Live Lobster from Atlantic Canada, Export, Exporters, Wholesale, Wholesalers, Fresh Live Atlantic Lobster, Freshest Highest Quality Shellfish & Seafood, Halifax, Nova Scotia, Canada.

http://www.lobsterpound.ca

Duration : 0:0:50

Technorati Tags: Atlantic Canada, canada, Export, Exporters, Fresh Live Atlantic Lobster, Halifax, lobster dinner, Lobster Dinners, Nova Scotia, wholesale, Wholesalers

Lobster tails are wonderful when grilled, and are very easy to make; this is the kind of dish you probably love to order in a restaurant but never knew you could make at home. For these kinds of dishes, check out http://www.lobsterdinner.ca – it shows you how to make all of your restaurant favorites. Here’s how to grill lobster tails.

Florida, Caribbean or rock Lobster Tails are the best to grill (they are all the same thing with different names depending on your location), but frozen or fresh Maine lobster also works well. Rock lobsters don’t have the large, meaty front claws that Maine lobsters do, so there is no waste to grill only the tail.

•If you start with live lobsters, you must kill them first by boiling for at least seven minutes. Bring a large pot of salted water to a full rolling boil and submerge lobsters, head first. Let boil, drain and cool before proceeding. Remove the heads and claws. If using Maine lobsters, save the claws for another use.
•If using Frozen Lobster tails (my recommendation for its relative ease and if you’re squeamish to cooking a live lobster!), thaw them completely. Many experts recommend par-boiling frozen tails for three minutes before grilling, but that is up to you. I have cooked raw, fresh-from-the-sea rock lobster tails on the grill only hours after they were caught and had no problems.
•Whichever type you use, place the lobster, shell side down, on a cutting board (on its back).

http://www.lobsterdinner.ca

Canadian hard-shell lobsters.

Duration : 0:4:33

Technorati Tags: cooking lobster tails, grilling lobster tail, Grilling Lobster tails, lobster tail, Lobster Tails, serving lobster tails

The lobster fishery has changed considerably over the years. It has been the livelihood of the north shore people for the last century. It has suffered through bad times and flourished in good times. For over thirty years hundreds of lobster canneries dotted the coastline of the Northumberland Strait where thousands of fishermen would bring their catches to be processed. These small plants would employ fishermen and cannery workers, both local men and women and those from away. It was a wide-spread and profitable business, but unfortunately short-lived.

With increased technology and new and efficient ways of storing, transporting and marketing lobster, the old canneries were replaced with fewer, larger ones and the lobster fishery was changed forever.

Duration : 0:0:41

Technorati Tags: atlantic, best, boat, buy, canada, Fishing, fresh, largest, Live, Lobster, Lobsters, online, order, pictures, pound, prices, sale, Season, tail, tails, trap, traps

Duration : 0:1:52

Technorati Tags: Alnmouth, Boulmer, Coast, Craster, Fishing, Northumberland, tradition

Medieval Fishing off Sicily – The most important fishing industry of the medieval Mediterranean was, arguably, in Sicily, and even there fish played a modest albeit constant role in the food of the island. There were two kinds of fish caught in the fifteenth century, the so-called blue fish, mostly sardines and anchovies that had some limited economic importance in Sicily’s export trade, and the white fish, such as John Dory, turbot, sea bass, grouper, comber, etc., which were secondary in economic importance. However, fish had no overall importance in either the diet or the economy of medieval Sicily and the total number of fishermen was few. But the fasting prescriptions of the church assured that fish would always be in demand. In data for the vice-regent from 1415 we see that fresh and dried fish were bought ten days out of the month. On Friday and Saturday, fresh fish, eel, salted little tuna, and eggs were eaten instead of meat.

Messina, Cefalù, Termini, Trapani, and Palermo were the five fishing centers of Sicily in the fourteenth and fifteenth centuries, all fishing sardines for the most part. Fish were in seasonal demand and especially during Lent, when church-mandated fasting requirements limited the amount of meat that could be eaten. During the winter, the fishing industry was involved in salting sardines and, especially, tonnina (little tuna, Euthynnus alletteratus).

The fishermen encircled the shoals of fish with their seine nets and unloaded their catch directly onto the beach. The fish were processed for salting, a small amount perhaps set aside for local cooks of these coastal villages, while the fishermen victualed their boats with bread and wine. Villages of the interior ate freshwater fish from local rivers and streams or eels from the Simeto River near Paterno. In the twelfth century eels were caught in a complicated device called a tarusi, consisting of a series of chambers whereby the eel is unable to turn around and get out.

