#sauce foyot

[paulpingminho]

[foodplates1922]

Bubble and squeak choux farci. Sauce Foyot. Cabernet Sauvignon dressing. Basically using up some leftovers: Diced tri tip and bacon, caramelised onion with thyme, shredded cabbage, mashed potato. Nod to the late great chef Gary Rhodes for the inspiration

European, Western European, French, Main, Dinner, Vegetable, Meat

[rottenralphsoldecity]

Tìm Hiểu Về 5 Loại Nước Xốt Đặc Trưng Của Pháp

Trong ẩm thực Pháp, nước xốt được xem là linh hồn của món ăn. Vì vậy, người Pháp khi chế biến các món ăn ngon rất chú trọng việc pha nước xốt. Cũng chính vì thế mà nước xốt của đất nước này nổi tiếng trên thế giới. Hôm nay, chúng ta sẽ cùng rottenralphsoldecity.com tìm hiểu về 5 loại nước xốt đặc trưng của Pháp nhé!

1/ Xốt Béchamel Sauce

Xốt Béchamel Sauce (Ảnh: Internet)

Béchamel có lẽ là loại nước xốt cơ bản đơn giản nhất vì nó không đòi hỏi quá nhiều nguyên liệu đặc trưng. Nếu bạn có bột mì, sữa và bơ là bạn đã có thể sáng tạo được nước chấm Béchamel.

Nước chấm Béchamel được thực hiện bằng cách đun nóng sữa với bột mì, nước mỡ. Sau đó, cho hành tây, đinh hương và nhục đậu khấu vào, ninh lửa nhỏ cho tới khi được hỗn hợp mịn mượt, nhừ nát.

Loại nước xốt trắng này được sử dụng trong công thức nấu món mì nướng như Lasagna và trong các món hầm. Xốt Béchamel cũng là thành phần cơ bản và phổ biến nhất để làm nước xốt trắng, nước xốt kem và nước xốt pho mát. Bạn có thể biết được một vài loại nước chấm được làm từ xốt Béchamel như: Mornay Sauce, Crème Sauce, Nantua Sauce,Soubise Sauce, Cheddar Cheese Sauce, Mustard Sauce…

2/ Elouté Sauce

Xốt Velouté là loại tương đối đơn giản. Xốt này được thực hiện bởi cách thêm Roux vào nước dùng và nấu nó trong một thời gian. Trong các loại xốt velouté thì xốt velouté gà, được làm bằng gà, là loại phổ biến nhất.

Với mỗi loại nước xốt veloutés lại là cơ sở để tạo nên những loại nước xốt khác. Ví dụ: xốt velouté gà nếu thêm kem thì sẽ thành xốt Suprême; xốt velouté bê nếu thêm lòng đỏ trứng gà và kem sẽ thành xốt Allemende và nếu xốt velouté cá thêm rượu vang trắng, kèm sẽ thành xốt rượu vang trắng… Và còn nhiều loại nước xốt khác được ra đời từ xốt velouté

3/ Espagnole Sauce

Espagnole Sauce (Ảnh: Internet)

Xốt Espagnole đôi khi được gọi là Brown Sauce, là một nước xốt phức tạp hơn so với 2 loại trên. Xốt Espagnole được thực hiện bởi nước dùng màu nâu cùng với Roux. Vì vậy, theo ý nghĩa nó tương tự như xốt velouté. Sự khác biệt ở xốt espagnole là nó được làm bằng bột cà chua nhuyễn và nước xào rau củ để được màu sắc và hương vị sâu hơn. Hơn nữa, nước dùng màu nâu được làm từ xương được rang trước khi hầm để màu sắc nước xốt khác biệt hơn.

