[NICE] Brasserie Flo

擱置了兩個月的食評

依然想告訴大家法國餐廳的好壞哈哈！希望對將會去旅行的朋友有用

Bear with me. :)

Brasserie Flo 是一間很多旅行書都會推介的餐廳

原因有兩個

1. Nice有特色的餐廳並不多 (-_-)

2. Brasserie Flo 的環境有特色 (下面有解釋)

我懶，也沒認真的跟旅遊書的推介吃

只是經過這裡，被門外玻璃窗的海鮮display吸引著，便進來了

後來才發現書裡有介紹哈哈

這餐廳的特色除了它的海鮮款式充足外，還有就是其地點

原來這裡以前是一個theatre，

上圖大家看到curtain後面就是從前的舞台，

現在已被改裝成因被玻璃窗隔著的廚房

lunch有set menu供應

可選2-course (€23) 或 3-course (€28.50)

我們不是很餓，便選了2-course的，再加半打生蠔

跟set的頭盤Le demi-tourteau mayonnaise 就是上圖的半隻蟹

(很奇怪嗎？...就那樣半隻蟹當頭盤haha)

半打oysters 選了中上價的，€22

很肥美的半隻大蟹

超 多 膏！

男友吃得律律有味。

(我沒要starter, 選了甜品)

蠔肉感覺單薄，但吃下不失點點的鮮甜味

可是個人是比較喜歡厚身的！還是口感重要哈哈

左邊一磚的是牛油，

這樣用錫紙包裝的總會先入為主的未嚐已覺得會很不錯哈哈

中間的是mayonnaise, 用來點蟹的

右邊是rye bread i.e. 麥麥麥麥包

Dos de saumon cuit plancha, lentilles vertes, sauce a la graine de moutarde

煎三文魚和lentil (扁豆)墊底，

salmon煎得很金黃，可是魚肉有點鞋口...

加一個creamy mustard的sauce，挺配，但有點膩

Bavette d'aloyau irlandais, ecrase de pommes de terre et sauce au bleu

exactly也不太知道是什麼

但一點很肯定

這是牛扒

哈哈

一層層的...有趣

Creme Brulee a la vanille bourbon

份量很夠，有整塊面的大小哈哈

做得還好，焦糖面有點點太焦，但無傷大雅

買單€71

不便宜...心想在London這價錢已可吃到二星的了

比這裡好吃得多哈哈

不會認真推薦Brasserie Flo,

食物一般，或許dinner會比較出色

但服務和環境是讚的

---

Brasserie Flo

2-4, rue Sacha Guitry

6000 Nice

花多眼亂

Balenciaga五彩繽紛的collection總是叫人心大心小。
2010 秋冬季顏色率先曝光
妳最喜歡的又是什麼顏色哩?

沙拉沙拉 - Waldorf & Caprese

宅系列的第二炮
是我經常弄的SALAD
夏日炎炎，salad是我的all time favourite

在外面很難吃到合口味的：有些dressing太多，有些又加bacon又加chicken。
今次介紹兩款我平常最喜歡在家做的配搭

ANGIE'S CAPRESE (Serves 2-3)

Time needed: 10 minutes
Cost: £3.
Calories: ~150kcal/serving
(avocado和mozaraella 多點fats，但都不是致命的，不想面黃黃乾巴巴就要吃點good fats)

材料有avocado, tomato, mozzarella
比例相當flexible (我的ratio是 0.5 : 5 : 1)
喜歡吃哪個就加多點那個哈哈! (有時我會加pine nuts，增添口感嘛 ;) )
反正把它們通通都切成小塊就好了嘿

有些朋友問我: avocado要怎樣開!?
這裡有很詳細的說明 :)


有時會喜歡用spinach做base，不喜可不放
把spinach洗淨 (baby spinach的葉會更幼嫩)
建議把葉切成一半, 會較易進食!

dressing 用上 balsamic vinegar and extra virgin olive oil (比例是 3:1)，
再隨意加點salt and pepper。
喜歡的加現成的pesto sauce也可以!

完成!

