"La plume de ma tante est sur la table."

www.parisbreakfasts.blogspot.com

Why is it so difficult to make decisions...

Try to decide between 10 million Euros and 12 million Euros. Which one do you choose? Easy: None or the highest value. Right? Everything should be as easy, but it is not...

How do you choose between staying in your country and develop your own cuisine in your own restaurant, already opened, but not yours yet, or going to France, to a new restaurant, to be opened, working with two Great French Michelin Starred Chefs and in a place such as Dijon?
Tell me. How can I choose ? Both are huge leaps for me. Both are huge challenges. I love both choices, both ideas.

I think that I already know what to do, but I am still not 100% sure.
Leave me some comments on this, please: Help me decide...

P.S.

I forgot to mention that I am presently discussing with a major Portuguese t.v. Production Company, the possibility of having my own T.V. program about cooking.

Sachertorte...

Well, I was reading the original recipe (! almost) for Sachertorte and I have to try it. It's like a chocolate mousse made into a cake and filled with apricot jam and topped with a chocolate casing sauce.
It has to be fluffy. The chocolate and eggs have to be the best you can find, as for the apricot jam, homemade preferably and the rest is all up to you and your skills.
Have fun. It is a good cake for breakfast or tea.

Another day...

Here goes another day...

Diogo, as fotos seguem amanhã...

Açordinha de Fraca (Dinde) !

Açorda de fraca, com a sopinha e tudo, a caminho de Beja em Entradas. No Restaurante Celeiro !
De chorar por mais...

Chef Keisukematsushima ! et Chef Nicolas Isnard !

Et voilà, je a trouvée cette blog avec Chef Nicolas Isnard, (Tribute to Claudia 2008, Vila Joya, Portugal).

Intéressant ...

In Vézelay, almost one year ago

There I was in this wonderful town, almost one year ago, in France, working with Marc Meneau in L'Esperance. Time really flies.

O que gostaria mais?

Qual destas escolhas prefere?

1. Jantar num restaurante com uma carta onde pode escolher entre dezenas de pratos, embora saiba que é impossível serem todos elaborados com produtos frescos, gastando cerca de 40 euros com o jantar.
2. Jantar num restaurante com um menú de degustação, escrito numa ardósia, de 5 pratos com um preço de 25 euros por pessoa e onde tem a certeza de que todos os produtos são elaborados com esmero, apresentação e acima de tudo, são fresquinhos do dia e da estação ?

Por favor, responda 1 ou 2 nos comentários e no fim do mês teremos os resultados aqui no seu blog.
Obrigado.
Zé Cortes

The best Bodin Noir ever made. It is Portuguese

Made in Portugal. Douro Region.

Le vrai prix d'un plat, Marc Meneau...

Ce que payez avant de déguster:

-la TVA

-la taxe d'apprentissage

-la médecine du tavail

-la taxe professionnelle

-l'URSSAF

-les ASSEDIC

-la SACEM

-l'impôt sur les revenus

-la formation professionnelle

-la vignette sur les alcools

-les impôts fonciers

-la caisse de retraite des commencants

-la caisse maladie

-le droit de licence

-la taxe anti-pollution

-la CSG

-le fond d'aide au logement

-la taxe d'habitation

-la cotisation à la taxe d'apprentissage

-Le RDS

-la main d'oeuvre

-les fournisseurs

et la passion