A Taste of France

C’est Fromage, the 100% French food deli shops, stock New Zealand’s largest selection of French cheeses and a delicious range of charcuterie and terrines. With over 90 varieties of cheeses to choose from, customers are able to order superb cheese and/or  charcuterie platters  to eat in-house or to take home.


Three shops in Auckland: Remuera, Newmarket and St Heliers

Remuera: 585 Remuera Road – Ph: 529 5020
Newmarket: 5 McColl street – Ph: 524 8524
St Heliers: 5 Maskell street –  Ph: 575 2075

LA FROMAGERIE - French Food Wholesale Specialist - New Zealand's most extensive range of French cheeses to delight cheese lovers. Their range covers cow, sheep and goat milk cheeses, large whole rounds and small individual cheeses, portioned and wrapped or sold by the kilo. They supply to restaurants, hotels, delicatessens and food professionals all over New Zealand. Also available: French fine foods, foie gras, terrines, cured ham, fish specialty....

Bonjour tout le monde !

Taste of France "in Auckland" invites you all to dinner next Thursday the 3rd of June for great French food and amazing conversation, lots of French conversation bien sur !

Rendez-vous
Où : Bouchon Crêperie & Wine Cafe French restaurant
Adresse : 479 New North Road, Kingsland, Auckland, 09 845 1680
Quand : Next Thursday the 3rd of June and the table is booked for 6:30pm

RSVP : taste of france facebook event page


Join the Taste of France in Auckland group on Facebook!


Become a fan of our community page on Facebook!




Follow Taste of France on Twitter!

TABOU - Bar & Bistro 
462 New North Road, Kingsland
Phone: 09 846 3474



Dinner Menu
Served Tuesday to Sunday from 5pm until late.

French onion soup, grilled emmental 14
Citrus cured salmon, radish, orange & fennel, lemon sour cream 18
Grilled sardines, chickpeas, bitter leaves, spicy tomato 17
Gnocchi Parisienne, prawns, pancetta, soy beans 18
Wild hare rillettes, Riesling jelly, balsamic mushrooms, sourdough toast 17
Steak tartare & condiments 18

Kingfish, jerusalem artichokes, cavalo nero, lemon beurre blanc 29
Pork cutlet, colcannon mash, roasted pear chutney 30
Chicken fricassee, poached mushrooms, young leeks, truffle mash 28
Braised lamb shoulder, gnocchi, young carrots, soy beans 30
Sirloin steak, cafe de Paris butter, fries 32
Twice cooked duck, golden kumara, radicchio, wilted greens 34

Green beans, nut brown butter, toasted almonds 8
Brussels sprouts, bacon lardons 8
Iceberg & roquette salad, oil & cream vinaigrette 7
French fries, tomato sauce 6

We are going for dinner next week so I will let you all know what it was like!
Your faithful blogger!

Subscribe to Kent's weekly posts of great ideas for a taste of France in Auckland that I think you’ll find interesting.
Please add your email and make sure you check your inbox to validate your inscription! Sign up here P.S Hate spam? So do I. You can unsubscribe from my emails any time you like and I’ll never share your address with any third parties.

The Food Show, New Zealand’s number one culinary event, returns to the ASB Showgrounds from Thursday 29 July to Sunday 1 August 2010. The Food Show is an opportunity to experience an astonishing variety of gourmet food and drink from everywhere imaginable and to enrich your own cooking with tips from the world’s top chefs.

As an Eventfinder suscriber, you can buy Preview Day tickets prior to the 31 May release to the general public.

