Repas du Noël…

C’est déjà mi-janvier, je sais, mais j’ai promis des photos du repas de Noël ! Mieux vaut tard que jamais:

It’s already mid-January, I know, but I’ve promised photos from Christmas dinner! Better late than never:

delicious amuses-bouches

Le bœuf bourguignon au resto traditionnel…

bœuf bourguignon

Enfin, j’ai gouté le bœuf bourguignon ! Dans un espace festif, créatif et devant une grande table… J’ai eu l’occasion de manger de la cuisine française et parler de l’histoire locale et des beaux-arts avec la chef, Natalie Coranti, à Deux Neuf Deux.

Finally, I’ve tried the infamous bœuf bourguignon! In a festive and artsy room, at a large table… I had the wonderful opportunity to enjoy French cuisine while chatting about local history and fine art with the chef, Natalie Coranti, at Deux Neuf Deux.

The “île flottante”, one of my favorite French desserts!

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292 (deux neuf deux)
Restaurant traditionnel
Table d’hôtes
Espace de création
95 Rue Saint-Laurent, Grenoble
Tél: 04 76 292 292

Grenobloise est Versatile !

Many moons ago (that is, January 2012) I was nominated for The Versatile Blogger Award from one of my favorite bloggers, Bread is Pain. She is the only other American-blogging-from-Grenoble that I know of! We are two rare dauphinoise-américaine gems! Thanks Bread is Pain; hopefully you don’t mind my réponse tardive ! I was probably distracted by ravioles, reblochonade, learning cheeky French slang words instead of proper vocabulary, skiing, sledding, green chaud, Génépi, the flirty ol’ Frenchmen who work at the marché as well as having to run around my apartment to keep warm all winter as the heating system chez moi is probably not much younger than the apartment. Oh, and I must not forget to mention my February trip to Marrakech (photos still to come)!

As many of you reading this may know by now, when awarded with The Versatile Blogger you share 7 facts about yourself and pass on the award to fellow bloggers.

Instead of sharing random facts about myself I am sharing my top 7 favorite lunch spots in Grenoble!

my lunch to go from OBIOXO

1.) OBIOXO: I go to this place almost everyday. The wraps are amazing; I usually get a chicken wrap with lettuce, tomatoes, cucumbers, hummus, persil and sunflower seeds with a light sauce (EUR 5,20). There are cheese options too. For a lunch complet I also get a piece of their gâteau marbré or a fromage blanc. They also have delicious salads, tarts, shakes (with soy or cow milk) and more!  Everything is 100% organic and the woman who works there is welcoming and a joy to talk to. You can eat there or take your food to go (the Jardin de Ville is nearby if you want to picnic!).

The sushi train @ La Gallery

2.) La Gallery: une rue gourmande avec sept espaces de restauration (source)! From sushi, to sandwiches and salads, soups, a wok bar, pasta dishes and a variety of French desserts, La Gallery is a like an underground street dedicated to Lunch! A Grenoblois lunch experience you must not miss! À ne pas louper !

3.) The Sushi Shop: this is another spot I frequent for lunch, especially when I desire sushi to go (it’s to go or delivery only). Their lunch special comes with two sides (IE: miso soup + cucumber salad) and their sushi is delicious. I must also mention the handsome young men who work there who are very friendly. We end up chatting about France and/or New York for 5-10 minutes every time I am there. And they always remember my name (the way a Frenchman pronounces my name is like music to my ears).

Pho!

4.) Restaurant Vietnamien DÂU: I discovered this restaurant about a week ago and I’ve been there 3 times already. That pretty much says it all. I’ve heard from people who have been to Vietnam that this is authentic-tasting Phở. You can get a large bowl of this luscious Vietnamese soup for a healthy, filling lunch (EUR 7,50). There are also many other delicacies to try on their extensive menu. If you’re into Asian cooking there’s a great supermarket for it right across the street.

Guacamole Recipe

Aujourd’hui j’ai fait du guacamole pour accompagner mon repas de fajitas. C’est vaut la peine faire votre propre guacamole parce que ce qu’on trouve au supermarché est pleine des conservateurs, haut en calories et il goût pas si bien. C’est très facile faire si on a un robo. La autre bloguese nouvelle-grenobloise et amie personelle Crystal, qui a aussi une recette de guacamole, m’a inspiré de partager la mienne ici.

Today I made guacamole for tonight’s fajita dinner. It’s worth it to make your own guacamole because what you find in the supermarket is full of preservatives, high in calories and doesn’t taste as good. It’s very easy to make if you have a food processor. Fellow Grenoble-dwelling blogger and personal friend Crystal, who also has a guacamole recipe, inspired me to share my version here.

Ingredients:

• 3 avocados/avocats
• 1 yellow onion/oignon jaune
• 1 or half of a keylime (or lemon)/1 ou demi d’un citron vert (ou citron)
• cilantro/coriandre
• serrano chile (optional/optionel).
• 1 or 2 crushed garlic cloves/1 ou 2 gousses d’ail écrasées
• cumin
• salt/sel
• diced tomatoes (optional)/tomates coupées en cube (optionnel)

Directions:

Insert avocados, onion and chili into your food processor. I used the entire chili because I like it hot (you may want to add it in little by little). / Mettez les avocats, l'oignon et le chili vert dans le robo (Attn. le chili est épicé).

Mix it / Mélangez

Add the lime juice, cilantro, crushed garlic, cumin and salt. Mix it./ Ajoutéz le jus de citron, coriandre, gousses d'ail écrasées, cumin et sel. Mélangez.

Et voilà !

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Servez-le avec des chips, avec des fajitas or servez-le avec n’importe quoi! Pour un guacamole plus épicé mettez du poivre de Cayenne. Je recommande aussi d’ajouter des tomates coupées en cube, surtout pendant l’été (ajoutez à la fin, quand le guacamole et déjà prêt. Ne laissez jamais les tomates dans le guacamole quand c’est dans le frigo). Si vous mettez le guacamole dans le frigo, ajoutez les pepins d’avocats; les-enlevez avant de servir.

Serve with tortilla chips, with fajitas or serve it with anything really! For extra heat you can add cayenne pepper. I also recommend adding diced tomatoes, especially in the summertime (add them in at the end when the guacamole’s already made. Never put the guacamole in the fridge with tomatoes in it). If you store the guacamole in the fridge, put the avocado seeds in it; take them out before serving.

¡Buen Provecho!

Lunch break à la Dauphinoise

Les ravioles avec salade verte à Absinthe Café