Palermo was the most important of the five fishing towns in medieval Sicily, and in the fourteenth century the fishermen lived in an area of the city near the sea called the Kalsa. A fisherman’s life was a poor and hard one. The Kalsa still exists and even today one finds fishermen, smugglers, and mafiosi (so they say) living there. It was in Palermo where the net- makers were and where most of the fishermen could be recruited.

Fishing zones were well demarcated and the fishing of sardines from Termini was the economically most important fishing activity. The zone off Trapani was rich in fish, and we know that agents for the royal kitchen of the Angevin King in Naples, Charles d’Anjou, came here in 1270 to buy dacteri (flying fish?) and cervige (amberjack?). The zone off Messina was known for its swordfish and it still is.

Fish were also caught in more rudimentary ways using traditional techniques that go back to the Arab era and earlier. Usually this meant two men in a boat with a net. The Arab influence on Sicilian fishing and nautical affairs in general is attested to by the Sicilian fishing and nautical vocabulary which is thoroughly rooted in the Arabic language. Take, for instance, the Sicilian word xabica, the big fishing net that is attached to shore and moved seaward in a great sweeping swath by a bark, a small sailing ship. The word derives from the Arabic word shabaka, meaning “net.” But as some scholars have pointed out, the interplay among Arabo-Berber, Italo-Siculo, Arab, and Turkish cultures was complex enough to find influence a constant two- and even three- way street in the Mediterranean Sea when it comes to nautical matters.

There were fishermen who used another kind of net called a spiruni which was very thin and expensive to purchase. The archdeacon of Cefalù bought three of these nets in 1431. They had eighteen stitchings and cost as much as a ton of fresh fish. Other kinds of nets were the rizza, a bit bigger and made of plaited grass cording, used for larger fish. The nassa was a complicated device used for catching eels or lobster and those fishermen who used them were called nassaroli.

The business of fishing in Sicily was already an ancient profession and well organized by the fifteenth century. But fishing comprised a whole ensemble of activities that went far beyond fishing. There were instrument makers, cordage makers, fishing zone administrators, packers, haulers, net makers, and salters, as well as the fishermen. Curiously, at the end of the fourteenth century and into the fifteenth century many fishermen came from the tiny island of Lipari off Sicily’s north coast.

“Mattanza: Love and Death in the Sea of Sicily” by Theresa Maggio
A writer explores her obsession with an ancient Sicilian ritual steeped in the erotics of killing.

June 5, 2000 | “I had found my island, and I wanted to stay forever,” Theresa Maggio writes in “Mattanza,” her valentine to tiny Favignana, off the coast of Sicily, where each spring for several years she witnessed the tonnara, a ritualized tuna hunt dating from ancient times. She’s riveted by the mattanza, the moment at which the giant bluefin tuna, having been herded into an elaborate netting system, are hauled one by one onto the fishing boats and killed. In the process of documenting the history and customs of the tonnaroti, the tuna fishermen, Maggio lays bare her own quest to become part of life on the stark, beautiful island. Her quixotic desire is to be more than a tourist, more than a journalist — to become a member of Favignana’s eccentric cast of characters herself.

Maggio finds the ritual hunt close to mythical, with its songs and invocations, its bloody celebration of “the wheel of life, death and rebirth.” The traps are set to take advantage of the bluefin’s yearly migration to the Mediterranean to spawn, and Maggio dwells lovingly on this fusion of sex and death:

It is possible that some of the captured tuna that swims into Favignana’s trap began life there when their parents, in a last-ditch effort to procreate, ejected their sperm and eggs as they were being killed. Sex, death, and begetting mingle in this briny vessel of primordial juices.

She’s obviously turned on by the erotics of hunting and killing.gustibus non est disputandum, I guess, but she lost me as she worked this theme. At one point, having gotten a strikingly masculine tonnaroto into her bed, she seizes the chance to ask the burning question: “How does it feel to kill a giant bluefin with your bare hands?” He’s not impressed with the direction their pillow talk is taking, and she never gets an answer.

