"Paul" restaurant invents a new fish!

I like "Paul" Cie. In cities & shopping centers, train stations, airports, shopping they are all over the world, with good breads, good food, good cakes, good sandwiches, good service, beautiful spaces... Today I had fun! "Paul" announces "Mediterranean Salmon", but this fish does not exist at all! 

Incredible but true, see the photo, otherwise we would not believe... 

Atlantic or Pacific Salmon, yes, but Mediterranean, never. Hypothesis 1: Paul's marketing dpt saw in this "error" an opportunity to differentiate itself from other restaurants. Hypothesis 2: It is a translation error. In this case they do not reread the menus before printing them? Or the Manager in charge of it has a cultural lack in gastronomy, reason why he did leave this fault… "Saumon façon méditerranée" or "Saumon sauce méditerranéenne" OK, but "Saumon de Méditerranée" NO !
What annoys me are the thousands of Vietnamese who now will believe that there is a Mediterranean Salmon because a famous French Cie write it... My mission is also to denounce these errors on Gastronomy. Paul are not the only ones, and in general all is well with them. But this week in Vietnam I saw spanish Paleta sold for Iberico Ham, or the cheap Ardennes Ham sold for Parma Ham...  I will stop there because my list will be long ... 

Food & Hotel 2017: End

Cod in "Landes" white wine sauce.

Scallops with Chanterelles, in Sake-Yuzu sauce

Luc Dreger, A good and friendly Chef of the North West of France

Saint Mamet consultant. 

I'am at FOOD HOTEL Vietnam 2017 - April 25 - 26 - 27

The Vietnamese restaurants offer mostly heavy wines, without acidity, so not at all adapted to the meals. A lot of educational work has to be done, as has been done successfully in other countries.

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 Same show, in April 2015

La Ferme des Vallons: Famous ham...

High quality Ham Tasting in the small village of Vielle Tursan, in "Les Landes", the famous french gastronomy area, near "Pays Basque" & "Pyrénées". 

René, Ferme des Vallons. For several generations, the Labrouche family, from the small village of Vieille Tursan, have been raising pigs in accordance with ancient traditions, and very naturally. Quantities are limited, its taste quality is remarkable. 

 Bayonne Ham. 22 to 24 months process

 Farmer's Ham. 30 months process

Black Gascon Pig. The French "Pata Negra"

36 months process !

Ham and Paleta : Confusion in Asia...

Ham is made with the back legs, 
when the Peleta is made with the front legs.

I see in various Asian countries many shops and restaurants that make confusion by offering Paleta for Ham. The Paleta is cheaper to buy, smaller, the meat is more nervous. Paleta it's also good, but different. It is a deception to the consumer...

 Ham

Paleta

Visit of "La Maison du Sud-Ouest" China

In "Les Landes", Geaune village, "Les Vignerons Landais" Tursan producer; great tasting of a wines perfectly adapted to Asian cuisine, with the EXPRESSION Tursan AOC,  award-winning wine at the famous "Hong Kong Wine and Dine Festrival". 

MENLIFE MAGAZINE - April 2017

From the point of view of Gastronomy  Chefs, Food and Wine is a disaster in Vietnam... French, Italian or Japanese Gastronomy Chefs who visit Vietnam for the first time are shocked! Vietnamese still confuse wines pairing with food with the others wines. It is a cultural problem, but over time, as has been the case in other countries, they will understand that these wines without acidity, strong in alcohol, too aromatic, do not pairing at all with a meal and with their subtle cooking. 

Advertising, marketing services, commercial strategies of large wines French companies, the globalization culinary mediocrity have imposed this poor situation; it is time to denounce it...

What a Pride! Help small Producers...

I am proud to support Export of several small local producers For me it is a matter of philosophy. These people work well, are trusted people, nature lovers for generations. Small structures that work in families. Today they export in Vietnam, tomorow in Thailand, Japan and HongKong! 

 Procucer Family, Labrouche. 

There is Ham and Ham ...

No to industrialization of it !

Jean Jacques Dauba, Village Butcher in Tursan

Now... Exporter in Vietnam, soon in Japan!

Auberge Labarthe, in Bearn (France) near Pau

 Marie France & Chef Eric DEQUIN, Michelin Star since 10 years in Bearn. Bearn is a wonderful region of France near Pays Basque & "Les Landes". This restaurant is near Pau city, small village Bosdarros.

Lunch menu for 34.-€, by Chef Joël Heguiphal:

Cod with mushrooms and asparagus cream sauce

 Poultry and Foie Gras

Chocolate fondant, pear sorbet