Các loại nước xốt espagnole truyền thống, được tinh chế giàu màu sắc, hương vị gọi là demi-glace. Các xốt loại demi-glace sẽ là thành phần cơ bản cho những loại nước chấm khác. Sau đây là một số ví dụ về các loại nước chấm pha từ espagnole: nước xốt nấm, xốt Madeira, xốt Marchand de Vin…

4/ Hollandaise sauce

Hollandaise là một loại nước xốt khá khác biệt, bạn sẽ thấy, nó chỉ là một chất lỏng và một chất làm đặc, cộng với hương liệu. Xốt Hollandaise có hương thơm và được làm bằng cách đánh từ từ bơ lỏng cho tới khi bơ sáng màu rồi quậy lòng đỏ trứng được làm ấm vào.

Hollandaise là một loại nước xốt nhũ hoá và chỉ được sử dụng loại bơ tinh khiết. Vì nếu là các loại bơ bị pha trộn, xốt sẽ không đặc và mềm mịn nữa. Xốt Hollandaise được sử dụng riêng và đặc biệt ngon khi dùng để chấm hải sản, rau và trứng. Một số loại nước chấm có thể được làm từ xốt Hollandais: xốt Bearnaise, xốt Dijon, xốt Foyot, xốt

Choron, xốt Maltaise, xốt Mousseline…

5/ Classic Tomate Sauce

Xốt cà chua cổ điển (Ảnh: Internet)

Nước xốt đặc trưng thứ 5 của Pháp là xốt cà chua cổ điển. Nước xốt này trông giống như nước xốt cà chua truyền thống mà chúng ta có thể sử dụng trên pasta và pizza, nhưng nó có nhiều hương vị hơn và đòi hỏi nhiều bước thực hiện hơn.

Cách làm như sau: đầu tiên, chúng ta xào thịt lợn muối và rau thơm. Sau đó, cho thêm cà chua, nước dùng, cái chân thịt nguội, đun nhỏ lửa trong lò nướng vài giờ thì được nước xốt cà chua cổ điển. Nấu nước xốt trong lò nướng giúp giữ độ nóng đồng đều và không có cháy.

Hy vọng với thông tin về 5 loại xốt trên sẽ khiến bạn có thể hiểu rõ hơn về ẩm thực Pháp nói riêng và ẩm thực Âu nói chung. Từ đó, tìm được những loại nước xốt phù hợp cho món ăn của mình nhé!

Xem thêm:

Bật mí món ăn ngon của 4 nhà hàng nổi tiếng Sài thành

[winceats]

Roux has been built on the hotel Skindles, located in the picturesque Taplow by the river Thames. Michel and son, Alain Roux, offers a relaxed atmosphere inspired by modern French dining.

We were greeted with a warm smile at reception. A member of staff led us through the restaurant; the dining area was spacious with a lot of natural light seeping in from the large sliding doors that led to a gorgeous view of the Thames. The interior was modern with a splash of turquoise upholstery, and bronze ornaments that hung along the walls with family portraits – this gave a friendly feel to their space.

Our table was by the large sliding doors, so we had an amazing view of the swans and geese that swam by that evening.

When we sat down a waiter placed a small bowl of what looked like profiteroles with a warm creamy cheese that oozed out everytime, I took a bite out of it, delicious.

We ordered mineral water for the table as we aren’t big drinkers. To start we ordered the Roux family special Grandpa Benoit Roux’s country pâté & sourdough bread for two, one Pea & mint soup with ham hock & poached egg and A dozen Burgundy snails with parsley & garlic butter for one.

The parents shared the Grandpa Benoit Roux’s country pâté & sourdough bread – tasty it was a lot meatier and not as smooth as the regular pâté that we’re used to, however I thought it added texture and more flavour, my Dad loved it he asked for more bread!

Wingy had the Pea & mint soup with ham hock & poached egg – light in flavour and the egg was cooked to perfection, a delicious runny yolk that complimented the soup well.

I chose A dozen Burgundy snails with parsley & garlic butter, absolutely delicious the texture reminded me of a chewy mushroom smothered in garlic sauce, and complimented the bread nicely.