Scenes like that have an appealing element of self-deprecation; but in the end Maggio’s self-exposure undermines the more serious aspects of her project. There’s a neediness to the way she longs to be accepted by the tonnaroti, not to mention the women and older men in Favignana’s piazza and cafes. In many ways she’s butting her head against a wall, and she knows it. There’s no easy social slot for her to fit into in Sicily, no place for an unmarried, independent woman in her late 30s who bicycles around town and crouches in boats, scribbling notes as the tonnaroti work. Again and again she’s asked, “Why don’t you get married and quit writing books?” The Favignani are warm and generous to her, and she does achieve her fondest hope when the rais — the distant, autocratic leader of the tuna hunt — tells her, “You are a tonnorota, a member of the crew.” I’m sure it was a heartfelt moment, but she should know that Italians are prone to extravagance. The truth is, she’ll always be a bit of a freak to them.

By not acknowledging the tension between the ways she feels accepted and the ways she’ll never truly fit in, Maggio ends up sentimentalizing the Favignani and their vanishing way of life. Her account of the history of the Sicilian tuna fishing industry suffers from a similar tendency to gloss over ugly realities. She has done plenty of research, but the overall picture is so idyllic, with centuries of beloved, benevolent bosses and humble, satisfied workers, that it strains credulity. And while I’m as annoyed as the next Italian-American by knee-jerk references to the Mafia in discussions of anything Italian, come on — there’s not one mention of La Cosa Nostra in this book. Did this single corner of Sicily really remain pure?

Most disturbing, Maggio lets emotion color her treatment of complicated issues, notably the role of the Japanese in the tuna fishing industry. She casts them as wily, ruinous intruders whose interest in the time-honored rituals of the tonnara is not as pure as hers and whose taste for tuna meat is somehow deplorable. (”It was only the insatiable appetite of the Japanese for bluefin that kept the Favignana tonnara afloat in recent years … The Japanese waited with sharp knives at Castiglione’s slaughterhouse for the Chamber of Death to give up its fruit.”) She’s angry at a Japanese film crew for filming the mattanza and getting “the royal treatment” from the rais, “close to tears” when they’re invited onto the boat one day and she’s not. It’s a tricky issue; I’d have liked less of Maggio’s schoolgirlish resentment and more information on the politics of the tuna industry and the choices facing the tonnaroti.

Luckily, the Favignani resist Maggio’s wish that they be either larger than life or less than complexly human. In the end, they emerge from “Mattanza” as people blessed to live in a naturally sumptuous place, hanging on to what they can in a world that’s less and less under their control.

Mattanza

For hundreds of years, fishermen in Sicily and Sardinia have used dense nets to capture the Mediterranean bluefin tuna (thunnus thinnus) in a quasi-spiritual procedure known as the mattanza. This takes place in May and June, when the giant fish swim past the coasts. In Sicily, the few remaining mattanzas take place off the island’s western point among the Egadi Islands. The term “mattanza” comes to us from an old Spanish word, matar, meaning “to kill.” Many terms, such as rais (head fisherman of the mattanza), are actually Arabic in origin, introduced in the ninth century when, during the Arab domination of Sicily, the technique became popular. There are indications, however, that it is much older, possibly originating, in some form, in the Phoenician or Carthaginian era. Averaging over two hundred kilograms (over four hundred pounds), the fish are now popular in the Japanese market, where the delicious red meat is used in sashimi and sushi. It must be said that this fresh tasty meat is a breed apart from the bland whitish stuff sold in cans. Bluefin, many of which escape into the Atlantic, may also be consumed young.

The keys to a successful mattanza, apart from the obvious questions of supply (overfishing has reduced the number of larger tuna in recent years) and weather, are organisation and technique. A series of vast nets are lowered into the water. The tuna are captured in successive nets which are gradually restricted in size and raised toward the surface, where the fish are attacked with what might be described as large spears in a sophisticated trap system.

Reaching 4.3 meters (14 feet) in length and weighing as much as 800 kilograms (1800 pounds), the bluefin is the largest tuna, surpassing the skipjack, albacore, yellowfin and bigeye. Unlike these other worldwide species, the bluefin lives in the Atlantic and Mediterranean.

The network of net chambers is called an isola (island). One of the interesting things about the mattanza is the team effort of the numerous fishermen involved in each catch. From his boat, the rais directs the work of the men in the other small boats. Because a mattanza is the catch of an entire school of fish, dozens of tuna may be captured. The ambience of bloody water and particularly large fish, which may be compared to cattle or large game, leaves one with a singular impression. There’s nothing like watching the fish struggle as they are herded into ever smaller, shallower net chambers (the final one is called the “chamber of death”) and finally lifted onto the boats. Indeed, the term mattanza has found its way into the Italian vernacular as a synonym for “massacre.”

