Cheriekiss's Profile

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Anyone familiar with Italian ranges? ILVE, Fratelli, etc.

Hello Jim,
Your new Ilve is indeed beautiful! Your initiation to ILve though sounds like a nightmare!
I do not understand why you have to convert to Lp gas. They are made to work on natural gas, which I am sure is available in your area.
I too ordered mine online from a European direct vendor. The range was made in the ILve factory to my specifications, and yes it has an electric oven.
I live in Paris, France and it was easy to have it connected to a natural gas outlet in my apartment. I followed the instructions regarding the clock in the manual and again no problem. I
I have had my Ilve for over 3 years, and I find it wonderful in all dimensions of cooking and baking.
Because it is a large oven, it does take some time to reach optimal temperature. The thermostat seems appropriately calibrated, but never had it tested.
I use the convection option often, as I do a lot of intricate pastries.
Yes, the exhaust fan is loud, but this is because it is powerful. The exhaust is somewhat noticeable, but because I live in Paris, it is noisy outside my window, therefore I am not bothered by it.
The bottom line is I love my Ilve and feel it has been a very good investment.
Take a look at my Gateau Saint Honoré on my blog cherrychapman.com. My post was titled A Week of Feasting Left One Tired Cook. Everything I made was done on my beloved and beautiful blue Ilve!
Hope you enjoy yours as much as I have mine.

Jan 21, 2014
Cheriekiss in Cookware

Vaux le Vicomte candlelight supper

There is a restaurant called Le Pouilly in Pouilly Le Fort, approximately 7 kilometers away, that has both Gault Millau and Michelin reccommendations. The chef Anthony Vallette was listed as " un grand de demain" (promising young chef) by Gault Millau in 2005. I would suggest that Onthemap investigate as it seems very reasonably close. The candlelights and program go on till past midnight, so even if somewhat late, he should have plenty of time to enjoy both.

Jul 18, 2013
Cheriekiss in France

Vaux le Vicomte candlelight supper

Onthemap, I think your reasoning is excellent to arrive at 4:30pm and spend time in the gardens before dinner.
I also agree with your plans to eat in a restaurant off grounds! It is much better to eat elsewhere that will have a promise of better cuisine, than settle for industrialized food in a rushed setting.
Champagne was also available in the interior of the chateau too. With classical music in the background and the ever present candlelight, it will be a magical experience to transport you to another time. Enjoy!

Jul 17, 2013
Cheriekiss in France

Sformato

Michael, I know this is an extremely late response to your inquiry, to say the least! I just published the recipe in my blog, cherrychapman.com, and I too was wondering about its original region. I suspect also it is Sicilen, or borrowed from the island of Crete, that has a similarly made walnut cake. I am glad to know there is another person who loves this cake and finds it as intriguing as me!

Nov 28, 2012
Cheriekiss in General Topics

Athens, serious eating with a local

Thank you so much Antman for your encouraging reply! Kriti is on the top of my list of restaurants to try. It sounds that it expounds on regional cuisine that I am looking for, in all of its simplistic glory! Thank you again for replying to my post!

Oct 25, 2012
Cheriekiss in Europe

Athens, serious eating with a local

Thank you so much for your kind reply! I will do as you suggested to get to Kriti and have taken in account your advice around Klimataria. I really appreciated your feedback about my choices. I will give report when I am back home in Paris.

Oct 25, 2012
Cheriekiss in Europe

Athens, serious eating with a local

I will be going to Athens for 3 nights and was in hopes of getting some feedback about restaurants chosen. I had asked for a reply on the blog, Culinary backstreets,but so far have not received any advice, so I am posting the same here on chowhound. I would appreciate any comments around Klimataria, To Trikyklo, and whether taking the subway to Kriti would be safe for women going alone. I found your post of To Mavro Provato interesting too, and if I should consider this restaurant instead of others mentioned. Thank you in advance for any help rendered.

Oct 24, 2012
Cheriekiss in Europe

Coq au vin: what and where?

I agree with you Ptipois about Loue, which for me too has not been up to par. Wonder why they can continue to seemly dominate the market , with poor quality/prix? I generally avoid them.

Jul 08, 2012
Cheriekiss in France

Coq au vin: what and where?