This weekend, don't miss Anika Moa in Timaru or Christchurch, Chartfest in Christchurch, 1814 in Dunedin or Queenstown, Lisa Tomlins in Wellington, Rhombus in Dub in Raglan or Queenstown, The Midnights in Leigh, Vector Wellington Orchestra's Baby Pops, The Phoenix Foundation in Wellington, Sweet & Irie in Mangere, Doctor Faustus in Christchurch, the Pacific Music Awards in Manukau, and other great weekend events here.

source: www.eventfinder.co.nz
sign up now www.eventfinder.co.nz/join 

Subscribe to Kent's weekly posts of great ideas for a taste of France in Auckland that I think you’ll find interesting.
Please add your email and make sure you check your inbox to validate your inscription! Sign up here P.S Hate spam? So do I. You can unsubscribe from my emails any time you like and I’ll never share your address with any third parties.

Sangria

Les ingrédients

    * 30 cl Cointreau
    * 5 litre(s) Vin rouge
    * 10 Fruits de saison
    * 9 cl Jus d'orange
    * 6 cl Jus de citron
    * 3 Vanille (gousse ou extrait)
    * 2 c. à café Cannelle
    * 1.5 litre(s) Limonade ou soda
    * 1 tasse(s) Sucre en poudre

La recette du Sangria

Pour 20 personnes :

La sangria se prépare la veille.

Coupez les fruits de saison en tranches et laissez macérer dans le vin dans lequel vous aurez mis les jus de fruits, le sucre, l'alcool fort (à choisir selon vos goûts : Cointreau, Porto, Cognac), la vanille fendue et la cannelle.

C'est au moment de servir que vous ajouterez la limonade bien fraîche.

Il est possible d'utiliser n'importe quel fruit de saison, mais attention car certains d'entre eux "tournent" vite (comme la banane, la fraise). Il est préférable de peler les oranges et les citrons car la peau amène de l'amertume.

Histoire du cocktail Sangria

La sangria est une boisson alcoolisée d'origine espagnole, dont le nom vient de sa couleur rouge, sangre en espagnol signifiant sang. Elle est très appréciée pour sa fraicheur et son caractère convivial qui nous feraient presque oublier qu'elle contient tout de même beaucoup d'alcool.

S'il existe de nombreuses recettes de sangria, les ingrédients de base sont toujours le vin, le jus de fruits, les fruits frais coupés en morceaux (oranges, pommes, citrons, pêches, nectarines, bananes, etc.) et le sucre.

L'étape importante est la macération des fruits dans le mélange vin, jus. Il est ainsi préférable de préparer une sangria la veille. On ajoute alors l'eau gazeuse (ou la limonade) et les alcools forts au dernier moment.

source: www.cocktailswizard.com

Subscribe to Kent's weekly posts of great ideas for a taste of France in Auckland that I think you’ll find interesting.
Please add your email and make sure you check your inbox to validate your inscription! Sign up here P.S Hate spam? So do I. You can unsubscribe from my emails any time you like and I’ll never share your address with any third parties.

"We have dined at Bouchon a few times over this past year, and have had amazingly good meals every time, whether it be lunch or dinner. Their steak is always cooked to perfection, and the dessert crepes are light and decadent. My plate is almost licked clean by the end of every meal! I'll be going again tonight for my birthday, and am already licking my lips in anticipation."

"Seven of us went to Bouchon and enjoyed what I can only describe as 'a wonderful dining experience! We ordered a large range of foods from the menu and excitedly shared them around because we so we re so delighted by all the amazing flavours. All the food was excellent but , be relaxed and enjoy the surroundings because the entrees are large and could do for a meal by themselves,otherwise you c.." more reviews

Bouchon Creperie & Wine Cafe
Address: 479 New North Road Kingsland, Auckland.
09 845 1680
Cuisine: French

DAYS OF BUSINESS
Mon - Fri:    10:00 to 23:00
Sat:    08:00 to 23:00
Sun:    08:00 to 15:00

