{"id":7480,"date":"2020-05-01T09:55:34","date_gmt":"2020-05-01T13:55:34","guid":{"rendered":"https:\/\/essentialeuropetravel.com\/?post_type=project&p=7480"},"modified":"2020-05-08T14:54:31","modified_gmt":"2020-05-08T18:54:31","slug":"at-restaurant-paris-city","status":"publish","type":"project","link":"https:\/\/essentialeuropetravel.com\/index.php\/project\/at-restaurant-paris-city\/","title":{"rendered":"Episode 2 – AT restaurant and Paris City – Benedict Eggs brown butter sauce"},"content":{"rendered":"

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Episode 2 – AT Restaurant in Paris –\u00a0Benedict Eggs with brown butter sauce\u00a0<\/em><\/strong><\/h1>\n

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\u201cA minimalist Japanese touch in Paris\u201d<\/em><\/h4>\n

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Thomas Chisholm – sous chef at AT restaurant
\n<\/strong>
\nThomas was born in Brooklyn and moved to France when he was 12 years old. He studied cooking in Perpignan, France, in the same school than Eric Ripert, chef of Le Bernardin, NYC. Cooking became his passion and he moved to Paris, where he cooked at L\u2019Itineraire a 1 Michelin star restaurant. He then improved his technique and skills with the 2 Michelin star chef, Thierry Marx, at Sur Mesure at the Mandarin Oriental Paris. Before joining AT, Thomas cooked in a neo bistrot, Le 6 Paul Bert, made famous by Anthony Bourdain. Thomas loves refined cuisine but has stayed true to his American childhood and enjoys elevating US classics.<\/p>\n

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List of the ingredients: <\/strong>
\nThe flat bread dough for 12 English mu\ufb03n size breads Ingredients:
\n<\/strong>Melted butter 20 gr
\nWheat flour 166 gr
\nRye flour 50 gr
\nSalt: 5 gr
\nBaker Yeast: 8 gr
\nWarm Water: 75 gr
\nEggs: 1 (use only one third of the beaten egg)
\nSugar: 16,5 gr
\nMilk: 20 gr
\n<\/strong><\/p>\n

For the stu\ufb03ng mixture<\/strong>
\nRed onions , Canned mackerel , Oregano, Lemon + lemon zests Fresh garlic, Salt, Olive oil, 1 egg per person (poached)<\/p>\n

Recipe of The flat bread dough<\/strong>
\nPart 1: Mix both flours and salt.
\nPart 2: Mix yeast with warm water.
\nPart 3: Mix eggs, sugar, and milk.
\nPart 4: Melt butter.
\nMix Part 1 and Part 3 together.
\nOnce smooth, add Part 2 and mix by hand for 5 minutes. Then, add melted butter.
\nClean film and leave in a warm place for 2 hours. Then, put in the fridge.<\/p>\n

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Discover this recipe by clicking on the video<\/strong><\/h4>\n

Cook at home and stay safe!<\/strong><\/p>\n

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The Restaurant: AT<\/strong><\/p>\n

Japanese-born Atsushi Tanaka worked in famous kitchens across Europe and especially at Pierre Gagnaire.
\nExpect a minimalist interior and cuisine but full of precision and intense flavors.
\nTasting menu and all-natural wine list.
\nThe restaurant is located in a vaulted basement a stone\u2019s throw from the banks of the Seine in the heart of Paris.
\n4 rue du Cardinal-Lemoine, 75005 Paris<\/em><\/p>\n

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The City: Paris<\/strong><\/p>\n

Paris is a unique and vibrant city. The city of light!
\nIt is a city for art lovers with great museums.
\nA mecca for fashion victims; go from famous designer stores such as Chanel to small boutiques or vintage shops. Shop till you drop.
\nA Foodie destination: colorful markets, historical cafes, and Michelin star restaurants. Just enjoy a simple baguette sandwich or a croissant from any boulangerie!<\/p>\n

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The Highlights:
\n<\/strong>Virtual visit
\nSee the world-famous Mona Lisa at The Musee du Louvre: https:\/\/www.louvre.fr\/en\/visites-en-ligne<\/a>
\nAdmire the Musee d\u2019Orsay\u2019s vast collection of 19th century Impressionist masterpieces:
\nhttps:\/\/artsandculture.google.com\/partner\/musee-dorsay-paris<\/a><\/p>\n

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The Highlights:
\n<\/strong>Attend a ballet at the famous Opera Garnier:
\nhttps:\/\/www.france.tv\/spectacles-et-culture\/opera-et-musique-classique\/972295-le-lac-des-cygnes-de-tchaikovski-a-l-opera-de-paris.html<\/a><\/p>\n

