Cunky Discharge At 37 Weeks Pregnant

The Clare Menton

New visit at the restaurant Le jars of Montenuovo Montiano.

with fellow snacks renew this visit restaurant for several years now is in our hearts.

were missing for a year now and we note with pleasure that Claudio Amador never ceases to put its resources and its enthusiasm in his work is also his passion.

upgrade the kitchen with a major investment, despite the crisis, the plates continue to be always a pleasant surprise or an inevitable certainty. Behind the kitchen is still the steel Omar Claudio Casali he shares with his passion for cooking class.

also renewed his passion for raw materials, all selected for their quality, which should be superb, but also with an eye to producers Km.0.

We are two couples, we men, seasoned patrons of dinner tables, we have entrusted to the hands of Omar to sample its proposals, the girls, however, wanting to feel lighter, have ordered the card.

start with an aperitif, a Rosé of Pinot Noir from Villa Rinaldi, discreet, not so much body, but good flavors and a fine perlage.

A table is served an appetizer of warm water on a delicate gazpacho, given the high quality of the raw material used by Omar, needless to say the dish is very pleasant, great pairing with the light Gazpacho that enhances the taste of shellfish .

continue with a bottle of Riesling of Dr.Loosen Trocken 2004, great minerality and aromas of hydrocarbons that after a while 'fade and become a very balanced and pleasant wine.

Following a squid stuffed up pave leaf vegetables and crusty bread. Another dish tasty and balanced, both the filling and the vegetables go well with the calamari which reveals the flavor all its freshness.

The girls ordered a foie gras with figs and made of pumpkin, which is nothing short of meteoric, and a taste of raw fish, great for variety, freshness and quality of the fish. Shrimp, amberjack, cod, shrimp, etc ... all combined to plants of various shapes, colors and flavors that made the scale, as well as important, enjoyable. Almost with regret there was found to have to destroy these works of art.

He then continued with mashed salt cod on a soft potato with tomato confit, truffle oil and, well here it is detected himself in terms of raw materials and a great balance of flavors, maybe a hair sweet confit. Puree, however, was an unusual softness without removing the body and flavor to the potato really tasty.

continue with a risotto of sea and mountains, with a good pesto and unobtrusive, with mushrooms, prawns and cover Santa. Very satisfying dish, we would have eaten the encore, if we did not know Omar. In fact, the course and many have been then we would have struggled to reach the end.

fact follows a classic fisherman's soup with the inevitable red mullet, stratospheric, and broth from soup!

continue with a fried mussel tempura with pumpkin soup and a taste of wet tufts of sublime quality. Great mussels, which combines fantastically with the cream of pumpkin.

then arrives at the table a set of samples of cod in various cooking: boiled on a bed of herbs, soy sauce and fried up in damp, all very good and made a perfect.

continue to drink a very good because of 1999. The color is a bit 'dark garnet, the nose will notice the scent of cherry jam and plum, a pinch of licorice. The mouth is a great body, there is still the jam with some hints of carob and a pinch of tar. We then

the latter, for girls on a cod and truffle mashed soft, as our starter and a three-wing free-range cooking. Coscia low temperature Filled breast in bread and herbs and fins on broiler buttered spinach. In words seems like a simple thing to do chicken, but even here we see the real quality of the raw material that makes a dish a very simple dish.

For us boys, instead of an intercostal beef crusted with black pepper and mushrooms. On this course we discussed at length with Claudio, who praised him for meat quality, race Fassone, but produced the spot, but I think that the kind of dish, very spicy without being unbalanced, however, does not render justice to the type of meat that the research method of quality products Claudio was able to find.

To finish the bottle Thus, there is food served in a cake of cheese, Blue Montefeltro aged in marc, selected by the Brancaleoni Roncofreddo, a real lust.

end with a dessert made of chocolate. A cream with chocolate on a shortlist of rum, a Catalan cream with chocolate, a chocolate-scented cigar and rum with a chocolate praline crisp. I want to say a few words to the cigar, beautiful presentation under glass, full of "smoke" that evaporates to remove the cover. The outer leaf is a very thin pastry with chocolate, crunchy, the filling is a chocolate semifuso smoked and feels fine that veins the scent of rum sprinkled over the time of service.

water, we drank a little, abundant amount of coffee to deal with the return of two calicini Rhum XO to finish, all for one hundred euros a head. Claudio

there was surely a favorable price, but honestly, between all the people I know who have moved from the jars, the few who have told me that is expensive, it is people who eat them for food, not emotions.

