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apomaro-mellow · 8 months

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Ep 2

The Dinner Car

The next car they went into had elegant piano music playing. There was a suit standing at a restaurant podium. Just a suit, no person on the inside.

"Do you have a reservation?", the suit asked in a thick French accent.

"Uhh", Eddie looked to Steve, who looked to Lucas, who looked to Chadwick.

"My good man, I am afraid we do not have a reservation", the knight replied.

"Then we cannot allow you into this establishment."

Well they couldn't just go right back out the door. They had to find the other door and continue down the line of trains. They turned to look at each other, willing one another to come up with a plan. Steve was the one to step up to the podium.

"Look here. You obviously don't know who I am. My name is Steven Harrington. Yes, of the Indiana Harringtons, related to the Virginia Harringtons, and connected to the Kennedys by way of my Aunt Elaine. So if you don't let us in, I'll have no choice but to make a call and your job will be the least of your worries. You'll have a national incident on your hands."

While the suit had no body and thus no head or face, it was clear he was getting flustered as Steve went on. "M-my apologies Monsieur Harrington! We will have you and your guests seated right away! Rochelle! Menus! And Jon Pierre, get them some jackets! We have a dress code policy, you understand."

"I understand I just told you who I am and I still don't have a glass in my hand."

Jon Pierre, also a floating suit, provided them all with suit jackets that fit like gloves. Rochelle, a simple, black dress hovering over some heels, led them to a table. She also had a French accent.

"You will be dining with Monsieur Allard, only the best for a Harrington."

She set their menus down at a long table. At the head of it was a grand maroon suit with a top hat, accompanied by a billowing blue dress to one side and a less elaborate green suit on the other.

"Are you really related to the Kennedy's?", Lucas whispered from his spot next to Steve.

"Not even. But you gotta act like you know important people in places like this", Steve whispered back.

"What a pleasant surprise this evening brings", Allard said in a boisterous voice. "My friends, Madame Fantine and Monsieur Gaspard, it seems we have almost-royalty at our table."

Steve raised a glass in recognition. It almost sounded like a backhanded compliment but that was how these things went.

"Sitting down to dinner wasn't in any of your steps", Eddie said.

"Neither was walking a red carpet", Steve said. "Apparently sometimes we need to do things to find the door. Besides, when was the last time you ate?"

Eddie opened his mouth but his stomach answered for him with a low growl.

Fantine scoffed. "How uncouth."

"Well excuuuuse me for having bodily functions", Eddie rolled his eyes.

"Monsieurs we have but one rule here", Allard began, then said in unison with the other two. "Mind your manners."

Steve sat up straighter while Eddie slouched even more. Lucas was looking fearfully at all the utensils.

A soup was served and Eddie went out of his way to loudly slurp it every time Allard tried to speak. Steve kicked him under the table and gave him a look of reprimand.

"So Mr. Allard, what do you do for a living?", Eddie asked.

"I am an industrialist", Allard answered.

"Ahh, an industry man", Eddie said while Steve focused on cutting his food into acceptable bites. "So what's your stance on worker's rights?"

"I beg your pardon?"

"Eddie", Steve hissed in warning.

"It's just that my uncle works in a factory and I know those folks put in long, hard hours and now that I'm face to face with one of the big bosses, I'm curious to know your thoughts." Eddie angled his body towards the man, letting his arm lean on the table.

"No elbows on the table!", Fantine scolded.

"What? Is the table your baby?"

"Where did you receive your education?", Gaspard asked.

"You can hardly call what I got an education", Eddie grinned.

"You know he's kind of right", Lucas agreed.

Eddie beamed. Lucas might've been on the path of a jock, but he'd always be one of his boys.

"I've been at that school for a year but it feels like the teachers have already counted me out."

"Well a professor of any caliber knows how to separate the directionless from the ambitious", Allard said.

"You hear that Lucas? We've got no direction", Eddie stuck a fork in one of his potatoes, the main course having just been served.

"If the shoe fits", Fantine huffed.

Eddie was waving his potato around as he spoke. "How can people stand to be around someone like you?"

This elicited gasps from the three of them and Steve covered his face.

"I think we've indulged you quite enough!", Allard shouted.

"Oh I'm just getting started!", Eddie shouted back, rising to his feet. He stepped onto the chair and then onto the table.

Fantine fainted and fell to the floor at the impropriety. Lucas was using the distraction to use whatever fork he wanted to eat.

"See I know I'll never be able to impress pompous bastards like you. So why even try? Why should I bend to your rules when the game is always stacked against people like me?"

"You are a child who has yet to learn his place", Allard growled. Slowly, he began to grow in size. "But pain is always the greatest teacher."

Eddie stood there frozen a moment as he was face with a giant. Steve pulled him off the table before Allard could swipe at him. They ducked under the table.

"Why do you always have to do that!?"

"Do what? Be myself?"

"Break the rules! Make people dislike you? Is it fun? Annoying people to the point where they don't wanna be around you anymore?"

The table lifted up and was thrown. Allard bent to reach for them again but they bolted in time. That was when Steve noticed something peculiar about his hat. He and Eddie ran to one of the circular tables in the restaurant, the white table cloth hiding them.

"Being my honest, annoying self is better than lying about who I am", Eddie argued in a soft voice.

"Having table manners isn't lying. It's...it's-"

"It's what, Steve?"

"It's how you survive these things!" Steve's palms had been up as he gestured, so Eddie was able to see the 161 go up to 174.

"Steve...your number."

Anymore conversation was cut off as Allard found their table and tossed that one too. "You both will learn to be functioning members of society!"

Eddie took Steve's hand and ran into the kitchen. Inside Chadwick was helping Lucas pack some food into a sack.

"Perfect timing", Lucas said. "Did you guys see what I saw on his hat?"

"Yeah", Steve nodded. "The door. It's on top of his top hat. But how do we get to it?"

"Sir Lucas has a splendid idea!", Chadwick exclaimed.

"Does it involve making an ass of myself?", Eddie asked, ripping the suit jacket off.

"Yeah", Lucas answered. "But you're used to that."

Allard was still stomping around the restaurant in a rage, somehow THAT wasn't considered rude, when Eddie burst forth from the kitchen.

"Hey ya ball of hot air? You wanna tell me which spoon I should use? Or how about women's liberation?"

Allard rounded on him and Eddie took him on a chase, distracting him while the others got ready.

"You couldn't hit the broad side of a barn!", Eddie taunted.

He kept leading him around until he saw a thumbs up from Lucas, then began running in their direction. Steve, Chadwick, and Lucas had taken the long table cloth and tied to a couple of columns in the restaurant. Eddie looked back to make sure Allard was still coming after him.

He was reaching out but Eddie jumped over the trip wire and ran behind one of the pillars. Allard only saw red and so he promptly fell over with a loud crash. The door was right there, atop his hat. Steve opened it and rushed the others outside before going out and closing the door himself.

They were all panting as the desert outside rushed by them. When he caught his breath, Eddie grabbed Steve's hand.

"Why is it going up? How long has it been doing that?"

"Steve's number is going up?", Lucas looked for himself.

"It's nothing", Steve snatched his hand away.

"It's not nothing! It could be a clue!", Eddie threw his own hands up.

"It went up when you were acting in that car before, okay? And then just now, you saw. I don't get why and we don't know for sure if it's important. It could mean nothing."

"Everything means something", Chadwick pointed out.

"It went up when we were arguing", Eddie said. "What is it? Do you think I'm annoying? Uncouth? Rude?"

"No", Steve shook his head. "None of those things. I just-you just...You don't understand."

"Then explain to me, so I can", Eddie said, eyes sincere.

Steve looked into them, feeling just the smallest bit of weight lift off him. "That's how those people are. You have to play by their rules. If you don't, you get booted out, just like we almost did."

"You called it survival earlier. Is that what it's like being a Harrington? You have to survive dinners?"

"Not...not most of them. But especially during family gatherings. It's like walking a minefield. Honestly, I wish I could be more like you, Eddie. I wish I wasn't afraid to be me all the time."

"You were right about one thing though", Eddie said. "I act out and make people hate me. If I point it out then they can't find...they can't find what I actually hate about myself."

The numbers on both of their hands changed, going down this time. Lucas clapped his hands together.

"That's it! The numbers just went down when you two were being honest about yourselves!"

"Oh that can't be it Sinclair", Eddie groaned, hands going on his hips. "A mystical magical train is invested in our emotional growth?"

"I mean, think of other stories like this. Alice in Wonderland, she thinks she wants nonsense but when she gets it she wants order. Maybe our journey is like that, learning about ourselves."

"Counterpoint, this is all an elaborate simulation game and Steve and I just lost points for being gooey and not killing the boss."

"Only one way to find out what happens if we get to zero", Steve said, nodding towards the next car.

They all really hoped something good would happen when their numbers reached zero.

Steve's number: 159

Eddie's number: 257

Lucas' number: 33

Next Episode: The Caricature Car

Tag Team:

@affablevixen

#apo writes #stranger things #fanfiction #steddie

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theimportantstuffblog · 3 days

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DiverXO (Dabiz Muñoz) - Madrid

Profan oder profund?