For the mains we ordered Roasted sea bass with aubergine caviar & courgette, basil sauce for one, Grilled Ribeye steak with French fries & provencal tomato, Foyot sauce for one, Rose chicken thighs with vegetables and lastly Chicken breast with ham & brie cheese, potato purée, wild mushrooms for one.

Mum had the Roasted Sea bass with aubergine caviar & courgette, basil sauce – tasty and tender with a delicious crisp layer.

Dad had the Grilled Ribeye steak with French fries & provencal tomato, Foyot sauce – the steak was well done but they cooked it to perfection.

Wingy had one of their Specials – Rose chicken thighs with vegetables a rich dish but personally it was a bit on the salty side for me.

After being a bit indecisive I had to ask our waiter what he recommend; Chicken breast with ham & brie cheese, potato purée, wild mushrooms also a rich dish but delicious, the chicken was juicy filled with ham and Brie phenomenal flavours with every bite. I loved the potato purée it was so silky smooth and married well with the chicken.

For our final course we ordered the Chantilly choux bun with vanilla ice cream & chocolate sauce for two to share, Iced strawberry soufflé with melba sauce for one and lastly the Floating island with pink praline & vanilla custard.

Mum and Dad shared the Chantilly choux bun with vanilla ice cream & chocolate sauce, it looked delicious but my parents managed to gobble it up before I could try any.

Wingy chose the Iced strawberry soufflé with melba sauce, it was a delightful ice cream although personally I thought the soufflé would be more prominent but it was a tasty dish nevertheless!

I saved the best dessert for last the Floating island with pink praline & vanilla custard, I was fascinated by the ‘floating’ description when I picked it and to my surprise the presentation and flavour turned out to be outstanding! The middle was filled with praline and it looked so pretty that I didn’t want to devour it!

When we were half way into our desserts Mum’s birthday plate arrived, with a cute cube chocolate mousse like cake sitting on a white plate, with a lovely chocolate sauce writing which said ‘Happy Birthday’.

The service was excellent they had different staff doing their own tasks, but they all moved with fluidity. We enjoyed our experience at Roux and the hospitality was superb. The food was good we would happily go back for more!

Roux at Skindles opening times are Tuesday to Thursday Lunch 11.30 am to 3 pm, Dinner 6 pm to 9.30pm. Friday & Saturday Breakfast 8.30 am to 10 am, Lunch 11.30 am to 3 pm, and Dinner at 6 pm to 9.30 pm. Sunday’s Breakfast 8.30 am to 10 am and Sunday Roast 12 pm to 4 pm.

There is parking onsite.

Dinner at Roux Skindles, Taplow Buckinghamshire Roux has been built on the hotel Skindles, located in the picturesque Taplow by the river Thames.

[michel-tanguy]

New Post has been published on Michel Tanguy

New Post has been published on http://micheltanguy.com/le-train-bleu-institution-de-la-gare-de-lyon/

LE TRAIN BLEU, INSTITUTION DE LA GARE DE LYON

Voilà plus d’un siècle que se visite l’un des plus beaux restaurants de Paris. « Buffet de la gare » à ses débuts, puis « Le Train Bleu » depuis 1963, ce lieu emblématique de la gare de Lyon est très vite devenu un incontournable pour les voyageurs, les touristes mais aussi les parisiens.

  Ouvert en 1900 à l’occasion de l’exposition universelle, par la direction de la Compagnie des Chemins de Fer, le Train Bleu, en hommage à la couleur des wagons PLM assurant la ligne Paris-Lyon-Marseille, avait pour but d’offrir une escale gourmande aux voyageurs. Après 118 ans d’existence, ce lieu fastueux est toujours une destination prisée des voyageurs et des parisiens qui ne se lassent pas de son somptueux décor. C’est à Marius Toudoire, architecte de renom, ayant déjà à son actif l’horloge de la façade de la gare, que l’on doit cet immense restaurant au 700 m2de peintures. Il aura fallu le travail de 27 artistes pour assurer la réalisation des 41 tableaux réalisés sur les plafonds, reflets des différentes régions desservies par les trains. Avec ses lustres magistraux, ses bois sculptés, ses grandes banquettes rappelant les brasseries de la belle époque, Le Train Bleu reste un endroit où le charme opère.