Wedding Ceremony Wording/lutheran

Mirazur

On the way back, for all the holidays end, I managed to put us another step, a little 'to do a whole tirade San Celoni - Bologna, a little' because I had already heard of the Mirazùr Mauro Colagreco.
book the restaurant on time, was on Saturday night and was otherwise risky, I looked for a hotel in Menton, the web always gave me a hand, we booked the Orangerie, just near the center of Menton. Unfortunately it proved to be a bluff. The hotel has experienced good times, remember the past, now truly past, the Riviera. The only thing the park is really nice, big, lush plant in the center, a rarity. Another positive note, the possibility for a paltry 6.00 euros to park the car in a parking lot for private Menton is a great comfort. Anyway back to
Busillis. Led by

voyage will follow the promenade until you are instructed to rise to a small road on the left, direction ITALY. After about five hundred yards we are advised to have reached the goal, but before us there is only the old customs between France and Italy. We look a bit 'preplessi until an oleander from behind the last house before the customs, we see the sign and found the restaurant.
A tip, if you are driving, arrive early because parking there are very few. The road is narrow and in front of the Mirazùr there is another restaurant (which we all evening HAMMERS ears and dance music at full volume!) And so it is difficult to find. Another good solution is by taxi.
However, entering the room through a bridge that separates the building from the street, we are in a room that looks like a bar, but it is desert!
The restaurant is built on three floors. On the first floor, the lowest, there is a summer house, garden and many plants, on the second floor is the bar in winter and on the third floor there is a real restaurant.
We did not know anything, we just presented in the winter bar from entering what later turns out to be an open door by chance!
After a while 'waiting, walking in the desert bar, I felt like it was also to serve me a drink alone, but things are not done! We therefore direct the stairs leading to the restaurant and at that moment we were joined by the maitre d 'that rose from the garden in which a near-perfect Italian apologized and explained the mistake. We were brought into the room with a beautiful bay window overlooking the harbor of Menton, and made us sit at our table, right in front of the window.
There is a drink that I proposed I do not miss, not always found a Billecart Salmon Rosé available.
aperitif Together we bring the card and between sips of wine we make our choice.
Manuela did not really hungry because it is still full of the dinner the previous day at Can Fabes, so instead of the menu Carte Blanche, 11-course tasting menu we opt for the course by only 9, it is better to keep leggerini, the day after we expect the return on the highway and Sunday afternoon in Liguria is known, is a drama.
begin with a welcome, four small "tapas" with vegetables: boiled, fried, baked or raw. Original idea and appetizing with my champagnino. We follow with
Oeuf à la coque, et Citron confit Cresson. Served in the shell of the egg, an egg warm flavored with lemon confit and watercress in her mouth that gave the taste of that homemade mayonnaise as it once was, who was by Heraclius to the Shack Codicote, know what I mean. Then
Salade d'haricots, et Cerises pistaches grillées. Variant of the most famous and local, salad nicoise, Colagreco offers this salad of green beans with cherries, pitted, just pan-fried grit and a roasted pistachios seasoned with a vinaigrette of olive oil and lemon. We begin to know the chef, is an experience that approaches that we have done Bras. A great and wise use of the plant world especially in the kitchen. We are told that the chef likes to wander among the orchards, gardens and fields in search of spices, perfumes and flavors to be included in her kitchen and, for the moment, it seems that his wanderings to produce good fruit.
continue with Ravioles de tourteaux, Dashi aromatisé végétal à l'immortelle. Another result of the combination of the wandering chef, crab ravioli in broth flavored with a grass field in France called immortelle, which in italy called "white grass" (grass Giancarlo), with yellow flowers and the scent penetrating and persistent. Still
Champignons sauvages, Quinoa Rouge, lard et de Colonnata Achilles millefeuille. An alternating layers of puff pastry with bacon, red quinoa, mushrooms, decorated by flowers of yarrow, edible. A good implementation of a dish is very tasty and satisfying.
Here is a typical dish of French Cuisses de Grenouilles, Nos nos tomates et herbes. Frog legs fried in butter clarified with herbs of Provence and tomatoes sautéed with the same herbs. What can I say, I live in an area where the frogs are in every way, but as good as those I've eaten very few, and only in France.
we go again with the pêche of lamp, espuma d'haricots coco, ail nouveau et differents basilics. Another example of a beautiful fusion of world fisheries and plant life. The fish was filleted and passed a scorpion on the plate, lightly cooked, flavorful, combine with beans and garlic mousse, dusted with chopped several types of basil, was both tasty and fresh and served to enhance the flavor of fish.
Bavette de boeuf, de pomme de Ecrassée lands, Poivron pimement et à la fleur d'Origan. A cut of meat, very good, surrounded by mashed potatoes with a fork just stew seasoned with different kinds of pepper and oregano flowers. A very simple dish, perhaps not glamorous, but the raw material and the excellent balance of seasoning the potatoes makes a delightful dish.
To finish the dessert.
Suope glacée de Verveine, Péchés et sorbet au yaourt. A species of verbena sorbet with chunks of nectarine yogurt and craftsmanship. Enjoy the freshness of the whole balance of flavors. Excellent craftsmanship yogurt, reminded me eaten in Greece, looking very hard and very tasty.
Légère Meringues au café, Mousse coco et au cacao sorbet. Great meringue, mousse and a well-supported by the cocoa sorbet as not eating for a lifetime, even better than it is authorized to Ferrara. It would be like to Teo Favaro!

