HaoKouFu - 好口福

My HaoKouFu page on Facebook

Cathy Ho — Tue, 04 Dec 2012 22:39:25 +0000

Since I’m working on a book project (in Mandarin Chinese), I don’t and won’t update my blog very often for quite a while. Please follow me on my HaoKouFu Page on Facebook. I update it by almost daily base. Thank you for following! :)

Sushi Karei かれい at Sukiyabashi Jiro in Tokyo

Cathy Ho — Thu, 01 Nov 2012 22:46:27 +0000

“Happy Halloween” in SAWADA style!

Cathy Ho — Wed, 31 Oct 2012 16:38:23 +0000

I asked Chef Sawada to pose his hands for me so I could take a nice photo of them. Apparently, he didn’t take it that seriously, and made it in a rather funny way. Coincidentally, this photo became a very nice one for saying “Happy Halloween” to my HaoKouFu friends.

Yes, a “Happy Halloween” in SAWADA style. :)

RyuGin – Opening up the “Shell” of the “Simmered Abalone and Blue Crab”

Cathy Ho — Tue, 30 Oct 2012 10:42:02 +0000

Soft “Simmered Abalone” and “Blue Crab” with “Wakame Seaweed and Apple Vinegar Jelly”

Pierre Overnoy showed the Poulsard berries after destemming

Cathy Ho — Sat, 06 Oct 2012 22:48:15 +0000

Pierre Overnoy demonstrated how to destem the Poulsard.

Cathy Ho — Fri, 05 Oct 2012 10:03:06 +0000

Filmed in Pupillin on October 2nd, 2012.

A Teaser

Cathy Ho — Mon, 25 Jun 2012 23:15:07 +0000

Une soirée très privée et exceptionnelle… Some wines we tasted last night.

The “sommelier” practice at Pierre Overnoy

Cathy Ho — Thu, 21 Jun 2012 07:13:24 +0000

Pierre asked me to be the sommelier for the lunch. I was extremely honored. At the time, I was opening a 1979 Pierre Overnoy Ploussard.

Wine of the day at Taillevent

Cathy Ho — Mon, 18 Jun 2012 20:42:22 +0000

The best Riesling from Alsace – Trimbach Clos Ste Hune.

Le Baratin

Cathy Ho — Tue, 03 Apr 2012 20:38:32 +0000

The signature dish - Ris de Veau

Although Le Baratin is located in a less chic neighborhood, it’s still very hard to get a reservation. You have to call at least one week ahead to secure a table. The origin of the self-taught chef Raquel Carena is Argentine, but her heartfelt cuisine attracts the famous chefs Alain Ducasse, Olivier Roellinger, Yves Camdeborde, etc. to visit this humble bistro from time to time. It’s also some winemakers’ favorite canteen in Paris. My favorite dish at le Baratin is ris de veau (sweetbread). I would rate it one of the Top 5 ris de veau I’ve ever had in my life (so far). However, it’s usually not on the menu. You have to ask skillfully, or just by chance.

If you are a foodie, and enjoy “blah blah” & “glou glou”, go to le Baratin!

Add: 3, rue Jouye Rouve, 75020 Paris (Map)

Tel: +33 1 43 49 39 70

Open: Every day except Saturday for lunch, Sunday and Monday

The wine list is updated from time to time.

The very vivid dining room.

Beautiful Fleurie from Jean Foillard

The chef, Madame Raquel Carena...!

Perfectly grilled squids.

Philippe Pinoteau, who is always very serious about wine. Maybe a bit too serious.

A bottle of Philippe Pacalet's Gevrey Chambertin.