WALDORF SALAD (Serves 2-3)

Time needed: 10 minutes
Cost: £3.
Calories: minimal. (基本上就是dressing的少少fat和walnut裡的good fats)

第二最愛是Waldorf salad
材料都是超健康的 - 就是 celery 和 apple
(大概一整條celery對四個中蘋果， 把它們全部切成小塊)

ps. 蘋果切開後要用鹽水浸15 mins， 要不然會變黃啊

用上 (1 tablespoon) light mayonnaise (optional: 1 teaspoon Dijon Mustard)
Dijon mustard是French mustard, 味道比English mustard 輕一點，
適合配salad 和魚類，沒有也ok.

吃前再加點walnut碎和raisin乾 (大約1 tablespoon each)
太早放會變稔

ps. walnuts裡的magnesium對bones很好，又補腦

mix好! Enjoy!

關注我

大解放！:)
還沒有時間長篇大論...
for the time being, 大家也就到微博關注我的動向先吧!
x

Oh, for you

You know I loved you with everything that I had
But what you needed, I couldn’t be, had you bad
I cared enough about you, to give you the chance
To find someone who cares

I broke your heart
I did it for you
Tore us apart
I did it for you
Just walked away
I did it for you
Oh, for you


Charice - Did it for you

Music Playlist at MixPod.com

增強記憶...!!