Price Guide
Entrée $10.50 - $16.50, Main $22.50 - $25.50, Dessert $5.50 - $12.50
Payment Options
Cash, Amex, Visa, Mastercard, Eftpos
Features
Dress smart casual, Licensed, Outside dining area, Secure parking, Takeaway, Wheelchair access
Ambience
Child-friendly, Contemporary
Restaurant areas and private dining
Capacity seated 70
Awards
2006 Metro Corbans Restaurant of the Year Awards - Best Local category - Metro Magazine

source: http://www.menulog.co.nz/bouchon_creperie_wine_cafe

Subscribe to Kent's weekly posts of great ideas for a taste of France in Auckland that I think you’ll find interesting.
Please add your email and make sure you check your inbox to validate your inscription! Sign up here P.S Hate spam? So do I. You can unsubscribe from my emails any time you like and I’ll never share your address with any third parties.

Nestled in Picturesque Parnell is a little piece of France that is regarded as one of the best French Restaurants in Auckland and indeed New Zealand. Jean Christophe and Simone Varnier founded St Tropez Restaurant in 1999. Since then, St Tropez has been serving Classic French Cuisine with an accent of the South Pacific, in a charming ambiance with superior friendly service. St Tropez attracts loyal regulars, international visitors and new patrons.

If you want an intimate dinner for two or a party space for up to sixty, you'll find it at St Tropez!

“Here, the owner is the Chef, and the Maitre D’ is the owner. Simone and I are looking forward to welcoming you to St Tropez.”

149, Parnell Road,
Parnell, Auckland
Phone: +64 9 309 0996
www.sttropez.co.nz

Lunch/Dinner Menu
Lunch : Friday
Dinner : Monday to Sunday from 6pm

AUTUMN MENU 2010 (check website)

Baguette w Balsamic Vinegar, Herbed Olive Oil ~ $4.50
Baguette, Balsamic & Huile d’Olive aux Herbes

Garlic & Herb Bread ~ $5.50
Pain grillé à l’ail et aux Herbes

Crayfish Bisque w poached King Prawns, Croutons ~ $15.50
Bisque de Langouste
   
Peppercorn Chicken Liver Paté, Pork Rillettes, Bayonne Ham, Toasted Brioche & Breads ~ $17.00
Charcuterie
   
Duck, Red Wine & Mushroom Risotto, Salade Verte ~ $17.50
Risotto de Canard
   
Goat Cheese on toasted Brioche w Tomato, Walnut & Onion Confit ~ $17.00 
Chevre Chaud    

Rare Seared Tuna w King Prawns, Niçoise Style Salad, Anchovy & Basil Aioli ~ $17.50
Thon et Crevettes
  
Profiterole of Oxtail, Red Wine Jus, Kumara Purée ~ $16.50
Queue de Bœuf    

Snails baked in their Shell, Red Wine Shallot Garlic Butter ~ 6 @ $15.50 12 @ $29.50
Escargots de Bourgogne

****************************************

Herbed Chicken Thighs - Lyonnaise Potato, Mushroom Normandy Sauce ~ $29.50
Poulet
  
Chargrilled Fish - Sauteéd Green Beans & Pine Nuts, Seafood Cream Sauce, Salmon Pearls ~ $29.50
Poisson   

Pork w Plum wrapped in Bacon - Burgundy & Rosemary Jus, Risotto Chasseur ~ $32.50
Porc

Lamb Blanquette – French Lamb Casserole w Caramelised Onions, Bacon, Mushroom w Rosemary Rice ~ $31.50
l’ Agneau   

Venison Medaillons - Cognac & Green Peppercorn Sauce, Kumara & Almond Purée ~ $33.50
Chevreuil
  
Duck Confit, White Haricots Bean Casserole, Red Burgundy Jus ~ $33.50
Confit de Canard

Eye Fillet, French Fries, Green Salad ~ $33.50
Boeuf

SAUCES 
Beurre St Tropez Or Cognac Green Peppercorn or Mushroom Bacon Chablis Or Blue Cheese

Les Accompagnements $6.00

Seasonal Steamed Vegetables
White Haricots Bean Casserole
Mushroom Risotto w Parmesan
French Fries
Green Salade w Balsamic Vinaigrette

Tarte Tatin  ~ Traditional French Apple Tarte  ~  Please order in advance,  takes 25mins to bake

The French Café is situated at 210 Symonds Street, Auckland.
Convenient parking.
Ph : 09 377 1911

Open for dinner: Tuesday - Saturday from 6pm
Open for lunch: Fridays only.
December Lunches: Open for lunch Tues - Fri in December.

