Friday, May 9, 2008

News and Events

Oh the glamour ... the main dining room at Le Rouge.

In our effort to bring to you the very coolest restaurants the world over we are happy to feature "Le Rouge" in Stockholm. This venue sort of gives one the feel of an elegant, aristocratic ambiance, formal with just a touch of whimsy. The design of the place is unmistakeably dramatic, drenched in lush drapery, fabric and tassels, ornamental tableware and exquisite lighting. It's sort of a hybrid between Czarist Russia and Arabian nights.

Le Rouge is a new venture for the F12 restaurant empire owned by two chefs, Melker Andersson and Danyel Couet, who reinvent classic French and Italian cuisine in Le Rouge using fresh Swedish ingredients. The 125–seat Le Rouge occupies two adjacent buildings, spreads over three-stories and 1,200 square meters,including a dining room, bar, lounge and private rooms. The design concept of Gothenburg’s Stylt Trampoli ABwho use storytelling as a tool to create and stage-direct restaurants, hotels and resorts.

Le Rouge
Brunnsgränd 2
11130 Stockholm, Sweden
+46 8 505 244 30

Chef Jacky Robert of Petit Robert Bistro

And if you don't have the back lawn to accommodate a tent large enough to recreate your own little Le Rouge you can at least have your own little bistro this Spring. Thanks to Jacky Robert of Petit Bistro Robert you can meet the famed chef/restaurant owner for cooking lessons this week coming. Enjoy an exclusive demonstration from the master himself, and continue the night with a delicious 3-course meal of Lobster Bisque, Beef Bourguignon, and a fabulous Marquise au Chocolat.

When: May. 12th 6:30 PM - 8:30 PM
Where: French Library Alliance Francaise
53 Marlborough St.
Boston, MA 02116
Cost: $65 for members; $85 for non-members
Organizer Contact
For more information click this link: French Library

And if your social agenda is just too full on a Monday evening you can always prepare our recipe of the week: Braised Leeks.
Leeks are so often overlooked and one of the most flavorful greens to serve. Just the aroma of this preparation will alert everyone that something very good is on the way.

4 leeks, washed well and sliced thinly
6 cloves garlic, peeled and sliced paper thin
2 carrot, peeled and sliced thinly
2 tablespoons olive oil, more if needed
2 tablespoons chicken broth
1 Heat oil in a skillet.
2 Add garlic and heat slowly until it begins to flavor oil, about 2 minutes.
3 Add leeks and carrots, tossing gently to coat with oil and garlic.
4 Add 2TB chicken broth, reduce heat, cover, and cook about 20minutes until leeks and carrots are soft.
5 Remove lid, increase heat, and stir vegetable mix until thoroughly cooked, and most of the moisture is removed.
6 Serve hot as an interesting side dish.

Lastly, if the price of gas has totally revised your foodie budget then this Thursday, May 15, it's Dunkin Donuts to the rescue. From 10:00 am to 10:00 pm it's Free Iced Coffee Day! All you have to do is show up and order a small iced coffee and it's on the house. Enjoy!


  1. Hi There

    I just stumbled upon your blog and think it is an excellent read for foodies and especially like the photos and design of the blog.I started off as a blogger myself and realise the importance of a good clean design like you have here. I have now bookmarked it for myself to read and have added you to our new list of "all the food blogs in the world" on which we have been compiling for the last month! Hopefully it will send you some traffic in the long run. Looking forward to reading your thoughts on food so keep up the good work and talk soon. Cheers

  2. When are we going??? ~ Renee