23 Rue de France
77300 Fontainebleau
tel: 01 60 72 37 04
After visiting Fountainebleau castle, Napolean Bonaparte’s home, I treated myself to a meal fit for royalty. I found a nice restaurant and walked in for lunch. The menu was in french so I guessed at a couple items that sounded good. The warm potato and salami salad was delicious as were the mashed potatoes, mushrooms and meat that followed. Good food served by good people is what you’ll find at Le Ferrare. Merci Le Ferrare staff.
On May 1, 2014 I found my myself in Fontainbleau, France enjoying a holiday called May Day. The only people who have to work on May Day are the restaurant employees so I went to this bistro down the street from Napolean’s house called L’escapade and tried some rum from Martinique.
The staff is friendly & the food is delicious. You won’t be disappointed. Go here!
Merci L’escapade.
The Brussel’s Bar located on the main street in Fontainbleau, 47 Rue Grande, is a perfect place for an afternoon snack and a beer.
The prices are seasonable, the food is good and it is the perfect way to take a moment to enjoy another day in France.
This family of fine wine is named after the matriarch who came from Italy, Elena Napoli.
Bodega ELENA de Mendoza, Argentina
2010 RED BLEND
62% Malbec
21% Syrah
17% Bonarda
This family has developed some top wines from Argentina that I happen to enjoy. The Malbec and the Red Blend from Bodega Elena de Mendoza are my favorites.
According to the web, the “legs” or “tears” of wine that run down the inside of the wine glass are a sign of alcohol. The heavier the legs, the lower the alcoholic content of the wine. If this is in fact true, then these wines are low in alcohol and big in flavor. The legs may be attributed to sugar, I don’t know.
This Red Blend, like it’s sister Malbec, is loaded with solid flavors and not too sweet.
It’s not too dry either, but just right. These wines will slowly undress for your tongue, landing softly, pleasuring your taste buds, leaving you wanting another sip.
Was priced under $10. Get some.
This tasty limited edition Malbec was also grown and bottled in the Mendoza region of Argentina and is imported by WX Imports, Novato, CA
www.espueladelgaucho.com
This is another fine Malbec that is now on my Top 5 Malbec list. Not as good as my favorite, Bodega de ELENA, but gets close. This winning wine is a 2012, so maybe could use a year to age, but is a very good selection.
The Espuela del Gaucho has unique, slow running, heavy legs. It carries a lighter body, that lands gently on the tongue, joyfully leaving hints of mixed berries grown in the fresh Andes air and then drifts away.
This is another quality Malbec from Argentina, that any California cab or Merlot drinker will enjoy for under $12.
Another fine wine from the Mendoza region nestled in Argentina.
TERRAZAS de los Andes Reserva Malbec 2010
Produced and bottled by Terrazas de los Andes, Argentina.
Selected grapes of the Mendoza region terraces, found a little more than 1,000 meters above sea level, make their way into this wine. The selectivity of this wine is probably why it is imported by the Moet Hennessy company.
Personally, this wine is almost as good as my still favorite Malbec, Bodega de ELENA. The Terrazas is kind of similar to the Elena, but I found it to be a touch lighter in body and flavor when landing on the tongue. The Terrazas is flowery and fruity. Perhaps the Terrazas could be imagined as a Merlot version of the Elena if it were imagined as a Cabernet style of the same producer.
The Terrazas is a good wine, reasonably priced and will be gone before the other bottles that folks brought to the party.
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Grown and bottled by Red Rock winery Healdsburg, CA
This Malbec is grown here in California, not Argentina.
The flavor of this reserve wine lacks the depth of the Bodega de ELENA Malbec, which is my current favorite. It is not a bad wine, but if looking for a reasonably priced California red, I’d go Murphy-Goode Cabernet.
Swai is not expensive but it tastes mediocre. I made the dish pictured to the right and it was pretty tasty.
What it doesn’t tell you is that Swai is raised in the Mekong River.
The Mekong River is one of the most polluted waterways in the world. Numerous factories get rid of their chemical waste by dumping it into the river. While pangasius fish (Swai) can survive in such an extreme environment, they absorb all these contaminants. As omnivores, they eat whatever is available in the environment. Some breeders feed the fish trash and rotting matter to cut down the cost. Pangasius fish bred in such circumstances, certainly contain these toxic chemicals.
Injecting the fish with hormones helps to stimulate their growth. Certain breeders are able to make their fish grow four times as fast than they do in a natural habitat. Frequent use of antibiotics serves to control disease but can lead to the contamination of meat and development of antibiotic resistant pathogens.
Reliable farms utilize the clean areas of the rivers or breed the fish in artificial ponds. Frequent water changes and filtration maintain the quality of water, so that the fish avoid absorbing the pollutants. Trustworthy breeders feed the fish food scraps, dedicated fish pellets and rice bran. The carefully selected diet leads to healthier fish and improves the quality of their meat. Limited use of the antibiotics allows the fish to break the toxins down, instead of accumulating in the bodies of Swai fish.
To choose the safe fillets, check if the meat has been tested for the presence of the antibiotics and contaminants. Try to avoid panga fillets of unknown origin, as there’s a good chance that they are imported from these shady farms. The responsible shopping habits serve to reinforce the correct commercial breeding techniques. They protect the consumers from ingesting the toxic ingredients.
Bottom line, cheaper isn’t always better.
Homemade fried catfish sticks are easy to make and fun to eat. If you are looking for an alternative to pizza, pasta or hoagies then give this a try.
Take 1 lb of catfish and wash it off.
Chop it into preferred sized bits.
Mix 2 eggs into a bowl.
Pour some bread crumbs onto a plate.
Dip the cut fish bits in the eggs and then onto the bread crumb plate.
Once all the bits are crumbed up then deposit them into an electric frying pan that is dialed up to 340 degrees.
There only needs to be enough oil to sit the fish in. The sticks do not need to be submerged as you can flip them over. Let cook for about 5 minutes each side or until they look as crispy as you like them. Remove sticks from oil and pat dry. Put the sticks on a plate, sprinkle with some fresh lemon juice and serve with a side of tartar and your favorite cold beer. YUM.
“SIMPLY AWESOME TASTING !”
Halibut, Chilean sea bass or shrimp work well. In this photo you see thick fresh halibut fillets and fresh sea bass fillets all after having been soaked overnight in a delicious marinade I found at a local market in Santa Monica.
The marinade is an island blend sauce that was perfect. I then topped the mix with a pineapple ring, covered and let sit in the fridge. The ingredients pictured in the pan were thrown on a grill for a few minutes at a local architectural firm for Friday lunch, served with potato salad, grilled shrimp, grilled salmon with a rosemary lemon sauce and a side of mixed fruit chutney and it was simply delicious.