Reservations:
Please call: 09 377 1911

Group bookings and private functions:
The entire French Cafe is available for private functions on Sunday and Monday throughout the year.
However, our backroom (45 pax) which flows out on to our courtyard can be used for group bookings or private events any day of the week. The courtyard can be used for pre dinner drinks, canapés and dining under the canopy in warmer months. We can accommodate almost all occasions, corporate and private.
To discuss your event please call 09 377 1911.

www.thefrenchcafe.co.nz

Menu a la carte
(check the website)

first
WARM SWEETCORN VICHYSSOISE - $14
sweetcorn custard, lobster beignet, crushed basil

SEARED SCALLOP - $14
cep mushroom puree, truffle butter, porcini jelly 

POPCORN PRAWNS - $14
spiced salt, chilli aioli, pickled cucumber, lime

CHICKEN LIVER PARFAIT - $14
nougatine cannelloni, pear relish, apple caramel
                    
CURED SALMON CONE - $14
avocado, creme fraiche, wasabi caviar

-----------------------------------
second
ROASTED FRENCH GOATS CHEESE - $26
caramelised onion, fig and beetroot tart, red wine syrup

LANGOUSTINE, BASIL AND TRUFFLE RAVIOLI - $26
crushed peas, tomato confit, pea shoots, jus of langoustine

TEA-SMOKED QUAIL - $26
chestnut panna cotta, quail beignet, pancetta, shiitake, maple

MARINATED KINGFISH - $26
summer radish, pink grapefruit, spanner crab, asian flavours

SALAD OF RAW, COOKED AND MARINATED VEGETABLES - $26
preserved lemon, spiced seeds, chickpea fritters, cauliflower hummus
-----------------------------------
Third
LAMB LOIN ‘SOUS VIDE’ - $42
roasted fig, celeriac puree, fennel, black olives, crispy potatoes

CRISPY ROAST DUCKLING - $42
sweet spices, asian greens, mandarin puree, kumara mash, jus of oranges

300 DAY GRAIN-FED BEEF FILLET - $42
veal sweetbreads, potato butter, morel mushrooms, black truffle

FRESH MARKET FISH - $42
cauliflower cream, butter-poached lobster, asparagus, orange, nasturtium

ROASTED RABBIT LOIN - $42
smoked bacon, peas, broad beans, young carrots, shallot, tarragon butter

RICOTTA STUFFED GNOCCHI- 36
caramelised artichokes, sweet tomatoes, zucchini, almonds, lavender

-----------------------------------
Side Order
HAND CUT FRENCH FRIES, MALDON SALT - $8
                   
SALAD LEAVES, APPLE, HAZELNUTS, VERJUS - $10

STEAMED VEGETABLES, LEMON OIL - $10

Prices include GST.

Pour : 4 personnes

Ingrédients :

50 cl de crème fraîche - 250 g de saumon fumé a froid - 250 g de saumon frais - 1 botte d’aneth haché finement - sel (attention : le saumon fumé est déjà salé) - poivre blanc

1. Faire chauffer la crème fraîche avec le saumon fumé coupé en lardons et le saumon frais.

2. Cuire 5 minutes, rectifier l’assaisonnement et ajouter l’aneth.

3. Verser sur les ravioli de votre choix ou sur un plat de tagliatelle fraîches de préférence.

Pour : 4 personnes

Ingrédients :

