|
Official launch of the TEA TIME from London
With this newsletter, we are pleased to announce the official launch of London's Tea Time! Treat yourself to a sweet break every day until 18 p.m. ... details in the News of course.
On the menu this week, discover the Azuki (which will no longer hold any secrets for you thanks to the Zoom on…) or transport yourself in winter flavors with a cream of leek cream and curry sauce and toasted flaked almonds (a delight!), a vegetable stew, a Savoyard risotto or a pear in wine with winter spices ... these are of course only 4 dishes as an example among the 10! Finally, in the What's New in London, we want to share with you another reward: we are n ° 1 of European QUALYS-HOTEL ...
|
The SQUARE of LONDON Fresh & local jars concept Open every day 12pm to 18pm |
ON SITE OR TO TAKE AWAY Hot or cold
TEA TIME OPEN!
Coming in February: Brunch every Sunday
|
|
|
|
Velouté of leeks, curry whipped cream and toasted almonds Poultry mousseline, tomato cream Organic Azuki Indian style & 24 months Comté cubes
Sea bream with 2 celery: cubes of roe & thinly sliced celery, white butter sauce Pork with mustard & honey sauce, peasant potatoes Savoyard risotto (reblochon, bacon, onions) Vegetable stew & fresh coriander - our VEGETARIAN - GLUTEN FREE - NO Lactose
Pear in wine & winter spices Traditional creme caramel Rum chocolate biscuit, chocolate cream
|
Focus on ... AZUKI
A mascot of luxury Japanese pastries, azuki now grows in France. And unleashes the passions of cooks. Tasty, full of virtues and easy to cook, it is becoming more popular. Run on that bean!
Among broad beans, beans and lentils, the last nugget in pulses is called azuki, Vigna angularis for the close friends. It is the Japanese red bean sometimes called red soybean. It must be said that between vitamins, minerals, polyphenols and trace elements, there is no weeds in this good grain. Rich in fiber, it is also the most digestible bean : it acts on the intestinal flora, stimulates the kidneys and promotes the elimination of toxins.
Native to the Himalayas, it has been cultivated for thousands of years, but it is in Japan that it is the most popular. While now cultivated intensively in China and Thailand, this star seed is starting to make its way outside its Asian bases. Rue Kléber, in the center of Colmar (Haut-Rhin), stands the astonishing Azukiya house, a mini-counter entirely dedicated to this bean! In Japanese pastries, everything is based on azuki. "I put azuki at the heart of my approach," explains Cécile Didierjean-Sasaki. It's an unexpected ingredient, one of the richest and most interesting in the world."To accomplish her project, she needed a raw material and absolutely wanted to work an organic and French azuki. So, she toured the local lands, asking Alsatian farmers. At the beginning, we didn't take it" not really seriously ", but, by dint of perseverance, she convinced the Pulvermühle farm, in Volgelsheim, on the Franco-German border.
Our Jean-Pierre was also convinced and therefore offers it to you as a starter, cooked Indian style and married with an excellent Comté… you will give us some news… And over the next few weeks, we'll bring you more new and unexpected vegetables ...
|