Rouen – Best address for foodies (part 2)

Hello, here I come again with the best address for foodies in the city where I live, Rouen. At least once a week, I have tried to pemper my self not to cook and enjoy the local food. To be honest it is also a previlege to live in France, where food is very important to the people. And, I am quite lucky living in Rouen, which lots of choices of food, not only in a restaurant, but also food market and even their franchise fast food tastes much better than it is in Indonesia.

First. Restaurant Philippe

It has been third time I came to this restaurant, and believe me you, I’ve never had the same menu each time. What I mean by menu is the restaurant always have different choices in everything every season, even the desserts. So, I can’t give you any recommendation of which food to try, as they basically have different one everytime. But, no worries, I can assure you that I’d never dissapointed and always came home with a happy tummy. It’s better to have reservation if your late evening eater. I came there around 7 pm, and they let me in without any reservation.

The address:  4 Rue aux Ours, 76000 Rouen Ph. +332 35 71 36 10

Open for lunch during weekdays
Open for lunch and dinner on Friday - Saturday

Second. Noodle Shop

I accidentally passed by this Noodle Shop to get to the parking lot after having dinner in the other noodle restaurant nearby. So, I have had a look on their menu on the street, and it looked really interesting. They offer different kind of noodle than the other chinese noodle restaurant nearby. You can have not only japanese noodle (such as: ramen and yakisoba), chinesse noodle, chicken teriyaki, and korean burger (bao). Well, if you have the chance to come here, I would recommend you to try their Yakisoba.

The address: 172 Rue Eau de Robec, 76000 Rouen 
Ph. +332 32 83 09 14

Open for lunch and dinner from Tuesday - Saturday

Third. Le Deli cat

This one is quite particular. I believe you’ve heard about cafe in Paris for cats lover. So, we also have one in Rouen, it’s a small brunch / tea-shop where you can meet lots of adopted cats arround playing in their cat playground while you’re having brunch or having a tea time in the afternoon. I am personally not a cat person, but if you’re in first date or something, I would imagine this one is the best place to go to. I’m sure with having cats arround would make you feel less nervous and start making silly conversation.

I went there on Saturday arround 10/11 in the morning, so I’ve order a menu for only 15€ with orange juice/ hot drink/cold / salmon cake and salads / a very good dessert from the best patissery in town “Christophe Cressent” (Meilleur ouvrier de France). The salmon cake and salads are suprisingly well made by the cooker, she was really nice too.

Unfortunately, I didn’t have time to take picture of it because I was too hungry at that time. But here’s some picture of their cafe taken from their website.

The address: 70 Rue Cauchoise, 76000 Rouen Ph. +332 35 03 89 57

Website: https://ledelicat.business.site/

Fourth. Pizza Drugstore

Unless I found another better pizza in town, Pizza Drugstore is so far the best place where you can eat the best pizza in Rouen. The place itself quite unique, the restaurant was an old wine cave. So, please note that you can’t have any connection downstairs, it means you will concentrate enjoying your food and having discussion. Unlike another pizza place, where you can order via Deliveroo or Ubereats, you can’t get their pizza unless you go in there. Make sure you have your reservation or go there to have early dinner. The perks of having pizza here is that you can have half pizza and half salads, so at the end you will have more space in your tummy to taste their tiramisu.

The address:  2 Rue Beauvoisine, 76000 Rouen Ph. +339 82 33 43 18

Website: https://www.pizzeriadrugstore.fr/

Fifth. Gill côté Bistro

This one is quite chic bistro situated in the tourist area “place du vieux marché” owned by Gilles Tournadre. He has several restaurants in Rouen, one of them is 2 stars Michelin located near the River Seine. You will absolutely enjoy good dining or lunch with more likely reasonable price. The staff are friendly and they will let you have a seat even without reservation as long as they still have place available.

Here’s some quote in French from Michelin inspector about this bistro..