Dabiz Muñoz inszeniert sich mit blondiertem Irokesenschnitt und rausgestreckter Zunge gerne als wilder Küchenzampano, der die Welt des Fine Dining mit Punkattitüde und allerlei fordernden Ferkeleien richtig aufmischt. Dass das alles nicht nur blutleere Show ist, sondern auf einer Küche mit Substanz fusst, lässt der Umstand vermuten, dass sein Hauptrestaurant DiverXO vom Guide Michelin seit 2013 durchgehend mit drei Sternen ausgezeichnet wird. Da Madrid kulinarisch auch sonst einiges zu bieten hat, zieht es mich für ein kurzes Intermezzo in Spaniens Hauptstadt. Am ersten Abend esse ich spontan im El Club Allard, das seit kurzem von Martin Berasategui bespielt wird. Ein leider enttäuschendes Dinner. Umso mehr freue ich mich nach einem Erkundungstag durch die Strassen der bevölkerungsreichsten Stadt Spaniens auf den Besuch im einzigen Dreisterner Madrids. Es ist immer noch heiss, als ich um kurz nach acht aus dem Taxi steige. Das Gebäude, welches das DiverXO beherbergt, macht von aussen den Eindruck eines typisch grossstädtischen Bürokomplexes. Nach einem Treppenaufgang gelangt man durch eine unauffällige Drehtür in die angenehme Kühle des Restaurants und tritt auch direkt in die Fantasiewelt des Chefs ein. Fliegende Schweine, überdimensionale Ameisen, ein Kaleidoskop von Farben und Formen. Das alles und noch viel mehr soll den Ton für den heutigen Abend setzen. Dem freundlichen, auffallend gut gelaunten Personal folgend bahne ich mir den Weg durch das noch spärlich besetzte Lokal. 20.00 Uhr ist hier eine eigentlich grotesk frühe Zeit für das Abendessen. Das Restaurant wird sich im Laufe des Abends auch noch bis auf den letzten Platz füllen. Im Herzen des Restaurants zeigt sich ein ungleich schlichteres, geradezu elegantes Bild. Die makellos weiss eingedeckten, grosszügigen Tische werden von sanft durchschimmernden Gardinen sehr stilvoll in kleine Nischen getrennt. Man fühlt sich unter sich, kriegt aber doch immer wieder mit, was an den Nachbartischen gerade so passiert. Dass die Inszenierung hier eine zentrale Rolle spielt und eine offensichtliche Vorliebe zur Zirkuswelt besteht, zeigt sich neben Teilen der Einrichtung auch an der Kleidung von Restaurantleiterin Marta Campillo, deren rotes Jackett Erinnerungen an eine Wildkatzendompteurin aus früheren Tagen weckt. Vielleicht gilt es im DiverXO, die Gäste zu bändigen. Sommelier Miguel Angel Millán sieht dagegen auf den ersten Blick zahm aus. Dunkler Anzug, weisses Hemd, als er mit einer Flasche Krug Grande Cuvée 171 am Tisch erscheint und mein Glas füllt. Kaum hat er sich umgedreht, entdecke ich die Flügel, die auf der Rückseite seines Vestons aufgestickt sind. Ein bisschen anders zu sein, ein bisschen loco, ist wohl einfach Teil der DNA des Hauses. Man könnte erwarten, dass sich ein Chef wie Muñoz zu Beginn des Abends in einer Arie von Amuses suhlt. Doch das Gegenteil ist der Fall. Ohne einen ausgewiesenen Willkommenshappen geht es direkt mit dem ersten Gang los.

Krabbe mit XO Kimchi und gegrillten Mini-Erdbeeren wird mit dem Titel “invasive Spezies” annonciert. Die im Gericht verwendete Blaukrabbe wurde erstmals 2012 im Ebrodelta im spanischen Mittelmeer gesichtet, wo sie vermutlich von einem Schiff aus Amerika eingeschleppt wurde. Seither hat sie sich mangels natürlicher Fressfeinde, nur grosse Oktopusse wagen sich wohl erfolgreich in den Kampf gegen die scharfen Zangen, rasant ausgebreitet und den lokalen Fischfang nachhaltig verändert. Doch genug der Geschichtsstunde, schliesslich geht es hier um den Geschmack des Gerichts. Und der ist grossartig. Das jodig-süssliche Fleisch wird vom markant nach getrockneten Meeresfrüchten schmeckenden Kimchi zusätzlich akzentuiert. Wäre die Hongkonger Spezialität nicht in Form von Eis auf dem Teller, wäre es fast zu viel des Guten. Dem Meerwall stehen aber schliesslich auch die entfernt an Walderdbeeren erinnernden Mini-Erdbeeren aus Aranjuez gegenüber. Ihre Fruchtigkeit wirkt lindernd und abrundend. Dazu wecken die Grillnoten Assoziationen an ein Barbecue am Meer und schlagen dadurch die Brücke zurück zu den anderen Protagonisten. Initial ziemlich wild aber stimmig.

Gebratenes, warmes Sashimi von galizischen Garnelen, Honig, Kurkuma und Tamarinde spielt gekonnt mit der Assoziation von eurochinesischem Süsssauer. Allerdings auf ein völlig neues Niveau gehoben. Ultraknusprige, saftige und im Ganzen zu essende Garnelen sind süss und herzhaft, der Honig (aus Mexiko) zeigt ein völlig ungewohntes, florales und leicht scharfes Bild. Dazu die saure Frische der Schoten. Sehr clever und sehr gut.

Ein sicherlich sichtbares Stirnrunzeln entlockt mir die Ankündigung einer gefrorenen Pizza Margarita mit Ziegenkäse, süss-scharfer Tomatenconsommé und auf drei Arten gekochte Pizzakruste. Muss man 2023 wirklich noch eine Pizza dekonstruieren? Man muss nicht, aber man kann. Und wenn man Dabiz Muñoz heisst, dann kann man das ziemlich gut. Vorne in der Schale befindet sich die eisgekühlte Auflage der Margarita, die geschmacklich exzellent ist und durch die Consommé einen lebendigen Kick erhält. Das Highlight ist allerdings der unscheinbare Teig auf dem blauen Porzellankissen im Hintergrund. Ein warmes Stück Pizzakruste, das dreifach gekocht wurde: zuerst gedämpft, dann frittiert und zum Schluss noch im Holzkohleofen gebacken. Ein Aufwand, der sich lohnt. Luftig-leicht ist das, herrlich knusprig und von einer ungekannten Tiefe. Getoppt wird das Stückchen von einer perfekt dosierten Menge Shiso-Limettenpesto, das mit reichlich herber Frische den perfekten Kontrapunkt für den salzigen Teig liefert. Besser geht es nicht. Wow!

Als nächstes wird ein kleines Sandwich aus knusprigem iberischem Spanferkel mit Pecorino, Gänseeigelb und hausgemachter Sriracha serviert. Ein köstlicher Happen mit reichlich Umami und gut dosierter Schärfe. Ein wenig Säure würde der Balance zwar helfen, doch da es nur ein Bissen ist, fällt das nicht grossartig negativ ins Gewicht. Was bleibt, ist die Essenz eines Sandwichs.

Sehr aufwendig zeigt sich ein 45 Tage gereiftes Nigiri von der Forelle im Ökosystem der Pyrenäen. Dieses Ökosystem hat es in sich. Aus gewaschenem Reis wird ein gedämpfter Gnocco hergestellt, der in Nikiri (eine Sauce aus flambiertem Sake und Soja-basiertem Mirin) glasiert und mit frischem Wasabi kombiniert wird. Obenauf kommt traditioneller Sushireis. Den Reis gibt es zusätzlich einmal frittiert und einmal getrocknet als eine Art Couscous, der mit Pinienöl aromatisiert ist. Das Nigiri in der Mitte wird mit dem eigenen Fischfett überglänzt und mit einem Flusskrebs belegt. Der Bauch der Forelle rechts im Bild über einem Robata auf einem Pinienspiess gegrillt, anschliessend mit Nikiri lackiert und in Trüffelspäne getaucht. Zu guter Letzt kommt noch ein Flusskrebs zum Einsatz. Ein Stück Fleisch, ebenfalls vom Robatagrill, mit einer Flusskrebsemulsion. Unfassbar, mit welcher Fantasie Muñoz zu Werke geht, wie er und sein Team keinen Aufwand scheuen, damit dieses Hirngespinst in absoluter Perfektion auf den Tisch kommt. Absolute Weltklasse und eines der besten Gerichte, die ich jemals gegessen habe. Das zweite dicke Ausrufezeichen ist es ebenso. Und das Menü hat eben erst begonnen…

Optische Reminiszenzen an Yin und Yang wecken die Erbsen aus Zamora mit Kaviar aus dem Tandoor mit iberischem Schweinefett, Pistazien, Jalapeño und Macadamia-Kokosnuss-Meerrettich-“Ajoblanco”. Alle Komponenten im Detail herauszuschmecken, gelingt hier nicht. Der Fokus liegt auf fetter Nussigkeit, jodigen Grillaromen und knackiger Gemüsesüsse. Wie fast alle bisherigen Gerichte wird auch dieses von einer subtilen Schärfe getragen. Angesichts der vewendeten Produkte wirkt diese Kreation erstaunlich zurückgenommen, fast schon zart. Einerseits köstlich, andererseits werde ich jedoch das Gefühl nicht los, dass man hier noch mehr rausholen könnte. Es ist wohl gerade die Harmonie, die den Spannungsbogen etwas abfallen lässt. Durch ein disruptives Element oder nur eine pointierter eingesetzte Schärfe könnte aus diesem sehr guten ein grossartigter Teller werden.