Thank you Parigi ! A complete treatise on french chickens!

Jul 08, 2012
Cheriekiss in France

Coq au vin: what and where?

Excellent culinary advice to get the deep complexity needed in coq au vin. Bravo Ptipois!

Jul 08, 2012
Cheriekiss in France

Filled chocolates in carry on from Paris?

From many years of transatlantic crossings, I have never had any chocolates confiscated. I always list them too on the customs form. So, stock up while you are here!

Jul 02, 2012
Cheriekiss in France

Vaux le Vicomte candlelight supper

Hi Sunshine!
The tables where we sat were near the entrance by their self service/resto L'Ecureuil.
There were loads of people there sitting outside. Perhaps they were not technically within the domain. . We just blended in! Try it out the next time.

Jun 27, 2012
Cheriekiss in France

Vaux le Vicomte candlelight supper

Bucky, I am sorry I am posting to late to help you on this matter, but for the future you might want to consider a picnic, which I have done in the past. By the restaurant there are tables set up just for this purpose.
I took champagne and three courses made by me and I felt almost royal with such a background view! The whole experience is marvelously romantic and I felt lost in the moment walking around with all the candlelight and music.

Jun 27, 2012
Cheriekiss in France

Anyone eaten at Laduree Bar on Champs Elysee

Their website does not indicate when they will reopen. It seems like it is taking quite a while to repair the damage. I hope they will preserve its gilded charm and opulence!

May 14, 2012
Cheriekiss in France

Galleries Lafayette for cheese, my bad.

I really feel for you being taken advantage of Deluca. With your credentials, experience and passion for cheese, it is really unfortunate that this happened, but who better than you can stand up to their petty treachery of passing off inedible cheeses to foreigners.
I agree with Parigi and Mangeur to bring this to the attention of the gerant responsible for the cheese stand. If this happened to you, lord knows what else has been passed on to unsuspecting buyers, irregardless of nationality!
Beautiful cheeses are a French pride and this complete lack of integrity from GL must be brought to their attention. You certainly have my backing too! Please keep us updated.

May 07, 2012
Cheriekiss in France

Paris wedding dinner for 70 guests

Congratulations on your future Paris wedding. In addition to the excellent suggestions from other responders, you may want to check with a wonderful wedding planner here in Paris by the name of Kim Petyt with Parisian Party. She has received impressive reviews and mentions. Certainly she could provide you with several options too.

Mar 28, 2012
Cheriekiss in France

Researching Boudin

Hi Matt,
I love boudin noir too, but only from really good charcuteries.
The most delicious was boudin noir aux onions from Hardouin Charcuterie. They have boutiques in Vouvray and Tours, and sell their products here in Paris at La Grande Epicerie and Lafayette Gourmet. They offer several other varieties of boudin blanc too.
Verot Charcuterie also makes delicious boudin noir and their store is located at 3 Rue Notre-Dame des Champs, Paris 6eme.
My favorite way of preparing them is a tatin of boudin noir and caramelised apples.
I would contact either Hardouin or Verot for your article, as both are highly talented and renown charcutiers..
Good luck with your article Matt!

Mar 27, 2012
Cheriekiss in France

At Titanic Themed Dinner Club - Bad Taste?

I just happened to see your post, and really was astounded by your lack of any empathy for the incredible tragedy around the Titanic. You want to celebrate with food and drink a night filled with terror and death to many human beings?

Jan 28, 2012
Cheriekiss in Not About Food

Trip report - Tintilou, A la Biche au Bois, Chez l'Ami Jean with a 2-year-old [Paris]

Kelly, I really enjoyed your report back of your experiences dining in Paris with your precious little one. It brought back many memories of me always towing around my own two children to all the places of haute cuisine in France long before I settled here in Paris for good.
Children who are exposed to the very best in cooking by your own efforts and when they travel with you will develop an educated palate that will influence their future taste for life. In
my experience children and or doggies were always treated as royalty by the French in restaurants!
Bravo for you traveling with your future little gourmand/gourmet!