Sur la place du Vieux-Marché, le “côté bistro” du restaurant gastronomique de Gilles Tournadre. Tête de veau sauce gribiche, andouillette de campagne pur porc, saucisson chaud aux pistaches, ou encore côte de cochon, jus corsé, purée de pomme de terre à l’ail et aux herbes… Les produits frais sont à l’honneur. L’assurance de plaisirs francs et sincères ! – Les inspecteurs du guide MICHELIN

Address: 14 Place du Vieux Marché, 76000 Rouen 
Ph. +332 35 89 88 72
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Braised Guinea Fowl with Veggies

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I never thought to cook or buy this kind of bird before, until my nearest butcher was ran out of chicken supply. And I didn’t regret that as now I can proudly say I know how to cook a Guinea Fowl.

So I decided to make a braised guinea fowl with some vegetables that I have left in my fridge. Here is my recipe:

Ingredients:

  • A whole guinea fowl, ask your butcher to cut it properly
  • Mix of wild mushrooms
  • 4 teaspoons of veal stock powder (chicken)
  • 3 shallots, minced
  • 2 garlic cloves, minced
  • 3 or 4 carrots, cut in half, then chopped 5 cm
  • 500 gr of baby potatoes, washed and keep the skin
  • 50 gr of salty butter
  • 2 tablespoons of virgin olive oil
  • 2 sprigs of rosemary
  • chopped parsley, to garnish
  • salt and black pepper for the rub.

Method:

1.

Prepare the stock using 4 teaspoons of maggie veal stock into 300ml of boiling water. Set aside.

2.

Boiled the baby potatoes  for 10 minutes. Drain it. Place some butter in pan, sauté de potatoes until their skin is golden brown. Set a side. Do the same thing with carrot – but you only need 5 minutes to boil it.

3.

Meanwhile, season the guinea fowl pieces with salt and pepper. Place the butter in a large frying pan with a tablespoon of olive oil. Fry the guinea fowl in batches until golden brown on all sides. As you cook the batches, spoon the browned guinea fowl pieces into a bowl and set aside, leaving any oil/butter in the pan, then put the shallots and garlic once the butter melt and hot. Stir fry until they golden.

4.

Add the mushrooms, and  cook over low heat until they soften. Return the guinea fowl pieces to the pan. Add the stock and rosemary, bring to a simmer for 10 minutes until the sauce has thickened slowly.

5.

Cover with foil and place in the preheat oven (180°) for 20-30 minutes.
Scatter with parsley and your dish is ready to be served! 🙂

 

 

Sweet & Spicy Beer Butt Chicken

After a long day at work, roasted chicken is one of dishes that I really like to cook for dinner. First, it is easy to make –  you just need to rub the chicken and put it on the oven, meanwhile you can have some rest and watch telly until your meal is ready. Second, lots of left over when you cook for yourself. So, you can bring it to work and re-heat it in the microwave, and your lunch is ready.

I found the original recipe  (again) from Jamie Oliver (please don’t blame me if I like his recipes a lot, in fact most of them are really easy to make and taste good too).

The way of cooking roasted chicken with beer is originally found in the US. The beer itself give very tasty juicy results.

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Ingredients:

  • 1 x 1.5 kg of whole chicken
  • 300 ml can of beer (I used 1664 Kronenburg)

biere-1664

  • 4 tbs sweet & mild barbecue sauce
  • 2 fresh green chilies, deseeded.
  • 1 shallot
  • 1/2 bunch of fresh coriander

For the rub:

  • 1 tablespoon of cayenne powder
  • 1 teaspoon of espelette powder
  • 1 tablespoon of paprika powder
  • 1 tablespoon of fennel seeds
  • 1 tablespoon of coriander seeds
  • 1 teaspoon of cumin seeds
  • 2 dried red chilies
  • 1 teaspoon sea salt
  • 1 tablespoon of ground black pepper
  • 1 tablespoon of brown sugar
  • 2 tablespoon of virgin olive oil

Method:

  • To have a better taste roasted chicken, I always buy fresh whole chicken from the butcher couple hours / an hour before cooking.
  • Wash the chicken and put in the large casserole tray. Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage all those lovely flavours inside and out.
  • Crack open the beer and pour out around two-thirds of it, then carefully lower the chicken cavity onto the can so it looks like it’s sitting up. Position the chicken so it’s upright on a roasting tray, then place in the oven and cook for around 45 minutes, or until golden and cooked through. To check it’s done, insert a knife into the thickest part of the thigh – the juices should run clear.
  • Brush the chicken all over with the barbecue sauce, then return to the oven for a further 15 minutes, then re-brush again with the barbecue sauce and return to the oven for another 10 minutes. img_8838.jpg
  • In the mean time, finely slice the chilli and shallots and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, shallots and coriander leaves, then serve with homemade chips.

