Trouvé Open House!

The new Mallet Showroom is complete, and it's first event is the Trouvé Opening this week!
We are happy to house these vintage French beauties until they find their way to you. Come by and have a peek, Tues 12/17 5p-8p. www.trouvedesigns.com

 

 

Family style.

Today we started a new Tuesday tradition at Mallet...family style lunch together.
We hired a fantastic chef, Jessi Aaenson formerly of Le Pichet and Café Presse, now with her own company Peak Nutrition. She made a simply perfect meal today for us, lasagna (with meat, without meat, gluten-free), she covered ALL the bases and hit a home run!

It has been proven that sharing a meal together with your co-workers boosts morale and bringing people from different departments together on a casual regular basis fosters good feelings and helps productivity. Oh, and um...IT'S DELICIOUS and FUN.

In the "old days" a lot of European factories used to have cafeterias where the mama would come in to cook for everyone and it would be a time for everyone to come together and break bread. Now in this fast pace world...even tech companies with cafeterias...people take their food back to their desks and keep working away. This is a great way for us at Mallet to do things the old world way...even if only on Tuesdays.

If you are ever in need of a superb chef...Jessi does it all...caters, cooks, shops, meal plans...whatever you need, in a healthy way.

 

 

 

Indian Summer!

Our fantastic summer of 2013 is not over yet. Any proper Seattleite is relishing in the extra days of summer that is bestowed on us this week. It's downright something you want to celebrate.

Made us want to go out to Ray's Boathouse to enjoy the beautiful new restaurant...enjoy a cocktail, crabcakes and killer view!

Chef Wayne at Ray's was kind enough to share his recipe for simply perfect crab cakes so we can pretend summer is never ending!

Ray's Boathouse Crab Cakes

2 tablespoons butter
2 shallots, very finely minced
2 lemons, zested
2 teaspoons Old Bay Seasoning
1/2 cup dry sherry
2 cups cream
2 lbs Dungeness crab meat
1 tablespoon salt
1/2 cup minced chives
1/2 cup minced chervil or parsley
1 cup panko

Melt the butter and add the shallots and sweat until soft. Add Old Bay and lemon zest and cook for 1 minute. Deglaze with the sherry and reduce until nearly dry. Add the cream and reduce until nape (somewhat thick).  Cool slightly and pour the cream into a mixing bowl along with the remaining ingredients. Gently mix by hand and taste; add extra seasoning as needed.  Shape into small cakes (about 2 inches diameter) and sauté in a small amount of olive oil for 3-4 minutes on each side until golden brown.  Serve hot!

An American in Paris

The term 'Classique' in French is often used when speaking about style, ambience and a description of something that is reliable, expected and sustains history in a classic way. Much like classical literature, art, or music.

Today I visited and dined in the Ralph Lauren store and restaurant on Boulevard Saint Germain in Paris. C'est trés beau et classique.

In a world where modern design is the trend in new spaces, and often times is void of warmth...it is nourishing to be surrounded by the beauty and history of a stately Parisian townhome turned store and restaurant with classic RL intimacy and unwavering sophisticated rustic charm.

Watch this RL video to see the journey of this space being built.

C'est magnifique!



173 Boulevard Saint Germain



 

 

 

Poulet rôti

Perfectly prepared roast chicken never disappoints. 

I was reminded today when I was in a Parisian open air market how much I love the way Europeans approach food shopping...and selling for that matter. Specialized shops for cheese, bread, seafood, meats, produce...which I'm so glad we've adopted in our farmer's markets at home...but this is different. I'm talking a whole family lineage can be responsible for that cheese shop...that butcher has been selling meat his whole life...and a wine shop owner will be one of the best sommelier's you've ever met. It's considered a métier to run one of these shops, a skilled profession or trade, much like a master craftsman is respected for his skill, these men and women are respected for theirs.

I bought a roast chicken from a man today that has probably sold roast chicken for 40 years...ask me if it was delicious...I dare you.

It was so succulent that I laughed inside how much happiness a simple roast chicken can impart.

I asked Chef Jim Drohman of Le Pichet & Café Presse how to make a proper roast chicken...find the recipe on his blog here or order one to go from Café Presse. Better yet, come take a cooking class with him in Mallet Kitchen next time he has one...French basics defined.

In the meantime, I'll visit Monsieur poulet again.

A bientôt!

He's scooping up the small round peeled potatoes he roasts at the bottom with the chicken drippings

 

Marche at rue Mouffetard, 4e.

When in Rome...







In July, Eric took an exploratory inspiration trip to Italy...stay tuned for what we can imagine and build...

 

An entryway is not just a functional passage way, it can be an intriguing beginning to an experience.

 

 



 



Let's be honest...it's all about the FOOD...mangia, mangia!

braised veal

Artichokes a la Roma