Restaurant: L’Atelier de Joel Robuchon Montreal

If you want to see last year’s L’Atelier de Joel Robuchon recap HERE.

Located in the Casino de Montreal, L’Atelier de Joel Robuchon is tucked in a little downstairs corner accessible by elevators at one end of the casino. Different from last year is how it was bustling and full of action this time with tons of customers there. After last year’s experience, I was a little more knowledgeable about how to approach this year’s dinner so was a little less ambitious. If you had seen last year’s dinner, it took well over 3 hours, this wasn’t really that much more different.

In terms of decor, there wasn’t much change. I’m back at the same time after all so I do wonder if the decor changes especially in the display case with the seasons. Maybe one day, I’ll go not in autumn.

Green Tea

Due to the rainy weather outside and a rather under the weather feeling like a cold was creeping in, I ended up vouching to get a green tea. This is a Japanese green tea recommended by the waitress for us. It tasted great. I don’t usually drink Japanese green tea but this one definitely was a treat.

Bread

The breads here are also quite good. This time, we had the baguette one the left and the bacon and mustard braid on the right. Not shown here but my friend got two other ones which had dairy products in it. One was a flaky cheese one I believe and I can’t remember the other one right now.

Amuse Bouche

A refreshing starter amuse-bouche to kick things off. Tonight’s starter, the dairy free option, I assume since my friend got something different but he also had the 7 or 9 course seasonal discovery tasting menu. This amuse-bouche is a eggplant topped on one side with a red pepper and the other one is topped with a zucchini (or maybe eggplant) chip? I can’t remember anymore. But I can tell you that it tasted really good. I’m not much of an eggplant fan. I really just eat it for its health benefits on a daily basis but this was really lovely.

Tasting Portion Dishes

Like I said in the beginning, last year’s tasting menu traumatized me to my core. Not that the food wasn’t good but the duration and the sheer amount was just way over what I could handle. So this year, I went a different route. I asked the suggestion of the waitress to tell me what would be a good approach and she gave me a very accurate one of taking 3 tasting portion which should be enough and went along with her knowledge and suggested the ones that she knew could be modified to be dairy-free or already was dairy-free. With that I chose three (with her help):

L'atelier de joel robuchon montreal

Le Homard

Le Homard – Lobster over mashed avocado tart  and pomegranate arils

My first choice when I first saw my choices was this one. Avocado tart and pomegranate and lobster all sounds so fresh and delicious. From the presentation to the delicious balance of flavors to just the crispy different texture of the pomegranate seeds and little bits and the crunchy fresh vegetables and the lobster was such a delight. Not to mention of course the creamy avocado tart base.

l'atelier de joel robuchon montreal

La Morue Noire

La Morue Noire – Stewed Black Cod with “Malabar” peppercorn, baby spinach

The star of the show, my friends. I picked this one because the waitress highly recommended it. Normally, this one would have a frothy creamy coconut foam. Mine is just coconut sans the cream for the obvious lactose intolerance issue. With that said, this dish is absolutely heavenly. I kid you not, the cod is done so perfectly.

l'atelier de joel robuchon montreal

L’Agneau

L’Agneau – Quebec lamb ribs with eggplant and lemon pulp confit caviar

Talking about the final dish in my selection is the lamb. I’m starting to realize that I have a tendency to get lamb whenever I go out, mostly because I wouldn’t eat it at home. This was done the perfect doneness. The eggplant caviar as they call it is really delicious along with the eggplant chips which are both very good. Paired up with the lemon pulp, it worked so well together. The only thing I wasn’t a big fan of based on personal preference is the date puree thing. I’m personally not a fan of dates so it didn’t quite appeal to me. Overall, the whole dish worked together really well.

Dessert

La Bulle – Blown sugar ball with coconut cream, fresh coriander sorbet

The original La Bulle is made with yuzu lemon in the menu. However, this version is dairy-free version so its made with coconut cream. I have to say that the coriander sorbet is somewhat of an acquired taste that took a moment to get used to but it cuts through the sweetness from the coconut so it works out well.