Nov 21, 2011
Cheriekiss in France

Paris restaurant and site ideas for a family with 3 teens at Xmas

My initial impression when I read your post was one of pity that you want to try to accommodate these 4 family members with their over the board food restrictions eating out in Paris! You did not mention what you would like to eat, which I hope you will consider focusing on rather than theirs. If you have had to prepare food for all these picky eaters, I say you deserve a vacation from trying to cater to all of their myriad dislikes.
Super Mom should choose restaurants to her liking and let the teens and hubby navigate their own selections, based on what is listed. Paris offers the greatest of all culinary adventures amongst incredible beautiful sights. You should not have to be put in the position of being a dietary coordinator everywhere you dine. Good luck to you!

Nov 08, 2011
Cheriekiss in France

Review - Jacques Genin

I just spent this afternoon immersed in the gourmandism of Jacques Genin and his exquisite passionate offerings of made to order mille-feuilles.
Even before we arrived, we were treated to an olfactory treat of freshly baked mille-feuilles permeating the air as soon as we reached the crossroads of rue Charlot and Rue de Turennes. We were greeted by a very friendly greeter before being escorted to our table. Our server was likewise very polite and friendly in a discreet manner, who quickly attended to our order. The millefeuilles were exquisite, croustillant, and buttery as it should be and obviously extremely fresh. My only petit bemol if any ,was that the the praline and caramel fillings were too cold in constrast to the warm millefeuilles, but that is my personal preference.
The sublime hot chocolate was a sensuous experience of downing beautiful melted chocolate ever so slowly and lovingly over your palate, bordering on ecstasy!
Worth every centime for those who appreciate such pleasures of the flesh!

Oct 29, 2011
Cheriekiss in France

Fete de L'Huitre et Fete des Vendages this Weekend!

Hi Deluca, was there in the front row under the drizzling rain, but enjoyed every minute of the the concours. My favorite oyster was Breton, from Cancale. Incredible clean iodine and sea flavour from start to finish!
Would have loved to come up to say hello, but did not hear any other anglo accent but my own!

Oct 07, 2011
Cheriekiss in France

Fete de L'Huitre et Fete des Vendages this Weekend!

Busy weekend for gastronomes parisiennes! Fete de L'Huitre is Friday the 7th of October with free degustations from ostreiculteurs Normand, Breton, and Marenais till 3PM and again between 5:30PM and 9PM. Festivities are on till 9PM at Bercy Village ,Cour St. Emilion. The championship of the best oyster opener(ecailler) will start at 3:00PM.
Then there is the annual Fete Des Vendages that has already started in Montmartre with the theme of islands, spices and bananas. There are food and wine kiosks around Sacre Coeur from all areas of France and their department of Dom-Tom, which incorporates French territories outside of France. These are mostly islands all over the world except for Guyane. Visites of the Clos de Montmartre will be held of course.
The big parade starts at saturday at 3PM and there are too many activites to list here. That night there will be a dances, music and a big display of fireworks. Festivities continue through Sunday. .
Paris is not only for lovers, but there are always these food fetes that I adore!

Oct 07, 2011
Cheriekiss in France

Parisian Wine Stores

Exactly Deluca, it starts the 24 through the 28th of November at Porte de Versailles. The spring salon is always held at Espace Champerret and next year will run 23 to the 26 March 2012.
It is always a great time for me to catch up with my favorite vintners and of course meet new ones to follow. I enjoy knowing who made the wine I am drinking, as wine is much more than a beverage to me , but a complex expression of the vintners personality, expertise and his grapes he has to work with within a given season and year. The fruit of the vine captures moments of time and space in a bottle to give us memories to savor not only of the wine itself, but of our own individual remnants of that particular year.

Oct 05, 2011
Cheriekiss in France

Parisian Wine Stores

Thanks Parigi and Villeanglaise for the De Vigne en ville address. I too discovered a Jasnieres two years ago and have yet to see one in Paris. Though I buy most of my wines at the salons Des Vins des Vignerons Independant, I usually run low at this time of the year. Although the foires aux vins are on now, I always prefer to fill up my cave from the salons.