beverage: An Evian water, the aforesaid Champagne, a bottle of Manoir de Fuissé Poully Capucins of 2002 (could be better), a glass of red wine, Grenache, Italian coffee, very good.

Total spending for two people 279.50 euros. I did not leave a tip because there was a mistake on the account, I was very tired and did not want to make a scene.
They made us pay the menu Carte Blanche, 11 courses, but that the tasting, from 9 courses, we had ordered, and that got us!
may have been a mistake, given the late hour that we had done, but since I already was paying more, I just do not leave a tip. I'm sorry for the waiters. Hello


Stefano

Corvette Pop Up Light Open

Restaurant Can Fabes Sant Celoni


from the Atlantic coast to the Mediterranean through the beautiful English Pyrenees between Canyon, waterfalls, forests and meadows.
A brief stop in Sitges, a beautiful mountain village attached to the sea. Touristicization but at the moment still very livable. They say that on Saturday and Sunday is much more chaotic, but we we've come on Thursday and by the way on a bad day!

The next day we had booked at Can Fabes in Sant Celoni, forty miles north of Barcelona.
In truth it was a last resort because, in chronological order, we have not taken or El Bulli, or El Cellar de Can Roca, nor the Sant Pau, nor Esguard.
In the area of \u200b\u200bpluristellati, remained just that.
Honestly I was not too sure why the idea that I am made of Santamaria following items of cuisine is a bit 'cook the same as that field (which most do not even remember the name) who said horns against the plague and only Bottura to make itself heard. Santamaria gave me the same feeling for the controversy that has aroused against Adrià, in fact I think that the stone in the pond throughout the Ambaradan, it has thrown himself.
Because while I have a huge respect for Adrià, at whose table I sat a long, long, long ago, annoyed me to bring "dinero" to denigrate those who want to advertise who I consider a true genius.

Then, talking to Manuel, we decided to try the same, because, first of all, the three stars had been given, then, to be able to speak, for better or worse, I think first we must try.

Since there was a possibility, we booked a table in the kitchen.
Since the trade, we thought we could better appreciate the dishes if we follow the way of preparation. But I will talk about this later.

The table is located at the entrance of the kitchen but a bit limited by the walls forming the corners and therefore do not give full view of the kitchen, you see only the finish of the bench and part of the kitchen.
is a table big enough for four person, is two, however, would give back to the kitchen, they also sell it for 6, but in my view, would be close.
The seat is a bench fastened to the wall and therefore a bit 'awkward, especially if you wanted to approach the table. The table is also quite breadth of the problems that led to the service officer as a waitress at our table was not exactly high-kicks and we had quite a bit.

For the kitchen table is a drop set for all guests.

