended by Paris restauranteur and chef, Pierre Jancou, to stop by <a href="http://www.pizzeriaitigli.it/en/" target="_blank">I Tigli</a> pizzeria to try their modern take on traditional pizza. We got lost trying to find it, because the bridge into the center of the village, San Bonifacio, was taken down and our gps had a heyday with that one. Finally, after driving down a private grass path, a friendly farmer told us how to get there. In a somewhat run down, tiny village, we entered a slick, airy and inviting little pizzeria run by chef Simone Padoan. <br />
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<tr><td class="tr-caption" style="text-align: center;"><i>The water glasses were custom made in nearby Venice, in a traditional glass blowing studio</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Pizza with a delicious whole wheat sourdough crust, fresh pomodoro and house made burrata</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Their signature tiramisu was the best version of the classic we've ever had!</i></td></tr>
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I TIGLI Simone Padoan<br />
Via Camporosolo 11<br />
37047 - San Bonifacio - Verona<br />
Italy <br />
Closed on Wednesdays<br />
T: 045 610 26 06 Danielle Rubihttp://www.blogger.com/profile/04088603404485506715noreply@blogger.com0tag:blogger.com,1999:blog-7328276227801529974.post-58571497547303620602014-11-05T16:26:00.000+01:002014-11-05T17:08:32.058+01:00A Lunch Break in Modena, Italy<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><i>Fennel, squashes, eggplant and onions fresh off the grill waiting to get dressed in syrupy, aged, local balsamic vinegar</i></td></tr>
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On our recent road trip through the north of Italy, we stopped in Modena for lunch. A city responsible for the creation of balsamic vinegar, Modena was a sure to be a sweet pit stop. We set out on a walk and discovered a mellow little piazza called Piazza Giacomo Matteotti. The trees lured us in and we soon spotted a sunny terrace full of tables tucked away beyond the trees. It was Officina Della Senape, a restaurant with wood grill and lots of locals having a relaxed weekend lunch. It was meant to be... and turned out to be one of our favorite meals of the trip.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Gramigna with a ragu of sausage and porcini mushrooms</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: inherit;">Fettucini with bolognese .... so nice to have a real bolognese in the Emilia-Romagna region, so close to the city of Bologna! </span></i></td></tr>
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<span style="font-family: inherit;"><a href="https://www.facebook.com/officinadellasenape?fref=photo" target="_blank">Officina Della Senape</a></span><br />
<span style="font-family: inherit;">Piazza Matteotti, 21</span><br />
<span style="font-family: inherit;">Modena</span><br />
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<span style="background-color: white; color: #141823; font-size: 11.1999998092651px; line-height: 11.2639999389648px;"><span style="font-family: inherit;">+39 059 875 6752</span></span>Danielle Rubihttp://www.blogger.com/profile/04088603404485506715noreply@blogger.com0tag:blogger.com,1999:blog-7328276227801529974.post-87539323250393725342014-10-29T11:25:00.001+01:002014-10-29T11:25:10.690+01:00White Gold<div style="text-align: left;">
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This month we visited the Piedmont region
of Italy to wander through the autumnal vineyards and get dizzy from local, intoxicating white truffles... <br />
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<br />The Trail of Crumbs | Editorialhttp://www.blogger.com/profile/11288098432226884687noreply@blogger.com1tag:blogger.com,1999:blog-7328276227801529974.post-48310816308525387652014-09-22T16:01:00.000+02:002014-09-22T16:04:51.874+02:00Tomatoes at Every Table<div class="separator" style="clear: both; text-align: center;">
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We had a beautiful tomato love affair while visiting friends and family in California and Marfa, Texas recently. Many sweet outdoor meals were made with products from home gardens with tomatoes, squash, runner beans, herbs, cucumbers, and magic galore.</div>
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<tr><td class="tr-caption" style="text-align: center;">Simone's crazy good tomatoes (with Burrata) from the West Paris garden in Marfa. You did it Simone! </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A potluck spread at Mark & Jen's Santa Barbara riviera balcony high above the pacific</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Old friends and newlyweds gather </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Mark & Jen have converted an entire dry hillside into a produce giving paradise</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Jen and Ingrid at my childhood home during golden hour on the Santa Barbara riviera</td></tr>
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<span style="font-size: x-small;">all photos Danielle Rubi-Dentzel, except the top tomato photo by Simone Rubi</span><br />
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<br />Danielle Rubihttp://www.blogger.com/profile/04088603404485506715noreply@blogger.com0tag:blogger.com,1999:blog-7328276227801529974.post-59906301952550634522014-08-05T21:06:00.002+02:002014-08-05T21:09:16.702+02:00Frico Egg!<i>TofC contributor, <a href="http://www.thetrailofcrumbs.com/search/label/Ingrid%20Pankonin" target="_blank">Ingrid Pankonin</a>, sent us this sweet little egg recipe and we can't wait to try it. I bet you won't be able to wait either. How good does this sound? </i><i>Merci Ingrid!</i><b></b><br />
