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October arrives with its new menu! I feel that you will quickly want to discover it and taste it. It is the arrival of mackerel, lentils and butternut, spaghetti squash, a 12h pork loin, pear ... and the great return of mushroom risotto, caramel rice pudding and brownie ... I can tell you are falling for it!
After a Focus on curry, the Act readjusts our change of menu which will ultimately be MONTHLY, good news ! Finally, I leave you in the company of Mr. DAMEL, a great centenary Mr. that we had the honor to welcome and that deserves all our esteem and attention ...
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The SQUARE of LONDON Concept of local jars
ON SITE OR TO TAKE AWAY Hot or cold
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OPEN From Monday to Friday 12pm to 15pm
BRUNCH every Sunday ! 11h30-15h
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Mackerel rillettes with tarragon & curry, water crackers Butternut salad & organic green lentils, tomme angevine & grilled nuts Carrot, coconut & ginger flan, pancetta crumble
Hake fillet, spaghetti squash & pan-fried spinach on a background of wild rice, thyme velvet & lemongrass - GLUTEN FREE 12h pork loin fluff, old-fashioned mashed potatoes, stewed leeks, cider sauce - GLUTEN FREE Mushroom & Parmesan risotto, cream of mushroom with garlic & fine herbs - GLUTEN FREE
Pear poached with honey and 4 spices, hazelnut praline Cinnamon rice pudding, caramel sauce, wheat pancake Chocolate & almond brownie, chocolate sauce & vanilla whipped cream
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The curry
Used for millennia, curry is a generic term for a mixture of spices (masala). There are multiple versions, from the softer to the most explosive. With him, the change of scenery on the plate is guaranteed!
History and characteristics of curry Also referred to as "curry", curry originates from India. Gradually, its use spread to all of Asia, but also to the states of the Indian Ocean (and in particular Mauritius and Reunion). It was the English colonists who, in the XNUMXth century, brought it back to Europe and made it particularly popular. There are not just one, but thousands of curry recipes. In India, it is customary to say that each cook, each family has its own recipe. It can sometimes incorporate more than 40 spices! In general, we find turmeric, coriander, cumin, pepper, cardamom, ginger, cinnamon, but also chili, fenugreek or cloves. The spices are crushed and sometimes lightly roasted with a little fat, then dried to obtain a powder.
Curry Calories and Nutrition Facts Since curry is used in small quantities, its benefits should be put into perspective. However, the health benefits of spices are undeniable. Turmeric in particular, present in large quantities in curry, is adorned with many virtues and appears to be effective in treating various intestinal disorders, and would even be an anti-cancer weapon. Cumin is also known to aid digestion, as is cardamom. Curry is also an excellent anti-oxidant, thanks to the vitamin E it contains. This is particularly provided by coriander and helps fight against free radicals responsible for the development of cancer and coronary heart disease. These coriander seeds also play a role in triglycerides and blood sugar. Another advantage and not the least, the curry, by enhancing the flavors of food, allows to have a light hand on fat and salt. A significant advantage for keeping the figure and not risking hypertension.
How to choose curry Avoid buying spices lying around in the open. The best is still to go to a delicatessen to get a taste and get advice. The curry must have a pleasant smell and several color pigments, which testify to the presence of different spices. Note that there is also curry in the form of a paste, made from spices, condiments and a little fat (oil, coconut milk).
How to cook and taste curry Sweet or hot, but always very aromatic, the curry spices up vegetables, fish, meats and seafood. Fry the curry powder in a fatty substance (oil or clarified butter for example) before adding it to your dish. Incorporated at the start of cooking, it will release all its aromas. The most "classic" yellow curry (rich in turmeric), with its spicy, hot and fragrant flavor perfectly enhances white meats, rice and vegetables. Green curry (rich in coriander and other herbs) is perfect for fish and shellfish. As for the red curry, which is more spicy (it contains paprika and chilli), it is ideal sprinkled on grilled beef before cooking, or integrated into a lamb curry. Feel free to add coconut milk to soften its power.
And to wow your guests, sprinkle a hint of curry in a vinaigrette, mayonnaise, or even a mango puff pastry or a fresh fruit salad!
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For this What's New, I really want to put in the spotlight Mr. Robert DAMEL who gave us the immense joy of spending the week within our walls. 100 years in a few days, Mr. Damel is an exceptional man to meet, witness of the years and fascinating.
He is the guest of General Nimser, Commander of the Military Schools of Saumur on the occasion of the Commemoration of the 80th Anniversary of the Battles of the Military Schools of June 18-22, 1940. Engaged as a volunteer for the duration of the war, he was on the front line during the Ponts War around Saumur and one of the rare survivors, then prisoner of war.
He very kindly dedicated his book “Centenary of the 1914-1918 War” to us, which I keep at your entire disposal!
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