Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Monday, August 25, 2014
Globus Food Court
It's 3 pm and you're looking for a place to grab a quick bite in Geneva -- where can you go? The truth of the matter is there aren't that many places serving food at that time of the day around these parts. Globus' food court is a sure bet though. Whether you're craving a burger, Italian antipasti or a crepe, the various eateries located in Geneva's flagship store will come to the rescue. Now is that to say the food provided is good value for money or even particularly good? I wouldn't go quite so far, but in a city like Geneva, you take what you can get at 3 pm.
Sunday, July 27, 2014
Pakupaku
Pakupaku is an Asian fusion restaurant located in Carouge. I had a few meals there over the last couple of years and I quite enjoy the atmosphere and the experience. The food is good without exactly being spectacular, and the service and decor are very pleasant.
Pictured below: dumplings, seaweed salad, spring rolls, fried shrimp, yakitori chicken, a bowl of steamed rice and beef teriyaki.
Pictured below: dumplings, seaweed salad, spring rolls, fried shrimp, yakitori chicken, a bowl of steamed rice and beef teriyaki.
Auberge du Dully
I had been meaning to write a review about Auberge de Dully for a while now. And by the way, I apologize for the poor quality photos -- bad lighting and whatnot. Anyway, the establishment is located outside Geneva in the nearby Vaud area and I had been hearing about it for years before I became something of a regular myself sometime last winter.
The restaurant offers the kind of chalet style charm that tends to be so typical of Switzerland. In that sense, it's more of a wintery place, but I could completely see myself going in the summer too. Since it is located in Vaud right after Nyon, if you're in Geneva, it's something of a drive, but to me that's definitely part of the fun.
The restaurant's signature dish is rotisserie chicken -- and to a lesser extent, thin slices of lamb roast -- but my favorite parts of the meal tend to be the starter salad (I just love the dressing), the sides of rösti and french fries which come in several servings, and the delectable cream tart which we'll get to in a minute.
The rotisserie chicken, as is all too often the case, is something of a disappointment. Depending on where you're sitting in the restaurant, you sometimes actually get to see chicken roasting on a spit. This might mislead you into thinking you're about to eat tender, juicy, freshly-cooked chicken right off the spit, but more often than not, you'd be wrong, somehow, it always ends up feeling a little dry to me, and if you know how to make a decently tender roast chicken at home, chances are Dully's will pale in comparison.
To be fair, I've had friends tell me they were treated to incredibly tender rotisserie at Dully's, but I personally haven't had that experience. As for the lamb, there is not a whole lot to say about it, it's just plain blah.
Now let's get to dessert, the cream tart is probably one of my all-time favorite restaurant desserts. It's so simple yet such a treat for the taste buds. I think I love everything about it, its thin crispy texture, its delicious, sweet taste, and even the fact that you have to order it right at the start of your meal!
So as much as I definitely enjoy going to Auberge de Dully, I would say their signatures dishes are not the main draw as far as I'm concerned.
Pictured below: a basket of bread followed by a huge salad, rotisserie chicken, roast lamb, french fries and one of my favourite desserts ever: Auberge de Dully's cream tart.
The restaurant offers the kind of chalet style charm that tends to be so typical of Switzerland. In that sense, it's more of a wintery place, but I could completely see myself going in the summer too. Since it is located in Vaud right after Nyon, if you're in Geneva, it's something of a drive, but to me that's definitely part of the fun.
The restaurant's signature dish is rotisserie chicken -- and to a lesser extent, thin slices of lamb roast -- but my favorite parts of the meal tend to be the starter salad (I just love the dressing), the sides of rösti and french fries which come in several servings, and the delectable cream tart which we'll get to in a minute.
The rotisserie chicken, as is all too often the case, is something of a disappointment. Depending on where you're sitting in the restaurant, you sometimes actually get to see chicken roasting on a spit. This might mislead you into thinking you're about to eat tender, juicy, freshly-cooked chicken right off the spit, but more often than not, you'd be wrong, somehow, it always ends up feeling a little dry to me, and if you know how to make a decently tender roast chicken at home, chances are Dully's will pale in comparison.
To be fair, I've had friends tell me they were treated to incredibly tender rotisserie at Dully's, but I personally haven't had that experience. As for the lamb, there is not a whole lot to say about it, it's just plain blah.
Now let's get to dessert, the cream tart is probably one of my all-time favorite restaurant desserts. It's so simple yet such a treat for the taste buds. I think I love everything about it, its thin crispy texture, its delicious, sweet taste, and even the fact that you have to order it right at the start of your meal!
So as much as I definitely enjoy going to Auberge de Dully, I would say their signatures dishes are not the main draw as far as I'm concerned.
Pictured below: a basket of bread followed by a huge salad, rotisserie chicken, roast lamb, french fries and one of my favourite desserts ever: Auberge de Dully's cream tart.
