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Fan

Fan World best chefs have accepted to let us film their best napkin folding decorations. The video above takes you step by step through how to successfully execute Napking folding roof. Use this GOURMANDIA napkin fold secret to impress and surprise your guest

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Reviews (1)

I'm a fan of this FAN :)

byRosalia G., April 16, 2012

Great! This is something that I can show-off. It’s easy and well shown in the video. Thanks for posting.

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Saddle of lamb
Leg of lamb is a whole leg; saddle of lamb is the two loins with the hip. Leg and saddle are usually roasted, though the leg is sometimes boiled. Roasted leg and saddle may be served anywhere from rare to well-done. An impressive joint for roasting, but a little difficult to carve. This joint is quite large and expensive.

Saddle of lamb

Nectarines with lemon and juniper sherbet ice-cream called Colonel
The Nectarine is a sweet and juicy stone fruit tree very similar to the peach. However, where the peach has a furry skin, nectarines are smooth and shiny. Nectarines are very soft and easily damaged, and they have a very short shelf-life. Like peaches, there are two different varieties of nectarines in cultivation - white nectarines, which have a red skin and a white interior, and golden nectarines, with yellowish flesh. Nectarine trees will grow from seed and reach the stage of bearing fruit in their natural state, although various grafted cultivars are sold in nurseries. The trees are prone to a disease called leaf curl, which does not affect the fruit crop, merely the aesthetics of the tree, and the fruit is very susceptible to brown rot. Nectarines and peaches are closely related, and occasionally, a crop of nectarines will produce one or two peaches, and vice versa. Nectarines are a great source for vitamin A and various phytochemicals that are good for your eyes and joints. Read more on http://nutrition.about.com/od/fruitsandvegetables/p/nectarines.htm

Nectarines with lemon and juniper sherbet ice-cream...

Chef Luc Huysentruyt prepares prawn or shrimp tails with beer. For this recipe you will need prawns, olive oil, tomatoes, chives, butter, beer, salt and pepper. This recipe takes 30 minutes to cook. For best results, use raw king prawns or tiger prawn tails - these are usually sold headless and are grey in colour.
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Prawns when cooked, the shells turn pink and the sweet, meaty flesh turns white tinged with pink; brief cooking is essential, otherwise the flesh will become tough. As with other types of crustacea, prawns fished in cold waters tend to be more flavorful than those from warm waters. Although anatomically incorrect, the part of the prawn eaten, the meaty body, is referred to as the tail. The very small shellfish referred to as shrimps are prawns, too - the term shrimp just indicates their diminutive size. Fresh prawns, whether raw or cooked, should smell fresh and clean, not fishy, and should look moist. Avoid any that look dry or that have broken or cracked shells. Like all shellfish, prawns go off quickly, so keep in the fridge wrapped in their original packaging or in a sealed container. Eat within 24 hours of purchase. The minimum size limit for prawns is 33 mm measured as carapace length. The minimum size for tailed prawns is 22 mm in length.
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Prawn Tails with Beer

Prawn charlotte with eggplants
It is noticed that with the increasing trend towards healthy eating, seafood salads have become very popular entrees. While traditional favorites such as shrimp salad and lobster Caesar salad continue to rule the menus, regional variations are also getting popular. Asian tuna salad, Thai squid salad, Calamari salads and Seafood pasta salads are but a few of them. Try out some of our seafood salad recipes. They are simple and quick to whip up and can make for a light meal too.

Prawn charlotte with eggplants

Seafood Salad (Ligurian)
Salads don't have to be boring â�� there's no reason at all you should stick with plain old lettuce and carrots to create a light meal. Looking for seafood salad recipes? Seafood salad is very tasty to the seafood lover. There are several recipes you can use to make seafood salad. Try one of our recipes for lobster or seafood, including seafood salads, lobster salad and seafood sandwich recipes.
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Seafood is consumed in large quantities in Japan and other parts of Asia. Consequently they suffer far less of certain cancers and diseases and the link with seafood is confirmed. Nowadays, people have come to realize the importance of seafood in our diet. Various studies and researches have proved that the best sources of good fats, vitamins, and minerals to promote good health can actually be found on different seafood. The only drawback is that it took so many years for most people to realize the health benefits of having seafood in their diet. Undeniably, fishes are exceptional low-fat food. The fats contained on fishes and fish oils are high in Omega-3 fatty acids. These are polyunsaturated fatty acids known to protect the body against heart diseases. These so called "good fats" also aids in lowering cholesterol, decreasing blood clotting factors, increasing beneficial relaxation in larger arteries and blood vessels, and decreasing inflammatory process in blood vessels. Studies showed that certain varieties of fishes and shellfishes have very high antioxidant E, aside from vitamins E, C, D, and A. These antioxidants boost the immune system and also lower the risk of heart disease by reducing buildup of plaque in coronary arteries.
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Sea Bream Menagere with Pastis
Seabream Menagere with Pastis-

