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We heard about Le Smoking Vallée through social media a few weeks ago and were intrigued by the buzz. What we have here is a real bring your own wine veteran Marc-André Paradis (Les Infidels, Mr. B, Les Heritiers, L’Emporte-Pièce), teaming up with some past collaborators and upstart 25 year old chef Thierry Dufour.
Having opened its doors about two months ago, Restaurant Biarritz is a new restaurant venture headed by Stéphane Bouzaglou who has previously worked with celebrity chef Daniel Boulud (check out this post from Singapore for a review on his Bistro Moderne). The place is a cozy, tiny little thing that exudes friendliness and warmth, offering up a casual chic atmosphere to meet up with friends and family.
This was our first ever attempt at making risotto and it turned out great. We didn’t follow any formal recipe but were inspired by the presence of fiddleheads at the local grocer. Our recent trip to Lawrence also got us in the mood to try out fiddleheads in a vegetarian dish. Although we were at first tempted to use the California brown rice we already had, we went out and bought some Arborio rice to get that starchy creamy consistency. We began by sauteing the vegetables in a large saucepan and eventually added 2 cups of rice. From then all it took was constantly stirring and adding half a cup of vegetable broth at a time until 6 cups had been absorbed. Shaved Parmesan to top it off and some apple crisp and vanilla ice cream for desert.