Just how long the mattanza itself survives remains to be seen. As time passes, the tuna are diminishing in size and numbers, while demand increases in world markets. This has prompted legal restrictions. A hundred years ago, there were dozens of small “tonnare” (tuna canneries) along the Sicilian coasts, though the word “tonnara” originally referred to the complex series of nets used in tuna fishing during the mattanza. The occupation of tuna fishing was more widespread, with hundreds of tonnarotti (tuna fishermen) throughout Sicily. Tunny fishing has usually been a seasonal profession in Sicily, with the tonnarotti catching other fish during the autumn and winter.

Breaded fried tuna steaks are a traditional Sicilian specialty. Tuna steaks are also good simply grilled. For something different, try it “Japanese-Sicilian” style –raw sprinkled with varietal extra virgin olive oil and freshest lemon juice.

Duration : 0:0:26

Technorati Tags: fish, Fishing, industy, mattanza, palermo, seafood, sicily

All our lodges are generous with spectacular views and comprise a double bedroom; living room, bathroom with bath, shower, a fully equipped kitchenette and large balconies. Each lodge also contains ceiling fans, cable TV, mosquito screens and deck chairs, that allows you to enjoy the sound of the sea and the constant bird symphony between the beauty of this island and our tropical garden decorated with flowers and palm trees……………. you can also have the pleasure of watching the humming birds dance between them.

We try to maintain an environment, where our guests are not just another number. During your stay you would experience “THE BASE THINGS ABOUT LIFE” and at the end you would of learn to appreciate and think about the little but meaningful things about life.

The lodges give you the freedom of choice: you can dine in our “BAMBOO RESTAURANT” where we create delicious meals from lobster — fresh fish –different pies — breadfruit all prepared with the freshest of the Caribbean ingredients…….or you can try the local restaurants, where you can taste the original dishes or shop at the small supermarkets and create you own Caribbean dishes in the comfort of your room and enjoy it under the evening star on you balcony.

Duration : 0:0:14

Technorati Tags: Calibishie, Dominica, travel

Duration : 0:1:53

Technorati Tags: catch, celebrat, delicious, feast, fresh, gift, gifts, holiday, Lobster, maine, of, piece, seafood, tradition

GBU, MDJ. †

ps–In today’s PC world, I apologize for the fat joke at the end of the song, but please keep in mind that this song was written more than a half-century ago. Sensibilities were not then what they are today. I’ve dated several women in the “200+” club, and all of them were quite beautiful. M.

Dancers: Blaine Washington, James (Jamie) Truxon, Mark Groll, Joseph (Joe) Lehman.

Lyrics:
Hey, Jerry!
Hey, Tony!
Whenever I see water, the fresh kind or salt, I want to dive right in it. It isn’t my fault. Atlantic, Pacific, both look good to me. You can’t keep me out of the beautiful sea.
I love to go swimmin’ with wimmin, and wimmim love swimmin’ with me. I pretend that I’m a crab, and their pretty ankles grab. Who wouldn’t be a lobster in the sea. For peaches’ll fall on the beaches, and pickin’ ‘em’s my specialty. I get that navy notion, when I see floating queens. I dive right in the ocean, and I play “submarines”. I love to go swimmin’ with wimmin, and wimmin love swimmin’ with me!

Didja hear? My Sister married an Irishman.
Oh, really?
No, O’Reilly.

My wife says that if I don’t give up betting on the horses, she’ll leave me.
Awwww, too bad.
Yeah, I’m gonna miss her.

Good morning, City Hall. May I help you?
Yeah, I’d like a job.
Tell me, what can you do?
Nothing.
Great! We won’t have to train you!

How are you, Mr. Cohen?
Aaahhh, my Brother is so sick. I can’t tell you…
Is he?!?
No, Max.

Say, tell me, how did you get that bump on your head?
Aaaah, my wife threw a brick at me.
Didn’t you duck?
Yeah, but she “allowed for it”.

Is this Cohen, Cohen, Cohen & Cohen?
Yes.
Let me speak to Mr. Cohen.
Mr. Cohen is dead. We keep the name on the sign out of respect.
Well, then, let me speak to Mr. Cohen.
Sorry, he’s in a meeting.
Well, then, let me speak to Mr. Cohen!
Sorry, he’s on vacation in Florida.
Well, then, let me speak to Mr. COHEN!!
Speaking.