Oct 04, 2011
Cheriekiss in France

Amazing Cep and truffle butter brioche

This sounds like a brioche feuilletee. Basically it is a brioche dough that is treated like pate feuillete. The dough (the paton) envelopes a pad of butter and is rolled out like one does for pate feuillete. The result is a multilayered, flaky pastry and utterly delicious.
Boulangerie Delmontel has a pain de seigle au miel feuillete that is decadent and dripping with butter when slightly heated.
Moisan has a brioche feuilletee with candied orange peel.
Just google brioche feuilletee and you will obtain several recipes, so you can incorporate the cepes and truffle butter. I would advise though to omit the sugar with this duo and would also use salted butter !
If you enjoy making pate feuillete and croissants like I do, you will enjoy making brioches feuilletees!

Sep 24, 2011
Cheriekiss in France

Liquor stores in Paris?

For Chartreuse afficinados, I would suggest the boutique of L'Artisanat Monastique at 68 Bis Avenue de Denfert Rochereau, Paris 14. They have several types and ages of Chartreuse, as well as unusual items from monasteries all over France. It is next to the St. Vincent de Paul Hopital. RER B Port Royal would the closest stop.
Tel:0143351576
A hidden jewel of a store with beautiful articles not to be found elsewhere!

Sep 16, 2011
Cheriekiss in France

Paris market news

There is a Fete de L'Huitre 2011, on Friday, October the 7 at Bercy Village, Cour Saint Emilion. I am sorry that will not be of help Misochi, but for others interested in the bivalves, I hope to see you there!

Sep 10, 2011
Cheriekiss in France

Anyone familiar with Italian ranges? ILVE, Fratelli, etc.

I have had my wonderful ILVE range now for almost a year. I am an exacting cook who makes everything from scratch, so It is used everyday! Mine is the 90 cm blue with gold knobs. Gorgeous! The 4 burners are gas of course, and in the middle is a lava rock electric barbeque grill, with cast iron grating. In so far as the ignition, there is no problem except one must turn the knob to the specified mark for lighting, which is very easy to do. I have not had any problems with flames not being the required blue.
All the burners have heavy duty cast iron grating that is extremely sturdy.
The barbeque grill does an excellent job of grilling steaks, chops, and vegetables and has 12 settings. I use the top settings for grilling meats and toasting breads, the upper middle ones are good for vegetables where you do not want intensive charring. The lower settings are great for keeping extra pots and pans hot if you wish.
I chose the barbeque grill option over the plancha, because I live in Paris and an outdoor gas barbeque on my balcony is not allowed.
I have the electric multifunction oven with a great rotisserie. You can order of course the double oven, but I preferred the very large oven as I enjoy pastry making. The convection settings are not noisy to me. There are 8 different settings, plus a defrosting one. There is the plain convection oven, then one with convection plus bottom and top heating elements, and a convection with intensive grill that operates the turnspit. There are settings that just involve the lower heating element for cakes, one with both top and bottom, and one just with an upper heating element. There is a pizza setting, that I have not tried yet, because I am not a pizza fan per sae.
The turnspit offers steady and secure rotation with fairly large poultry, and I have had excellent results with pintades(guinea hens) and chickens.
The door seems well insulated, but of course warm to touch in the hottest temps. The oven being large takes longer to reach optimal temperature than a smaller one, but lights indicate if it is still preheating. I do not feel as I have mastered all the possibilities of all these settings yet!
So far the only drawback was the long wait for my ILVE to be delivered, as it was made to order in the factory in Italy of course and in august, the factory shuts down.
When I lived in the states, I had the large professional by Thermadour, and I MUCH prefer the ILVE in looks and performance. It is stunning in appearance and my pride and joy in cooking!

Sep 05, 2011
Cheriekiss in Cookware

Anything really exciting around Geneva?

Souphie,
Another suggestion that may interest you would be Les Morainieres in Jongieux. The young chef Michael Arnoult use to work under Emmanuel Renaut. I chose his restaurant for my birthday dinner 3 years ago, and found his food incredibly creative, perfect execution, generous and seemly pulled of with passion and soul.
The setting is ethereal high on a hill overlooking the vineyards all the way down to the Rhone. I remember also the exquisite Marestel of vigneron Dupasquier served with my meal.
All in all a real jewel for food and setting, with menus around 28 to 42.

Aug 30, 2011
Cheriekiss in France