十種增強記憶力食物 (新週刊 1265期 Mar. 27, 2010) 1. 藍莓、草莓 藍莓最近在西方國家成為一種熱門食物，科學家發現，它所含的強力抗氧化物可能 對於減緩老化、活化腦力和增強記憶力有相當幫助。 美國 Tufts 大學人類營養研究中心的喬瑟夫博士曾主持一項動物實驗，結果發現以 藍莓、草苺、菠菜等萃取物餵食老鼠時，牠們在運動神經功能、記憶力和認知能力 等方面的測驗，都得到比較高的分數，其中又以餵食藍莓的那組老鼠成績最出色。 台北醫學大學保健營養學研究所副教授黃士懿建議，多吃深色水果，例如葡萄、櫻 桃及草莓等莓類水果，也有類似的抗氧化效果。 2. 深海魚 媽媽常叮嚀說，「多吃魚才會變聰明，」科學已經證實，這不是隨便說說而已。 累積了許多研究證實，魚類脂肪（魚油）中所含的omega-3脂肪酸不但能保護心臟、 預防中風，更是讓你頭腦靈光，記憶力佳而快樂不憂鬱的「聰明食物」。 我們腦部50％以上是不飽和脂肪（包括omega-3脂肪酸），尤其omega-3中的DHA是 神經細胞膜中非常重要的成分。要維持大腦神經傳導功能正常運作，幫助腦部細胞 運送營養並清除廢物，都必須有足夠的DHA才能達成。所以，吃魚不但能提高記憶和 學習能力，還能預防記憶力衰退。 哈佛大學的一項研究就發清b，血液中DHA濃度高的人，日後比較不容易罹患阿 茲海默氏症。專家建議每週最好能吃2～3次魚，尤其要多吃富含DHA的魚，包括：鮭 魚、鮪魚、沙丁魚、鯖魚等。 3. 全麥麵包 全榖類一直是營養界大力推薦的超級食物，富含維生素E及維生素B1、葉酸、菸 鹼酸等，全都是維持正常大腦機能必要的營養素。哈佛大學的研究指出，如果每天 能以2～3片全麥麵包、早餐榖片、麥片來代替白吐司、白米飯等精緻主食，就可以 使血液清澈，減少動脈阻塞情況，降低30～40％中風的危險。 4. 菠菜 營養價值極高、被稱為「蔬菜之王」的菠菜，最近有研究認為，它有助於維持 大腦的年輕活力。 美國 South Florida大學的研究人員餵老鼠吃菠菜製成的補充劑，結果發現牠們的 某些行為學習能力增強，反應變快。主持此研究的畢克福特博士認為，菠菜裡含有 大量維生素C、E、beta 蘿蔔素等抗氧化物質，可以保護腦細胞不受自由基損害。長 久以來，醫學界懷疑自由基對腦部造成的傷害，可能會增加罹患阿茲海默氏症的風 險。 5. 堅果 堅果的油脂含量雖高，卻是護心又健腦的好食物。因為它所含的是單元不飽和 脂肪，有降低膽固醇的功能，而且還有豐富的維生素E、硒等抗氧化物質，保護腦細 胞不受到自由基的損害。 根據美國農業部的研究發現，堅果類中還含有一種礦物質--硼（水果及綠色葉 菜中也有），能夠影響腦部的電流活動，使人的反應變得更靈敏。 不過，堅果類熱量高，不宜吃太多，每天只要吃一小把花生、核桃或杏仁，取 代其他油脂來源，就不必擔心會發胖。 6. 雞蛋 蛋黃中富含卵磷脂，是人體合成乙醯膽鹼（負責記憶力的神經傳導物質）的主 要原料。此外，雞蛋中也有豐富的維生素A、E、B6、B12、葉酸和鋅等活化腦力很重 要的營養素，尤其是葉酸和維生素B12。陸續有研究指出，如果長期缺乏這兩種營養 素，會使記憶力減退，甚至可能增加罹患失智症的機率。 至於可以每天吃雞蛋嗎？一天能吃幾顆？ 《美國醫學會期刊》曾有報告指出，每天吃1 顆雞蛋，並不用擔心會造成高血 脂的問題。而最近美國 Kansas State University 的動物實驗也發現，雞蛋中的卵 磷脂可以抑制進入血液的膽固醇量，所以每天吃1～2顆雞蛋，對血中膽固醇濃度的 影響有限，不必擔心會危害心臟。 7. 燕麥 膽固醇過高的人，不妨每天早晨來一碗燕麥片。 燕麥裡含有一種叫作「beta -聚葡萄糖」的可溶性纖維物質，能夠阻礙膽固醇的製 造和吸收，使血液中膽固醇濃度降低，以減少日後罹患阿茲海默氏症的機率。 美國的研究發現，平均每天只要吃3克的燕麥，就可以使膽固醇指數降低5～6單位， 同時也減少大約12％罹患心臟病的風險。 8. 南瓜、南瓜子 南瓜是 beta 蘿蔔素的極佳來源，這種抗氧化物質可以幫助你擁有健康年輕的 腦力。荷蘭的研究發現，日常飲食攝取� '5c多富含蘿蔔素食物（例如深綠色葉菜、胡蘿蔔、甜椒、蕃薯、木瓜、芒果等）的 人，一生可以維持較敏銳的思考能力。 至於南瓜子中所含的礦物質鋅，也是促進大腦機能的重要物質，如果鋅的攝取 量不足，就容易出現記憶力衰退、注意力不集中的問題。德州大學的山德史岱博士 指出，一般健康的人缺乏少量的鋅，短期記憶力就會衰退，不過只要補足了鋅之後， 舉例來說，女性的文字記憶力就會提高12％。 9. 豆腐 黃豆製品中含有一種植物性雌激素--異黃酮素，被認為對促進記憶力、預防失 智症有幫助。國外一項研究將學生分成兩組，其中一組連續吃10週豆漿、黃豆布丁 等黃豆製成的食物，結果和另一組沒有吃大量黃豆製品的學生相比，記憶力測驗的 成積進步，而且反應也變得比較快。 10. 葡萄柚 番石榴、柑橘類（柳丁、葡萄柚等）、草莓、蕃茄、奇異果、花椰菜等都是富 含維生素C的蔬果，而腦細胞需要維生素C的抗氧化功能來免於自由基破壞。 更重要的，在合成主管記憶力的神經傳導物質--乙醯膽鹼時，也需要維生素C的 參與，所以每天至少吃5份蔬菜水果，確保你的身體不會缺少這個重要的維生素。

伽藍雨

雨紛紛，雨紛紛

看出窗外，
英倫如常暗無天日，薄霧冥冥
...配。
周董最棒的中國風
百聽不厭...



千年後 累世情深 還有誰在等
伽藍寺聽雨聲盼 永恆


- 周杰倫 - 伽藍雨

網上世博！

不用買票，不用迫人

安坐家中也能欣賞到世博的建築和展覽!!