Overall, L’Atelier de Joel Robuchon Montreal is a great dining experience. It offers fantastic cuisine, comfortable ambiance, flexible with their dishes to accommodate allergens as well as great service. Its honestly one of the restaurants that I love going to. It is quite pricey but worth every penny.

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MTL a Table 2018: Nom Nom Cantine

As usual, our November Battle of Ingredients is put aside as we head out for MTL a Table. This year’s MTL a Table included a good many more selections as more restaurants joined into the fun. A lot of new restaurants also participated which makes it all the more exciting. This time, we return to a familiar location where we went to previously when it was owned by another restaurant called E.A.T (Etre Avec Toi), the restaurant is closed so meaningless to check the post now (although you can if you want HERE).

The current restaurant in this location is Nom Nom Cantine which serves Asian fusion food. Just one look at the menu and it shows off those qualities right away.

Nom Nom Cantine

Decor

Nom Nom

Nice and soothing to say the least. We had a pretty early reservation so we were the first group to arrive which gives me the chance to take these pictures with no one else in there. However, rest assured that the restaurant did fill up as the evening went along. However, one nice thing is that it stayed fairly casual and relaxing.

Cocktails

Nom Nom

This time, our group went for the interesting selection of cocktails that it offered. Trust me when I say its unique when one of the cocktails (I think the Bloody Caesar had fish sauce as one of the ingredients). However, these are two popular choices among us. On the left is The Noble One (the guys took this one) and on the left is the one I chose called Deadly Sin which had a bunch of stuff I liked including the so underused Apricot Brandy. Both tasted fantastic (well, to us). Deadly Sin has a lot of citrus flavors including yuzu so it was more sour and floral. The Noble One is a stronger one but still very smooth.

Bread & Amuse-Bouche

Nom Nom

Ten out of ten for presentation alone here. I didn’t taste the bread but our little bread expert (aka Phoebe’s toddler) approved it and ate a bunch. Props to the restaurant for making this happen although normally the MTL a Table menu doesn’t come with it.

Nom Nom

They also offered up an amuse-bouche. This is a slightly modified one for my husband and I, the lactose-intolerant option. The original was peppercorn salmon with sour cream and coriander (I think) and ours is replaced with a mango and something sauce. I should seriously write these things down. Regardless, it still tasted really good.

First Course

There are two options for first course.

Nom Nom

Dumpllings Basket (4)

Dumplings basket was one of these choices and the one that I chose (along with a few others from our group). Four different dumplings here: chicken, pork and shrimp, beef, vegetables. I could swear that mine came with two beef ones but I didn’t quite mind because it tasted like the beef that we have at dim sum and its a flavor that I’ve missed eating. Regardless, my husband did have all four and he liked it. I thought the dumplings are also really good. Actually, I’d love to go back just to have dumplings.

White Tuna Tartare

Second option was the white fish tartare, matcha, citrus, coriander, coconut cream. These were really clever as instead of having bread or something as the accompaniment, they went with shrimp chips to eat with the tartare. Its a very  nice twist that matched with the restaurant concept.

Second Course

Another two choices for second choice below.

Nom Nom

Pork Roulade, Quebec Butternut Squash Puree, Roasted Mushrooms, Chestnut

While the portions were fairly little, there was quite a lot to like about this dish. For one, the Pork Roulade is pretty good. The barbecue sauce is made in the restaurant so it has a nice spicy kick to it. I really liked particularly the butternut squash puree along with the roasted mushrooms and the chestnut. Although they weren’t plentiful, they felt like it was done perfectly. I’m not a big fan of arugula but it wasn’t a huge amount so it was okay. That is really just a personal preference. The dish here is done very good and has a nice balance of textures and flavors.

Nom Nom

Fish Tempura, Papaya Salad, Coconut and Chili Sauce

My husband took this meal. I tried a little piece and the fish tempura was done really tender. I didn’t try the sauce since I’m not really into spicy sauces much however the little taste I had was pretty decent.