  À TABLE

LE PÂTÉ CROÛTE DE MICHEL ROSTANG ©mtanguy

Jean Pierre Hocquet, chef de cuisine depuis 15 ans s’applique à préserver les grands classiques de la carte comme le Gigot d’agneau rôti servi à la voiture, la côte de veau Foyot ou les quenelles de brochet à la lyonnaise. Depuis peu, l’établissement s’est adjoint les services du chef doublement étoilé Michel Rostang, dont les plats signatures se sont glissés à la carte. Incontournable Pâté en croûte, ravioles de Romans au bouillon de poule ou filet de sole « Bonne Femme »au rang des poissons. Un plat bourgeois maitrisé dont on se délecte de la sauce délicieusement crémée. Parmi les desserts, le « Baba bouchon au Rhum »s’inscrit comme un must du genre, parfaite expression de ce que doit être ce dessert, avec une mie aérienne et un imbibage ad hoc. Les profiteroles s’annoncent toutes aussi gourmande.

  Un moment privilégié, quelque peu hors du temps, mais qui a tout de même un prix…

Menu du Train Bleu à 110 €regroupant les grands classiques

Menu PLM à 65 €Entrée, Plat, Fromage et dessert

Menu du Voyageur à 49 €avec le gigot d’agneau rôti, gratin dauphinois « Maison Rostang » et la suggestion du chef pâtissier.  La carte n’est pas à porter de toutes les bourses, tout comme celle des vins, avec aucune bouteille à moins de 40 €.

À la carte de 72 à 106 €

  Restaurant LE TRAIN BLEU, ouvert tous les jours de 11H30 À 14H45 ET DE 19 H À 22H45

Bar Lounge ouvert de 7H30 à 22 H

[umaj]

Quand @rostang_pere_filles prennent en main le mythique Train bleu, c’est réconfortant comme une bonne sauce Newburg #food #restaurant #paris #trainbleu #nofilter #instafood —————— Menu : ravioles de Romans au bouillon de poule / quenelles de brochet à la lyonnaise sauce Newburg / mignon de veau Foyot / LE riz basmati / haché menu dorade-Saint-Jacques, grecque de chou-fleur-coriandre / marbré de foie gras de canard, magrets fumés, artichauts / sole « bonne femme » (at Restaurant Le Train Bleu Paris) https://www.instagram.com/p/BoM261HnFm9/?utm_source=ig_tumblr_share&igshid=1gu48lnfcuvk3

[gtfovacations-blog]

Bend, Oregon is the West Coast’s Secret Outdoor Sports Paradise

Cindy Wright of River Wright Photography/Visit Bend Facebook What if there were a place where you could wake up in the morning and ski, whitewater raft in the afternoon, and enjoy a round of golf or hiking in the early evening? There is. Bend’s location in the high desert — with the Cascade Mountains to the west, open desert to the east, and volcanic monuments to the south —puts this central Oregon city at the perfect confluence of mountain, forest, river, and plain, making it one of the few West Coast locations suitable for nearly every outdoor sport you can imagine. Here are the best outdoor things to do in Bend, as well as the best places to stay, eat, and drink while you’re in this secret sports mecca.