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Sometimes the best simple recipes come out of combining two already delicious things - in this case, the frico, a Friulian cheese crisp, and a fried egg. It's super easy, can be made with things you probably already have in your fridge, and is kind of a brunch game-changer. Buon appetito!<br />
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Heres's what you'll need:<br />
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Egg(s). <br />
Butter - about 1/2 TBS. I use salted because I like salt.<br />
Parmesan - about 2 TBS, grated. (Use your instincts on the amount and get a nice thin layer of cheese - you want it to crisp up evenly. You can also probably use any hard grating cheese, like an aged pecorino.)<br />
Salt + pepper.<br />
A cast iron or nonstick pan.<br />
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Heat up the pan, put the butter into it(it should sizzle and melt right away), then sprinkle the cheese over it in an even layer.<br />
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After the cheese, immediately crack an egg (or more eggs, depending on the size of your pan and number of mouths - maybe try one at a time first?) over the melty cheese-butter. <br />
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Salt and pepper it. Put the lid on and cook to your desired doneness. I'm a sunny-side-up gal, myself. Admire the crispy edges!<br />
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Slide it out of the pan with a spatula, and serve with whatever you like - in this case, some roasted summer vegetables and prosciutto.<br />
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Can you imagine this on a Caesar salad?<br />
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Danielle Rubihttp://www.blogger.com/profile/04088603404485506715noreply@blogger.com3tag:blogger.com,1999:blog-7328276227801529974.post-65013672984583049152014-07-19T22:47:00.001+02:002015-11-24T01:24:04.832+01:00Meat and Coffee in Chicago<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">L</span>ast Tuesday we went to Chicago. It was a last-minute decision. Total whim. Chicago is it's own thing. It lacks pretense and is full of purposeful architecture. The river running through the city creates such a wonderful travel experience for the pedestrian and biker. Luckily, the city started it's own <a href="https://www.divvybikes.com/" target="_blank">public bike system</a> last year, so we got to see the city by bike. Riding around in perfect Summer weather, stopping to check out a couple of art exhibitions, wandering into restaurants that were recommended. </div>
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<span style="font-size: small;">T</span>he two stand-out restaurants that I went to were <a href="http://thepublicanrestaurant.com/" target="_blank">The Publican</a> and <a href="http://auchevalchicago.com/" target="_blank">Au Cheval</a>. I received a tip from a friend (and chef) back in LA, Lydia Burkhalter. She suggested I try the homemade bologna sandwich at Au Cheval, in the meat packing district. It was unreal. The soft, thin, slightly-sauteed slices of the delicately-spiced mortadella were velvety and sweet. Layered high on a soft, eggy brioche bun, with oozy cheddar and a bit of <i>mornay</i> sauce, it was not the bologna you think of from that sad sack lunch from 5th grade. It was a delicacy. It was an honest sandwich, mirroring what Chicago feels like, honest and meat-loving. </div>
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I tried the roasted chicken & sausage on fries at The Publican and, in the words from fellow TofC contributor <a href="http://www.thetrailofcrumbs.com/search/label/Sam%20Grawe" target="_blank">Sam Grawe</a>, this had the best juices. Don't miss this place! The thinly sliced Benton's country ham (Tennessee) with goat butter on housemade German-style bread, was pure joy. Salty and sweet, melting on my tongue, on par with the Iberican hams in Spain. The avocado, kale, carrot, and toasted peanut with tahini dressing was better than the kale salads back in California. They nailed it. Chicago nailed it. Skip a white table cloth table for lunch and hit these spots instead. You won't regret it.</div>
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Danielle Rubihttp://www.blogger.com/profile/04088603404485506715noreply@blogger.com0tag:blogger.com,1999:blog-7328276227801529974.post-47925806245389581702014-07-05T14:39:00.003+02:002014-07-06T23:30:02.063+02:00First Bombay Style Bistro in Paris<div class="separator" style="clear: both; text-align: center;">
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Finally. An Indian restaurant in Paris with fresh ingredients and heart warming flavors. There is love put into this food. A respected chef from London ( Cinnamon Club) , <span class="" id="result_box" lang="en"><span class="hps">Manoj</span> <span class="hps">Sharma,</span><span class="hps"> has put a modern touch on traditional Indian cuisine at the brand new <a href="http://mgroadrestaurant.com/" target="_blank">MG Road</a> restaurant in the eastern Marais district of Paris. MG Road will quickly become a favorite place to tuck into, with quality food that will hug you. The menu features dishes like Sea Bass steamed in banana leaves with lemon infused rice, Chicken tikka with fresh herb chutney, Creme Brulée in the form of an Indian rice pudding, and a wine list with biodynamic wines. They also sell items like vanilla salt, black salt, tea spices, teas, chutneys and more.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Velvety butter chicken curry, dal with black lentils, and Pulao rice make up the lunch box to-go called the "Tiffin Box"</td></tr>