Ein Produkt, dem ich sehr zugetan bin, das man jedoch in unseren Breiten nur selten serviert bekommt, spielt nun die Hauptrolle: Seegurke. Kombiniert wird die Meeresdelikatesse mit Aaljus, Manzanilla Sherry, Kabracho (roter Drachenkopf) und Bitterorangen Bouillon, Büffelbutteremulsion und kanarischer Kartoffel. Bereits beim ersten Bissen entpuppt sich diese schräg anmutende Kombo als absoluter Volltreffer. Ein dezidiert salzig-jodiges Geschmacksbild wird mit einer süffig-cremigen Komponente vermählt. Herbe und zitrisch-frische Noten lockern das Ganze auf und verleihen eine besondere Brillanz. À propos Brillanz: das unscheinbar etwas abseits drappierte Stückchen Kartoffel ist unfassbar gut und hat Referenzcharakter. Was (auch optisch) wie eine unpassende Beilage erscheint, hebt diesen Teller sehr zu meiner Überraschung noch eine Stufe höher. Zum Augenschliessen.

Der nächste Gang wird in zwei Teilen serviert. Auf dem Horn liegt ein knuspriger Ochsenschwanzraviolo, mit Koji gereifte Rinderlende, gesäuertes Miso und Pfifferlinge. Das ist nett, wenngleich auch etwas dumpf und lässt ein wenig Verve vermissen. Der zweite Teil sauer-scharfe Bouillon vom galizischen Ochsen, Pfifferlinge, schwarzer Essig und Penja Pfeffer Infusion wird nicht etwa gesondert aufgetragen, sondern befindet sich im ausgehöhlten Ochsenhorn. Ich hätte nicht erwartet, dass ein Drei-Sterne-Restaurant in Madrid Assoziationen an Pagan-Metal-Festivals mit Trinkhörnern weckt. Aber für beides gilt: rein ins Getümmel, ohne Rücksicht auf Verluste. Und dieses wahrhaftige Elixier hat es in sich: pointierte Säure, mundfüllendes Umami, knackige Schärfe, endlos erscheinende Tiefe. Es erinnert an eine in die Haute Cuisine transponierte Hot and Sour Soup aus Hong Kong. Das ist so gut, dass ich am liebsten einen Nachschlag ordern würde.

Beim Spinat von der Guetaria Küste mit Brokkoli Couscous, knusprigem Federkohl, Speckeiscrème, Mandarinenkosho, Aguachile und Rehfilet kehrt Muñoz die Vorzeichen um und degradiert das saftige Wild zum Nebendarsteller. Eigentlich schmecken die einzelnen Komponenten gut, teilweise sogar sehr gut, und sind von spürbar hoher Produktqualität. Auch in Bezug auf das Handwerk gibt es nichts zu beanstanden. Allerdings finden die Elemente nie wirklich zusammen. Somit bleibt das in Summe nicht viel mehr als die zweifellos sehr gute Qualität seiner Einzelteile.

Ein weiterer Doppeldecker wird aufgetragen. Im Bambussteamerkörbchen liegt ein “Tortiyaki” (eine Mischung aus spanischer Tortilla und japanischem Okonomiyaki) mit Hühnerei und Rindermark. Die Idee der Zusammenführung von Japan und Spanien ist an und für sich stimmig, allerdings wird die Herzhaftigkeit für meinen Geschmack etwas zu stark betont, was das Bällchen eindimensional erscheinen lässt. Nur schon die Beigabe eines frischen Krauts wie Koriander könnte ausreichen, um die Üppigkeit aufzubrechen und für Abwechslung zu sorgen. Aber das war ja noch nicht alles. Das leere Körbchen wird vom Service entfernt, um in der Schale darunter eine Galizische Gemüsebrühe von Kohl und Spinat freizugeben. Hier zeigt sich wieder die Klasse der DiverXO Küche. Eleganz gepaart mit Kraft und Substanz. Umgemein köstlich.

Das Skellet eines Entenkopfs ist kein Zufall, rückt man beim nächsten Gang doch teilweise eher ungewöhnliche Teile des Federviehs ins Scheinwerferlicht. Die gegrillte Entenleber dürfte den meisten Gästen geläufig sein. Das oben aufliegende und in Entensaft marinierte Entenhirn hingegen eher nicht. Die beiden Innereien liegen in einer Sauce aus grüner Tomate und Serrano Chili Pfeffer Gazpacho, die mit Bergamotte aromatisiert wurde. Die Leber ist ganz hervorragend, zart, rauchig und süsslich. Dazu passt die abermals exzellente Gazpacho vortrefflich. Auch das glasierte Hirn in der Mitte harmoniert geschmacklich mit dem Rest und profitiert ebenfalls von der säurebetonten und subtil scharfen Sauce. Allerdings ist die Textur nicht so ganz nach meinem Geschmack. Es lässt mich Bries denken, das nicht lange genug gegart wurde und deshalb noch etwas schleimig ist. Die ausgebackenen Zungen, treffenderweise auf dem Schnabelknochen angerichtet, bieten kurzweiligen Knusperspass, fallen ansonsten aber nicht weiter auf. Das alles ist zwar gut - die Sauce und die Leber sogar sehr gut - aber weit weniger aufregend oder gar schockierend, als man vielleicht annehmen würde.

Es ist immer wieder faszinierend, wenn sich Vorurteile, die sich durch die Optik eines Gerichtes einstellen, Sekunden später am Gaumen bewahrheiten. Galizischer Hummer aus dem Tandoor, Büffelmilchhaut, Butter Masala von Tomaten, Tomatillo Chutney und Sushi Reis wirkt auf mich wie eine Kreation, die man Ende der Nullerjahre oft vorgesetzt bekommen hat. Zu stark angedickte Saucenkleckse. Stäubchen und Pülverchen. Forcierte Aromenkombinationen. Serviert auf flachen Platten. Und genau so schmeckt es auch. Es will scheinbar gar nichts zusammenpassen. Der Hummer wirkt verloren in der plakativen Würzmischung und hat eine unangenehme Textur. Der Sushireis schmeckt durch die indischen Einflüsse schal und pappig. Die Tomaten sind kaum wahrnehmbar. Von der verlorenen Himbeere, die keinen offensichtlichen Zweck erfüllt, ganz zu schweigen. Zu allem Übel zerfällt am Gaumen alles zu einem unangenehm griseligen Brei.

Und als ob das nicht bereits genug des Guten wäre, wird ein tischhoher Elefant neben meinem Stuhl platziert. Teil zwei des Abstechers nach Indien, wie der gut gelaunte Service erläutert. Auf dem Elefanten liegt ein Indisches Salmorejo Pani-Puri samt Hummerschere, Hummerkopf Vindaloo mit Huacatay (peruanische schwarze Minze). Dieser Happen funktioniert ungleich besser. Das luftig-knusprige Pani-Puri zeigt einmal mehr die technische Klasse der Küchenmannschaft, die Auflage ist diskret, so dass der Hummer auch tatsächlich schmeckbar ist. Immerhin ein versöhnlicher zweiter Teil dieses Gangs.

Dem Chef sind die 16 offiziellen Gänge nicht genug, weshalb er vor dem Hauptgang noch ein Experiment einschiebt, an dem gerade getüftelt wird: Kabeljau auf Sake-Hefe gereift, Jus aus den Karkassen, glasiert mit Rotwein, “Shirako" (auch bekannt als Fischmilch des Kabeljaus). Letztere ist vor allem in Fernost eine begehrte Delikatesse, der man in Europa aber eher selten begegnet. Doch wie schmeckt dieses Experiment denn? Durch die intensive Jus, die Rotweinglasur und die umamireiche Sake-Hefe erhält der Fisch einen fleischigen Anstrich, der den eher zarten Eigengeschmack zumindest ein klein wenig hervorhebt. Der Fischsack betont zusätzlich die maritime Herkunft, ist dabei aber keineswegs aufdringlich, sondern geschmacklich als auch texturell zart. Wie viele begehrte Delikatessen aus Fernost halt so sind. Diesen Teller als Experiment zu annoncieren, zeugt von falscher Demut. Denn das ist ein in sich geschlossenes, eigenständiges und vor allen Dingen bereits ausgewogen-leckeres Stückchen der Zukunft des DiverXO.