Play

When it comes to outdoor recreation, Bend is a big hitter. Check out all its many options, from rafting to biking to hiking. White Water Raft the Big Eddy The Deschutes River is a major tributary of the Columbia and is responsible for draining almost all of the Eastern flank of the Cascade Mountains. That means water, and lots of it. In the spring, when snowmelt rushes down from the peaks of the Cascades, the river runs especially high, creating the perfect proving ground for novice and expert whitewater rafters alike. Bend’s Sun Country Tours will pack you up, provide you splash suits, and drive you to the Deschutes’ best rafting sections: the Big Eddy. There, experienced guides will lead you on an three- (or more) mile adventure through still spots bound by beaver dams and ancient lava flows and over rushing, white-knuckle Class III rapids. The water’s cold, the scenery is beautiful, and the trip is a perfect way to spend an afternoon. Ski Down a Volcano

Chase McPeak/The Manual Bend’s closest ski resort is located at the base of Mt. Bachelor, a dormant volcano. Because of the mountain’s steady cone-like topography and elevation over 9,000 feet, Mt. Bachelor is one of the only mountains in the world that you can ski down every single face — and from the summit, no less. Yes, a chairlift will take you within a short hike of the mountain’s peak, where you can head north, south, or east down the slopes. Challenging enough for expert skiers with plenty of lazy green runs for beginners, Mt. Bachelor is the type of place you can take the whole family. And, with over 450 inches of snow a year and a steady mid-winter base of 150 inches, Mt. Bachelor can be skied from fall to late spring. In fact, Bachelor’s 2018 closing date was May 27. Mountain Bike Dense Forests

Next to skiing, there’s no better way to careen down a steep mountainside than on a  bike. Just outside of Bend, Cog Wild tours will take you on a few downhill doozies and cover transportation, bikes, and snacks. Cog Wild leads mountain biking enthusiasts on a full-day run from Mt. Bachelor all the way down to Bend. Trails are mostly composed of packed, Central Oregon dirt and weave through new- and old-growth forest. With plenty of options for every skill level, Cog Wild works with you and your biking companions to create the most appropriate, thrilling, and adventurous trip possible. Not into biking in the heat? They also offer winter fat bike tours. Play a Round of Golf (or Two)

Tetherow It may come as a surprise to some that there are over 30 golf courses in Central Oregon, many of them just outside of Bend proper. One of those is located at Tetherow Resort, a recent addition to Bend’s resort lineup and one that takes its design cues from lodges, cabins, and the high desert.  Open from April to November, the 18-hole championship, semi-private course was designed by David McLay Kidd, the award-winning architect of Bandon Dunes and Castle Course in Scotland. Another great golf option in the area is Sunriver Resort. For all your options, take a look here. Hike on Dragon Glass

Wikimedia Commons It’s easy to think of Jon Snow from Game of Thrones when hiking at Newberry Volcanic Monument, just south of Bend in Deschutes National Forest. From massive, obsidian (dragon glass!) flows that you can walk on (just don’t take the rocks!), to lava tubes (which you can tour with Wanderlust Tours), to standard forest and hill-hikes, the 54,000 acre National Monument is a geology buff’s dream. And, at 12,000 acres (about the size of Rhode Island), the volcano is still very much alive and well. Think about that when hiking up to the caldera.

Eat

After all that hiking, biking, whitewater rafting, and golfing, stomachs will be empty and food will be needed. Luckily, Bend — like Oregon’s best-known city, Portland — is an up-and-coming food town. From steakhouses to breakfast joints, there’s something for every person and palette. Drake

Drake Think Parisian bistro meets local neighborhood diner-cum-steakhouse, and that’s close to the atmosphere, food, and service at Drake. With dishes like citrus- and brown sugar-brined pork chops, grilled beef tenderloin, and buttermilk fried chicken, Dungeness crab cakes, and salt-roasted marrow bones, Drake offers up expertly cooked meats in a quiet, casual atmosphere. Drake is also no stranger to elevated mixology. The proof? A sazerac composed of duck fat-infused rye, absinthe, sugar cube, and Peychaud bitters. The Blacksmith

The Blacksmith/Facebook What happens when an old blacksmith shop (which is reportedly haunted) becomes a modern, from-scratch kitchen and steakhouse? You get Bend’s Blacksmith. Leather booths and banquettes, along with low-lighting and dark walls, make for a very old-boys club feel. The food also adds to this atmosphere in the form of steak and fries, surf and turf, and the Blacksmith Signature Tomahawk, a 24-ounce, bone-in ribeye that is bacon-glazed and topped with foyot and gremalade with preserved lemon, lavender, and minced shallots. Looking for a drink to go with that giant steak? Try the Austin’s Anvil, a take on the Manhattan with Bulleit Rye whiskey, Bordeaux cherry juice, orange bitters and simple syrup over ice with a cherry and orange garnish. McKay Cottage