Delicately incise the sea bream, after scaling the fish from the two sides.
Mince the button mushrooms and place them in the middle of the dish with some ground parsley and the minced shallots.
Place the sea bream on top of it. Add some olive oil, Guerande salt and a tip of thyme, finishing with some pepper.
Take the fevettes, which you will place all around the sea bream with the washed small fennel and green onions.
Eventually, you can also add some white wine, so that the fish meat is less dry.
Pour the Pastis over the sea bream. Then, put it for 15 minutes in the oven at 356 degrees F.
Remove it from the oven and place it on a serving dish. Use a spatula to withdraw the fillets and remove the tale. Place the vegetables on the fish fillets. Then, put the fish fillets as cross on top of each other, taking care not to break them.
Keep the dish warm, while you finish the gravy preparation with some butter.
Once the cooking gravy is done, add a piece of butter to emulsify the sauce. Then, pour the sauce over the serving dish. Add some herbsÃ¢Ã¢â��Â¬Â¦ and serve!

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Stephane Raimbault
StÃ©phane Raimbault together with his two brothers Francis and Tony opened their restaurant Lâ��Oasis in 1999 on the coast of La Napoule, in the building that was once home to Louis Outhier's mythical restaurant. StÃ©phane spent five years alongside Gerard Pangaud (two Michelin stars), and then became a consultant for Louis Outhier in Japan, where he experimented with Japanese flavours. StÃ©phane Raimbaultâ��s cooking was enriched by his travel experiences. His cuisine is largely inspired by the markets of Provence with a touch of the Orient.

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Scampis carpaccio with caviar
One of the most exotic starters is the marinated sturgeon carpaccio as with many other gourmet foods served at formal functions, there are etiquette rules attached with caviar. Caviar should never be served with metal utensils- the sensitive 'berries'(proper name for caviar roe) can develop a very off-putting metallic taste. Caviar spoons made from bone, mother of pearl or tortoise shells are sold in specialty shops for just such occasions. Caviar served on a small cracker or canape should be eaten in one bite, but caviar served as an appetizer should be mixed with chopped egg whites and yolks and placed on toast points before eating.
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This originally comes from Italy but we now often see it in our French Menus. It is a deserved success, for a very light, refined and fresh dish. The meat is cooked by the lemon juice and this is why you need to leave the meat at least 30 minutes before serving. Still the meat will stay a little red, but this is the way it has to be!
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Scampis carpaccio with caviar

Bernard Loiseau
Bernard Loiseauâ��s life was devoted to his passion of cooking. After apprenticing with the Troisgros brothers in Roanne and receiving his CAP in 1971, he was entrusted with the restaurant La CÃ´te dâ��Or in Saulieu. Soon, Bernard Loiseauâ��s house was a must-see for all gastronomes. In 1981, Bernard Loiseau was honoured with three stars from the Michelin Guide. Today, his long time partner Patrick Berton perpetuates the tradition.

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Bass escalope with pine nuts and black olives
Eating seafood is a healthier option than eating meat, chicken, beef or pork. So, all you seafood lovers follow this video on bass fish for wonderful bass escalope with pine nuts and black olives recipe. For top quality striped bass or "rockfish" as table fare, it's important to take care of the fish prior to cooking. The fish should be chilled on ice and laid out flat until cleaned. Once the fish is home, it can be rinsed thoroughly and filleted. Several cleaning methods exist and each angler learns their favorite style.
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The fish can be scaled and the skin left on, filleted and then skinned or the skin can be cut around the perimeter of the fish and pulled off with pliers. The skin-on version is nice when baking or grilling smaller fish. Skinning the fish before filleting has some advantages, the most important being speeds. Filleting the fish and then cutting the skin off removes the darkest meat and leaves the highest quality portion, although some fish is lost in the process. Chefs have a variety of favorites for cooking rockfish. Small pieces of any size rockfish is delicious fried. Other choices include grilling, broiling, fish cakes and more. For bass fishing tips read on www.tightlineaz.com
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Bass escalope with pine nuts and black olives

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Napkin Folding

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