Deftig und im besten Sinne rustikal ist der Hauptgang: Mos Hahn Eintopf, Colunga Bohnen, Epazote (Mexikanischer Drüsengänsefuss) und Sudachi, Hahn Chicharron, Keule, Schenkel und Kamm in gelber Mole. Im Kupfertopf befindet sich die beste Version eines klassischen Hausfraueneintopfs. Enorm reichhaltig und vielschichtig, gleichzeitig feinsinnig und flamboyant. Die erneut umwerfend gute Sauce klebt an den Lippen und bringt pure Wonne. Es geht allerdings noch besser. Der Taco kann nämlich eigentlich nur von einem anderen Stern sein. Angefangen beim Teigling selbst, dessen Nixtamal bereits eine enorme Vielschichtigkeit zeigt. Dazu ist er elastisch und saftig und fluffig und herrlich. Darauf die saftigen Hühnerstücke, die absolut umwerfende, tiefgründige Mole, aufgemotzt mit einigen Tropfen der gegrillten Zitrusfrucht. Diese zwei Bissen entbehren eigentlich jeglicher Beschreibung. Allein dieser unscheinbare Taco ist so unfassbar gut und erfüllt mich mit einer solch unbändigen Freude, dass sich die Reise nach Madrid nur schon hierfür gelohnt hat.

Das erste Dessert könnte ebenso gut als eine herzhafte Vorspeise durchgehen. Der Chef umschifft jedoch jegliche Eisberge, so dass Vanille, Blumenkohl, griechischer Joghurt, gebeiztes Eigelb und Chuncho Schokolade ganz klar in der süssen Welt des DiverXO verortbar ist. Zwar erscheint die dumpfe Cremigkeit des Kohls erstmal übermächtig, jedoch schälen sich nach und nach seine Mitstreiter aus dem kompakten Dickicht hervor. Schlussendlich findet sich alles in einem üppigen, molligen, einladenden, fast schon klassisch anmutenden Ganzenb zusammen, das vor allem eines ist: saulecker.

Noch eine gute Spur wilder hört sich getoastetes Butterrisotto, schwarzer Trüffel, Modena-Rhabarber Vinaigrette, Cookies von schwarzen Oliven und Madeira Spaghetti an. Erneutes Stirnrunzeln meinerseits inklusive. Doch wenn es heute Abend eine Kreation gibt, die Genie und Wahnsinn kongenial vereint, und die Frage nach “profan oder profund" am eindeutigsten beantwortet, dann ist es dieser letzte Gang. Dass diese Aromen zusammenpassen, daran besteht kein Zweifel. Wie zum Teufel soll das aber in einem Dessertkontext funktionieren und schmecken? Nun, die Antwort auf diese Frage gestaltet sich nicht ganz einfach. Durch die Butter und die Aromen der Maillardreaktion erinnert der Reis an einen etwas zu stark eingekochten Milchreis, bei dem unten in der Pfanne etwas angekokelt ist. Die Spaghetti (wann hat man dieses Überbleibsel der Molekularküche das letzte Mal irgendwo gesehen?) weisen eine inhärente Süsse auf, die aber nicht lieblich, sondern eher herzhaft ist. Dasselbe gilt für die Trüffel, die in diesem Konglomerat eher als nussige Strukturgeber fungieren und nicht zu sehr in den Vordergrund gerückt werden. Ohne jedoch überflüssiges Beiwerk zu sein, mit dem man den Gast (über-)fordern will. Den wichtigsten Akkord aber spielt der Rhabarber, der diesem ausserordentlichen Konglomerat Frische verleiht, eine auflockernde Fruchtigkeit beisteuert und alles verbindet. Ganz, ganz grosses Kino.

Keine Zaubershow ohne Zylinder. Oder in diesem Fall vier. Darauf befinden sich die Friandises, Japanische Bonbons genannt. Es handelt sich um eine Art Mochi Eis in vier unterschiedlichen Darbietungen: in Milch getunkte Cookies mit Croissant und Espresso - “La Pedroche” Cheesecake mit 36 Monate gereiftem Parmesan, einem Hauch von Stilton und reduziertem Cabernet Sauvignon Essig - “Madriz” mit Veilchen, Brombeere, marokkanischer Zitrone, Mangostan und getoastetem Sesam - Kalamansi Quark, Eigelb, Limette, Vanille, Kalamansi Gelée, konfierter Ingwer und Kalamansi Marshmallow. Ich probiere alles durch, bin jedoch um kurz nach 1 Uhr nachts, nach über fünf Stunden am Tisch, knapp 20 Gängen und ebenso vielen Weinen und sowie einer Kunstpause nach dem letzten Dessert mittlerweile nur noch bedingt aufnahmefähig. Jedenfalls erscheinen mit die gar nicht mal so kleinen Kleinigkeiten zu diesem Zeitpunkt zum ersten Mal an diesem Abend überrissen. Ob es an mir liegt oder tatsächlich an den ausladenden Aromen und der vermeintlichen Schwere der Bonbons, kann ich nicht mehr abschliessend sagen. Mein Esspartner jedenfalls beisst nur in eines der kleinen Teile hinein und findet es komplett übertrieben.

Dabiz Muñoz ist ein exzellenter Koch, der ohne Scheuklappen und Grenzen kocht und seine Gäste gerne fordert. Zumindest ein bisschen. Klar, Entenhirn, Shirako und Seegurke sind keine mitteleuropäischen Alltagsprodukte. Jedoch bezweifle ich, dass Heerscharen von Gästen durch den Genuss dieser Delikatessen allzu stark herausgefordert oder gar schockiert werden dürften. Dass bei umfangreichen Menüs von fast 20 Gängen nicht jedes Gericht auf der allerhöchsten Stufe spielt, ist keine Überraschung. Auch nicht in einem Drei-Sterne-Restaurant. Doch neben dem Hummer - der forciert anachronistisch wirkte und vor allen Dingen weder gut schmeckte noch angenehm zu essen war - lieferte das DiverXO fast durchgehend auf sehr hohem Niveau. Sogar einige veritable Höhepunkte hielt das heutige Menü bereit, sowohl bei den Kreationen (Forelle, Pizzakruste, Taco) als auch bei den Produkten (Kartoffelstückchen, mexikanischer Honig, Seegurke). Besonders gefallen hat mir auch die belebende, aber wohldosierte Schärfe, die viele Gerichte getragen hat. Immer noch durchaus ungewöhnlich in der Haute Cuisine. Trotz fliegender Schweine, verkappter Gästedompteure und Sommeliers mit Flügeln ist das Storytelling keine übertriebene Zirkusnummer, sondern ein vollkommen erträgliches Mittel zum Zweck. Im Gesamtkunstwerk DiverXO steht schlussendlich das Essen und der Wein im Mittelpunkt. Bei aller Freigeistigkeit und vermeintlichen Wildheit hat das, was auf dem Teller landet, nämlich schlicht keine Effekthascherei und Theatralik nötig. Es ist ganz einfach Dabiz Muñoz Welt, die man mal selbst erlebt haben sollte. Für mich ist das Restauran auch eher Jazz als Punk. Ungewöhnliche Töne, die man nicht alle Tage hört. Manchmal ein wenig dissonant, aber selten profanes Gedudel, dafür umso öfter volles, profundes Vergnügen.

Die Weinbegleitung von Miguel Ángel Millán: Krug Grande Cuvée 171 Trimbach Clos Saint Hune 2012 "Magnum" Domaine Huet Le Haut-Lieu Moelleaux Premier Trie 1990 Sake Brewery Saura Urakasumi (Diverxo) Junmai Daiginjo 'M' Château Cos D'estournel Grand Cru Classé 2000 "Magnum" Gaja Sperss 2013 Georges Laval Les Chênes Premier Cru Brut Nature 2018 Rafael Palacios Sorte Antiga 2020 Fleury Pére & Fils Symphonie D'europe Extra Brut 1992 Tradición Palo Cortado 1975 "Magnum" Álvaro Palacios Quinón De Valmira 2016 Luis Perez La Barajuela Raya 2016 (Saca Especial Diverxo) "Magnum" Domaine Des Perdrix Echezeaux Grand Cru 2007 Perez Barquero Solera De Amontillado 1955 M.Chapoutier Le Méal 2011 Bodegas Cvne Vina Real Gran Reserva 1975 Brannland Iscider Fatlagrad Barrique 2018 Château Climens Premier Grand Cru Classé 1975 Reichsgraf Von Kesslstatt Kaseler Nies'chen Eiswein 2002 Toro De Albalá Don Px Convento Selección 1946

DiverXO NH Eurobuilding C. del Padre Damián, 23 Chamartín 28036 Madrid Spanien +34 91 570 07 66 Website

Unser Besuch wurde vom Restaurant unterstützt. Informationen zu unserem Umgang mit Pressekonditionen findest du in den FAQ.

