Baked Stuffed Lobster Cooking Tip. Chef Bonsey shows the 30 second tip on how to prepare a Baked Stuffed Lobster. Pay attention — this is fast!
Executive Chef Bonsey CEC, AEC has been recognized as one of the top chefs in Maine by Portland Magazine and one of only a few hundred Chefs accredited by the American Culinary Federation to the American Academy of Chefs.
Duration : 0:0:30
Christina and I had dinner at Farallon in San Francisco in April of 2005. This was the seafood platter appetizer. Mmm.
The coolest thing with this video was that it was taken on a Treo 650! Not bad quality!
Duration : 0:0:55
ReviewsLe Crystal, a French restaurant in Chiang Mai where various superb French selections are proudly served along with our collection of fine wines which are displayed in our temperature controlled walk-in wine cellar…For nature lovers, Le Crystal provides a garden balcony where you will be able to dine amongst the fragrance from our garden and enjoy a closer view of the Ping River
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
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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
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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
Reviews Le Crystal, a French restaurant in Chiang Mai where various superb French selections are proudly served along with our collection of fine wines which are displayed in our temperature controlled walk-in wine cellar…For nature lovers, Le Crystal provides a garden balcony where you will be able to dine amongst the fragrance from our garden and enjoy a closer view of the Ping River
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
a short vid me and my mate took of a lobster shortly before it met its maker!
Duration : 0:1:35
Chef Jody Adams demonstrates some simple tricks to easily break down a lobster at home. This is the fourth installment of “Cooking With Jody.” Stay tuned or become a Facebook Fan of Rialto Restaurant for more helpful and delicious cooking tips.
New Englands local lobstermen are facing a crisis demand is at a 30 year low in support, Chef Jody Adams has set a goal to sell 500 lobsters this summer by offering a $29 whole steamed lobster at her hallmark restaurant Rialto in Harvard Square. Visit us online at www.rialto-restaurant.com for more information.
Duration : 0:4:56
The Viking Lobster Company gets all its fresh seafood directly from processors on the North Atlantic Coast. The only way individuals get fresher products is to catch it themselves.
Duration : 0:0:15
http://www.RealSecretRecipes.com Red Lobster Recipes. Red Lobster copycat fondue recipes, salmon recipes, and many other recipes from red lobster..Shhh
Duration : 0:1:18
In this episode, Master Chef Tony Seta makes Mussels in the Bonefish Grill test kitchen.
Duration : 0:4:14
