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Pétrus (restaurant)
Pétrus is a restaurant in London, which serves modern French cuisine. It is located in Kinnerton Street, Belgravia and is part of Gordon Ramsay restaurants owned by celebrity chef Gordon Ramsay's Gordon Ramsay Restaurants Ltd. It has held one Michelin star since 2011, and 3 AA Rosettes. Description The current Pétrus restaurant is located in 1 Kinnerton Street, Belgravia, London, where it was opened on 29 March 2010 under head chef Sean Burbidge. He had worked in other Gordon Ramsay restaurants including Restaurant Gordon Ramsay and Gordon Ramsay au Trianon, but it is his first position as head chef. Currently head chef is Russell Bateman, who in 2014 won the prestigious National Chef of the Year competition. The interior of the restaurant has been designed by the Russell Sage Studio, who also worked on other Ramsay establishments, The Savoy Grill and the York and Albany. The claret red theme of previous incarnations of the restaurant has been maintained, and was coupl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
City Of Westminster
The City of Westminster is a City status in the United Kingdom, city and London boroughs, borough in Inner London. It is the site of the United Kingdom's Houses of Parliament and much of the British government. It occupies a large area of central Greater London, including most of the West End of London, West End. Many London landmarks are within the borough, including Buckingham Palace, Westminster Abbey, Whitehall, Westminster Cathedral, 10 Downing Street, and Trafalgar Square. Westminster became a city in 1540, and historically, it was a part of the ceremonial county of Middlesex. Its southern boundary is the River Thames. To the City of Westminster's east is the City of London and to its west is the Royal Borough of Kensington and Chelsea. To its north is the London Borough of Camden. The borough is divided into a number of localities including the ancient political district of Westminster; the shopping areas around Oxford Street, Regent Street, Piccadilly and Bond Street ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pétrus (wine)
Petrus may refer to: People * Petrus (given name) * Petrus (surname) * Petrus Borel, pen name of Joseph-Pierre Borel d'Hauterive (1809–1859), French Romantic writer * Petrus Brovka, pen name of Pyotr Ustinovich Brovka (1905–1980), Soviet Belarusian poet Other uses * Château Pétrus, a Pomerol Bordeaux wine producer * ''Petrus'' (fish), a genus of ray-finned fish * Pétrus (restaurant), London * ''Pétrus'' (film), a 1946 French comedy film * Petrus, a band with Ruthann Friedman that performed in 1968 in the San Francisco area See also * Petrus killings The Petrus killings were a series of extrajudicial executions in Indonesia that occurred between 1983 and 1985 under President Suharto's New Order regime. Without undergoing a trial, thousands of criminals and other offenders were killed by under ..., a series of executions in Indonesia between 1983 and 1985 * Petrus method, a speedcubing method * {{Disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Langoustine
''Nephrops norvegicus'', known variously as the Norway lobster, Dublin Bay prawn, ' (compare langostino) or ''scampi'', is a slim, orange-pink lobster which grows up to long, and is "the most important commercial crustacean in Europe". It is now the only extant species in the genus '' Nephrops'', after several other species were moved to the closely related genus '' Metanephrops''. It lives in the north-eastern Atlantic Ocean, and parts of the Mediterranean Sea, but is absent from the Baltic Sea and Black Sea. Adults emerge from their burrows at night to feed on worms and fish. Description ''Nephrops norvegicus'' has the typical body shape of a lobster, albeit narrower than the large genus ''Homarus''. It is pale orange in colour, and grows to a typical length of , or exceptionally long, including the tail and claws. A carapace covers the animal's cephalothorax, while the abdomen is long and segmented, ending in a broad tail fan. The first three pairs of legs bear claws, of wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Velouté Sauce
A velouté sauce () is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. ''Velouté'' is French for 'velvety'. In preparing a velouté sauce, a light stock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté). Derived sauces ''Sauce velouté'' often is served on poultry or seafood dishes and is also used as the base for other sauces. Sauces derived from a velouté sauce include: * Albufera sauce: with addition of meat glaze, or ''glace de viande'' *Allemande sauce: by adding a few drops of lemon juice, egg yolks, and cream *Aurore: tomato purée *Bercy: shallots, wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oyster
Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all oysters are in the superfamily Ostreoidea. Some types of oysters are commonly consumed (cooked or raw), and in some locales are regarded as a delicacy. Some types of pearl oysters are harvested for the pearl produced within the mantle. Windowpane oysters are harvested for their translucent shells, which are used to make various kinds of decorative objects. Etymology The word ''oyster'' comes from Old French , and first appeared in English during the 14th century. The French derived from the Latin , the feminine form of , which is the latinisation of the Ancient Greek () 'oyster'. Compare () 'bone'. Types True oysters True oysters are members of the family Ostreidae. This family includes the edible oysters, which mainly belong t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Samphire