#Restaurantkritik DiverXO #Restaurantkritik Madrid #Restaurantkritik Spanien #Restaurankritik Dabiz Muñoz #3 Michelin Sterne #Guide Michelin #The World's 50 Best Restaurants #Restaurantkritik The World's 50 Best #The Important Stuff

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rotterdamvanalles · 19 days

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Grand Hotel Central met link stukje luxor theater. (aan de kruiskade)

Het Grand Hotel Central (informeel ook wel bekend als Hotel Central of Hotel Centraal) is een hotel dat gevestigd is op de Kruiskade in Rotterdam, in Rotterdam Centrum. Het hotel werd geopend in 1917 onder de naam Hotel Allard en is een van de twee gebouwen op de Kruiskade die het bombardement op Rotterdam in 1940 heeft doorstaan, samen met het Oude Luxor Theater.

De eerste plannen voor de creatie van het hotel stammen uit 1916, toen de heer J.Th. Allard een perceel aan de Kruiskade kocht en daar een hotel liet bouwen door architect P.J. Vermaas, dat in 1917 open ging. Het hotel had toen zes bouwlagen, 64 kamers, een grote keuken met eveneens een groot restaurant en stond bekend als het meest brandveilige hotel van de stad.

Nadat het hotel in 1922 failliet ging, werd het de volgende 10 jaar niet gebruikt. In 1922 nam de Stedelijke Hypotheekbank het hotel over, maar die droeg het hotel in 1926 over aan de heer A. Philipsen (de over-overgrootvader van de zonen van de vorige eigenaresse mevrouw Phillipsen) na vier jaar leegstand voor 350.000 gulden. Die besluit om zowel het ex- als interieur van het hotel te restaureren en doopt het hotel om tot Hotel Central.

Nadat de Kruiskade in 1927 geasfalteerd werd om de doorstroming in de straat te verbeteren, was het een enorme boost voor de bedrijven die er gevestigd waren en kwam de straat tot leven. In 1935 wordt het hotel uitgebreid aan de achterzijde en kwamen er 45 kamers bij.

Nadat de oorlog tot een einde kwam in 1945, wordt het stukje Kruiskade waar het Luxor en Hotel Central aan liggen (vanwege deze bewaard gebleven panden) opgenomen in het nieuwe stedenbouwkundige plan en al snel raakt het gebied rondom het hotel volgebouwd.

In de late jaren 1940 en jaren 1950 ondergaat het hotel verschillende wijzigingen: Alle kamers werden geheel gemoderniseerd, badkamers worden toegevoegd in 1948 en nogmaals in 1959, de lift wordt vervangen in 1955 en het daklicht in 1959. Verder worden kamers voorzien van telefoon, bad of douche. Deze modernisering was destijds noodzakelijk om aan de wensen van de gasten te kunnen blijven voldoen en om concurrentie het hoofd te kunnen blijven bieden. In 1963 werd een luifel aan de voorgevel toegevoegd en was de indeling van de lobby op de bel-etage gewijzigd.

In de periode tussen 1953 en 1976 vonden nog meer wijzigingen aan de voorgevel plaats: Alle kozijnen waren vervangen, waarbij de indeling iets was gewijzigd, de balustrades van de balkons werden geheel vervangen, de plint en pilasters rond de nieuwe luifel werden gewijzigd, onder de daklijst was een deel van de middelste travee gepleisterd en de lichtreclame op het dak werd ook verwijderd. Ook was er in 1967 een dienstwoning op het dak van het hotel gerealiseerd.

Nadat de heer Philipsen stierf in 1997, bleef het hotel in bezit van de familie tot augustus 1999, toen het werd overgenomen door de heer Valster - een vriend van de familie. Die besloot om de keuken en het restaurant te sluiten omdat deze niet winstgevend genoeg waren.

In 2002 nam de heer Houtkamp het hotel over en kreeg het de huidige naam Grand Hotel Central. In 2017 was besloten om het restaurant te verbouwen tot een restaurant met club. Tevens werden de hotelkamers gerenoveerd.

In 2011 verkocht Houtkamp het hotel aan de Van Herk Groep, maar bleef zelf exploitant. In 2017 vierde het hotel zijn honderdste verjaardag.

In 2013 kreeg het hotel de titel "Slechtste hotel van het jaar" vanwege de lage ratings en veel problemen die het hotel had.

Het hotel stond jaren op de lijst van de gemeente om gesloopt te worden, mede omdat het gebouw geen Rijksmonument is. In 2017 wou de Van Herk Groep een deel van de achterkant van het hotel slopen om het aantal kamers fors uit te breiden. Het idee was om alles achter de originele gevel te slopen, en daar een toren te bouwen van naar schatting 56 meter hoog. Als gevolg van dit nieuws, werd de stichting Grand Hotel Central opgericht en startte ze een petitie tegen de sloop van het hotel. Ook wou exploitant Houkamp het hotel overnemen om de uitbreiding tegen te gaan, maar dat is niet gelukt.

In oktober 2019 was besloten om het hotel te herontwikkelen. Dit houdt in dat de huidige gevel wordt behouden en het hotel achter de gevel met nieuwbouw en hoogbouw wordt uitgebreid. Er komt een plek voor het oorspronkelijke hotel interieur in het plan, maar er komt ook een openbaar toegankelijk terras op de nieuwbouw. Het ontwerp wordt beoordeeld door de Welstandcommissie van de gemeente Rotterdam, maar een positief advies is nog niet afgegeven.

In november 2019 kwam het hotel wederom in het nieuws nadat gemeenteraadslid van Leefbaar Rotterdam Geert Koster een onderzoek wil om alle Rotterdamse hotels - waaronder Grand Hotel Central - op de mogelijke aanwezigheid van bedwantsen te controleren. Hij wil dit regelen vanwege de voorbereidingen die genomen worden voor het Eurovisiesongfestival 2020 in Rotterdam.

Het hotel is bezocht door meerdere bekende personen door de jaren heen. Oekraïens politicus, legerleider en voorman van de Organisatie van Oekraïense Nationalisten Jevhen Konovalets werd in de buurt van het hotel vermoord. Hij reisde af naar Rotterdam en nam zijn intrek in het hotel onder een schuilnaam - Joseph Novack - op 22 mei 1938. Hij had die dag een ontmoeting met een andere activist genaamd Waluch, in het verder op de Coolsingel gelegen Hotel Atlanta. Hij gaf hem een doos bonbons aan het einde van het gesprek en Konovalets dacht dat dit geld was. Waluch was echter geen vriend maar Pavel Soedoplatov, een geheim agent van Jozef Stalin die gestuurd was om Konovalets te liquideren. Hij verliet hotel Atlanta en liep na het gesprek terug naar het Hotel Central met de doos, waar onderin een bom was verstopt. Om 12:15 liep hij voor bioscoop Lumierere en opende hij de doos, waardoor de bom afging. Hij overleed vrijwel direct aan zijn verwondingen.

Ook gitaarlegende en singer-songwriter Jimi Hendrix, drummer Mitch Mitchell en gitarist Noel Redding hebben een nacht in het hotel doorgebracht, toen The Jimi Hendrix Experience in Nederland optrad in 1967. De groep reed van Bussum naar Rotterdam en verbleef er voor een tijdelijk concert in de Ahoyhallen.

Tevens werd het hotel gebruikt voor de vergadering van meerdere Joodse organisaties - waaronder het Oost- Joodsch Verbond - voor de Tweede Wereldoorlog.

Foto en Informatie komt van Wikipedia

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latribune · 6 months

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skyvinn · 1 year

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Review: Holy Sugar

Your car pulls up along the high street of Northcote. You walk past a neon sign “Merah” and you know it’s a Malaysian restaurant, walk a little further and you arrive at your destination, a rustic-styled café. Think seemingly unvarnished wood and white borders. Tucked in a corner is what your unexpected mind exclaims to be an antique piano – the type dating to 19th century where the piano was more of an object of art with painting than the instrument to make art.

Welcome to Holy Sugar, opened by pâtissier Audrey Allard, this is another cafe that opened up during the COVID pandemic. A successful story of a pâtissier who took the risk and turned the misfortune of losing her shifts into being her own boss.

(Taken from holysugar.com.au)

You finally confront the counter laden with grandmother-syled large slices of cakes and pastries. From the lemon meringue to the passionfruit tart to the huge slice of basque cheesecake. Everything appeals to you but once again a choice must be made.

You and your cousin make for the worst customers, for you ask the staff what he would recommend. The staff is friendly and helpful. She goes, “hmmm, the Tiramisu is a best seller, the passionfruit tart is also very nice “. You hank her, you think, you discuss with each other. The end result? You chose a cinnamon crumplet and basque cheesecake. He chooses lemon meringue and biscuit with caramel and boysenberry.

That is FOUR huge pieces of cake and none that were recommended. The staff still makes pleasant comments of “perfect!” and “enjoy your cakes!”.

………

Now the taste test. You and your cousin tears into the cinnamon crumplets. Think crispy churros with soft interior dipped in plentiful cinnamon sugar. If you like churros and you like cinnamon, this is a must have.

Next came the lemon meringue. You are quite the lemon meringue snob. You love lemon tarts and tend to gravitate towards them in any café. Often you leave disappointed. This one was indeed a let down. Beautifully presented and generously portioned but the taste leaves to be desired. The lemon was not tart enough to cut through the sweet meringue. The meringue was good with a crispy top and marshmallow-y centre but it was far too thick a layer for the mild lemon curd. The shortcrust though must be commended, buttery with just the right crunch.