For peaches will fall on the beaches, and pickin’ ‘em’s my specialty.

Boy, is my new girl fat.
How fat is she?
She’s so fat that I made fifteen bucks yesterday at the beach, rentin’ her out for shade!

I get that navy notion, when I see floating queens. I dive right in the ocean, and I play “submarines”. I love to go swimmin’ with wimmin, and wimmin love swimmin’ with–wimmin love swimmin’ with me!

That’s All!

Music: “I Love To Go Swimmin’ With Wimmin” by Sigmund Romberg, as recorded by Jerry Hadley & Tony Randall, from Jerry Hadley’s GOLDEN DAYS album.
Published by RCA Victor, New York, NY. Manufactured and distributed by BMG Music, 1994.

available for purchase at Amazon.com, and other online music outlets.

Duration : 0:5:18

Technorati Tags: black, BlackJaPanther, Celebrate, dance, go, JaPanther, Love, Man4Man, modern, Romberg, Sigmund, Swimmin, Swimmininum, to, Wimmin, With

Le Crystal enjoys one of the city’s more comprehensive wine cellars and you are welcome to stroll around the temperature controlled room choosing your preferred nectar or ask the knowledgeable staff to make a recommendation. Start the evening with a vintage 1993 Veuve Clicqout or another fine champagne from our collection, then move on to new or old world wines such as Bordeaux’s Pavillon Blanc du Chateau Margaux or South Africa’s Klein Constantia sauvignon blanc.
RecommendThe quality of service, food and ambience has
been excellent from day one
ContactTelephone: 0 5387 2890-1
Fax: 0 5387 2892
Hot line: 0 5387 2890-1
AddressChiang Mai City, Nearby Mae Ping River 74/2 Paton Rd., T.Paton, A. Muang, Chiang Mai 50300
Special Promotion
Most Popular Dishes :
Pan – Seared Foie Gras (French Goose Liver) Salad served with Balsamic Dressing, Truffle Soup, Bouillabaisse, Crêpe Suzette, Chocolate Soufflé, Grand Marnier Soufflé

Le Crystal Signatures Dish:
- Pan Seared Foie gras (French Goose Liver) ) on caramelized apple, rocket leaves with red currant and citrus sauce
- Baked Atlantic Sea Scallops with garlic, parsley and Parmesan cheese
- Rock Lobster Salad with mango salsa and cocktail sauce

Cold Appetizers :
- Poached Egg Car?me on morels mushroom, accompanied with Norwegian smoked salmon and sevruga caviar
- Raw Beef Carpaccio with mushroom, parmesan cheese, and lemon dressing
- Crab meat Timbale with avocado, tomato and balsamic dressing
- Terrine of Lobster served with garden pea and cucumber quenelle and sauce verte

Hot Appetizres:
- Diver Scallops poached in noilly prat cream and saut?ed julienne leek garnished with slice of black truffle
- Baked Escargots in shells with garlic butter, saut?ed spinach champignons mushroom
- Fried Frog Leg ? la Parisienne flavored with light garlic, served with baby green and rocket,drizzled with truffle vinaigrette and mustard seed aioli

Chefs Garden Salad:
- Chefs Salad baby green, fresh rocket, roma tomato, topped with prawn, smoked salmon and herb crust goat cheese served with ranch dressing
- Homemade Caesar Salad Marinated with house dressing (Preparation at Your Table)
With saut?ed prawns
With seared scallops
- Rocket salad with c?pes mushroom, sun dried tomato, parmesan, and balsamic honey vinaigrette

Soups:
- Black Truffle Mushroom soup
- Langoustine Bouillabaisse
- Traditional French Onion soup
- C?pes Mushroom cream soup
- Pumpkin cream soup served with white truffle oil
- Chicken Consomm? soup served with vegetable ravioli
- Beef Consomm? soup served with egg yolk and shredded beef

Pasta:
- Open Ravioli of Langoustine with sun dried tomatoes and cream sauce
- Penne Pasta with Smoked Salmon in pink sauce
- Spaghettini all amatriciana with bacon, onion and tomato sauce

————————————————————————-

World Buffet at Le Crystal Restaurant

Executive Chef Nattapong has created a Variety of World buffet Dinner at Le Crystal Restaurant The buffet also feature live music every last Saturday night of January through November 2009

Highlight Buffet Menu: Foie Gras and fresh Oyster from France, Australian Beef Wagyu, BBQ Seafood, Salad Bar, Pasta Station, Soup Station, Thai Food, Japanese Sushi Bar, Flambé and Dessert Station including Coffee or Tea

Children can be entertained by a magician, fun activities and take home a souvenir.
From 06:30pm to 10:00pm at Baht 999 net per person including one glass of wine and Unlimited Soft Drink and Smoothies,
Children under 12 years of age only Baht 450 net per person.