We start with an appetizer, small pieces of different tapas, including very good memory, covered with a black olive fried grain, a master's Pimiento fried, and a Cantabrian Anchovies served with an emulsion of oil and herbs, really impressive.
Then, Crema de judias with escalunas y chick. A bean cream, cold, with chopped scallions and a morsel of "chick", just like the one in Viareggio. Pleasant enough, but little intriguing. Following
Ravioli de gambas al aceite de ceps. Shrimp and mushrooms, is not a new combination, I remember eating them in 1979 by Gennaro at Livorno. However, the dish is well done, shrimp cut in half and stuffed with mushrooms sauteed in olive oil. Excellent raw material.
Ensalada de melon, Almendras tiernas y Sardinas. Large dish, the sweetness of white melon, bitter almonds, the fat of sardines, marinated in olive oil and lemon. A succession of sensations on the palate, very charming and persistent.
Tartare de pescado, mariscos y Citricos. A tartare in the form of multi-layer pudding. Under the Fish, unidentified, in the middle of the seafood and citrus above ground. Good dish, balanced and clear the contrast between the flavors. Both separately and in "ensemble" gives full satisfaction to the palate. Pan de
steamed vegetables, tuetano Trufa y de verano. Flat strange: the "bread" made with chopped vegetables and then "mixed" with some thickener (as its proponents, I think of a natural thickener) and then steamed, was unsatisfactory, the flavors of the vegetables incomprehensible and therefore not identified . The predominant flavor with "fat" was more "Grease" from the bone and the summer truffle, I'm sorry, but ....
"Puagra llora" al horno, baked Russola, that is, good, but it is a dish from the restaurant!
Cigalas with polenta, as above, with regard to the pairing. For the polenta, it is better that the "Nordic" is not the test. Nothing to do with what goes on in their heads. A creamy sauce with corn flour blanched and tasteless.
"Espardenyes de Blanes y tocino, in Italian are the sea cucumbers, served with roasted bacon Fiam. Bell'abbinamento, sea and land in two different textures and temperatures.
Escorpora with calabacines tiernos, the combination seafood and vegetables back to recur, as things now that you've seen before. Raw material, redfish and zucchini, excellent as always, but .... Foie gras
cocido in the braze with chutney de Plata. I like the foie gras in every way, it goes without saying that I liked a lot. The remarkable cooking technique, for the foie gras the grill is very difficult to use. Excellent pairing with the banana. Instead of looking for the contrast effect followed the sweet without becoming cloying.
Cordero Montseny, y berenjenas zanahorias caraway. Carrots and eggplant in the pan and flavored work, the right, with cumin, acted as a background to a really great lamb, fat and well cooked, I ate at the Caveau stratospheric reminiscent of the theater of Pontremoli, the origin of Zeri.
Quesos fabes, a selection of cheeses from home. Presented as one of the best choices of Spain, for me it lacked some gems, like the goat Lazos and "Bleu" Cabrales Asturias. But they tasted great.
Panacotta with granizado de miel, a panna cotta covered with honey baked the "Catalan". Too simple.
Sopa de coco y pina Melocoton with. A fruit salad, very good, but always a salad.

Petit fours. This still remember this because I will talk about the next episode.
A plate of black glass on which there were four samples of pastries, very good except for one which seemed polystyrene. It reminded me of that white bow in the U.S. are stuck in a toothpick and then set fire. Bho!

beverage: a bottle of mineral water, tap water (supply), a glass of Cava Can Fabes Especial (offered), a bottle of Cuvée Santamaria white. Wine produced by the chef who has bought a vineyard in Penedes, really impressive, went to all meals, two glasses of red Cuvée Santamaria (offered). From the same plot, good too. The Penedes is giving more and more good fruit. Two glasses of Victoria Ordonez Moscatel (offered).

Before this: The kitchen table, apart from the broader menu, there's no choice. The most uncomfortable chairs, service and nothing more awkward than engaging in almost all preparations are made in areas that are not seen from the table.

Second Consideration: The kitchen is traditional, well-executed, but nothing really extraordinary, that plate is missing the "good return", the one that would trigger the spring to return to visit the restaurant.

Third Consideration: about the dispute with Adrià, if you visit his site, you will notice that he also used products "chemical", the only difference is that indicators on the site, but not on the menu!

Fourth Consideration: The service, apart from the Maitre d 'and sommelier, really good, prepared and available, I do not think the level of a three-star Michelin Man.

Finally, I do not think we'll be back! Hello


Stefano