Next came the biscuit – two nicely spiced snaps sandwich a milky caramel with tart Boysenberry confit. Each ingredient taken separately was very good – the snaps well had a good snap, the caramel was a reminder of a chewy weathers original, the boysenberry was tart and fruity. But the balance unfortunately, could have been better. There was too much caramel for the berry confit – so similar to the lemon meringue, the balance was just a little off.

Finally is the Basque cheesecake. You polish it off pretty quickly. It was dense but not overly cloying and the burned top was done just perfect. A simple enough a flavour – just a good ole cheesecake, but a finely made one. Certainly, would recommend getting it, if you are ever in the area. The portion is very satisfying for cheesecake lovers. Holy Sugar 236 High St Northcote Open: Thursday-Sunday 9am-2pm

#holysugar #cheesecake #lemon meringue #cinnamon churros #biscuits #cafe #northcote #melbourne

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scandireader · 4 years

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hi! I'm going to start uni in Amsterdam this September and I wanted to ask if you have any recs of places I should visit? it can be anything (cafes, stores, parks, museums,...) I hope you'll have a lovely day ✨

Hiii! How cool that you're coming to Amsterdam! Things are obviously a bit different now than usual, and I'm not sure if everything on the list below is still open, but there's still plenty of things to enjoy in Amsterdam. Here are my personal recommendations:

Museums:

Rijksmuseum: huge art collection, you can spend hours and hours there. They also have a library where you can study, apparently.

Museum van Loon: old canal house built in the 1600s that belonged to a wealthy family. So beautiful inside and there's a garden where you can sit and enjoy the green and quiet in the middle of the city.

Stedelijk museum: museum of modern art, really cool in my opinion.

Van Gogh museum: Make sure to buy a ticket in advance, because they're sold out days or even weeks in advance!

Anne Frank house: house where the Jewish girl Anne Frank was in hiding during the second world war. So impressive. Same here as Van Gogh museum, buy your ticket in advance.

Allard Pierson Museum: Roman and Ancient Greek art. The entry is free for UvA students.

Shops:

The Book Exchange (Kloveniersburgwal 58): my favourite second hand book shop.

Other book stores: Waterstones (Kalverstraat 152), the American Book Center (Spui 12).

The cutest plant shop (from these posts): Warmoesstraat 83A

Dille & Kamille (Nieuwendijk 16-18): an oasis filled with pots, plants, cooking utensils, baskets, candles etc. Like a friend once said: "When I die and go to heaven, I'm sure I'll end up at Dille & Kamille." (This is not sponsored lol, I'm just a fan)

Cinemas:

The eye film museum: beautiful view of the water, exhibitions, cafe

De uitkijk: really tiny and old and so charming.

The movies: super charming atmosphere as well.

LAB 111: big selection of older classic films.

Other special places & tips:

Hortus botanicus: the botanical garden.

Begijnhof: courtyard belonging to an old nunnery right next to Spui. Very quiet and pretty. Not many people know about this place, strange as it is, so it feels like some sort of secret garden :o)

Parks: the Vondelpark is overrated!! It's very crowded. My favourite parks are the Oosterpark, Park Frankendael and the garden allotments at the Westerpark (closed in winter).

Artis: the city zoo. Students get a discount, I think.

Take a trip to Amsterdam noord with the ferry! It's free and just the trip itself on the water is lovely.

I listed some of my favourite cafés and restaurants in an earlier ask.

I hope this is helpful & I wish you all the best of luck and fun in Amsterdam! Let me know if there is anything else you would like to know :)

#asks #amsterdam #netherlands

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houseofcameliard · 3 years

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Princess Niamh Pictured On Date With Christopher Schmidt!

Well if we didn’t have confirmation before that the Princess Royal has a new beau we certainly do now! HRH Princess Niamh and polo player Christopher Schmidt were pictured going on a date to one of the best restaurants in the city tonight! Exiting a limousine the couple were clearly treating themselves to a wine and dine date.

The restaurant they visited is the newest addition to famous Champs Les Sims chef, Antoine Allard. Allard is famous for his classic Champs Les Sims style food and 5 star rating across all of his establishments.

One patron of the restaurant event went so far as to snap a picture of the Princess and Mr Schmidt at their table. Seated in the outdoor section of the restaurant next to the window, the pair were reportedly very sweet with each other throughout the night.

The Princess Royal stunned in an emerald green set with ruched skirt and matching peasant style top. She expertly matched the ensemble with a green pair of heels, and some beautiful drop earrings shown off by her clean tied back hair.

With the couple looking so smitten already, we hope the Princess has finally found her Prince.

#ts4 #ts4 royal #ts4 royals #ts4 royalty #ts4 royal family #ts4 royal legacy #ts4 legacy #ts4 legacy family #ts4 legacy challenge #ts4 legacy gameplay #ts4 simblr #ts4 royal simblr #simblr #ts4 monarchy

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thevoilinauttheory · 4 years

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250 Headcanons - Berenger Allard

[ Hellooo second installment has arrived, @illia-ast!! We’re on 2 of 25 characters now! (I’m probably just gonna make a post with links to them all in the end >-> ) ]

1. Berenger loathes his older brother, Caromont. Everyone mistakes it for jealousy, that Caromont got out of their poor life situation by being successful while neither he nor his younger brother could. In reality, he loathes him because he left them behind - he could have easily had them move with him to the colonies or even offered monetary support, but did neither, that they knew of.

2. After his younger brother Raymond’s (supposed) disappearance with Val, Berenger was left in charge of caring for their incredibly elderly mother.

3. Berenger is the only of the Allard siblings to have not finished any sort of schooling.

4. He moved from Sharlayan to Eorzea to try finding his brothers, despite the fact that he was told they were both dead. He doesn’t believe them to be true.

5. Beauty on the outside, hardened on the inside - Berenger is ruthless when it comes to getting things he wants. He’ll lie, cheat, steal, even resort to violence if he has to.

6. Regardless of his violent tendencies, his dream is to open up a restaurant of his own - his passion for cooking and food far surpassing his brother’s. He has a taste for seafood, and is ultimately the reason why he chose to settle in Limsa Lominsa for the time being.

7. He hates the texture of fleece.

8. Most of the time, he feels as if he’s not in control of his own actions - only when he spends copious amounts of time around his mother. He’ll try to get by with taking care of her as little as possible, though his guilt keeps him from being away too long.

9. Berenger tried to follow in Caromont’s footsteps in becoming an Astrologian, and was actually quite talented in it. But his impatience and lack of proper stimulation kept him from proceeding in his studies.

10. He tries to enjoy life as much as he possibly can, even distracting himself by watching street performers for hours. He’s memorized a lot of routines due to constant boredom.

#a response for you #illia-ast #about: Berenger Allard #still not certain on the difference between facts and headcanons #gonna assume they're p much the same considering the characters belong to me >->

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infoburger · 3 years

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Name: Dominique ” Nique ” Dofour

Age: 19

Hair Color: Light Brown

Eye Color: Hazel

Origin/Born ?: Camphrier Town, Kalos

Hometown/ Raised ?: Pastroia City, Sinnoh

Current Residence: Jubilife City, Sinnoh

Occupation: Male idol and coordinator, part time waiter

Starter: Piplup ( Manon )

Family:

Parents ? Talbot Dofour ( father, 52) Hélène Dofour ( mother, 50)

Siblings ? Hortense Fresne ( older sister, 32) Corrine Dofour-Evans ( older sister, 28 )

Grandparents ? N/A

Aunts and/or Uncles ? N/A

Cousins ? N/A

In Laws ? Jesper Fresne ( brother in law, 32 ) Cadfael Evans ( brother in law, 29 )

Nephews and/or Nieces ? Octave Fresne( nephew,13 ) Eulalie Fresne ( niece, 6 ) Cadie Evans ( niece, 6 ) Caron ( niece, 6 ) Cefin ( nephew, 6 )

Others ? Marvin Evans ( 15 ) Lee Evans ( 13 ) Marien-Andéo Fresne ( 18 ) Josselin-Louis Fresne ( 15 )

Height: 6’ / 182.9 cm

Birthday: September 30th

Usual Place(s) to Find: Near Jubilife TV station in Jubilife City, Sinnoh or Dilices de Rive ( a café ) also in Jubilife City

Important Notes:

At times will take his breaks in his sister’s cafe, also likes coming over to her home before and after hours for free food

French was his native tongue and speaks with a slight accent

His stage name is ” Nique “ and introduce himself as such absently

Personality Sum:

Seems high-spirited and lively on stage, but surprisingly very laid back and calm in person.

Sensitive Worrywart. Though he’s usually a calm guy to be around, inside he’s always worrying about things or others around him or going to happen next. Constantly aims to please others, therefore constantly burning himself out at the end of the day. Tries handle his own problems himself until they escalates beyond control.