Chase McPeak/The Manual Before hitting the slopes or the rapids, a full stomach is a requirement. McKay Cottage can easily help with that. The best place for breakfast in Bend, McKay’s morning menu consists of all the favorites done especially well. From the standard American breakfast of eggs, bacon, potatoes, and toast to sweeter fare like lemon ricotta pancakes with fresh summer berries to heartier dishes like salmon hash to any kind of omelette that can be imagined, McKay’s Cottage will not disappoint when 7 a.m. rolls around and there’s a full day of mountain biking ahead. Fun fact: The cottage was moved to its current location in 1973. Spork

Spork In Oregon, it should come as no surprise that some of the best restaurants used to be food carts. Spork is no exception. Beginning life in an Airstream Tradewind, it wasn’t long before Spork’s popularity necessitated a more permanent location. Now, with a brick-and-mortar location and a huge line out the door for every dinner service, Spork is one of Bend’s most in-demand restaurants. A discordant, but altogether pleasant mash-up of Latino, African, and Southeast Asian foods comprise the menu. Think dishes like spicy pork noodles (warm rice noodles, fish sauce, fried pork shoulder, peanuts, cilantro, fried wontons, bean sprouts and more) and pozole rojo (a Mexican stew). In short, head to Spork for wild flavor combinations available nowhere else in the Pacific Northwest. Sparrow Bakery

The Sparrow Bakery Breakfast sandwiches, lunch sandwiches, pastries, and bread. That’s all Sparrow Bakery does and that’s all they ever need to do. A cult favorite of Central Oregon, Sparrow Bakery’s beignets are a miracle and the baguettes could bring a Parisian to tears. We recommend the chouquettes, aka sugar topped pastry puffs.

Drink

What is food without drinks? For the parched, Bend has plenty of breweries, bars, and beer halls to slake your thirst, but the following two destinations are standouts. Crux Fermentation Project

Chase McPeak/The Manual Good beer, good food, and a great location all contribute to Crux Fermentation Project being our pick for the best brewery in Bend. With every type of beer imaginable (sour, saison, IPA, pilsner, imperial IPA, American stouts, lagers, and porters), Crux has a pint for everyone. On top of the badass brews, Crux Fermentation also offers up some of the best pub grub in the area. Do not leave without ordering the charcuterie board and the pretzels. Trust us on this one. 10 Barrel Brewing

10 Barrel Brewing Company/Facebook Since its opening in 2006, 10 Barrel Brewing has expanded to include brewpubs in several other states (Colorado, California, and Idaho) in addition to its flagship brewery in Bend and a few outposts in Portland. Year-round beers include Apocalypse IPA, Joe IPA, and Out of Office (a hoppy pilsner). With a fantastic outdoor patio and pub food (think pizza, burgers, fish and chips, and other sandwiches), 10 Barrel Brewing is the perfect spot to drop in for a little apres ski (or raft or hike or bike). Order the cast iron cookie pie to top it all off. Don’t worry, all those calories can easily be burned off in Bend.

