Restaurant Session (in Strasbourg, France): Les Funambules

In the end of July, we went to Strasbourg for the 50s birthday (surprise) party of a friend of Roger. The party was in the evening, so we arrived around noon to the town, went for lunch, check-in in our hotel and then party time😊

Restaurant Les Funambules✨ from chef Guillaume Besson.

 

The restaurant from inside. 

 

I liked the design of the menu cover. 

 

With the aperitif, bread and a little bite.

 

The amuse bouche. 

 

Our first dish: mackerel fillet lightly seared, cherry tomatoes marinated in olive oil. Red currants, tomate water and bell peppers sorbet.

[Filet de maquereau just brûlé, tomates cerises marinées à l'huile d'olive. Groseilles, eau de tomate et sorbet poivron] 

 

With the first dish, a glass of 2021 Mantigny from Jean-Francois Debourg. 

 

As second dish, fish with stuffed courgette flower.

 

A glass of Vacqueyras from Domaine de la Ganse. 

 

As main dish, duc with gnocchi and beignet. 

 

With the main dish, a glass of Intuition from Un Coin Sur Terra. 

 

Sweet time! 

 

Kochersberg melon: as a chilled soup, fresh with melon-anise sorbet, with a whipped ganache of Dulcey and coffee.

[Le melon du Kochersberg: en soupe glacée, à cru et sorbet melon/anis, ganache montée Dulcey/café] 

 

With the coffee, a fresh madeleine.

 

Jul 28th, 2023.

Restaurant Session (in Nîmes, France): Duende

We had dinner at restaurant Duende🌟🌟. The menu is signed by chef Pierre Gagnaire, and executed by Nicolas Fontaine and Masaki Nagao.

 

The restaurant was in our hotel, so at 19h30 we just had to go downstairs to our table 😊

 

 With a glass of champagne, some appetizers.

 

 

With the brioche...

 

...a "small" bucket of butter 😀

 

Ok, we did not get the entire bucket 😊

 

The first dish.

[Scallop carpaccio with pure sea salt from Camargue, cauliflower vevety soup with oscietra caviar, multicoloured radish]

Scallop carpaccio with pure sea salt from Camargue.

 

Cauliflower vevety soup with oscietra caviar.

 

Multicoloured radish.
 

Roger and I had the wine pairing - always nice when we both can enjoy it 😊 With the first dish, a glass of 2018 Ube - de ubérrima - La Charanga Maina from Bodegas Cota 45.
 

Roasted duck foie gras, royal gala apple puree and segments, grilled young leeks. 

Pairing with the foie, a glass of 2020 Jasse from Domaine Gauby.

 

Whole sea bream cooked in the oven - shellfish marinière with champagne.

 

With the sea bream, a glass of 2020 Eau de Souche Cabernet Sauvignon from Lionel Gauby.

 

The main dish: kernel of doe rubbed with cinnamon, red cabbage with lingonberries, quince paste.

[Kernel of doe rubbed with cinnamon, red cabbage with lingonberries, quince paste. White beetroot puree with pears, large red kuri squash gnocchi]

 

Large red kuri squash gnocchi.

 

White beetroot puree with pears, large red kure squash gnocchi.

 

With the main dish, a glass of 2017 Roc D'Anglade from Rémy Pédréno.

 

Sweet time!

 

Christmas cake, fragmented black currants.

 

Frozen vanilla parfair, lemon mousseline, persimmon, caramelized pineapple.

 

Beaumes-de-Venise Muscat wine granita, orange jam spiced with saffron.

 

Pairing with the dessert, a glass of 2014 Jurancon Vendanges Tardives from Domaine de Souch. Very nice!!

 

To finish dinner, coffee and gourmandises.

 

 

 

Dec 22nd, 2022.

Sleeping in Nîmes (France): Maison Albar Hotels L'Imperator

On the 22nd December, we went to Barcelona by car. After 9 hours driving, a pit stop in Nîmes, to relax and enjoy, at Maison Albar Hotels L'Imperator.

We stayed in a Superior Room.

 

Funky chandelier 😊

 

A little desk with...

 

...a sweet welcome.

 

The bathroom.

 

Our room view to the inner courtyard.

 

Love the very old fashion...

 

...elevator 😊

After such a long drive, nothing better to jump in and...

 

...swim.

 

Or just relax with the water jets.

Dec 22nd, 2022.