Don’t like rushing with tough decisions, he’s as tactful as he is indecisive and over analyzing. Despite his chilled demeanor Nique can be very judgmental and detached behind his pleasantries. Tends to be discreet and subtle his own thoughts about others or situations. He have a very sarcastic tongue underneath his ’ aim to please everyone ’ attitude.

Confident, composed and sociable. Gets over his own emotions or issues pretty easily and it’s very rare to see him fly off the handle. Likes to stay positive and self-assured especially for the sake of others. Though not particularly warm or bouncy after meeting him, Nique still is quite approachable from his amicable and responsive attitude.

Backstory: The youngest of three from a family that moved from Kalos to Sinnoh. Though born in Camphrier he was raised in Pastroia City with just his parents ( his second sister was only there until he was around one or two ) for the longest . His parents ran an restaurant there in a before letting his second sister inherent it years later.

She also took responsibility for the now nine year old and shortly moved them to Jubilife City where she made an second bakery/cafe there as well.The entertainment and business driven city made a big impression to Dominique that became was already interested in Pokemon Contests, started to focus on his musician skills too.

About a year later his sister and her boyfriend sent him off to get his trainer license and first Pokemon, a cute Piplup with a primadonna attitude. Afterward the the boy and his Pokemon started exploring around Sinnoh, one of his first goals was to go back to Pastroia City and explore the Great Marsh to finally catch some marsh Pokemon he never could when younger.

Afterward he focused Too bad afterall that hard work to join the idol industry, now he have less time to spend with his Pokemon in contests.

As the years went by he went on to forgo in many contests with his team as well as auditioning for idol performances, performing alongside with his Pokemon.Overtime, he became a pretty popular idol and found it hard to make time to for contests which he and his team loves just much as performing to music.

Faceclaim: KYO of ZOLA PROJECT, VOCALOID product mascot/ Kotobuki Reiji from Uta no☆prince-sama♪

Specialize(s) in what types: None

Favorite Type(s): Water, Grass, and Bug

Hobbies ?: Participating in contests, tennis, parkour, playing sax, playing electric bass, reading, and cooking

Favorite Food(s): Choux à la crème , gougères , and most frozen desserts.

Interest(s) with Pokemon ?: He’s a coordinator and a performer, so he likes to practice with his Pokemon for their moves and stride for the stage; wanting his Pokemon to balance out the flair and strength of themselves, to be efficient battlers as they are performers. Dominique is a casual battler and he’s Pokemon are usually in good form, but onlybattles if asked and if he’s Pokemon are up for it. Also, He likes to do photo shoots and start up concert or shows with his Pokemon as well.

Know any other muse(s): TBA

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Manon ( Sassy, Somewhat vain )

Dominique’s starter and little princess considering how much he spoiled her. She have a large attitude and a lot confidence to go around. Manon do wish she could perform in more contests like she use to, but loves the attention she gets from performing almost as much. Whenever the lady penguin visither one of her trainer’s sister she make it her own cause to spend time with the nieces and nephew’s pet Pokemon like a babysitter.

Tonne ( Adamant, Quick tempered )

His first official catch as a trainer; catching him couple of days after leaving Jubilife City,intentionally wanting to challenge his Piplup by giving her battle with a type-disadvantage. Tonne seems to get irritated very easily at his fellow party members, despite that he seems protective of them as well as Nique.

Lorence ( Quiet, Often lost in thought )

Is more of the solitary type ,he don’t mind Nique or his party members though. Lorence usually can be seen in with off gazes, assumed to be deep thoughts; however, these thoughts are usually just his mind rambling. Silently wishes that Dominique’s agency would give him time off so he can focus on contests more often.

Allard ( Bold, Highlypersistent )

Formerly Nique’s pet Magikarp, since he was not expecting to use him for any contests or battles after being caught. Howeve Allard shown a very stubborn side overtime and grown fed up with this treatment, constantly aggressively flopping around frustrated that Nique would train his friends but not himself. Therefore eventually making Nique feel obligated to train him into a beautiful Gyarados eventually. He resides in a lake nearby Nique’s condo along with some other water types of Nique.

Gribby ( Naive, Highly curious )

A friendly Tangrowth that Dominique caught in the Great Marsh as a Tangela. He likes coming across new things and that can lead to some trouble. To some people a Trangrowth was a odd choice for someone like Dominique to have.Nonetheless, the model thinks that Gribby is the one of the cutest Pokemon in his group; Due to his eager and bubbly personality.

Moriaia ( Naughty, Quick to flee )

A mischievous dragonfly that use to infuriate Dominique constantly when she a uncaught Yanma in Great Marsh. As a younger teen he use to explore the Great Marsh all the time. The Yanma would either take his bait and instantly leave even if was for another Pokemon or taunt him when didn’t catch any Pokemon, leading Dominique to eventually catch her overtime in frustration.

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Soli ( Bashful, Very finicky )

He found her as an Cherubi in a tree when he tried using honey on the trees. It can take a while for Soli to feel comfortable around the unfamiliar, nonetheless she can perform on stage or participate in Contests as if second nature from her time to adjust to her showy life style.

Revai ( Brave, Proud of its power )

She’s protective of those around her and have a have plenty confidence in her own strength. Revai resides in a lake nearby Nique’s Condo

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Initial Relationships

Family

Talbolt and Hélène Dofour / Mama and Papa / Parents

Misses his parents immensely, they’re one of the reasons that he wish for more free time so that he can travel and visit them. Constantly buys sovereigns and candy from various place he performed or participated in a contest at for them. Always ask about their pet Furfrou, Éclair too since he miss seeing the big dog Pokemon when he was a little boy too.

Hortense ” Tensy ” Fresne / Oldest sister

Since they have such a large age gap, Dominique views her more like a fussy second mom or aunt at times. Since her husband owns a large amount of real estate, Nique grown to coming for her family for his needs like a grooming salon or hotels. Sometimes Nique seems scared of his big sister, because of her strict and bossy personality but he knows she’ll always be there for him in a bind.

Corrine ” Coco ” Evans-Dofour / Older sister

Dominique is very close to his second sister, even moving with her family after his parents retire and traveled back to Kalos. He lives close by her and always tries to find time to see her, especially when he wants a home-cooked meal. She always there to support him just like a mother.She babied and spoiled him to an degree and Nique is incredibly protective of her.

Marvin ” Marvy ” Evans / Younger brother figure

Nephew to his sister, Corrine’s husband. He thinks fondly of the younger teen and considers him family. Ever since the boy became a trainer Dominique tried to be a good role model and even today have friendly battles with him. Since the teen works at his sister’s cafe, he likes to visit him when on his lunch breaks and on Marvy’s breaks too, both can be seen hanging out together a lot.

Friends

Elizabeth ” Liz ” Monroe / Fellow Idoland Penpal

Though she resides all the way in Unova, the two have performed alongside each other a few times before. Dominique thinks she’s a real cutie but sometimes he have a hard time matching her energy, but he at least tries. When he calls her up, he automatically ask to ask about her Audino.

Honoka / Friend and fellow idol ( in training )

Thinks she’s a sweet, cute girl and usually sees her since she works at his sister’s cafe. She’s an up-and-coming idol herself so, Nique tries to be a good mentor to her and seems to be protective her almost like a big brother.

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Mun Notes: Nique is a model and idol, so I don’t mind if someone acts like they seen him in a …I don’t know a commercial or something in that nature. However, all first interactions are the same stranger based level ( unless stated otherwise ). I know he have ( a still improving ) French accent but he’s a Sinnoh boy, but if the sweet muns read his bio above this then the assumption “He’s in Kalos” is quickly killed. He don’t personally know Crasher Wake though he lived in Pastroia City as a kid.

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imperiodelsol · 4 years

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The morning light starts to shine through the curtains, gracing both bodies on the bed with faint warmth, that only adds to the one they provide each other. At some point, though, even if he is enjoying it like never before, Rodrigo gets up. He immediately regrets it – his body just instantly misses hers. Her pretty little figure, the way she fit perfectly in his embrace, and most importantly, the way her touch seemed to relax him, especially when they were tired after last night’s fun.

The man takes his time to look at her silhouette. He knows perfectly well she is not going to wake up anytime soon, so he takes this blissful moment to admire her. One would think that, after all he’s gone through, all the battles and the struggles, he’d be brave enough to confess his feelings and truly be the romantic man people – and himself – claimed he was.

But, as it had been the norm during all his life, the past was coming back to haunt him – and for once, he was scared.

With certain hesitation, he gets dressed and leaves the room. Rodrigo makes sure there is breakfast for her when she wakes up, and also, a couple gifts he has prepared for her. On the kitchen table, he left a huge bouquet he had ordered especially for her, with all her favourite flowers. Under it, there was a carefully folded soft package, which contained a burgundy dress that was exactly Chiara’s size. Rodrigo was sure she’d like it – he had chosen it after knowing her for so long, it would be unforgivable if he gifted her something that wouldn’t suit her tastes perfectly.

Next to both gifts, the Spanish man leaves a handwritten card.

“Happy Valentine’s. See you tonight at Club Allard at 9? I booked the best table.

-R.”

