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Archive for June, 2010

At Chez Hortense Cap Feret
Almost summer

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Bordeaux Blonde finally made it to lunch at the newly stared Pressoir d’Argent in The Regent Hotel. An experience that confirms that ladies who lunch have the most fun.
The excellent value for money lunch time ‘Menu d’Escale’ at €34 provides the complete palace experience: service, décor, wonderful and original food from Pascal Nibaudeau with all the bits and pieces pre and post lunch at a price that you would pay for bad service at a bistro around the corner.
I’ll be back in the evening to try the signature Lobster ‘Pressoir d’Argent’ dish – watch this space.
Generous sized pourings for a selection of wine by the glass, sipped on the terrace accompanied by golden balls (macadamias rolled in gold dust) could this be a bling reference to the World Cup !

David Beckham would feel right at home.

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Bordeaux Blonde test drove the cocktail selection at The Regent Hotel last night with a Sex and city (Bordeaux city of course) clones. The bar has a great selection and although they might not have Bordeaux wine as an ingredient they certainly play on a local theme. The bar is named after Architect Victor Louis responsablre for building the hotel and the Grand Theatre facing it across the Place de la comedie.
Aside from the classic selection cockhtails have a regional flavour using famous local names such as Montaigne and Montesquieu. Our favourite : Bordeaux Bombay looks like Bordeaux tastes like something much more exotic -if ony I could remember the ingredients ………………………………….

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Spotted in several Toronto restaurants whilst I was there, liquid (and alcoholic) desserts. Flipping through a recent copy of the LCBO Food and Drink Magazine I spotted a clue :
Black Forest Caketail,
Here’s the recipe from Michelle P. E. Hunt and Laura Panter
In a cocktail shaker filled with ice, combine ½ oz Drambuie, ½ oz cherry brandy, 1 oz dark crème de cacao and 1 oz cream. Shake sharply and strain into a Martini glass. Garnish with a Drambuie-soaked maraschino cherry.

So does this have less calories than the solid version?

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