800 g de saumon frais (4 x 200 g en tronïons) - 600 g d’épinards frais - 5 cl d’huile d’olive - 5 cl d’eau - 500 g de crème fraîche liquide - 1 citron - 2 jus de citron - 1 pamplemousse - 1 orange - sel - poivre - 1 pincée de poudre de curry

1. Dans une casserole, faire chauffer la crème et les agrumes pelés à vif (segments sans peau).

2. Faire revenir les épinards dans un wok ou une grande poële avec une goutte d’huile.

3. Cuire les tronions de saumon dans une poële avec l’huile sur un côté seulement (d’où à "l’unilatéral"). Déglacer avec 5 cl d’eau et couvrir à l’aide d’un couvercle et laisser cuire 2 minutes.

4. Dresser sur assiettes ou sur un plat les épinards et les tronions de saumon.

5. Recouvrir de crème aux agrumes et ajouter une petite pincée de poudre de curry pour donner un goût de noisette et pour l’esthétique.

Pour : 4 personnes

Ingrédients :

500 g de saumon fumé à chaud - 250 g de fromage de chèvre frais - 1 botte d’aneth haché - sel - poivre - 1 jus de citron

1. Emietter le saumon.

2. Incorporer le fromage de chèvre, puis l’aneth et assaisonner avec sel, poivre et jus de citron.

3. Bien mélanger le tout.

4. Dresser sur toast ou en terrine.

Pour : 4 personnes

Ingrédients :

500 g de saumon frais coupé en fines tranches - 8 brins de lavande, dont 4 pour la présentation - 10 cl d’huile d’olive - 1 pincée de sumac - 1 goutte de tabasco - 1 jus de citron - 1 pincée de sel

1. Faire l’assaisonnement, huile d’olive chaude dans laquelle on infuse 4 brins de lavande. Puis laisser refroidir ; en réserver une partie pour le dressage.

2. Ajouter le sumac, le tabasco, le jus de citron et le sel.

3. A l’aide d’un pinceau, badigeonner les fines tranches de saumon.

4. Servir avec le reste de l’huile en verrine avec un brin de lavande.

Pour : 4 personnes

Ingrédients : 500 g de saumon frais - 1 botte de ciboulette finement ciselée - 1 échalote finement ciselée - 1 cuillère à soupe de petites cèpres - 1 cuillère à soupe de Pastis ou Ricard - 1 botte d’aneth dont 4 brins réservés pour la décoration - 1 jus de citron - 1 cuillère à soupe de moutarde provençale - sel - poivre - 4 croûtons de baguette

1. Enlever les arêtes du saumon, et le débarrasser de sa peau.

2. Le hacher grossièrement.

3. Préparer l’assaisonnement, en mélangeant la ciboulette, l’échalote, les cêpres, le Pastis, l’aneth, le jus de citron et la moutarde provençale, et saler et poivrer en fonction de vos goûts.

4. Ajouter le saumon haché.

5. Dresser sur une assiette avec les croûtons et un brin d’aneth.

To contact the moderator and the main blogger please do the following:

• Email: kent at kiwise.com
• Mobile: 021-160-7487
• Phone: 09-8322-746

If you are a business we are happy to post your advertising for free.

A Taste of France is for people who share a common interest in France!
If you are French or have lived in France, visited France or just simply love France and all that France and the French culture has to offer then this website will provide you with lots of information.

We also need your feedback and comments about this website and please do leave your comments and bons plans for tasting a bit of France in New Zealand.

And by the way my name is Kent... or "Kent le Kiwi" as I am known in France.

If you live in Auckland, New Zealand and would like to speak some French or experience a taste of France, then you have come to the right place! Come and join the group in person once a month in Auckland City for drinks and or dinner.

If you are French, lived in France, visited France, want to go to France or just love the whole French thing! I mean the language, food, wine, people, all France has to offer and are keen to meet people then you gotta join this group!

Make sure you sign-up to our email and our Group on Facebook!