<3 A Date With French Chef Flo At CHEZ GASTON KL BY RENDEZ-VOUS <3
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Great Dining Experience & Totally an Authentic French-Licious Cuisine at Chez Gaston KL by Rendez-Vous by amazing French Chef Flo. 😍
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He amazed our tastebuds with his creations of housemade rillettes, pate, cured meats to family heritage recipe of Soup de poissons - Mediterranean Fish Soup rm 17, Escargots Bourguignon RM 22, Seabass with Saffron Creamy sauce RM 43, Chicken Chop & Melted Goat Cheese RM 36 & my top pick has to be the Boeuf Bourguignon - Beef Cheek in thick red wine sauce RM 48. 😋
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No French dining should complete without the famous French dessert of Creme Brulee RM 12, lle Flottate - Soft meringue floating island on an egg & vanilla custard RM 11 & my personal favourite has to be the Mousse au Chocolat RM12! 😘
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A hidden gem in Bangsar, barely a year old but gaining popularity with its pocket-friendly menu, totally affordable & quality premium food cooked the traditional French way. 🇫🇷
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Do drop by if you're a French food lovers & you might be surprised what Chef Flo have in store for you! 🥰
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#FollowMeToEatLa
#ChezGastonKL
#FrenchBistroKL
同時也有2部Youtube影片,追蹤數超過1萬的網紅泰山自煮 tarzancooks,也在其Youtube影片中提到,食牛面珠,一樣咁歡喜! 聖誕大餐選項之一 紅酒紫薯炆牛面頰 Beef Cheeks Braised In Red Wine with Purple Yams Red Onion 紅洋蔥 1pc Minced Ginger 薑蓉 10g Shal...
beef cheek recipe 在 Snappy 搵食貪玩日記 Facebook 的最讚貼文
原來飲食都可以同藝術拉上關係,而藝術可以一直係我地身邊😌
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今次Snappy就試左Sovereign Art Foundation嘅【Chef's menu】special offer $698(原價$988)入面嘅每一道菜式都係以一幅畫為主題。有appetizer, soup/salad,starter, main同dessert😍
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呢個Red Wine Braised Beef Cheek用紅酒燴到好香稔入味🙆🏻仲有potato mash係secret recipe😳超級正啊😛
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Popsy Modern Kitchen
地址:中環威靈頓街198號The Wellington 5樓
營業時間:
星期一至六 1200-1500;1800-2300
電話:29078188
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想睇翻同類型🍴👇🏼
#Snappy西式
#Snappy有錢就是任性
想睇翻同地區🚩👇🏼
#Snappy中環
#Snappy上環
#Snappy藍色線
#Snappy紅色線
beef cheek recipe 在 泰山自煮 tarzancooks Youtube 的最佳貼文
食牛面珠,一樣咁歡喜!
聖誕大餐選項之一
紅酒紫薯炆牛面頰
Beef Cheeks Braised In Red Wine with Purple Yams
Red Onion 紅洋蔥 1pc
Minced Ginger 薑蓉 10g
Shallots 乾蔥 80g
Purple Yam 紫薯 250g
Carrot 紅蘿蔔 150g
Beef Cheek 牛面頰 560g
Red Wine ( Shiraz ) 紅酒 250ml
Chicken Stock 雞湯 200ml
Water 水 200ml
AP flour 多用途麵粉 10g
Unsalted Butter 無鹽牛油 10g
Salt 鹽 0.5tsp
Dark Soy Sauce 老抽 2tbsp
Corn Starch 粟粉 1tbsp
#泰山自煮 #tarzancooks #紅酒紫薯炆牛面頰
#牛面頰 #紅酒 #紫薯 #冬天 #暖胃 #汁撈飯
#beef #beefcheeks #redwine #shiraz #yams #purpleyams
#sauce #braised #christmas #christmasfood #dinner
#food #foodie #foodstagram #foodlover #foodblogger #foodporn
beef cheek recipe 在 唔熟唔食 Cook King Room Youtube 的精選貼文
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牛得2塊面珠墩,聽落好似好矜貴,無論煮西餐,或情人節氹女上屋企食都啱使,今次試下整。
牛面頰需要時間烹調,唔知牛扒個啲一煎就食得,但係牛味足,淋身容易入口。
用低溫慢煮仲仍然做到medium well效果。如果無慢煮嘅可以用返明火炆都得。
For a cow, there is only 2 pieces of cheek. It seems hard to find and expensive, let’s try to make this at home at low cost. It works on any western occasions like valentines day. It does take time to turn it to be tender and soft, cheek is not like sirloins and other steaks, but it’s flavour is incredible. With the method of sous vide can get to medium well doneness even cooking it for 8 hours. However, you can still follow the process with on a stove for a 4 hours stew.
材料:
牛面 1件 (300克)
蒜頭 3粒
百里香 3條
薯仔 2個
牛奶 50毫升
牛油 40克
洋蔥 半個
牛肉清湯 250毫升
橄欖油 2湯匙
紅蘿蔔 半條
月桂葉 1塊
喼汁 適量
鹽
黑胡椒粉
紅酒 ⅓ 杯
Ingredients:
Veal Cheek 1pc (300g)
Garlic 3 cloves
Thyme 3 prigs
Potatoes 2pcs
Milk 50ml
Butter 40g
Onion ½ pc
Beef Stock 250ml
Olive oil 2 tbsp
Carrot ½ pc
Bay leaf 1 pc
Wostershire sauce to taste
S&P
Red wine ⅓ Cup