Leanne Wei

Dinner at Le Café des Artistes

Crab with mizuna, cucumber-tarragon.

Crab with mizuna, cucumber-tarragon.

Tucked under the beautiful Les Etangs des Corot hotel in Versailles, Le Café des Artistes is a cozy and gorgeous space serving delicious modernized bistro dishes. Dinner time was a lovely experience - service was friendly and attentive, and although the menu was only available in French, the staff had been so kind and patient to translate every item on the menu for me line by line, even making some really wonderful recommendations.  

BISTRO LE CAFÉ DES ARTISTES
BISTRO LE CAFÉ DES ARTISTES
BISTRO LE CAFÉ DES ARTISTES
BISTRO LE CAFÉ DES ARTISTES
BISTRO LE CAFÉ DES ARTISTES
Crab with mizuna, cucumber-tarragon.

Crab with mizuna, cucumber-tarragon.

For the first course, I asked for something pretty. My waitress recommended chair de crabe à la mizuna, concombre-estragon on the menu, which translates to crab with mizuna (also known as Japanese mustard greens), cucumber-tarragon. It was a cold dish that struck me as sort of like a green gazpacho. I loved the flavour combination of the crab, mizuna, cucumber and tarragon combined with the strips of Granny Smith apples. It gave it a clean, refreshing, sweet and sour taste. 

Hake loin with parsley + gnocchis.

Hake loin with parsley + gnocchis.

For the main course, I went with dos de merlu au persil + gnocchis, or hake loin with parsley and gnocchis. The key word that struck me here was "gnocchi" because I'm a sucker for dumplings. I thought this would be more on the "light" side, but I was surprised at how filling it was before I was even half way through the meal. I still finished though. The sauce paired with the hake and gnocchi was delicious. 

BISTRO LE CAFÉ DES ARTISTES dessert
BISTRO LE CAFÉ DES ARTISTES dessert
Roasted peach and hazelnut cream with sorbet.

Roasted peach and hazelnut cream with sorbet.

Now, I don't know about you but I honestly think I have a second stomach for dessert because no matter how full I am, I always make room for dessert... and tonight was no exception.  My choice of dessert for the evening was pêche rôtie au four et crème noisette: roasted peach and hazelnut cream (with sorbet). The peach was perfectly roasted with fresh cream sandwiched in between. I wasn't too crazy about the hazelnut creme (maybe because it was a little on the heavy side and I was already full), but the sorbet paired really well with the peach and gave such a fruity and refreshing taste in my mouth to seal off the meal. 

 



Red cabbage stir-fry

The best part of making stir-fries is that all you need to do is chop things up and throw everything in a pan. Eating is such a pleasure and I love making the visual experience as exciting as the flavours. Red cabbage is a really great way to add colour in your diet when you want to switch things up from the usual green stuff. The colour is vibrant and gorgeous. I do wonder why red cabbage is so commonly known as red cabbage because most of the time, I find them to be so much more purple in colour. Whatever the colour is, there is no doubt it will make your food look beautiful.


INGREDIENTS

  • Coconut oil
  • Red (purple) cabbage
  • Onion
  • Garlic
  • Carrots
  • Kale
  • Scallions
  • Cilantro
  • Hemp seeds
  • Black sesame seeds
  • Garlic salt

 

INSTRUCTIONS

  1. Sautee onions and garlic in olive oil.
  2. Add carrots, kale and scallions and stir fry for a few minutes.
  3. Turn the heat off and add some freshly chopped cilantro. Season with garlic salt.
  4. Serve with a sprinkle of hemp seeds and black sesame seeds. Enjoy!

 

Tortilla Kale Salad

INGREDIENTS

Salad

  • kale
  • red onion
  • cherry tomatoes
  • avocado
  • tortilla chips


Dressing

  • olive oil
  • balsamic vinegar
  • freshly squeezed lemon 

PREPARATION

Wash and chop your salad veggies into bit size pieces. Drizzle with olive oil, balsamic vinegar and freshly squeezed lemon juice and season with salt and pepper.