MasterChef: The Professionals (series 5) Finale

I had just watched the finale of MasterChef: The Professionals (Series 5) and I am completely blown away by the talent of the amazing finalists.

When Oli, Keri and Anton introduced the dishes they would be presenting as part of their final shot at the Champion title, I was thinking to myself that I have no choice but to sit on the fence in this one.

I love the detail of thought that had gone into each of their dishes, the boldness not just in stepping up to the game but also well above and beyond the expectations of them, the creativity in coming up with some of the most unimaginable combinations of foods and flavours and the beautiful, beautiful plating.

So pleased with the outcome and I do wish very much to be able to try their cooking. One day.

My Humble Home

Where East meets West...

Pork leg braised chinese style, atop rice cooked in chicken stock;

mixed greens tossed in wholegrain mustard and honey dressing, served with crackling

Restaurant Mariette, Paris

Restaurant Mariette is one of the many restaurants on tripadvisor that comes highly recommended.

At the price of about 45 euros/person, I came with expectations adjusted accordingly.

So I had my best escargot in Paris here. I loved the novelty of the concept - an escargot encased in a  ravioli. Served in spinach creme, this was escargots at its most natural... element. 

Just kidding. 

Jokes aside, it tasted pretty good. Ravioli shells were of a consistent thickness, spinach creme was tasty. Amazing how the thin ravioli shells did not break under the weight of one whole escargot.

However, I wasn't particularly impressed with the entree which was a pan-seared mullet served atop artichokes. The fish was not served de-boned and it was a real inconvenience to eat. Nothing about the taste was spectacular enough for me to put that fact aside either. My food companion's salmon fillet entree was a better shot at giving customers their money's worth.

Restaurant Mariette's take of a mille-feuille was interesting, with three choux-like puff pastry piled on top of each other, served with ice cream on the side. 

Unfortunately, I was less than impressed to find the ice cream served half-melted, forming a puddle on my plate which I found so unsightly that I could not bring myself to photograph it with the mille-feuille.

I appreciate that the chef came out of the kitchen to make conversation with his guests; the small size of the restaurant combined with the yellow lighting also created a cosy atmosphere. However, such points are secondary. As collaterals to the food, which should have been the main star of the experience, I find that they should not have been at the expense of attention to detail in the food served.

Restaurant Mariette
24 Rue Bosquet
75007 Paris

le Relais de I'Entrecote, Paris

I was served this. 

X 2

I wasn't expecting that my entree would be served in 2 portions - I had found that the first round filled me up quite nicely. Nonetheless, the surprise 2nd round was much welcomed, because the highly acclaimed special sauce did work its magic and had left me yearning for more.

le Relais de l'Entrecote 

Serving the entree in two portions also ensured that the food was kept warm and the steak, moist.

No effect whatsoever done to the picture above. 

Just look at how the meat glistens, and the layered-ness of its texture.

Imagine piercing your fork through it, and you using the knife for assistance in slicing through it but the meat separates ever so obediently at your desire. 

Bring it to your mouth and the explosion of flavours coming from the steak juices and the savoury gravy combined is just mmm..

mind-blowing.

le Relais de l'Entrecote 

20 rue Saint-Benoit

+33 145 49 1600

Cafe Pouchkine, Paris

Special mention goes to the mille-feuille, which layers of puff pastry had been made thin yet remained beautifully crisp. 

Skilful works of art.

Cafe Pouchkine

64 Boulevard Haussmann 

75008 Paris, France