Dessert

For dessert, there are two choices as well however due to the lactose intolerance issue for us, we got our own little thing.

Nom Nom

Rocher Brulé, 70% Chocolate Mousse, Milk Chocolate and Puffed Rice Crisp, Coffee-Caramel Fondant, Vanilla Creme Brulée, Quebec Honey And Coffee Ice Cream

Judging from my friends, this one was a sweetness explosion. For those with a sweet tooth though, they enjoyed it quite a bit. The chocolate mousse looked delicious to be honest however, I have no first hand experience to talk about.

Nom Nom

Cocolada (Pineapple Carpaccio, Rum-Coconut Sorbet, Tapioca, Poppy Seed Meringue, Lime Gel)

If this one didn’t have the tapioca, we could had it but unfortunately it also had that one.

Nom Nom

Fruit Bowl with Poppy Seed Meringue

As for our fruit bowls…lets say that my one comment is that if restaurants could do substitutes for lactose intolerant people and not give fruit bowls, that would be really thoughtful. The bowl itself and the fruits were pretty good, except the extremely sour blackberries. They did add in the poppy seed meringue which tasted really good.

Overall, Nom Nom Cantine was a pretty nice experience. The food tasted really good. There were some delicious and creative cocktails. The service especially is what I’d like to compliment on. Our waitress was fantastic in both being attentive to all our allergies and dislikes as well as accommodating the best that she could. The food presentation was nice as well and all the little details were matching to the concept. At the same time, the decor was also really nice and lots of ambiance.

That’s it for the recap of Nom Nom!

My Weekly Adventures: When Work Takes Over…Again & The Game Plan (for the rest of 2018)

Welcome to the next weekly adventures. Maybe I should call this non-adventures? I’m not sure much happened other than myself sitting around watching TV, cleaning or going nuts over work, work and more work at the office and at home or multitasking a lot. So, let me think back about what to talk about  and whether something interesting happened over the last two weeks and hopefully this post won’t be a complete disaster….

Battle of Ingredients

Battle of Ingredients is back on track now. We also went back to our indoors non-BBQ format. This time we had the star of the show that Phoebe took care of with our friend’s winter melon. As for myself, I went the normal route and did something much more simple trying out a new spice for the chicken dish and then made some fall appropriate dessert. This time, we went into a true collab format and Phoebe tested out her recipe-writing skills.

You can head over and check out the post HERE.

Movies and Tea – Season 2: Guillermo Del Toro

Season 2 for Movies and Tea has officially started. I know that I just posted this yesterday as part of the Halloween Marathon. I have been so proud of this project that I just can’t help to share it in case anyone missed it yesterday. This season, we’re checking out Guillermo Del Toro’s films. For myself, Del Toro got on my radar after Pan’s Labyrinth but how were his films before that one? That is my journey in this Movies and Tea season. Of course, we kick off with his debut directorial feature, Cronos.

As a final shoutout, we are looking for guests this season. Drop me an email at kim.tranquildreams@gmail.com with which of Del Toro’s films you want to talk about and we’ll see if we can work something out.

Halloween Marathon 2018

Halloween Marathon

Halloween Marathon 2018 is done and over with. A lot of films I had planned didn’t happen but still, I still managed to get a few things watched and some new series as well. I’m actually quite pleased with how it turned out especially since there was a mix of reviews and not just movies. Its how I would prefer to do this. If you missed any of it, the Halloween marathon page is updated. You can find it HERE.

