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PICCOLA CAPRESE

For the past 10 days in France, among all the dishes I have tried one of the appetizer I found is the best and I never taste before called Piccola Caprese. I had these from a Italian restaurant at Pizza Pino in Toulousse as we saw crowds around Pizza Pino, menu seem interesting and price is reasonable so we decided to dine-in since long hours of walking.

Piccola Caprese is a type of Italian Salad prepare by Mozzarella, tomatoes, basil and olive oil. Basically, salad for me usually prepare by varieities of vegetables mix well with the salad dressing. However Piccola Caprese is different because it served with fresh Mozzarella accompany well with olive oil, drizzled bit of basil especially the balsamic reduction, it is even simple compare others salad I had tried before yet tasteful. 

While the waiter was delivering Piccola Caprese toward me, from far I saw there were eggs on plates in fact it was the fresh Mozzarella! This type of Mozzarella is different with shredded Mozzarella for pizza. The sour juice that came out from fresh tomatoes match well eating together with the fresh Mozzarella. I can smell milk from the Mozzarella and once put it in mouth it was chewy alike jelly (agar-agar). Moreover, the texture was creamy yet slightly hard which remind me of boiled egg. 

The balsamic reduction gave sweet and sour taste that tasted like enhanced white Trebbiano grapes whereby it concentrated through caramelization. Eating cheese will sometimes feel nauseous even a few spoon but it was enjoyable to have fresh Mozzarella especially with fresh tomatoes, basil, olive oil balance well with balsamic reduction. Overall, this dish knocked me off my chair as the appetizer was incredible by having such a fresh Mozzarella with only fresh tomatoes and balsamic reduction. Eventually, I finished the food without considering my fats and I was so satisfied with my appetizer. 

CANARD à L'ORANGE

Having duck in the part of your dish while visiting France is an obligation that you have to do. Thus I stepped into a restaurant which specialized in duck, named "La Mare aux Carnard" in Toulousse. “The Pond of The Duck”, that’s the meaning of the restaurant name, which make me curious and didn’t think twice to go into the restaurant. 

As I was walking to into the restaurant, I was greeted by the pleasing and alluring aroma, which I guessed it definitely came from their kitchen. Came to my mind that duck meat will always be excellent with any fruity sauce and Voila! They have Carnard à L'orange in their menu, which means the duck with orange sauce. Simple, classic, and perfect!

The waitress came, brought a plate of scrumptious duck leg with its shining sauce and lip-smacking vegetable. It was so gorgeous and salivating until I could feel that my salivary glands kept producing saliva, asking my brain to dictate my hand cutting the toothsome of that duck immediately. 

I directly took my knife and sliced the appealing duck leg in front of my eyes. I closed my eyes and truly enjoy every single bite that I had. I could feel the succulent duck melted in my tongue, as it was so tender. Meanwhile, I could hear the crisp of the duck skin while I was biting it. The orange scent from the perfect consistency of orange sauce hit my throat and accomplished the overall flavor of the meat. The saltiness of the meat diffused well with the sweet and sour of the orange sauce, made my dinner as the most awesome dinner I have ever had in France. The potatoes chips and eggplant were freshly fried and drizzled with a little bit of salt and pepper. Oh Mon Dieu! By the time I ate this dish, I knew that I’m going to miss that dish. This finger licking orange duck was just parfait!

  PANNA COTTA CARAMEL

Panna Cotta is made by simmering the cream, milk and sugar then mixing this with gelatin and letting it cool until set. Cream is always one of the most fattening yet delightful ingredient needed specially for dessert that is why I have chosen Panna Cotta Caramel.

A small teaspoon went into my mouth and it immediately dragged me to heaven! The sensation of my taste buds detected the softness and smoothness of the cream slowly melting along with the flavorsome and it taste exactly as Creme Brulee for me. Before that I was afraid it might be too sweet due to the caramelized sugar in fact the slightly bitterness balanced so well with the sweet dessert. Moreover the caramelized sugar brings the dessert have more texture as it is crisp when bite like having candy.

Do not ever let fattening products stop you from enjoying the fascinating food!!!