15 September 2009

Those meals I gathered while traveling

During the last 2 years, I travelled… A LOT.  According to the table flags on my bookshelf, I visited more than 15 different countries.  During those trips I discovered new flavours and new ways to prepare meals.  The funny thing is that I don’t necessarily brought back a local meal from each country.  Let me demonstrate.

Stockholm, Sweden

Swedish Meat Balls, (cc) CurryPuffy

  • Meat balls

As server onboard Viking Line boats or at that very good restaurant Daf, Gabriel, Alban and I visited in Gamla Stan.

Sankt-Peterburg, Russia

Boeuf Stogranoff pour souper, (cc) pierlux.com

  • Beef Strogonoff

Istanbul, Turkey

Marché égyptien, (cc) pierlux.com

  • Curry sauce chicken
  • Lamb dishes

Why curry sauce in Turkey? There was a very good curry sauce rice and chicken plate served at the University’s cafeteria during GUADEC 2008. :)

Berlin, Germany

Basil, Spinach & Pesto Spaghetti with Pine nuts, (cc) gordonflood.com

  • Pine Nut and Pesto Pastas
  • Pomodoro Fresco Pastas

Why pastas in Berlin, the answer is simple: Va Piano. It is a nice restaurant chain where you can see you pastas getting prepared for you. I liked so much my first visit (on Postdamer Platz) that I quickly found another one closer to my hotel and ate not less than 3 times in the 5 days I was in Berlin at these restaurants.

Oh I did try the curry würst on my first trip to Berlin, but not my favourite ;)

Las Palmas, Gran Canaria, Spain

Papas arrugadas con mojo, (cc) Fer..

Nouriture végétarienne, (cc) pierlux.com

  • Tapas style potatoes with Mojo sauce
  • Rice Burgers

The rice burgers are from the very good Naturalis vegetarian restaurant close to the conference center. :)

Cambridge, UK

Penne speck e rucola, (cc) paPisc

  • Champignon and Speck pastas

Why pastas in Cambridge, that would be because of Marco Barisione. He was my host and he cooked delicious Italian style pastas for me. He clearly introduced me to the fact that you don’t need to buy pre-prepared pasta sauce.

Helsinki, Finland

good pizza, (cc) tonx

  • Blue Cheese, Chicken and Peach Pizza
  • Crème Fraiche and Champignon pastas
  • Stews
  • Mango Lassi

Barisione is this inspiration combined with Alban Crequy love for crème fraîche that explains the pastas for Helsinki. We also weekly made a nice stew. After 14 weeks, I think I got to master them hehe

The rest of the meals come from a well known cafeteria down in Ruoholahti ;-) I admit I wasn’t very fond of all the meals, but some I quite liked!

Generally, while travelling I got in touch with vegetarians. I hadn’t met many before leaving Québec. Discussing with people at SOTM 09, we identified that vegetarianisms is quite uncommon in French speaking nations. I am not quite convinced by the ethical “don’t eat animals”, but I can understand the health and environmental reasons. Therefore I now try to eat 25% of my meals vegetarian. That’s better than none at all!

I hope I didn’t open your appetite too much.

Comments (5)

  1. 15 September 2009
    Ross Burton said...

    “Blue Cheese, Chicken and Peach Pizza”

    One universal truth about Finnish food is that they love “surprise fruit”. Thus peach on this pizza, and clementine pieces in a perfectly good salmon/salad/bread lunch.

  2. 15 September 2009
    Eric Pritchett said...

    I have that meatball one every other time I go to IKEA. :-P

  3. 15 September 2009
    Giacomo said...

    You should have come to Italy, that’s where 5 of 13 of your meals come from.

    Well, actually 4 of 13 because of that “horrible” pizza :) .

  4. 15 September 2009
    Marco Barisione said...

    I tried to teach him how to eat properly every time I met him! But I take no responsibility for the surprise fruit Finnish people always put in their pizzas.

  5. 16 September 2009
    Stefan said...

    You’re using the term “Speck” in England now? That’s odd… because meanwhile, in Germany, marketing-savvy chefs are replacing “Speck” with “bacon” everywhere, maybe to disguise the calories :-)