Stay

While there are plenty of great places to stay in Bend’s city center, the best places are found outside city limits, closer to the mountains, rivers, and trails. Tetherow

Tetherow Located between Bend and Mt. Bachelor, Tetherow Resort is a combination hotel, vacation rental, and permanent community. Flanked by the previously mentioned golf course and with pristine views of the Cascade Mountains, Tetherow is the perfect place to lay your head if you’re heading up the mountain for skiing, snowshoeing, or other snow sports. Each resort room offers plenty of storage space for your skis, boots, and other winter gear without spilling into the room’s living space. A clubhouse, three restaurants, fitness center, and outdoor pool and hot tub round out the Tetherow’s amenities. Sunriver Resort

Sunriver/Facebook With 300 days of sunshine a year, Sunriver Resort, just south of Bend, is another great option to rest your weary bones between running rapids and bombing down hills. Much like Tetherow, Sunriver offers hotel rooms, vacation home rentals, and permanent living communities. A fantastic spa with men’s only hot tub, steam room, and sauna provides ample options for relaxation, while the resort’s multiple eateries fill even the emptiest of stomachs. Rooms include fireplaces, balconies, and rustic charm all wrapped in a clean and modern package. Riverhouse on the Deschutes

Riverhouse on the Deschutes Built on either side of the rushing Deschutes River, Riverhouse on the Deschutes is located just five minutes north of downtown Bend and 30 minutes from Mt. Bachelor. Rooms are spacious and many having direct views to the river (which also means the calming sound of water if you open your window); all have fireplaces. Riverhouse’s restaurant, Currents, is a fantastic dinner option with an unbelievable view of the river and local dishes such as stuffed Oregon rabbit loin and Oregon albacore tuna make the most of the state’s bounty of beautiful ingredients. Bunk and Brew Hostel

Bunk + Brew Hostel For a place decidedly less fancy than the above, check out Bunk and Brew Hostel. As one of our writer’s described Bunk and Brew: “This sustainable retreat is a part of the City of Bend’s Registered Historic Society and was remodeled by its new owners (and avid explorers at heart), Frankie and Jota (or “J” in English) to become an affordable lodging option for wanderlust travelers …. Book a room or bunk for as little as $39 a night, plus free breakfast — hello fresh-baked bread — free city maps, and linens and towels included.” For traveling on the cheap, you can’t get much better than this. Take heed, ski bums! Read the full article

[citizenkitchenoc]

Brunch time at CK! 📸: Breakfast Poutine Breakfast Potatoes/White Cheddar/Eggs Your Way/Short Rib/Green Onions/Sauce Foyot (Yummy Demi-Glace Hollandaise Sauce! PC: @tintin_beligan 👌🏼🍳🥂🍴 #SaturdayBrunch #OCBrunch #BrunchOClock #Foodie #FoodPorn #CitizenKitchen #ZachGeerson #ExecutiveChef #EliteYelper http://ift.tt/2nQJir2

[citizenkitchenoc]

Who's excited for the release of our #New #BreakfastMenu coming soon?!🙌🏼 📸"Poutine"- Fried and Spiced "Shmashed" Potatoes / White Cheddar / 2 Egg Your Way / Braised Short Rib / Green Onions / Sauce Foyot coming soon!🍳#YolkPorn #Yolked #CitizenKitchen #DineOC #OCFoodie #FoodPorn #LAFoodies #Foodies #BuzzFoodies #FoodPornShare #CraftCocktails #CraftBar #Fullerton #LocalEats #eeeeeats #forkyeah #ChefLife #ContemporaryGlobal #GlobalCuisine #ChefZach #ChefZachGeerson #OCChefs #FullertonEats #EatLocal http://ift.tt/2kAaCYV

[citizenkitchenoc]

We ain't messing around with this #New #BreakfastMenu!🙌🏼 Pictured: "Poutine"- Fried and Spiced "Shmashed" Potatoes / White Cheddar / 2 Egg Your Way / Braised Short Rib / Green Onions / Sauce Foyot coming soon!🔥🔥🔥#YolkPorn #Smash #CitizenKitchen #DineOC #OCFoodie #FoodPorn #LAFoodies #Foodies #BuzzFoodies #FoodPornShare #CraftCocktails #CraftBar #Fullerton #LocalEats #eeeeeats #forkyeah #ChefLife #ContemporaryGlobal #GlobalCuisine #ChefZach #ChefZachGeerson #OCChefs #FullertonEats #EatLocal http://ift.tt/2jgaL2N