Sunday, March 30, 2014
Denise's Art of Burger
Yes, dear reader(s), today we'll be discussing Denise's Art of Burger... because if there is one thing Geneva needs, it's a burger joint. ANOTHER FREAKIN' BURGER JOINT. But here's the thing, contrary to appearances, there is actually no plot to try to force feed the Genevan population burgers -- or "gourmet" burgers as business owners would have you believe -- however, without wanting to get on the conspiracy theory bandwagon, I am fairly confident there is a plot to feed you barbecue sauce and caramelised onions. For, yes, dear friend(s), Geneva's food scene is slowly being taken hostage by unbelievably bad burger toppings. And I am having none of it!
Enter Philippe Chevrier's Denise's Art of Burger, the newest addition to Globus' food court. The burger joint is no exception to the rule, and left to its own devices, it will gladly layer your burger with generous amounts of caramelised onions and barbecue sauce. However, you, the customer, should know that things can be different. You can actually enjoy a burger that isn't overpowered by the taste of toppings that take away from your eating experience... well at least they certainly take away from my eating experience.
Anyway, it turns out that once you ask the right questions, Denise has a couple of alternatives on hand. One of them -- and so far my favorite -- is a béarnaise sauce in lieu of the offensive BBQ sauce. And as far as onions go, they don't seem to load up on regular raw onions in their kitchen, so I was able to get them to substitute spring onions instead. Fine by me!
The fries are a little unexpected, they come in a curved shape that is probably intended to help you scoop the dips they are served with. Which brings me to my next point: condiments. By default, your fries will come with mayonnaise and a house ketchup. Yep, folks, Denise's Art of Burger clearly makes its own ketchup. And while that is definitely a step in the right direction -- I have, after all, often complained about Geneva's unwillingness to serve up anything that didn't come in a little Heinz container -- one problem remains: their ketchup is... well... not good. So kudos for making the effort, but now let's work on improving the recipe.
Denise's Art of Burger also offers a wide range of desserts. My personal favorite is the cheesecake, it's perfectly fine just as long as you don't try to compare it to anything you may have had, say, across the ocean.
I should also mention that Denise's burgers aren't limited to just beef, if -- among others -- a lamb, salmon, veal or vegetarian burger is what you're in the market for, you're in luck! One word of advice though: I'd skip the chicken burger (truth be told, I haven't actually tried the others). I was somewhat underwhelmed. Just sayin', folks. Overall, if I were to recommend a burger, I guess it would be the bacon & cheese. I'm actually not a huge fan of bacon on my burgers, but the bacon cheeseburger's sesame bun is vastly superior to the plain bun you'd get with the basic burger. Furthermore, I know many of you do like a little bacon on your burgers.
Needless to say -- this is Geneva, after all -- Denise's burgers don't come cheap, a bacon & cheese will cost you CHF 20 and a basic burger menu which includes sides of fries and a salad as well as a dessert and a drink will run you CHF 30.
Pictured below: a bacon cheeseburger, a basic burger, a chicken burger, fries, house ketchup and mayo and a cheesecake at Denise's Art of Burger.
Enter Philippe Chevrier's Denise's Art of Burger, the newest addition to Globus' food court. The burger joint is no exception to the rule, and left to its own devices, it will gladly layer your burger with generous amounts of caramelised onions and barbecue sauce. However, you, the customer, should know that things can be different. You can actually enjoy a burger that isn't overpowered by the taste of toppings that take away from your eating experience... well at least they certainly take away from my eating experience.
Anyway, it turns out that once you ask the right questions, Denise has a couple of alternatives on hand. One of them -- and so far my favorite -- is a béarnaise sauce in lieu of the offensive BBQ sauce. And as far as onions go, they don't seem to load up on regular raw onions in their kitchen, so I was able to get them to substitute spring onions instead. Fine by me!
The fries are a little unexpected, they come in a curved shape that is probably intended to help you scoop the dips they are served with. Which brings me to my next point: condiments. By default, your fries will come with mayonnaise and a house ketchup. Yep, folks, Denise's Art of Burger clearly makes its own ketchup. And while that is definitely a step in the right direction -- I have, after all, often complained about Geneva's unwillingness to serve up anything that didn't come in a little Heinz container -- one problem remains: their ketchup is... well... not good. So kudos for making the effort, but now let's work on improving the recipe.
Denise's Art of Burger also offers a wide range of desserts. My personal favorite is the cheesecake, it's perfectly fine just as long as you don't try to compare it to anything you may have had, say, across the ocean.
I should also mention that Denise's burgers aren't limited to just beef, if -- among others -- a lamb, salmon, veal or vegetarian burger is what you're in the market for, you're in luck! One word of advice though: I'd skip the chicken burger (truth be told, I haven't actually tried the others). I was somewhat underwhelmed. Just sayin', folks. Overall, if I were to recommend a burger, I guess it would be the bacon & cheese. I'm actually not a huge fan of bacon on my burgers, but the bacon cheeseburger's sesame bun is vastly superior to the plain bun you'd get with the basic burger. Furthermore, I know many of you do like a little bacon on your burgers.
Needless to say -- this is Geneva, after all -- Denise's burgers don't come cheap, a bacon & cheese will cost you CHF 20 and a basic burger menu which includes sides of fries and a salad as well as a dessert and a drink will run you CHF 30.
Pictured below: a bacon cheeseburger, a basic burger, a chicken burger, fries, house ketchup and mayo and a cheesecake at Denise's Art of Burger.
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