Happy Birthday Le Fooding

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Bu Cumartesi Paris’in gurmelerini bir araya toplayan enfes bir etkinlikteydik. Yemek askinin 15. yilini kutlamak amaciyla Le Fooding dergisi ve San Pellegrino tarafindan gerceklestirilen ve “The Grand Fooding for La Revanche des Faubourgs” olarak adlandirilan ve dunyanin en buyuk antika marketi “Marché aux puces de Saint-Ouen” de gerceklesen bu etkinlikte sadece Paris’ten degil dunyanin ve Fransa’nin cesitli bolgelerinden gelen seflerin sunumlarini biribirinden farkli  Dj ler esliginde tam bir festival havasinda tadma olanagi yakaladik. Birbirinden harika antika butiklerinin icinde birbirinden unlu seflerin sizlere sundugu tadlarin zevkini bir dusunsenize !

This Saturday we were at an event which gathers all the Parisian gourmets together. To celebrate fifteen years of sparkling love, Le Fooding and San Pellegrino have invited the star chefs and DJs from the coolest “faubourgs” on the planet to a nocturnal and festive feast in the hearth of the Puces de Paris Saint-Ouen, the largest antique market in the world. It was a really unique experience for us and I wanted to share it with you on my renovated blog design. Imagine the joy of plated served by the famous chefs all over the world inside antique shops !

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Her yedigimiz tabagin resmini cekemesem de bir kacini sizlerle paylasmak isterim!

Although I couldn’t take a picture of each plate still, I’d like to share couple of them with you ! 

Grilled Sardine by Mathieu Rostaing-Tayard – “Café Sillon” La Guillotière, Lyon

Kuskanmaz, kabak ve hafifce izgaralanmis sardalyalar uzerine gezdirilen biber sosuyla harika bir uyum icerisinde./ Slightly grilled sardines, grilled asparagus and raw zucchinis are in harmony with slightly served pepper sauce. 

IMG_9497 Lettuce Cups by Dannie Bowien – “Mission Chinese Food”, Mission District, San Francisco 

Her ne kadar ilk bakista sadece marul yapragindan ibaret gorunsede tabagimiz, biri o yapraklarin arasinda bekleyen surprizden haberdar degildik henuz. Ta ki ilk lokmaya kadar. Taze nane ile sert ve gevrek yer fistigi sosunu marul yapraklarina sarilmis bir halde tadmak bizim icin gercekten farkli ve cok guzel bir deneyimdi.

Although at the first sight they look like just a lettuce leaves,until the first bite we haven’t known that a little surprise was waiting for us inside it. Feeling the fresh mint and smashed,crunchy pea nut sauce was a beautiful and different experience.

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Beef Cheek in vine by Bertrand Auboyneau, “Le Paul Bert”, “L’Écailler”, “6 Paul Bert”, Faubourg Saint-Antoine, Paris

Dana yanagi, suphesiz ki dananin en lezzetli yerlerinden birisidir tabiki bir bilenin elinden sunulurusa da tadindan yenmez. Kirmizi sarap ile pisirilen ve haslanan sebzelerin sonradan uzerine eklenmesiyle harika bir tabak var karsinizda. Sarabin kirmizi ete kattigi tadi mutlaka denemelisiniz.

Beef Cheek without doubt is one of the best part of a beef. Especially like us when you taste it by the professional hands, that’s the paradise. Here in front of you our beef cheek perfectly cooked in vine with the additional and seasonal vegetables such as, baby onion and potatoes, green peas and carrot. I should say that as well as the cheek, the vegetables were perfectly cooked without loosing their freshness and textures. 

IMG_9521Poached Spinach, Ricotta, Black Sesame by Nicholas Scheidt, “La Buvette”, Saint-Gilles, Bruxelles 

Corek otu neye girse guzellestirir diyenlerdenim. Mutfagimin en vazgecilmez malzemelerinden biridir. Menude ufak da olsa ismini gordugumde kendimi hemen chef Nicholas Scheidt in standina ativerdim. Ricotta ve corek otunun harika bir ikili olusturacagindan hic bir suphem yoktu fakat ispanagin bu haliyle uc silahsorlere donustuler birdenbire. Ispanagi fazla oldurmeden fakat tamamen de cig birakmadan corek otuyla ve birde ustune ustluk onun sosuna bezenmesi harikaydi. Gecenin favorilerindendi diyebilirim. En kisa zamanda evde de deneyecegim.

I always say doesn’t matter in what black sesame changes perfectly the taste of the food. It has different effect and it is an indispensable ingredient of my kitchen. When I saw its name on the menu, directly I found myself in the corner of chef Nicholas Scheidt. I had no doubt the duo of ricotta and black sesame, what about spinach? After I tasted, I said voila “The Three Musketeers”! Also the way of cooking of spinach was excellent without killing it and loosing its taste its crunchiness and the crunchiness of black sesame was sublime! It was one of my favourites that night. I’m gonna try it soon at home for sure !

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L’agneau Fondamental by Hamid Miss, “La Pente Douce”, Matabiau, Toulouse 

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IMG_9525Salmon Roe, horseradish, brioche by James Henry, “Bones”, La Roquette, Paris

Bir cok kez denemis olmama ragmen somon yumurtasinin cok sevdigimi soyleyemem fakat sarimsak sosuyla kizartimis ekmeklerin uzerinde servis edilince gercekten cok begendim.

Though I tried in many times in many different ways, I can not say that I’m a big fan of salmon eggs. But by serving them on a grilled breads flavoured with garlic was a really perfect idea and I really loved it. 

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Classic Burger by Pierre and Tanguy, “Maison Burger”, Saint Ouen 

Hamburgerde etin ve icerisine konulan malzemeler kadar en onemli usurlarindan birisi de ekmegidir. Hafif, taze ve agizda dagilan formuyla ekmegi cok lezzetlydi. Eti ise suyunu ve yumusakligini kaybetmeden cok guzel pisirilmisti. En kisa zamanda “Maison Burger”i deneyecegiz.

On of the most important element of hamburger is the quality of its bread. With its light fresh texture the bread was good. And the meat was really well cooked without loosing its water and softness. “Maison Burger” is in our list !

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The other restaurants and chefs in the event :
– Ludo Lefebvre (Trois Mec et Petit Trois, Hollywood Strip Mall, Los Angeles)
– Noah Bernamoff (Mile End Deli, Boherum Hill, Brooklyn, NY)
– Iñaki Aizpitarte (Le Chateaubriand et Le Dauphin, Faubourg du Temple, Paris)
– Bertrand Grébaut (Septime et Clamato, Charonne, Paris)
– Tatiana Levha (Le Servan, Père Lachaise, Paris)
– Simone Tondo (Roseval, Ménilmontant, Paris)
– Delphine Zampetti (CheZaline, La Roquette, Paris)
– James Lowe (Lyle’s, Shoreditch, Londres)
– Dave Sclarow et Anna Viertel (Pizza Moto, Brooklyn, NY)
– Hugue Dufour (M. Wells, Queens, NY)
– Dat Vuong (Monsieur Vuong, Berlin Est)
– Thierry Laurent and Louis-Philippe Riel (Bistrot Paul Bert, Faubourg Saint Antoine, Paris)

   To stay tuned for more events and restaurant suggestions check often the web page of Le Fooding: http://lefooding.com/en 

Yeni etkinlikler ve restaurantlar icin Le Fooding web sayfasini surekli takip etmenizi oneririm : http://lefooding.com/en

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