整個展區隨你行

中國館 (Panorama)

網站非常完善

首先，單是看建築也具備著Day mode,

Night mode,

Bird view和Eye Level

真的是360度任睇唔嬲

中國館 (Eye-Level)

還可"周圍行"

中國館 (Bird View)

選定某館後還可"進人"觀賞不同地區的展覽

這是"四川館"的畫面

英國館全景(夜)

"進入"了英國館

就能選看不同的部份

一步一步的隨著指示按下去

彷佛真的在逛..

香港館

日本館全景(夜)

日本館....排隊的地方哈哈

法國館

加拿大館

原來除了國家館之外，還有多個專題館，如：

Coca-Cola館(!)

石油館

還有UN館，中國鐵路館，日本產業館....etc!

無論按到哪處，這隻小鬼都會描述那個展館的特色 (其實有點煩...)，

中英語皆有 (而且英語可是標準的啊)

有心機聽的話應該很有用

server有點慢，但是有興趣的朋友絕對值得去看看!

沉悶的revision小休時，輕鬆一下，開開眼界

Carnaby 20% shopping party - 13th May

participating shops.

CARNABY STREET
American Apparel
Ben Sherman
Boss Orange
David and Goliath
Eastpak
Energie
Fornarina
G-Star Raw
Gola Classics
Henri Lloyd
Hilfiger Denim
howies
Irregular Choice
Lee Jeans
Levi’s
Make Up Store
Merc
Miss Sixty
Muji
Number 22
Octopus
Office
Pepe Jeans London
Puma
Replay
Soccerscene
Storm
Vans
WeSC

NEWBURGH STREET
55DSL
Beatrix Ong
Beyond the Valley
Blaqua
Chateau Roux
Fred Perry
M.A.C
Onitsuka Tiger
Peckham Rye
Savage London
Twenty8Twelve

FOUBERT’S PLACE EAST
Barbour
Cowshed

MARLBOROUGH COURT
The Face

GANTON STREET EAST
Mor
Paradis
Social Suicide
The Great Frog

MARSHALL STREET
Concrete
Joie
Mark Powell
The Powder Room

KINGLY COURT
All the Fun of the Fair
Bexy Lady
Birdcage
Black Pearl
Camellia World Teas
Carry me Home
Carte Blanche
Darimeya
Fur Coat No Knickers
Harriet Sanders
Hurwundeki
It’s Something Hell’s
Love Leluu
Made In Brazil
Material
Mnini
Stromboli’s Circus
The Beauty Lounge
Traffic People Mens
Traffic People Womens

FOUBERT’S PLACE WEST
Aqua
Benefit (treatments only)
Camper
Dahlia
Demo
Jones Bootmaker
Lazy Oaf
Ollie and Nic
Pix!
Super Superficial

GANTON STREET WEST
Sherry’s

BEAK STREET
Albam
Playlounge
sweatyBetty

KINGLY STREET
Eley Kishimoto
Upper Playground
William & George

BROADWICK STREET
Bolongaro Trevor
Steve Madden

restaurants, cafes and bars.

Benja, Canela, Carnaby Burger Co, Dehesa, Fairgrounds, Mother Mash, La Trouvaille, Number 20 and Roof Bar Terrace at Sanctum Soho Hotel, Sacred Ganton Street, Sacred Kingly Court, The Diner, The Kingly Club, Tierra Brindisa and Zebrano.

Vegetarians gain more options for fine dining...

Vegetarians gain more options for fine dining with 50% rise in foodie eateries | Life and style | The Guardian
April 30.

Vegetarian food was never really synonymous with fine dining, but today a new generation of sleek, modern restaurants offering meat-free fine food is banishing the sector's former reputation.

The number of high-end vegetarian eateries is rising fast, despite the recession, prompted by culinary innovation by leading chefs, interest in healthy lifestyles and a growing belief that carnivorous cuisine is bad for the environment.

And the majority of the food enthusiasts are the increasing number of meat-eaters who are now consuming less flesh – so-called "meat-reducers" – and not the estimated 5 million Britons who are wholly or partly vegetarian.

