Divers

🍤 For an appetizing starter for 4 people, mix 3 tbsp. of softened butter, 2 tsp. of miso, 1/2 tsp. of wasabi, 2 tbsp. of rehydrated black mushrooms cut into fine strips, 1 tsp. of sesame oil, 1 tsp. of mirin, and 2 tbsp. of chopped tarragon. Place the butter mixture on each of the 12 Ostra Regal oysters size 1-2, top with Panko breadcrumbs, and grill covered on a BBQ, checking every 2 minutes. Garnish with toasted sesame seeds, yarrow flowers, and tarragon leaves. Serve immediately. Tips suggest preparing the garnish beforehand and refrigerating for easier oyster topping.

📰 Stéphanie Pioud, a journalist for L'Hôtellerie Restauration, passed away on July 18. Known for her passion and rigor, she covered the hospitality sector in Lyon and its surroundings for 13 years. Condolences extend to her partner Sylvain, family, friends, and colleagues.

🍽 Starting August 20, the date of the new season premiere of Koh-Lanta, Deliveroo becomes the official sponsor and offers viewers a chance to win by finding immunity necklaces hidden in orders for 8 consecutive weeks. Winners receive a year of Deliveroo orders worth €1,000 and a year of Deliveroo plus Gold subscription, available across more than 3,000 partner restaurants in France.

📊 Répondre aux avis clients est vital pour les comptables, impactant directement leur réputation et leur visibilité en ligne. Les plateformes clés comprennent Google My Business, Yelp et Trustpilot. Réponses aux avis positifs incluent exprimer la gratitude, souligner la confiance et valoriser le travail d'équipe. Pour les avis neutres ou constructifs, il est conseillé de reconnaître les suggestions, exprimer le souci d'amélioration et encourager la conversation. Face aux avis négatifs, admettre les erreurs, proposer des solutions et offrir un suivi personnalisé sont essentiels. Les comptables sont encouragés à utiliser les retours pour illustrer leur expertise et fidéliser les clients avec des remerciements personnalisés et des éléments uniques à chaque client.

🍴 Serving 4 people, the recipe features 12 Ostra Regal oysters (No. 1-2) enhanced with a garniture including 1 teaspoon butter, diced garlic, pancetta strips, white wine, and finely chopped watercress or spinach, topped with cream, Parmesan, and Panko breadcrumbs. Cooking involves sautéing garlic and pancetta, deglazing with wine, adding greens, cream, then grilling oysters with the mixture until golden. Fresh cresson leaves, capucine flower petals, and crispy pancetta strips garnish the dish. Prep tip: make garniture ahead and refrigerate for easier oyster filling.

🍴 Thomas Pasquereau, chef of restaurant Passage secret in Bordeaux's 19th-century passage Sarget, offers a lunch menu (€29 or €35) and a candlelit evening gastronomic menu in the 25-seat dining space since March. The chef's background includes being the executive chef at the French Embassy in Cambodia and managing the Garde républicaine's dining in Paris. His cuisine, inspired by Escoffier, features creative French dishes. A standout dish is the mushroom-caviar with local ingredients. Pasquereau and associates Hang Pham, Antoine Lefez, and Vincent Tellier aim to host private events and collaborate with chefs and suppliers.

🧀 Skyr, with origins in Norway circa 870 A.D., became a staple in Icelandic cuisine after Viking introduction. This dairy product contains 12-20% protein and is low in fat. Modern skyr is made using yogurt cultures (Streptococcus thermophilus and lactobacillus bulgaricus) and is strained for a thicker texture. It is versatile in sweet or savory dishes and offers a plant-based version. Yogurts, quark, and petits-suisses are less expensive alternatives, with similar protein content when fat-free, and are rich in calcium. For healthier options, consumers are advised to choose natural products without added sugars and additives.

🍝 This recipe serves 10 people, involving a combination of meats (400g pork belly, 200g pork ham, 100g back fat), aromatics (100g lemongrass, 75g shallots, 30g garlic, 125g galangal, 6g turmeric, 12g kaffir lime leaves), and spices for the sausages. A buckwheat galette requires 330g of buckwheat flour, 75cl water, and 10g coarse salt. The sriracha sauce includes 500g red chili, garlic, sugar, salt, and vinegar, fermenting for 7 days and lasting up to 6 months in cold storage. Pickles are made with 100g carrot, 100g red onion, and 100g green papaya, using a liter of water, 500g white vinegar, 150g sugar, and coriander seeds. Saucisses are cooked on a plancha and finished in the oven at 180°C for 6 minutes.

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