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Сhouquettes

A chouquette (French pronunciation: [ʃukɛt]) is a little pastry based on choux dough and sugar. It is made of choux pastry which consists of water or milk (or the both in equal proportion), butter, wheat flour, eggs and salt, sprinkled with pearl sugar, and baked in an oven.

Floating island

«L’île flottante», or a «floating island» is a delicious light dessert of French origin, consisting of whipped egg whites, which are then quickly poached and put on «crème anglaise» (vanilla custard). Often it is covered with a caramel net with slivered and toasted almonds, crushed “pralin” (a product made of caramelized almonds and/or hazelnuts), crushed …

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Lemon tart

The tarte au citron (or «lemon tart») is a classical dessert of the French cuisine. This is a sweet pie filled with a cream based on lemon But it doesn’t include any fruits. The cream is a mixture of eggs, sugar, lemon juice and lemon zest. Also called «lemon curd», it is this cream that gives …

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French onion soup

The «soupe à l’oignon» is a traditional French soup made of onions and beef stock, usually served with croutons and melted cheese on top. The soup’s origin can be traced as far back as the Romans – it was typically a poor dish – although the current version dates from the 18th century. The remarkable taste …

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Pineau des Charentes

Pineau des Charentes, (Pineau Charentais, or simply “Pineau”) is a regional French aperitif, a fortified wine (« vin de liqueur »), made from grape must, to which a Cognac eau-de-vie is added. Traditionally, Pineau des Charentes is consumed as an aperitif, it should be served very chilled and without ice. The optimum temperature is 6 …

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The oldest restaurant in St. Petersburg

Today we’ll tell you about one of the oldest restaurants in St. Petersburg – «Brasserie de Metropole Restaurant». History of Brasserie de Metropole Restaurant began in the 18th with small café of Mr. Nemechinsky (known St. Petersburg restaurateur). In 1931, the restaurant was named Metropole and became a gathering place for all the elite of …

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