 

 

Crispy seafood platter – revisited recipe by Jamie Oliver

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Got inspired by another Jamie Oliver’s recipe, I tempted myself to make one of his seafood platter that I thought I might like to eat for summer dinner. You can see the original recipe on this link, as I changed some ingredients that likely I found in the nearest grocery store.

Ingredients:

  • sunflower oil , for deep-frying
  • fresh calamary rings
  • shrimps , shell off and butterflied
  • 100 g plain flour , plus extra for dusting
  • sea salt
  • chilli powder
  • red pepper powder
  • freshly ground black pepper
  • a few sprigs of fresh flat-leaf parsley
  • 1 lemon , cut into wedges
  • 2 large potatoes

For the sauce (makes 500ml):

  • 20 fresh red chillies
  • 4 garlic cloves
  • 1 cup caster sugar
  • malt vinegar

Method:

Prepare the sweet chilli sauce
  1. Finely chop the chillies, I prefer not to have the seeds with.
  2. Finely chop the garlic
  3. Put the sugar and one cup of cold water in a medium saucepan over a high heat. Bring to the boil, then reduce the heat to a simmer. Add the chillies, garlic, a pinch of salt and some splash of malt vinegar. Then cook over a low heat for 10 to 15 minutes. You can whiz the sauce with plunging blender to have smoother texture.
  4. Set aside.
Prepare spicy chips
  1. Cut the potatoes into chips
  2. Place a deep-fat fryer over a medium-high heat. Fill it with three-quarters full with sunflower oil and leave it to heat up.
  3. Fried the chips until it turns golden. Transfer the potatoes into double layer kitchen paper to drain the fat.
  4. Place the fried chips into a large Tupperware, drizzled with some salt, chilli powder and pepper powder, then shake it and set aside.
Prepare the crispy calamary and shrimp
  1.  Wash the calamaries and shrimps, place it in a large bowl. Finely grate over the zest of the lemons and squeeze over most of the juice, then toss to coat.
  2. Place the flour and a good pinch of salt, black pepper, chilli powder and pepper powder into a large bowl, then add the calamary and shrimp and toss to coat. Mix it well.
  3. Carefully lower the calamary and shrimp into the hot oil and fry for 3 to 4 minutes, or until golden and crisp on the outside and cooked through.
  4. When the last batch of seafood is almost done, squeeze a little lemon juice over the parsley sprigs, then dip into the flour and lower into the oil for a few seconds – be careful as it’ll spit.
  5. Serve the crispy calamary and shrimp straight away, with crispy spiked parsley, lemon wedges for squeezing over and the sweet chilli sauce on the side for dipping.

 

 

Crabs with oyster sauce

I’m back with my new recipe. This time, I would like to share one of the easiest dish I made with Crab.

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Ingredients:

  • Half Crab
  • 2 garlics (finely chopped)
  • Black pepper
  • 2/3 tbsp of oyster sauce
  • Asparagus
  • Olive oil
  • Balsamic vinegar glaze
  • Cup of water
  • 1tsp of sugar

SAUCE D'HUITRES - LKK 255g
Panda oyster sauce

Methodes:

  • Steam the crab until it cooks, set aside
  • Steam some asparagus and set aside
  • In a frying pan, heat 2 tablespoons of olive oil over high heat. Add the garlic and stir fry until it’s golden, add 2 or 3 tbsp of oyster sauce, a cup of water and sugar
  • Add your boiled crab and drizzle with the sauce until it’s thickened
  • Season with blackpeper.
  • Put steam asparagus in a plate and drizzle it with olive oil and balsamic vinegar glaze and serve your Crab with.

Tips: No need to add some salt. Oyster sauce is usually salty.