In case you thought all I did was eat on my trips, here’s a post with some of my favourite pictures from the streets of Lisbon. The hilly landscape of the city reminded me of my trip to San Francisco a few years ago.
Some of the streets are so steep that they have trams that only run up and down that hill. But the hiking was not a bad idea as it provided us with the much needed exercise after consuming all that seafood.
Here are some of the highlights from our meals in Lisbon. I’ve never eaten so much seafood in one week. All very fresh and rather light compared to eating in Paris.
On our first day, we tried one of their national dishes, called bacalhau à brás, which is dried and salted cod (bacalhau), stir-fried with shredded potatoes, onions, and a cholesterol-inducing quantity of eggs.
Our next destination was Lisbon, Portugal. One of the main purposes of this trip was to try the famous Pastéis de Belém (Portuguese-style egg tart, also known as Pastal de Nata) from the pastry shop, Antiga Confeitaria de Belém.
This kitchen uses the same century-old recipe known by only a handful of bakers which make the dough and custard behind locked doors.
When I’m travelling, I usually get more excited about what there is to eat rather than what there is to see. Due to last minute planning, we could not get a reservation at NOMA restaurant nor Restaurant Radio.
Instead, we had some Danish smørrebrød (open sandwich) and visited lots of local bakeries, coffee shops, and food markets. You can find really good hearty breads here but the pastries were not so enticing.
I’m currently travelling with a friend I met at Fauchon. Our first stop was Copenhagen, Denmark where we stayed for 5 days. It’s a beautiful city with a very friendly population that’s fluent in English.
It’s also small enough to get around by foot though you could also opt to bike like the rest of the folks. I’m impressed by how bike-friendly this city is. All the major streets have separate lanes for bikes and instead of parking, you’ll more often find bike racks surrounding their buildings.
I’m currently updating from my hostel in Copenhagen. But today’s post is about all the Christmas preparations that went on in the kitchen. The day before Christmas Eve was the longest working day I had at Fauchon, 7am – 8pm with a short lunch break. But time flies by very quickly and the kitchen is a madhouse.
I just finished my 3-month stage at Fauchon which was a great experience that filled in some learning gaps. The work that takes place in a restaurant and pâtisserie kitchen is vastly different. Though I loved the adrenaline rush of service time in a restaurant, a pâtisserie kitchen has its highlights too.