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CONTACT<\/h1>\n

PLEASE \u00a0CONTACT \u00a0YOUR \u00a0TRAVEL \u00a0AGENT \u00a0FOR \u00a0A \u00a0QUOTE<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=\u00a0\u00bbrow\u00a0\u00bb custom_padding=\u00a0\u00bb0px|0px|0px|0px\u00a0\u00bb column_padding_mobile=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb3.0.51″ background_size=\u00a0\u00bbinitial\u00a0\u00bb background_position=\u00a0\u00bbtop_left\u00a0\u00bb background_repeat=\u00a0\u00bbrepeat\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″][et_pb_text admin_label=\u00a0\u00bbTexte\u00a0\u00bb background_layout=\u00a0\u00bbdark\u00a0\u00bb _builder_version=\u00a0\u00bb3.0.47″ background_size=\u00a0\u00bbinitial\u00a0\u00bb background_position=\u00a0\u00bbtop_left\u00a0\u00bb background_repeat=\u00a0\u00bbrepeat\u00a0\u00bb \/][et_pb_text admin_label=\u00a0\u00bbTexte\u00a0\u00bb background_layout=\u00a0\u00bbdark\u00a0\u00bb _builder_version=\u00a0\u00bb3.0.51″ background_size=\u00a0\u00bbinitial\u00a0\u00bb background_position=\u00a0\u00bbtop_left\u00a0\u00bb background_repeat=\u00a0\u00bbrepeat\u00a0\u00bb custom_margin=\u00a0\u00bb0px|||\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||\u00a0\u00bb]<\/p>\n

Operations & Reservations <\/span><\/p>\n

3477 Rushbrooke street, Suite 302<\/span><\/span><\/p>\n

Verdun, QC, H4G 1S8 CANADA<\/span><\/span><\/p>\n

Corporate Headquarters<\/span><\/p>\n

1<\/span>07-27 71st Avenue, Suite 403<\/span><\/span><\/p>\n

Forest Hill, NY 11375<\/span><\/p>\n

Phone: 1-514-285-8758<\/span><\/p>\n

Toll free: 1-866-285-8758<\/span><\/p>\n

Fax: 1-514-285-9128<\/span><\/p>\n

Email: info@eetvl.com<\/a><\/span><\/p>\n

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Terms & Conditions<\/span><\/a><\/h3>\n

Privacy Policy<\/span><\/a><\/h3>\n

Home<\/span><\/a><\/h4>\n

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Episode 2 – AT Restaurant in Paris –\u00a0Benedict Eggs with brown butter sauce\u00a0 \u201cA minimalist Japanese touch in Paris\u201d Thomas Chisholm – sous chef at AT restaurant Thomas was born in Brooklyn and moved to France when he was 12 years old. He studied cooking in Perpignan, France, in the same school than Eric Ripert, […]<\/p>\n","protected":false},"author":1,"featured_media":7487,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"project_category":[52],"project_tag":[],"class_list":["post-7480","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-top-home-confined-chefs"],"_links":{"self":[{"href":"https:\/\/essentialeuropetravel.com\/index.php\/wp-json\/wp\/v2\/project\/7480","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/essentialeuropetravel.com\/index.php\/wp-json\/wp\/v2\/project"}],"about":[{"href":"https:\/\/essentialeuropetravel.com\/index.php\/wp-json\/wp\/v2\/types\/project"}],"author":[{"embeddable":true,"href":"https:\/\/essentialeuropetravel.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/essentialeuropetravel.com\/index.php\/wp-json\/wp\/v2\/comments?post=7480"}],"version-history":[{"count":11,"href":"https:\/\/essentialeuropetravel.com\/index.php\/wp-json\/wp\/v2\/project\/7480\/revisions"}],"predecessor-version":[{"id":7590,"href":"https:\/\/essentialeuropetravel.com\/index.php\/wp-json\/wp\/v2\/project\/7480\/revisions\/7590"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/essentialeuropetravel.com\/index.php\/wp-json\/wp\/v2\/media\/7487"}],"wp:attachment":[{"href":"https:\/\/essentialeuropetravel.com\/index.php\/wp-json\/wp\/v2\/media?parent=7480"}],"wp:term":[{"taxonomy":"project_category","embeddable":true,"href":"https:\/\/essentialeuropetravel.com\/index.php\/wp-json\/wp\/v2\/project_category?post=7480"},{"taxonomy":"project_tag","embeddable":true,"href":"https:\/\/essentialeuropetravel.com\/index.php\/wp-json\/wp\/v2\/project_tag?post=7480"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}