NaNoWriMo 2018 – Best of Luck to Participants

As a participant of NaNoWriMo, I always take some time to encourage all of you participating in the month-long grind to get a first draft of a novel written for a grand total of 50,000 words. While I do have an idea that I want to write about, I have decided to not write one. I’m still on the fence so who knows, maybe I’ll still jump in later on. I mean, I have pulled off a homerun week of 30,000 one year so its still possible. However, my plan is to edit a novel that I wrote during NaNoWriMo. Not for publishing, just so that I can get one of these done completely. I know I say it every year but I’ll figure out some way to stuff it into my overloaded schedule as it is. Either way, for you courageous challengers, best of luck! Just remember, that you can do it. Stay on track and remember that editing is the after process. Just keep on writing and 50,000 words will come to you or even more. 🙂

What’s Coming Up – Game Plan

2018 hasn’t exactly gone the way I had anticipated. As some of you have seen, I’ve kind of slowed down operations overall on all the projects this past month (if not the past few months). Reason being that I just wasn’t motivated and it felt like so much other personal life things were weighing down on me that I was just exhausted. In fact, if you look at all the stuff I’ve watched versus how many of those still need to be written, its endless. In terms of movies, I’m relatively on track especially since I do a lot of double features but TV binges are just way behind so much that I’ve started rewatching some of the series in order to do the binge post.

With that said, the new year is in two months. December usually goes out to holiday films. I probably will need some twist to it unless I watch a lot of Hallmark movies. It really depends what Netflix has to offer so I’ll talk about it later. November has that added task mentioned above to edit one of my past novels from NaNoWriMo. I have probably 4 or 5 written. With that said, 2019 means not only that the blogiversary is coming up in mid January but also what changes to be made come the new year. Its been on my mind for a while now since I can’t do everything and keep up with my two other podcasts. Something has to give and its where its getting me in a little bit of an unsure phase of whether its because I just lacked motivation this year that things fell behind or if I had better time management that it would have worked out with the current system.

Anyways, not much of a game plan but the goal is to get a lot of those TV binges and Double Features movie reviews out over the next two months to try to catch up. I’m getting back a lot of the writing motivation so hopefully all the projects will be up and running now. Movies and Tea already is in Season 2 as mentioned before so that is already a positive start!

Cute Kitty Pic

cat

Battle of Ingredients: Fall: Winter Melon & Pumpkin

Welcome to the next Battle of Ingredients!

This time, we are actually taking a focus on a Chinese vegetable, Winter Melon which our guests had as harvest and Phoebe from Starry Traveler’s Road, my partner in crime in this project took the helm on our featured vegetable. As for myself, I took the back seat on this one and chose pumpkin as my fall harvest highlight, however, mine wasn’t our own harvest but just a recipe with the ingredient. I don’t have the land to grow pumpkin. (However, I did get two little ones that I haven’t made yet so I’ll be making a dessert out of that one soon.) We’re back indoors for the next few months until summer arrives.

Wine

wine

Dr. Loosen Riesling 2017

We started our main meal with the Riesling. The primary reason is that the second sparkling wine needed some more chilling time. This one is pretty good. It starts off slightly dry however the finish is very smooth. Its categorized as fruity and sweet which it delivers for sure.

Domaine de Lavoie Poiré Mousseaux 2014

We’re personally at our house at least, not much into pear flavored drinks. In fact, I can’t remember the last time I bought one however, this one was surprisingly good. It had a very subtle pear flavor and was a nice change. We cracked this one open with our dessert which was very fitting, I’d say.

Starter

Winter Melon

winter melon soup

Winter Melon Soup
Recipe by Phoebe

Ingredients:
Winter Melon
Dried Chinese mushrooms
Shrimps
Chicken Breasts (x2)
Jinhua Ham
Water
Dried scallop (optional)

Utensils:
Knife
Cutting Board
Bowl
Thermal Cooker
(using the Japanese Import Thermos Thermal Cooker)

*Our friend who gave the massive winter melon already removed the little fur on the melon with newspaper so it is easier to handle)*

  1. Soak dried Chinese mushrooms in bowl of water
  2. Cut the winter melon. Remove both the skin and seeds.
  3. Cut winter melon chunks to desired size (bigger pieces is normally better as the melon will disintegrate if too small)
  4. Put melon in stainless steel inner pot.
  5. Put in chicken breasts and shrimps.
  6. After a little while, pour the water of the Chinese mushrooms and toss mushrooms with other ingredients.
  7. Cut a small piece of Jinhua ham (do not put too much or it will be salty).
  8. Add water to the inner stainless steel pot and simmer to a boil (big bubbles).
  9. Put into the insulated outer container to cook for a few hours.

