Palácio da Bolsa
The Stock Exchange Palace was built in the 19th century by the Commercial Association of Porto in Neoclassical style. It is a UNESCO World Heritage Site with a spectacularly decorated interior.
Continue reading “What to See (and Eat) in Porto, Portugal – Part 2”
Churches with Tiles:
Igleja do Carmo
Situated kitty-corner from the University of Porto, this Late Baroque/Rococco style church is built in the second half of the 18th century. The front façade is crowned with sculptures of the four Evangelists.
Continue reading “What to See (and Eat) in Porto, Portugal – Part 1”
My dear friends and fellow bloggers, I am back!
We spent most of May traveling through Portugal, visiting various sights and sampling local cuisine.
We began the journey in Porto.
This recipe works with any type of fresh oily fish with a fatty texture, such as sea bass, black cod, and halibut.
Continue reading “Recipe: Steamed Halibut with Pickled Chili Peppers”
I have to admit that I have a thing for snow-capped mountains – the sight of which brings tears to my eyes. 2014 was the year I saw a lot of mountains. It was the year I did Tour du Mont Blanc, hiking through the Alps across France, Italy and Switzerland.
Paris, I hate you!
This morning we woke up, the sun went into hiding. and it seemed that you were back to your usual grey.
No.1 The unassuming Michelin three-star restaurant has only 25 tables. Reservations are booked months ahead. Online reservation is now available by clicking the réserver button from their website.
No.2 Dinner starts at 20:15 and is one-seating only. Everybody gets the same surprise menu designed by chef Pascal Barbot.
Continue reading “12 Things You Need to Know Before Dining at L’Astrance***, Paris”
The day we visited Petit Palais in Paris
Its courtyard garden was blazing with spring blossoms.
Last weekend I found stinging nettles in my neighbourhood market for the first time this year. To me that is the sign of spring. I bought a bag and made my favorite nettle pesto. It is super easy to make and completely vegan.
Here is how I do it.
This delicious tart takes a little bit of planning, First you poach the pears, which is a no-brainer. Then you make the shell, add the toppings and bake it again, et voilà – a beautifully golden colored, nicely caramelized tart!