Samphire is a name given to a number of succulent salt-tolerant plants (halophytes) that tend to be associated with water bodies. *Rock samphire, ''Crithmum maritimum'' is a coastal species with white flowers that grows in Ireland, the United Kingdom and the Isle of Man. This is probably the species mentioned by Shakespeare in King Lear. *Golden samphire, ''Limbarda crithmoides'' is a coastal species with yellow flowers that grows across Eurasia. *Several species in the genus ''Salicornia'', known as "marsh samphire" in Britain. * ''Blutaparon vermiculare'', Central America, southeastern North America *''Tecticornia'', Australia *''Sarcocornia'', cosmopolitan Following the construction of the Channel Tunnel, the nature reserve created on new land near Folkestone made from excavated rock was named "Samphire Hoe". Etymology Originally "sampiere", a corruption of the French "Saint Pierre" (Saint Peter), samphire was named after the patron saint of fishermen because all of th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crangon Crangon
''Crangon crangon'' is a species of caridean shrimp found across the northeastern Atlantic Ocean from the White Sea in the north of Russia to the coast of Morocco, including the Baltic Sea, as well as occurring throughout the Mediterranean and Black Seas. It is commercially important and fished mainly in the southern North Sea. Its common names include brown shrimp, common shrimp, bay shrimp, and sand shrimp, while translation of its French name ' (or its Dutch equivalent ') sometimes leads to the English version grey shrimp. Description Adults are typically long, although individuals up to have been recorded. The animals have cryptic colouration, being a sandy brown colour, which can be changed to match the environment. They live in shallow water, which can also be slightly brackish, and feed nocturnally. During the day, they remain buried in the sand to escape predatory birds and fish, with only their antennae protruding. ''Crangon'' is classified in the family Crangonidae, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gilt-head Bream
The gilt-head (sea) bream (''Sparus aurata''), known as Orata in antiquity and still today in Italy and Tunisia (known as "Dorada" in Spain, "Dourada" in Portugal and "Dorade Royale" in France), is a fish of the bream family Sparidae found in the Mediterranean Sea and the eastern coastal regions of the North Atlantic Ocean. It commonly reaches about in length, but may reach and weigh up to about . The gilt-head bream is generally considered the best tasting of the breams. It is the single species of the genus ''Sparus'' – the Latin name for this fish – which has given the whole family of Sparidae its name. Its specific name (zoology), specific name, ''aurata'', derives from the gold bar marking between its eyes. The genome of the species was released in 2018, where the authors detected fast evolution of ovary-biased genes likely resulting from the peculiar reproduction mode of the species. Biology It is typically found at depths of , but may occur up to , seen singly or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chutney
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. A common variant in Anglo-Indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some Indian sweet chutneys). Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or to be sold as a commercial product. Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product. In western cuisine, chutney is often eaten with hard cheese or with cold meats and fowl, typically in cold pub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mackerel
Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. Mackerel species typically have deeply forked tails and vertical 'tiger-like' stripes on their backs with an Iridescence, iridescent green-blue quality. Many are restricted in their distribution ranges and live in separate populations or Fish stocks, fish stocks based on geography. Some stocks Fish migration, migrate in large Shoaling and schooling, schools along the coast to suitable spawning grounds, where they spawn in fairly shallow waters. After spawning they return the way they came in smaller schools to suitable feeding grounds, often near an area of upwelling. From there they may move offshore into deeper waters and spend the winter in relative inactivity. Other stocks migrate across oceans. Smaller mackerel are forage fish for lar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pan Fried
Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, no oil or fats may need to be added. As a form of frying, the technique relies on oil or fat as the heat transfer medium, and on correct temperature and time to not overcook or burn the food. Pan frying can serve to retain the moisture in foods such as meat and seafood. The food is typically flipped at least once to ensure that both sides are cooked properly. Specifics Pan frying takes place at lower heat than sautéing. This is because the food to be pan fried – such as chicken breasts, steak, pork chops, or fish fillets – is ''not'' cut into small pieces before cooking. It requires a lower heat so that the exterior of the food does not overcook by the time the interior reaches the proper temperature, and to keep foods in a moister s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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