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<span class="" id="result_box" lang="en"><span class="hps">We opted to try their Tiffin box, a traditional stainless steel stacked to-go lunch box, which we brought home around the corner. They have two options, one vegetarian and one with meat. You simply pay a deposit for the box and either bring the box back later, or hold on to them to re-fill later. Which we plan to do. A lot.</span></span><br />
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<span class="" id="result_box" lang="en"><span class="hps"></span></span><span class="" id="result_box" lang="en"><span class="hps"></span></span><span class="" id="result_box" lang="en"><span class="hps">The owner, </span></span><span class="" id="result_box" lang="en"><span class="hps">Stephanie</span> <span class="hps">de Saint Simon, has a background in high end specialty catering and event planning. Along with party planning, she started <a href="http://www.oumaproductions.com/index.html" target="_blank">Ouma Productions,</a> an interior design business specializing in beautiful decor, furniture and design objects from India. </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Tiffin Boxes filled with goodness to take home for those living in the nearby <i>quartier</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Tiffin Boxes with Pulao rice, dal with black lentils, chickpeas with tamarind, and butter chicken</td></tr>
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MG Road Restaurant<br />
205 Rue Saint-Martin<br />
Tel. 01 42 76 04 32<br />
75003 Paris<br />
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Open from 9am - Midnight, closed Sunday & Monday.<br />
Breakfast : 9am - Noon<br />
Lunch: Noon – 3pm<br />
Dinner: 7pm –10:30pmDanielle Rubihttp://www.blogger.com/profile/04088603404485506715noreply@blogger.com3tag:blogger.com,1999:blog-7328276227801529974.post-3226732063335753722014-05-30T23:24:00.001+02:002014-05-30T23:24:16.673+02:00The Circle of Smoke<div class="separator" style="clear: both; text-align: justify;">
<img border="0" src="http://3.bp.blogspot.com/-IZOFx8ytASg/U4jlfo1-u8I/AAAAAAAAEUU/_5Jbudl2AnQ/s1600/IMG_2752.jpg" />A couple months ago I started giving different types of wood chips to James Henry at <a href="http://www.bonesparis.com/" target="_blank">Bones</a> for smoking various cuts of meat and seafood. I mill a lot of different varieties of wood and have amassed a decent collection of European species, mostly from the Taviot mill in the north of Burgundy. James said the sycamore maple chips were going well with shellfish and the french walnut was working better with things like pork and duck. He had smoked and cured some duck breasts in early May that are now ready. One of said breasts made it home with me and we cut into it today. </div>
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The aroma is sweet and smoky, and I think I can smell the distinct,
earthy, coffee scent that comes off milling walnut wood. The fat at
room temperature is soft and easy to slice thin and transparent. The
meat is dark and about the same texture and greasiness of Bellota ham.
The taste is subtle and sweet, rich and not over-smoked, in familiar
James-style restraint. It almost feels like slicing a miniature spanish
ham. With some early season cherries and a glass of Gamay, it's pretty
much the perfect snack. Which reinforces what I often think, that if I were
to leave France, I'd miss several things, but mostly the snacks.</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>The cellar at Bones restaurant</i></td></tr>
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<a href="https://3.bp.blogspot.com/-TwPd8mfGZHk/U4jljxI4tSI/AAAAAAAAEU0/cQEgXoDTDsQ/s1600/IMG_7357.jpg" imageanchor="1"><img border="0" src="http://3.bp.blogspot.com/-TwPd8mfGZHk/U4jljxI4tSI/AAAAAAAAEU0/cQEgXoDTDsQ/s1600/IMG_7357.jpg" height="400" width="266" /></a><a href="https://2.bp.blogspot.com/-HW2WTsgLQaM/U4jlhjazAWI/AAAAAAAAEUg/-j2GpijWF1o/s1600/IMG_7244.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-HW2WTsgLQaM/U4jlhjazAWI/AAAAAAAAEUg/-j2GpijWF1o/s1600/IMG_7244.jpg" height="400" width="266" /></a></div>
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<i><span style="font-size: small;">Suckling pig for sandwiches at the bar, a table at the restaurant proper</span> </i></div>
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<span style="font-size: small;"><i>James in the Bones kitchen, stools & shelves I made for the bar</i></span></div>
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<a href="http://www.bonesparis.com/" target="_blank">Bones</a> <br />
43 Rue Godefroy Cavaignac<br />
75011 Paris<br />
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<tr><td valign="top"><nobr><span>+33 9 80 75 32 08</span></nobr></td><td valign="top"><nobr><span> </span></nobr></td><td valign="top"><nobr><span> </span></nobr></td><td valign="top"><nobr><span> </span></nobr></td></tr>
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Open from Tuesday - Saturday for dinner<br />
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<span style="font-size: x-small;">post by Adrian Rubi-Dentzel</span><br />
<span style="font-size: x-small;">photos by Danielle Rubi-Dentzel</span>
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