THE CARRE OF LONDON makes his rhymes ...

Tahini, crostini, candied lemon, curry, whipped cream & coulis… why not make yourself an all in “i” breakfast… unless you want to taste lamb, chorizo, poppy and choco! Everything is possible this fortnight ... I let you discover with which rhymes you are going to enjoy!

Zoom on la citronella, because we talk about it a lot against mosquitoes but it is also always very successful when we put it on the menu. News revolves around Great Tables of Saumur Champigny, the unmissable event of August in Saumur and the Quoi de neuf around Jean-Pierre Kausz's business transfer model, always so exciting, and this is just the beginning ...

Good reading and especially Bonne Gourmandise!

	The SQUARE of LONDON Fresh & local jars concept Open every day 12pm to 15pm ON SITE OR TO TAKE AWAY Hot or cold
OPEN 7 days on 7 BRUNCH  every Sunday ! 11h30-15h

Shrimp cocktail, tahini hummus
Cucumber royale, cream of cream cheese with mint
Chorizo ​​rillettes, garlic crostini

Hake, zucchini fricassee, lemongrass tomato velouté
Lamb parmentier with rosemary & candied lemon, sweet potato gratin
Smoked salmon & cantal quiche, poppy puff pastry, small green salad
Vegetarian curry with cauliflower & chickpeas, yogurt & coriander sauce

Cider poached apple, Calvados whipped cream
Dark chocolate bavarois, white chocolate mirror
Panna Cotta with Madagascan vanilla, apricot coulis from the Chef's garden!

Zoom on ... Lemongrass

Lemongrass is best known for repelling mosquitoes, but that's far from its only virtue! Antispasmodic, antibacterial, sedative, it's time to bring lemongrass out of our kitchens!

Already used by the Greeks in Antiquity, lemongrass is a aromatic herb which is also called "Indian verbena". It is a large, bushy grass that measures between 1m and 1,50m and whose leaf, when crumpled, gives off a delicious lemon scent.
It can reach over a meter in height when grown in the ground in its original tropical climate. Installed in a pot, it will quickly form a bush 70 to 80 cm high in your gardens or verandas because it fears frost. The long grasses are sheathed and have, at their base, a swollen and white part. This “bulb” as well as all the lemongrass foliage are used in cooking because they develop a delicious and tenacious lemon aroma.

Cambodian, Thai, Indonesian, Malaysian, and many other countries' cuisine uses lemongrass to flavor meat, fish, curries, soups and sauces.

While in Ceylon, it is used to create perfumes and soaps.

The plant is also part of a number of traditional pharmacopoeias. The infusion of the leaves would be like this sudorific, disinfectant and calming. It is used in Africa to fight against fever. Lemongrass is also extracted from Essential oil (the "west India oil") rich in citral, géranial and various other substances which give it properties analgesics, anti-inflammatories, antispasmodics, expectorants and hypotensives. The oil of this lemongrass is also famous keep mosquitoes away as everyone knows, but beware, its effectiveness would not be proven beyond 2 hours ... well remember to recover regularly. Last very positive point: lemongrass has the benefit of being considerably less toxic to humans than DEET among other commercial insecticides. So whether we are in our pharmacy or organic store, think of lemongrass!

The Grandes Tablées of Saumur Champigny

A transmission model that has proven its worth at the Ladies of the Loire

Once upon a time there was Sarah and Sébastien. Sarah, from New Zealand, came to Paris to work in fashion, the ruby ​​of fabrics, the roundness of lace. She then finds this universe again by working in a wine bar and then becoming responsible.
Sébastien was trained by Jean-Pierre Kausz in the kitchen of his restaurant at the time La Jaguais (in Campbon in Loire-Atlantique) who passed on to him the love of cooking ... 17 years ago!

Adventurer, he then left for England without knowing a word of the language of Shakespeare. Having a good foundation, he began as a clerk, then sous-chef and finally Chef in Relais & Châteaux.

From rolls of cheese to unwinding of fabric, both decided to go to work on the Côte d'Azur. It is there that they meet, that their story is born and their first two children. They then decide to take a management together and it is in Eze at the Auberge de la Croix du Pape that they settle. After some time, unable to buy back the walls of their restaurant, they decide to leave and return to Sarah's native land, which offers them a new life and a new child. Sarah is in charge of catering for a luxury hotel and Sébastien Chef in a large group. Sarah then joined him there as the manager of the St Johns restaurant. Their life animated by their family, their know-how, their interpersonal skills, the value of their work and the desire to work again in a restaurant just for them leads them to dream of something else ...

They seek, wonder, to live their dream. An advertisement thousands of kilometers away ... the description recalls the good scents of the past ... Exchanges ... long discussions and Sarah and Sébastien pack their bags and the family returns to Sébastien's land. 2018 : A 4-handed story is written. That of Claudie who develops Sarah's knowledge in the world of wine and sommellerie. And the reunion of Jean-Pierre and Sébastien who became Chef de cuisine of his apprentice master and on the way to also become a business manager.

Great stories sometimes have "buts" !! The system is made in such a way that values ​​and courage are not enough without money to take over a business.
Jean-Pierre is aware of the talents of Sarah and Sébastien. However, he also knows that the basic ingredient of a business transfer is financial and our two young heroes lack it ... How to transmit today a company knowing that the buyers have talent but not the financial means?
Jean-Pierre took up the challenge and thus created feasibility by inventing a new approach. By putting the human dimension and support at the heart of the transmission in order to preserve the sustainability of the company to develop the dream and make it possible.

Today many companies are closing for lack of a buyer, Jean-Pierre thus demonstrates that this situation is not inevitable and that the transmission model, by putting people, their skills and motivation at the center, reverses the trend.
This innovative method is a solution that will allow our children to hope, to take over businesses or to be able to work there and have a more serene future. A book : "The ekitable company", a real "toolbox" of this model of transmission and support is in progress. There is no doubt that it will fascinate more than one of you!