YVR* Thyme to Indulge.

[ VANCOUVER CANADA ]

THYME TO INDULGE is a French bistro and a boutique catering company.  The decor is cute and cozy with a European charm.  The servers had the cutest desserts print aprons.  We had one enjoyable brunch, and would definitely come back again.

 

Duck Hash ~ duck confit, poached eggs, kale, onions, and peppers on hashbrowns with hollandaise sauce. – Very Flavourful!

 

Braised Beef Eggs Benedicts.
– This weekend special was nicely done, braised beef on panini bread, which tastes like a nice thin crust on the bottom.  The only points off would be the eggs are not poached in consistency, one was too well done, while the other was over half boiled.  I personally enjoy poached eggs to be more on the soft boiled side, with runny egg yolks.  But it was a very pleasant taste altogether.

The slaughtering of the braised beef eggs benny!

 

Thyme to Indulge.
2858 Main St. Vancouver BC | +604.877.1760.
www.thymetoindulgecatering.com

 

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Thank you for joining onto my food journey! xxo, KittY.

 

=K’s Croque Madame Muffins!

[ K’s RECIPES ]

=CROQUE MADAME MUFFINS!

 

 

 

 

 

 

 

 

So instead of the usual toast/sandwich-like format, I made the classic French snack into muffin style. Instead of having the fried egg topping over the toasted grill cheese and ham sandwich, I cracked the egg right on top of the ham, followed by the Béchamel sauce and finish off with some parmigiano reggiano sprinkles.  Then into the oven for about 15-20mins, depending on how yolky you like your eggs. Bon Appétit! ^^=

 

For more #foodporn – please follow my instagram @kikikat_foodindex
Thank you for joining onto my food journey! xxo, KittY.

 

SF0* La Folie.

[ SAN FRANCISCO CALIFORNIA USA ]

LA FOLIE is one of the best culinary experiences I have had in the Bay Area!  French Chef Roland Passot opened up this high-end French bistro in 1988, and still does his magic in the kitchen to this day.  This one-starred Michelin restaurant’s front room has this warm lounge-like ambiance, while the back room has a more of a polished classy feel with its high ceilings.  It was absolutely sensational to celebrate my good friend’s birthday here.  Service here was friendly and delightful.  Their wine list looked like a textbook, which was was a little overwhelming to take it all in, but the sommelier was like an impressive walking wine guidebook with his recommendations.  We went with the five-course tasting menu at $90, and it was very much well worth it!!  

 

Tablas Creek Vineyard Esprit de Beaucastel’2008
–beautiful acidity that goes amazingly well with food.  Much kudos to Mr. Sommelier!


Some amuse bouche to start off the night!

Classic Creamy Poached Egg in Egg Shell.
– So rich and appetizing, while the toasted brioche was perfect for dipping into the egg.

 

Sautéed Burgundy Snails in Pernod Lemon Butter and Parsley.
– Just beneath the bone marrow gratin crust, I dug into one delicious surprise – a good amount of snails were hidden inside a veal bone!

 

 

Butter Poached Lobster on Pea Ravioli with Truffle Beurre Fondue & Marcona Almond Salad.

 

Lobster and Mushroom Risotto with Leeks & Lobster Broth.

 

Duck Breast, Smoked Duck Tongue, Blueberries, Peach Duck Jus.

 

Roasted Emigh Farms Lamb Rack with Summer Squash, Lamb Tongue, Eggplant Purée, Nicoise Olive Lamb Jus.
– medium rare perfection!

 

a little refreshment after the entrées cleanse thy palette!

 

 

Peach Melba Baked Alaska – Peach IceCream & Sorbet, Earl Grey Tea Pound Cake, Earl Grey Tea Mousse. 

 

Valrhona Chocolate Bread Pudding – Strawberries, Green Tea White Chocolate Ganache, Strawberry IceCream.

 

Petit Fours to round up the gastronomic meal.
– Chocolate Plantain. Canele de Bourdeaux. Madeleines with brandied cherries. Apricot Pate de Fruit.

 

La Folie delivers excellent French fine-dining for over 20 years strong!

 

LA FOLIE.
2316 Polk St. San Francisco CA.
Russian Hill – btn Union St & Green St. | +415.776.5577.
www.lafolie.com

 

For more #foodporn – please follow my instagram @kikikat_foodindex
Thank you for joining onto my food journey! xxo, KittY.