There are now 30 top-range vegetarian restaurants, up by 50% since 2007, according to Alex Bourke, founder and compiler of the Vegetarian Guides to meat-free eating in Britain.

"Vegetarian couples do not want a special date marred by the sight of foie gras on the menu nor the aroma of roast lamb wafting from the next table," said Bourke. "And ethical veggies often are not comfortable using plates and cutlery that have been used for meat, or having to witness the next table tucking into roast beef. There are no such problems at gourmet vegetarian restaurants."

He pointed to the opening in the last few weeks in London of Amico Bio, offering Italian vegetarian fare, and a second branch of Saf, founded by "raw chef" Chad Sarno.

Bourke added that top-end vegetarian eateries have also opened in recent years in places such as Bath, Nottingham, Manchester, Woodbridge in Suffolk, Ambleside in the Lake District and several towns in West Yorkshire.

"Mainstream top-end French, British and American restaurants, where everything revolves around meat, cream and butter, offer poor choices for vegetarians and nothing for vegans," he said.

Vanilla Black, which opened in 2008 near Chancery Lane in London, epitomises the trend. It is one of only two Michelin-recommended vegetarian restaurants in Britain, alongside Brighton's long-established Terre à Terre.

"It's very classical, the way we cook," said Vanilla Black's head chef and co-founder Andrew Dargue. "We don't cook for vegetarians, we cook vegetarian food. And we don't market it to vegetarians, we market it so that the concept appeals to everybody."

Between 50% and 60% of its clientele are meat-eaters. Their favourite dishes include poached duck egg and Ribblesdale cheese pudding and baked mushroom duxelle and burgundy sauce.

Dargue said: "Vegetarian restaurants are doing well partly because people are realising that meat-eating is bad for the planet but also because the traditional view of vegetarian food as bland and boring is changing. Fewer people hold that view; they're looking for something different."

In mid-February, Italian chef Aldo Zilli opened his first vegetarian restaurant, Zilli Green, near his existing, eponymous outlets in Soho, central London. Main courses there include spiced plantain on a lemongrass skewer, cauliflower, green bean and almond yellow curry, and marinated seared organic tofu steak.

Gordon Ramsay predicted that Zilli Green would shut within a month, but 10 weeks later it is doing a brisk trade. However, reviews have been mixed.

"Vegetarians are saying the food is bland and disappointing and that the restaurant is cramped," said Debbie Jones, co-founder of the Veggie Places online guide.

Otarian, which says it aims to be Britain's first chain of vegetarian restaurants, will unveil its first two outlets next month in central London, a third later this year and then others across the UK.

Otarian claims to be the first restaurant group to include the carbon footprint of every dish on its menus. For example, it says a small bowl of its roasted tomato soup will involve 1.31kg of carbon, compared with 1.47kg elsewhere, a saving of 0.16kg.

"It's opening three restaurants, so it isn't just a hobbyist, it isn't just opening a scruffy little vegetarian place," said Jones.

"Otarian thinks there's going to be a demand for [its food]."

The trend for gourmet vegetarian restaurants has emerged at the same time as the number of vegetarian cafes, takeaways and restaurants has hit an all-time high, according to industry experts.

When Bourke compiled his first Vegetarian Britain guide in 1998 it featured 270 premises across 250 pages; the imminent fourth edition will detail about 450, plus many more wholefood shops, and will stretch to 800 pages.

Bourke credits the cheaper cost of vegetarian food together with concerns about animal welfare, damage to the environment and potential health effects of meat-eating for the boom.

The London mini-chain Eat & Two Veg has recently ceased trading. But Vegetarian Society members responded to a Guardian request for information about the sector by identifying far more recent openings than closures, in places as far afield as Wigan, Eastbourne, Paignton, Leigh-on-Sea and York.

"The vegetarian food market has been growing for decades," said the society's head of communications, Liz O'Neill. "Although the number of committed vegetarians has remained stable in recent years, the number of meat-reducers has increased enormously.

"Both groups often choose vegetarian meals when eating out, partly because it's the only way to be sure that you're not eating factory-farmed meat and partly because they've realised that good food doesn't have to include a dead animal."