For more information and reservation, please call 053-872890-1

http://www.openchiangmai.com/chiangmai-Food-Guide

————————————————————————

Happy Time Happy Drink
Buy one get one free

We are delights to give you a happy time for your wonderful evening to pay just one but can rets two!! Welcome warmest season with tresure selection refreshment drinks amid the Ping riverside atmosphere.

Available from 5 April to 30 June 20009 and open daily from 6.00 p.m. to 9.00 p.m.

Duration : 0:4:2

Technorati Tags: beverage, coctail, crystal, cuisine, food, french, guide, le, luxury, restaurant, wine

Le Crystal enjoys one of the city’s more comprehensive wine cellars and you are welcome to stroll around the temperature controlled room choosing your preferred nectar or ask the knowledgeable staff to make a recommendation. Start the evening with a vintage 1993 Veuve Clicqout or another fine champagne from our collection, then move on to new or old world wines such as Bordeaux’s Pavillon Blanc du Chateau Margaux or South Africa’s Klein Constantia sauvignon blanc.
Recommend The quality of service, food and ambience has
been excellent from day one
Contact Telephone: 0 5387 2890-1
Fax: 0 5387 2892
Hot line: 0 5387 2890-1
Address Chiang Mai City, Nearby Mae Ping River 74/2 Paton Rd., T.Paton, A. Muang, Chiang Mai 50300
Special Promotion

Most Popular Dishes :
Pan – Seared Foie Gras (French Goose Liver) Salad served with Balsamic Dressing, Truffle Soup, Bouillabaisse, Crêpe Suzette, Chocolate Soufflé, Grand Marnier Soufflé

Le Crystal Signatures Dish:
- Pan Seared Foie gras (French Goose Liver) ) on caramelized apple, rocket leaves with red currant and citrus sauce
- Baked Atlantic Sea Scallops with garlic, parsley and Parmesan cheese
- Rock Lobster Salad with mango salsa and cocktail sauce

Cold Appetizers :
- Poached Egg Car?me on morels mushroom, accompanied with Norwegian smoked salmon and sevruga caviar
- Raw Beef Carpaccio with mushroom, parmesan cheese, and lemon dressing
- Crab meat Timbale with avocado, tomato and balsamic dressing
- Terrine of Lobster served with garden pea and cucumber quenelle and sauce verte

Hot Appetizres:
- Diver Scallops poached in noilly prat cream and saut?ed julienne leek garnished with slice of black truffle
- Baked Escargots in shells with garlic butter, saut?ed spinach champignons mushroom
- Fried Frog Leg ? la Parisienne flavored with light garlic, served with baby green and rocket,drizzled with truffle vinaigrette and mustard seed aioli

Chefs Garden Salad:
- Chefs Salad baby green, fresh rocket, roma tomato, topped with prawn, smoked salmon and herb crust goat cheese served with ranch dressing
- Homemade Caesar Salad Marinated with house dressing (Preparation at Your Table)
With saut?ed prawns
With seared scallops
- Rocket salad with c?pes mushroom, sun dried tomato, parmesan, and balsamic honey vinaigrette

Soups:
- Black Truffle Mushroom soup
- Langoustine Bouillabaisse
- Traditional French Onion soup
- C?pes Mushroom cream soup
- Pumpkin cream soup served with white truffle oil
- Chicken Consomm? soup served with vegetable ravioli
- Beef Consomm? soup served with egg yolk and shredded beef

Pasta:
- Open Ravioli of Langoustine with sun dried tomatoes and cream sauce
- Penne Pasta with Smoked Salmon in pink sauce
- Spaghettini all amatriciana with bacon, onion and tomato sauce

Duration : 0:4:2

Technorati Tags: beverage, coctail, crystal, cuisine, food, french, guide, le, luxury, restaurant, wine