Exploring the World of Food, One Bite at a Time
4:12 PM
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Matt Peloquin
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Sometimes when you’re living a keto lifestyle, you find a creative way to get your macros with #dessertfordinner
- 2 tbsp melted butter
- 3 eggs
- 2 tbsp coconut flour
- 1 tsp vanilla
- 1 tsp erythritol
Mix all and microwave for 2 minutes
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3:51 PM
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Matt Peloquin
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Keto Strawberry-Coconut Shortcake Bowl
Sometimes when you’re living a keto lifestyle, you find a creative way to get your macros with #dessertfordinner
* 1 cup Unsweetened Greek yogurt
* 1 cup Strawberries
* Keto Coconut Cake
- 2 tbsp butter
- 3 eggs
- 2 tbsp coconut flour
- 1 tsp vanilla
- 1 tsp erythritol
(Mix and microwave in a bowl for 2 minutes)
#keto #ketodiet #ketorecipes #ketolife #ketoweightloss #ketomeals #ketofood #ketolifestyle #ketoaf #ketofriendly #ketocommunity #ketodinner #ketogenicdiet #ketogenic #ketodessert #ketodesserts
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9:33 AM
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Matt Peloquin
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I made this after purchasing some high quality yellowtail from an individual in Santiago who caught the fish near the Juan Fernández islands (Robinson Crusoe) of Chile.
Seared Yellowtail:
Quick marinated in mixture of sake, soy, ginger and Erythritol. Seared for 1 minute per side as it’s a thick filet
Spicy Brussels Sprouts:
Brussels sprouts mixed with garlic, Erythritol and sriracha, then air fried.
Fried Mung Bean Sprouts:
Mung bean sprouts seasoned with soy sauce, black pepper, and chives. Air fried until crispy.
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7:03 AM
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Matt Peloquin
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It’s not everyday you get an opportunity to experience a #michelinstar establishment like Au Crocodile. So when visiting Strasbourg, Alsace, France, a visit is a must.
Strasbourg arguably has the most Michelin star restaurants per-capita in the world with 6 starred restaurants in a city with a population of only 277,000.
For this trip to Strasbourg, Au Crocodile was an easy choice of the 6.
The room was impeccable with each table set with the 2 diners next to each other on an angle around the circular table, facing inward towards the center. The view allowed each diner to see courses coming out to be served and preview the giant cheese cart that went to each table before the dessert courses.
The staff were perfect as two individuals would come@and deliver each plate at the same time to the 2 diners, which was immediately followed by a table visit by a 3rd person to explain what each item was and every ingredient included.
As for the menu, diners can choose different options such as a 6 course set menu, as well as a 4 course a la carte option where you can pick specifically what you want.
Lastly, there is the Chef’s menu which consisted of the following dishes in the images, totaling about 10 dishes that Chef Romain Brillat personally selects.
Some of the highlights of the meal included scallop with black truffle, full moon harvested oyster stuffed with head cheese, a delectable turbot and the finale of a sugar sphere filled with ice cream and biscuits, then drizzled with dark olive oil and Madagascar vanilla.
After the meal, we were invited to do a tour of the kitchen and meet Chef Romain Brillat. Au Crocodile is a kitchen unlike others, an extension of the perfect front of the house experience.
If you are planning a trip France, Alsace and Strabourg should be at the top of your list and a reservation at Au Crocodile will be the cherry on top.
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