Smiling at the thought of having dinner with the prettiest girl in one of the most luxurious restaurants in Madrid, Rodrigo left his apartment to go to work, letting her make herself at home for the day.

@bellasognatrice

#i hope this is okie!!!!!!!!!#he has more things up his sleeve #v; main.#; ic

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rotterdamvanalles · 2 months

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Grand Hotel Central de buren van de luxor theater aan de Kruiskade.

In 2011 verkocht Houtkamp het hotel aan de Van Herk Groep, maar bleef zelf exploitant. In 2017 vierde het hotel zijn honderdste verjaardag.

In 2013 kreeg het hotel de titel "Slechtste hotel van het jaar" vanwege de lage ratings en veel problemen die het hotel had.

Tevens werd het hotel gebruikt voor de vergadering van meerdere Joodse organisaties - waaronder het Oost- Joodsch Verbond - voor de Tweede Wereldoorlog.

Foto en Informatie komt van Wikipedia

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atypical60 · 5 years

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Four Days in Paris 2018- Part Two Our Rebellious Thanksgiving Dinner and a Most Busy Black Friday!

I left off where we were getting ready for our Thanksgiving Dinner. But wait. I need to backtrack a couple of things.

Given the fact that the hotel’s lighting was horrific (I’ll be writing about that later), I managed to clean up nicely for dinner. I’m wearing the Chloe by Envy Wigs that my husband gave me for my birthday and a $7.00 faux leopard collar from Forever 21!

First—I’ve gotten a…

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#Allard Restaurant #Christmas in Paris #France #Galeries Lafayette #Paris #paris at christmas #Travel

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vivelareine · 5 years

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Reading Treasure: Book Review: Bistro: Classic French Comfort Food by Alain Ducasse

Bistro: Classic French Comfort Food is a exciting new cookbook from acclaimed chef Alain Ducasse that reveals the recipes of some of his most popular recipes from across his successful bistro-style restaurants: Aux Lyonnais, Benoit, and Allard. Far from being an imposing tome of recipes that appear impenetrable for even experienced chefs, the recipes chosen for this book are presented in an incredibly accessible format. In addition, all of the recipes based on traditional and beloved French comfort foods, given a classic Ducasse contemporary twist that brings them to new tasteful heights.

#alain ducasse #french cuisine #french recipes #book reviews #books #I am hungry right now tbh

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berniesrevolution · 5 years

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What follows are excerpts from Working People, a podcast by Maximilian Alvarez in which ordinary people talk about their lives, jobs, struggles, and aspirations. These excerpts accompany Max’s essay “Can The Working Class Speak?”

JESUS ALVAREZ on losing everything, driving for Uber

Maximilian Alverez:

I’m curious to know, because we talked about it a lot over this conversation, and you’ve lived such an interesting life, and have come such a long way from that garage in Guadalajara, when your mom passed away, when you were six. And so, jumping closer to the present, you’ve said a number of times that the Great Recession that really kind of hit in 2008, and the after effects that we’re still dealing with in significant ways, that this was kind of the real — this was the big meteor type of event, for you, for our family, and for a lot of working families around the country, and around the world. I guess, how did that translate on the real estate side that you were on?

Jesus Alverez:

That’s been, I think, to me, the most frustrating portion, that I worked all these years in real estate to provide, and have always been able to. When the real estate market crashed, unfortunately, I tell people that never in a million years would I think that I’d be one of the casualties, because I handled property owned by the banks, the bank owned properties and stuff like that. So never in a million years did I think that our family would be one of the casualties. But as it turned out, when the market crashed, we lost some rental property, we lost the office building that I was a partner in. The business crashed, Mom’s business crashed, and as you know, we ended up losing our house. And that is super hard to get over, to think that we worked so hard to achieve whatever status we have. To have it all — it’s like water going down your arms, dripping at your elbows [laughs]. The only way I can describe it is “it’s all gone, it’s disappeared.” And it’s been tough to get back, really tough mentally. Because no one wants to talk about what happens personally, ourselves included. It’s depressing, it’s embarrassment, all that kind of stuff. And I was surprised that when we went through all of this, everybody was too busy with their lives. Nobody really reached out to see where we were at, or throw us a lifeboat or whatever. But I realized, every family’s got to survive. But having gone through all of this, having achieved what I thought was success, and then to have it all go away, and now kind of re-starting, I think it’s a big thing, swallowing my pride, to go back out there and start all over. But we still have our health, we’re still here. I always look at it as though I am a boxer — we’re still in the ring. I’m old and I’m fat, but I’m like George Foreman. I still got a good overhand right… I’m hoping to land a good right on a good deal, and get us started back up. Which I think it will. I’ve got to call my mom again.

But it’s interesting, now I’m driving a little bit for Uber. And when I went to apply or whatever, a lot of the people I saw were people my age, or older. And statistics show that a lot of people driving, or these kinds of things, are people who need secondary, or people who have lost a lot of stuff. I always thought it was just going to be the younger people, but no, it’s a lot of people my age or older, and it’s sad. As I talk to a lot of the passengers, interesting when I talk to a lot of them, because I’m pretty good at getting the conversation going now, and so I talked to several who have lost their house or whatever. And I’m thinking man, they’ve gone through the same thing, and I can relate to the emotions they went through, the depression. I think the main thing for me is that I realized is that we went through some depression. And so we’re finally, I think, over that curve, and we’re working our way back up. But I think unless you go through something like that, it’s really hard. And maybe we didn’t reach out for the help that we should have.

[…] Just two days ago, I picked up a lady at a restaurant. She was about my age, and we start talking. She’s from Mexico. And we started talking about how when she got married, her husband left the family to come to the United States, so he could try to find a job to provide. I think she said it was 1984 and he was making $3 an hour, sending the money back. And she was trying to raise I think three kids down there with the goal of eventually bringing them over. And then eventually, they were able to save enough and stuff for them to come over. But then one of the sons didn’t want to come to the United States, he wanted to stay in Mexico or whatever. It’s a little bit sad how our families get torn up. Torn up just trying for betterment, the Mexican culture or whatever. That’s what people don’t realize. We don’t want to just come over to come over and take jobs. It’s for survival. Any family would do the same thing just to provide for their family, which is hard. Nobody wants to leave their family behind. But if it was turned around to the other cultures, they would do the same thing. They would do whatever they have to do to provide for their family. And that’s the part they don’t talk about. We’re not trying to do anything that nobody else would do. We’re just trying to provide for your families, even at the tough part of ripping the families apart. Because there’s unfortunately there’s not enough economics in Mexico or other countries to provide. People don’t want to split their families up just to do it. And it’s sad when I talk to some of these people, and this lady. She’s gone through a lot. Her family had been split. Her husband is over here, she’s over there in Mexico trying to raise the kids and stuff like that, and it’s like, man. We all got our stories, and a lot of those like that.

LADONNA BRAVE BULL ALLARD on survival

LBBA:

I am the first in my family to ever attend college, and that was through the love and grace of my grandma. I am the first in my family to graduate college. My sister was second. And all that I learned going to school was “America needs to be educated.” We need to know the truth of what is really happening here. We need to start looking at our economics, because right now, my reality: I am a widow. I live on a widow’s benefit. It’s barely enough to make my monthly payments. I have to figure out how to, at 63 years old, how to make a little extra money to get all my bills paid. I plant my own garden. I gather roots and berries, and prepare for winter. I have a wood stove, so we gather wood. But at 63 years old, there are other people who are sitting back, in their retirement, having a very comfortable life. That is not our reality. It is not how we live. When we have people here on the reservation living without electricity, without running water — people are hauling their water — we live in a different world than the rest of America, our own home, our own homeland, where the roots grow out of our feet. Where we can tell the history of this land for thousands and thousands of years. To be pushed until America makes us invisible. And so I am pushing back. I am saying, “I am alive. We are still here.” We have our hands out saying, “let us teach you how to live on this land. Let us teach you how to respect the water. Let us teach you how to respect the land. We can do this for the betterment of the world, we do this so your grandchildren’s grandchildren can drink clear, clean water.” We are standing here offering our help.

We have never ever been an aggressor, we have only been defenders of this land. And we will continue to defend the land and the water. So growing up, that is how I grew up. I grew up a very difficult Indian childhood. Foster homes. Boarding schools. My two younger brothers were farmed out to a farm, and they were able to return home. Does America really know their own history, their own background?

Maximilian Alverez:

I really don’t think that many do. I’m so gripped by everything that you’re saying. Not only your work as a historian, but as you’re saying, the very kind of way of life, sustainable, communal way of life, these forms of knowledge that, you said, you have to teach the rest of America, even though the rest of America not only doesn’t know, but often doesn’t even see that these forms of living, that these communities are even there. So it seemed that for a moment, over the past few years, that with the No DAPL movement, that more Americans were starting to learn. Do you feel that — and you started by saying what a lot of people around the country who are protesting the separation of families at the border, is that this has been going on in Native communities for centuries.

LBBA:

Since 1492.

(Continue Reading)

#politics #the left #current affairs #working class #economic inequality #poverty

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