The 1st snow fall in Burgundy

think we have a gazillion pics with SNOW innit
JS vowed he will not miss snow for the next 12 years 
YEARS......hahahaha
guess he had enuff 


so next time be careful of wat u wished for
u wanted White Christmas and u've got it
Monkey just wished to stuff her face wif good food every minute and yea.....it came true too
wuaaahhahahahahahahaha *opsss let's check my waist line*


How's your midweek goin?
mine is getting more fantastic!!!!
hope all of u are having a good one too :D

Eclair

the 2nd round of breakfast......
there's no such thing as only one breakfast in France....hahahhaha
Breakfasts are treated with respect here....hence it also comes with desserts
hahahhahahahaa

sometimes u just can't resist all those pretty things sitting by the windows of any boulangerie
such attention seekers
and show stopper
u just have to walk in and get some
hahahaha

Dinos the Great & Monkey thought of getting ONE SINGLE PIECE of Eclair
and ended up with two....and a xmas buche de Noel
*slaps forehead*

and there's so many other flavours of Eclair
from chestnut to pistachios to toffee and of coz the traditional chocolat
all this in a small village with one row of shop at Dijon
and that village is called Gevrey Chambertin
:)))))))

Eclair was born in France somewhere around 1860s
baked to such lightness and hollowness in the middle
it's really really crispy :))))

then yummy fillings are being pumped in
and it must match the glace/topping on the top

oh yum....the best Eclairs were the above fr this village of Gevrey Chambertin
not only it's crispy, fresh, tasty with just enough and just nice fillings
it's not too sweet
it was darn cheap at about Euro 1.60 each..
*in Paris at Le Maison du Chocolat or any other Chocolatier...it sets u to Euro 5 each*
*that converts to RM 21 for a damn Eclair in Paris*
oh yummmm...am craving for it now...
prollie I should learn how to make some...
teee heeee heeeeee

Yeayyy tmrw is a public holiday in Malaysia
*we msians are lazy bastards*

Happy New Year everyone!!!!!!!

Hostellerie de Levernois, Beaune *One Michelin Star*

behold......
this was the restaurant Chef Takashi Kimura of Cilantro KL worked when he was an ambitious 20 year old boy
:))))))))))))))
a week before we left to France, Chef Takashi told us he dined there for 3 nites before being given a job at this restaurant
he was very determined huh? what a different way to "get" a job huh?

it is one of the most celebrated restaurant in Beaune
inside an even more beautiful property with an amazing park and garden

a peek outside the park in cold winter :))))))))))))))

the ambience here is really cozy and design is minimalist with touches of redness here n there

inclusive of all the cutleries and utensils
well since it xmas was around the corner then
some festive deco elevated the ambience

very interesting amuse bouche(s)
pardon my memory, on that very nite I forgotten my lil notebook and did not take note
*slaps forehead*
and forgot to utilise my iPhone

a beautiful Mersault.....
we have fallen for good quality whites
last time we dun bother spending/investing in whites

Mr. JS, last nite u were saying how many % of wine productions are Premier Cru
frenchie pronounce "Premier" as "Poh-mea-yeh"
in France everywhere...butter is their pride
and rest assured u can't get anything close to their quality

we lurve Echire butter and to them that's like commercial massed butter
retailing at Euro 3.80 per tub of 250g and here in KL they are selling at RM 48.90
-_-"
wait till u have their Grand Cru butter....:D awesome bliss~~~~~
Langoustine with marbled ham and truffles
I couldn't remember either who had this

poached and cold oysters in lemon jelly
it's like an oyster terrine...excelent bcoz somehow the oysters are still raw after all the process

I didn't have this and forgotten wat was it?
was this Dinos the Great's starter?
frogs legs? gosh memory lapsed

partridge :)))))))))
I've never eaten partridge bird in my life
it is pretty gamey and very very rich

sorry to all Christmas lover there...Sorry that I ate your partridge
but it was so yummy kenot resist

partridge came with organs separately :P

the prized parts

the fish was done to perfection with such detailing
all the flavours were infused and well combined
the Chef had used all the ingredients very well

wow what's happening?????????
all eyes on the trolleys

Monsieur, here we have the Burgundian cheese
pride of Burgundy

and here we have the goat cheese
*Monkey faints*

hmmmmm tough decision.....

Grand Marnier Souffle :))))))))))
is also Chef's specialty here
*and so is Chef Takashi*

we were extremely tired that particular day having driving around
esp on the Rue de Grand Cru
so our appetite were pretty unusually not us :P
this restaurant deserves another visit
service was top notch though not all staffs speak english

I would lurve to try their "Surprise" degustation menu next time
and yes stay at this beautiful property itself..
there's only like 14 or 16 rooms
:))))))))

The Restaurant

Hostellerie de Levernois, Rue du Golf,
21200 Levernois,
France.
Tel: +33 03 8024 7358
www.levernois.com

Dijon & Burgundy

rented a car.....

driving to Dijon today

Saint Veeny & Dinos the Great just landed.....yeaaayyyyyyyy

more exclusive wineries visit

and definitely more makans

:)))))))))