The soup turned out so good. Winter melon was cooked perfectly. The chicken, shrimps and mushrooms enhanced the flavor of the winter melon and soup in a whole. This is a fairly time consuming process to make any kind of Chinese soup so kudos to Phoebe for taking on this challenge.

Main Meal

Dim Sum

My contribution is the much more easy and simple meal here. The pasta is a mix of gluten-free spaghetti and Catelli Protein spaghettini. The vegetables are cooked in the pan and has carrots, brussel sprouts and portobello mushrooms. The chicken here is the highlight as I used chicken thighs and a local spice that I bought from Rustique Pies called Dim Sum which is a fun take with five spices. This dry rub was the highlight of my dish and I have to say that it turned out pretty good. It was slightly spicy though but worked so well.

The original concept was to have it all cooked together as one big pasta dish however, my pan just wasn’t big enough so I ended up doing it like this. The idea is that the seasoning from the chicken and vegetables will give the pasta taste so depending on how it was mixed, the pasta could have felt bland as I only put a little oil and salt in there. Most of the flavors was the in the chicken and vegetables.

winter nelon

Winter Melon and Jinhua Ham
Recipe by Phoebe

Ingredients:
Winter Melon
Jinhua Ham
Honey (maple syrup taste better if I recall)

Utensils:
Knife
Cutting board
Spoon
Deep flat pan with lid
Steaming Dish
Steaming Rack

  1. Cut winter melon to bigger pieces, remove seeds and skin.
  2. Prepare pot with water to steam.
  3. Gently slice in the middle of the big chunks and put in steaming dish.
  4. Cut the Jinhua ham in slices and place a slice into the middle of the melon chunks.
  5. Drizzle the melon and ham with a spoonful of honey
  6. Steam until melon and ham are cooked. Winter melon will become transparent when cooked.

This winter melon and Jinhua ham dish was done really well. For one, the winter melon was cooked perfectly. The balance here is mostly however between the honey’s sweetness and the Jinhua ham’s saltiness. Phoebe made a point above about how maple syrup was the original ingredient which we didn’t happen to have a small portion to use so she went with honey. In my opinion, this did turn out that honey didn’t quite overcome the powerful saltiness of Jinhua ham. However, that’s my opinion. I know that for someone who likes saltier foods (and not bland like myself), this worked pretty well.

Dessert

Pumpkin Cookies

Pumpkin Cookies

Recipe found via Pinterest: https://lovelylittlekitchen.com/soft-pumpkin-cookies/

I was actually able to use this recipe exactly as it was. The only ingredient that I didn’t use was the nutmeg. Also, I ended up cutting the recipe in half because I didn’t want to 3 dozen. However, seeing as everyone loved it and pretty much ate it all in the evening. Probably 3 dozen would have been good. This one was really good. For one, it was fluffy and soft. Phoebe had a comment about how it wasn’t heavy on cinnamon as she doesn’t like cinnamon as much but it worked with this recipe as it was fairly subtle and balanced between the ingredients.

 This wraps up this month’s Battle of Ingredients!
Next month, we head out like past years to MTL a Table in November before we head back to the kitchen and homecooking.

Sherbrooke Public Market Haul!

I’m getting something a little quicker to put together out first today. No worries. I have a Halloween post in the works and will be released a little later today tomorrow.

Following up with the Eastern Townships this weekend, this is just a quick little haul post so you can see. We’ve already tried some of the stuff so I’ll also talk about that quickly. We made a few stops but the most noteworthy in terms of shopping was at the Sherbrooke public market, Marché de la Gare de Sherbrooke. The one thing to be careful for is the parking here. They have some odd regulations on where has a limited time free parking and which rows are paying spaces. If you do go there, double check first. Second, its surrounded by a lovely little surrounding including some beautiful wall art in the vicinities to check out.

