Hoy me invitaron a conocer @monsieurcucu y su carta sorprende por la variedad, calidad y por precios más que justos. El recorrido me llevó por un perfecto torchón de foie gras, tartar de lomo, agnolotti de hongos y un lomito bearnesa con tuétano apanado que me tendrá suspirando por días. Recomendadísimo. #Bogotá#restaurante#food#foodie#frenchfood
One of the first food vocab words I learned in my high school French class was steak-frites (steak and fries) 😂, so I just had to order this for my first meal in France (close enough)! While this may not be the healthiest meal in the world, it's really not too bad. So how do the French stay skinny while eating such rich food? They enjoy their food. Take time to savour it. Moderation plays a part, of course. And while Americans regularly spike their blood sugar with bowls of low-fat, “heart healthy” cereal in the name of calorie/fat restriction (been there, done that), the French diet has little to do with the word “diet” because they just eat Real. Fucking. Food. The low-fat and no-salt craze? Never hit this country (thank God). So where does the passion-fueled swearing come from? Anger. Anger that big corporations influence government food pyramids, confuse people as to what is “healthy”, and sell shit like “skinny cow ice cream” in the name of “health”. In reality, nutrition is really NOT that complicated (or expensive). As I wander grocery store isles perplexed as to why I can't find “grass fed beef” here, it hits me: all the beef here IS grassfed, because, duh. That's what cows are supposed to eat and DO eat in other parts of the world 🤦. Anywhoo, as I get ready to come back to the States, I am more pumped than EVER to do work in support of REAL FOOD this year. I want to help people who are too busy to spend the amount of hours in the kitchen that our grandparents did but still want to eat real, simple, and good food. I want to thank @realfoodliz and @dianesanfilippo for inspiring me to turn to nutrition for answers in healing my own body a few years ago, and every single person who seeks truth amidst status quo nutrition “advice” (or lack thereof). Keep searching, keep standing up for what you believe in, keep demanding answers. I promise they are out there. ❤️✊
We know what you're thinking, how can you already be talking about Christmas!? Here at Côte our team of chefs are already working hard putting together this year's Christmas menu to make sure 2017 is one to remember.
J-2 before our 1st anniversary and launch of boards! #Cheeses : Fromage de chèvre frais, Bleu d'Auvergne, confiture de figues, Tomme de Savoie, Noix, Brie, servis avec de la baguette maison (Fresh Goat Cheese , Fig Preserves, Blue Cheese from Auvergne, Tomme de Savoie, walnuts, served with homemade Baguettes) #lefromagecestmavieaussi#frenchfood#planches#marketboard#food#bistro .