Adventures Around the World | VeniVidiEdi

Several days ago I posted my dinner experience at The Nest Restaurant for Mother’s Day. I mentioned that the moules (mussels) they had was very similar to mine. I was utterly convinced that I have already posted that recipe. Since I started this blog, every time I cook, I take pictures and make mental notes on how to caption it and how to tell the story. I try to post as soon as we are done eating, but I guess I forgot…

My love for moules started when we travelled to Nice, France. It’s a foodie heaven! The hub is at Cours Saleya where restaurants offer a gamut of the best seafood.

Tucked in it's little corners are the world's yummiest gelatos — Tucked in it’s little corners are the world’s yummiest gelatos

I love the unique ice cream flavors which include herbs and flowers

I wanted to write about this restaurant in a separate article but I can’t seem to find any food pictures….This is what happens when having too many cameras while traveling. We must have used one of the iPhone cameras…Anyway…this restaurant is unique because it is set underground where they ripen the cheese. All the dishes are cheese-based, so yes, calorie-counters need to be checked upon entry—it will blow-up! It’s well worth it though. The French know their cheese. Judging from the bottles of wine on the wall, they know the perfect pairings too! A must-try when travels lead you to this wonderful city.

Our favorite restaurant in Nice is Le Festival de la Moules located in Cours Saleya area. It offers all you can eat moules frittes (mussels with fries) with ten different sauces. D loves the local Nice beer and we spent a couple of lovely sunsets just eating and drinking.

Inspired with this wonderful dish, I have perfected my own recipe for this delectable seafood.

get around 2 pounds of mussels then wash thoroughly

Here’s something to ponder on. Mussels from the 99Ranch or any Asian grocery store are fresh and super cheap but you have to really scrub them clean. On the other hand, HEB mussels cost twice as much but already comes scrubbed and ready for use. As you can tell, I chose the HEB one, because like I’ve mentioned once too often, I’m one very lazy cook…

Supporting cast: sauce ingredients. basil, cream, lemon and awesome white wine

Add a cup of wine then simmer. Add mussels. Cook for 3 minutes. Add a cup of milk/cream. Cook covered for 5 minutes.

Mix well then add juice of one lemon and fresh basil

I've brought Nice Moules back home! — I’ve brought Nice Moules back home!

There, I finally added an entry to my Adventures Around the World Category. One of the reasons why I started this blog is that I really wanted document how my travels have made me who I am, food-wise. I just really need to find all my travel pictures…

Vancouver was our disembarkation point from our Alaskan Cruise. I wasn’t all that excited because I always thought of it as one of those highly urbanized cities that I had gotten used to. Boy, was I wrong! It’s amazing how a few clicks in TripAdvisor would make the planned 4-day stay seem so short.

As always, I searched for the great restaurants and somehow it led me to this Edible Canada website. It featured different food tours and the Guilty Pleasures Gourmet Tour caught my eye. It offered an afternoon full of gourmet food and wine. And just like that, I put the good ‘ol Amex card to work. I booked for a party of four appetites: Dave and myself, Beans and Momsie

Our adventure began with Kirin Chinese Restaurant — winner of Vancouver’s Best Dimsum Restaurant for 6 consecutive years.

It was a variety of DimSum dishes that brings back memories when I was studying in Cebu. My sister and I would go to this dim sum place behind Rustan’s every weekend. The smell is exactly the same. My nose knows.

I’m not much of a rice person, but this was absolutely delicious.

There was also some huge steamed prawns which I ate before I was able to take a picture…

Next stop was at Urban Fare, it an upscale grocery, almost like Whole Foods , if it were to triple its price.

Fromage Frais Berry with Raspberry in Phyllo Pastry

Big Bang Theory red wine by Blasted Church Vineyard

Dave ate his Vermeer cheese and Truffle Hummus before I could take a picture. See how smug he looks.

I had to hoard the Vermeer Cheese and Truffle Hummus. It was to die for. I have the ability to shop for food abroad and never get in trouble with customs. It’s a gift.

Third stop was Jean-George’s Market

Ginger Lime Margarita with Rosemary Olive Oil Popcorn

Salmon Sashimi on Crispy Rice and some sort of fish on a biscuit (Margarita-brain at this point, y'all understand) — Salmon Sashimi on Crispy Rice and some sort of fish on a biscuit (Margarita-brain at this point, y’all understand)

Slow Roasted Pulled Pork in a bed of something, as you can see, i have downed my second Margarita

Fourth Stop was Thierry Chocolaterie Patisserie Cafe. I have to confess. I skipped this. I knew it was a chocolate and macaron joint. I thought I have been to this place so I decided to go to Hermes across the street and pick up non-edible but equally delicious stuffs. It turns out, I have never been to this place, I was thinking of Laduree… Anyway, my ever-loving hubby got me a doggy bag of an orange bourbon macaron, and in exchange, I handed him an Hermes receipt. He said it was an unfair exchange. Live and learn, honey.

Fifth and final stop was at Bella Galleteria. This joint is owned by James Coleridge who won in Florence Gelato Festival. Our wonderful guide, Daniella informed us that he was the only non-Italian who won such award. This place is always packed. Being in the food tour, we were able to cut through the lines and I was able to enjoy both Salted Caramel Gelato and Coconut Milk Gelato without muss and fuss.

This is not part of the gourmet tour, but that of the food truck tour. Lucky for us, we passed this on our way back. They boast of not being in Vancouver until you've tried their hotdogs. — This is not part of the gourmet tour, but that of the food truck tour. Lucky for us, we passed this on our way back. They boast of not being in Vancouver until you’ve tried their hotdogs.

So after 5 restaurants and 14 meals, I gluttonously ordered Kurobata Terimayo, their specialty, plus Aonori (dried ground seaweed) Fries, coz God forbid I should have hotdogs unpaired with fries….totally unheard of.

VeniVidiEdi

I Came, I Saw, I Ate

Category Archives: Adventures Around the World

Nice Moules

The Vancouver Food Tour