Without further ado, let’s see what we found!

Kombucha

We are big fans of Kombucha. The feeling that we get from it is fantastic. It makes us feel great and thats why we drink it a few times a week if we have stocked it up. At the market, we found two brands that we’ve never seen before including very original flavors as well.

Sencha Kombucha (original Sencha flavor)

I’m a pretty big fan of Sencha in general so when I saw this kombucha flavor, let me tell you that it was an exciting moment. What works even better is that it tastes really good. Plus, its a really nice portion for the bottle so good for a nice dose of kombucha to just detox a little. The husband liked it also but not quite as much as I did.

Kombucha Fous de L’Ile (Vivace-Perennial)

The husband was a huge fan of this one. The ingredients showed lemongrass and chlorophyll which is pretty good. It had a rather floral and grassy taste and was a little more concentrated than what I’m used. However, its still not a bad one. However, if you take a look at the other flavors on their website, there’s a few that I’d love to try out eventually.

Marche de la Gare de Sherbrooke

I can’t remember what the boulangerie there is called but this is the bread that my husband wanted to get. Its some risen bread or something. I’m not a bread connoisseur so I honestly don’t know what to say about it. However, the bread was fresh and delicious.

marche de la gare de sherbrooke

Cep d’Argent: Fleur de Lys
Cidrerie Milton: Cidre de Feu
Millebois Original
Millebois Ambré

Since I have the wine recap segment, I will be covering these ones there instead of here. So far, we’ve tried out 2 of these. However, the Fleur de Lys is one that we’ve already had before. My husband had tried this before and likes it a lot. Our taking a chance moment here is for Millebois which is a maple syrup base drink.

That’s it for the haul!
The Marché de la Gare de Sherbrooke is pretty cool. I do feel like its kind of off season. 
However, just to say that if I had cash on me, I would have bought some fresh produce as they looked really nice.
Something to remember for the next visit!
I see that they have a Christmas market or something so maybe we’ll take a trip there later this year.

Sherbrooke Met La Table: Restaurant Persepolis

Another Sherbrooke Met La Table is upon us. As I’m writing this up, it is in the last few days of this restaurant week set in the Eastern Townships in Sherbrooke. This year’s menus were quite cool and we had a few choices that we had to decide upon, but we’re in an experimental mode and we always like to be adventurous when we head to this restaurant festival. Our final choice ended up being dinner at Restaurant Persepolis, which is Iranian cuisine. We’ve never had Iranian cuisine but only have heard about it here and there when watching food shows and such.

Restaurant Persepolis

Persepolis is a beautiful restaurant. It keeps its decoration on theme with what its serving to give you something of a feeling of where you are as you dine. The decoration is lovely, the ambiance is fantastic. Its a comfortable feeling to sit in there and eat.

Iranian Tea

For the menu, there were two options. A $25 and $35 options which changes in the main menu choices. The menu here has a lot of choices in general which is nice. The appetizers had 4 choices, the main menu had multiple choices, not only for the two different valued options but also in the fact that their menu changed from week 1 and 2. Something to note is that this is a bring your own wine restaurant. We didn’t know about that plus it is an almost 2 hour drive home so we decided to have some tea. Its a Persian tea which is perfumed and spiced with cardamom. I’ve never had this before but it is really good. I would gather that its a black tea variety which I don’t drink often as it keeps me super alive and a little too caffeinated. However, this one had this floral taste and it just tasted fantastic. I’m going to be looking for some of this somewhere.

Appetizers

Reshteh Soup Persepolis

Between a choice of the Ash Reshteh soup, Reshteh soup, broccoli salad and Shirazi Salad, we both vouched for the Reshteh soup. Its a chicken noodle soup with carrots, potatoes, onions, chopped parsley and green peas. It tasted a lot like minestrone soup but with some different spices in Iranian cuisine (I would assume). The pita bread that was served with the dish was delicious also.

