Tag Archives: cheese

Parisienne Brunch at La Cantine du Fauborg

La Cantine du Fauborg at Emirates Towers
La Cantine du Fauborg at Emirates Towers

Will take time to get this name on your tongue. Meanwhile La Cantine du Fauborg is trying to put Paris closer to your tongue, for you fine connoisseurs.

Brush up on your French when you go here, specially since they boast of a Française brunch (the zillionth brunch in Dubai). Reservations preferred. And despite how you may want to roll over for a brunch, this one will need dressing up. Caution there.

The joie de vivre is the cheese platter. It was like paying hommage to frômmage! From Blue to Gouda to Goat and several encrusted cheese were accompanied by fruits, chocolate chips, crusty bread et al. A few were direct lifts from the supermarket, although I would have preferred some rustic French stuff.

The airy, roomy lounge at La Cantine
The airy, roomy lounge at La Cantine

The other offerings were cold cuts, salads, gateaux and ah, yes, the delightful french toast!

Sit down, get pampered by the team there. Sip a chilled rosé (or the wine of your choice), nibble on your cheese and enjoy the live music. If you want some more food, ask for eggs done your style. The benedict was very fine.

Want more food? Upgrade your brunch for a few dirhams more and enjoy main course.

#BurpAndBelch meter: 4 classy rot (burp in French)
#5WordFoodReview: C’est La Vie, Ma Cherie

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The restaurant is open 7 days a week: weekdays from noon to 2am
and weekends from noon to 3am. For bookings, call: + 971 43 527 105 or write to book@lacantine.ae .
La Cantine du Faubourg
Emirates Towers Hotel
P.O. Box 504904
Dubai – UAE

Pasta Disasta!

Pastas are a favourite at home, so much so that my almost 2 year-old loves to squish them! This recipe that I am about to share is a disaster averted, or maybe so I think. At the outset, I invite severe criticism and genteel suggestions from chefs, epicures and foodies alike.

Favourite Pasta-time
Favourite Pasta-time

I picked up a bottle of tomato-basil pesto. And so dinner was buck wheat pasta with sautéed mushrooms and bell peppers in tomato – basil pesto.

I set to my task at hand. Wear apron. Put on some music. Didn’t have wine at home, so had to make-do with some juice. And then, put some salted water to boil. In another pan, heated some olive oil, added some crushed garlic and started  sautéing some white mushrooms. Just as they started softening up, tossed in the diced bell peppers and gave it a good stir.

Put in the buck wheat pasta into the boiling water. Buck wheat pasta cooks faster than durum wheat pasta. So keep a check on how long you boil. It usually gets done in about 7 minutes. Drain. Cool off in ice water.

Meanwhile, the mushrooms were getting along well with the bell peppers and were ready to be downed in the pesto sauce. I opened the bottle and realised (my folly) that the bottle I picked up was not tomato-basil pesto but tomato garlic relish. It was too late to react to my shopping-shelf folly! And so I whooped the contents into the pan and gave it a nice stir. Topped on some seasoning of salt and pepper and a dash of oregano and tried to bring it all together. Then I added the pasta to the pot and tossed it all together so most of the pasta got coated.

I plated my dreaded pasta dinner, placed some green olives and heaped up a generous shaving of parmesan cheese.

My wife is perhaps the most non-fussy eater on earth. She tucked into her plate of dinner like a boarding student takes to home food. When I asked her how it tasted, she said it was just about ok.

I wiped the sweat of my brow. Took a big forkful in. Had it not been for the mushrooms and bell peppers, it would have been the biggest pasta disaster.

On my #Burp&Belch meter, I’d give 2 burps to it (out of 5)!