Main Course

Persepolis

Baghali Polo with Lamb ($35 menu)

I had the lamb mostly because I don’t get to eat lamb much. I don’t remember where I watched it on which show but I had read about Iran and lamb in their food. Maybe I’m confused. Either way, I ended up choosing this dish and it was so good. The spices in particular and mixing the sauce and lamb with the rice tasted so delicious.

Persepolis

Chicken Barg ($25 menu)

My husband took the chicken kebabs. I had a taste of it and it also was very good. He liked it a lot as well. It was flavorful and very tender.

Dessert

Baghlava

For dessert, we got Baghlava. The other was an Iranian vanilla ice cream, which being both lactose intolerant was out of the question. This one was an Iranian honey baklava with rose water garnished with pistachios. I’ve only had baklava once before and this one actually tastes a lot better. I think its the portion and also the fact that it had this smooth honey taste. The rose water was enough and didn’t feel like it was overpowering which is usually an issue with anything infused with rose water. I like this one a lot. Actually thinking about it now, I want to eat another one.

persepolis restaurant

Before we leave, lets take a look at this lovely dessert display case. I almost brought home more dessert. Starting to have regrets to not have done that. It looks so beautiful and delicious.

Overall, I’d have to say that our first experience with Iranian cuisine is a success. I’d totally be glad to go for another round of this. Maybe I’ll see if Montreal has any and check it out.

If you want to check out Sherbrooke Met La Table and the last few days, you can check it out HERE. It runs until October 25th.
And for this restaurant in particular, check out the site HERE.

Goodfood Recap #29

And we are here with a slightly late Goodfood recap! But its a nice change in pace from the overload of movie reviews that I’ve been writing up!

No fancy picture today since the program I use is having some issues it seems. Either way, this box had some interesting recipes and one repeat recipe that I (of course) forgot to take a picture of. Let’s check it out!

Haddock
with homemade Romesco sauce & roasted fingerling potatoes

haddock

There’s this love we have for eating haddock which we only have when we make it in these boxes since the recipes are always so unique. This one is definitely outside of what we would usually cook at home. I had no idea what Romesco sauce is but it was really good especially when matched with the fish. Its nice also because everything were so nicely flavored but also nothing too strongly flavored also. We’ve been going for more normal flavors so this really did fit into our meals quite well.

Hoisin-Glazed Chicken Breasts
with spicy pickled vegetables, sticky rice & garlic peanuts

As usual, I’m always into the more Asian cuisine sort of meals. However, there is this fascination that Goodfood has with pickled vegetables. Its not a bad thing since its the alternative I have for eating raw vegetables. Although, I’ve built back the tolerance slightly to eating raw veggies here and there, I still prefer my vegetables cooked. However, other than the pickled vegetables, the chicken was pretty nice. Sometimes with hoisin glazed, it can get a little salty but this recipe worked pretty well.

Roasted Chicken Thighs
with root vegetables and fennel slaw

This is the repeat recipe and since I was so busy with the Festival du Nouveau Cinema, I had my husband do the cooking for this one. He did a fantastic job and gave it 5 stars simply for the cooking experience and how the house smelled. Plus, the recipe itself was a good one as well. You can see my first impressions of it back in this recap HERE.

Toulouse Sausage, White Bean & Cherry Tomato Cassoulet
with Salanova Salad

Finally, the first cassoulet in Goodfood that I think I’ve seen. I’ve never had one before so this recipe was the filler for the previous box but we knew that we needed it due to the busy week that I had anticipated. With that said, this one turned out pretty good. The meal is very tasty. The toulouse sausage in particular was the highlight of the meal. I’m not a big fan of white beans to begin with. Lentils and that sort of stuff is never my favorite food to eat but the spices and flavors worked well together so it was a pleasant surprise.

That’s it for this Goodfood recap! 
Some nice discoveries! I can’t say that anything in particular stood out as one that we would repeat other than the one that we did choose to repeat. 
The haddock however might be the choice for one I’d try again though.