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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 London borough with City status in the United Kingdom, city status in Greater London, England. It is the site of the United Kingdom's Houses of Parliament and much of the British government. It contains a large part of central London, including most of the West End of London, West End, such as the major shopping areas around Oxford Street, Regent Street, Piccadilly and Bond Street, and the entertainment district of Soho. Many London landmarks are within the borough, including Buckingham Palace, Westminster Abbey, Whitehall, Westminster Cathedral, 10 Downing Street, and Trafalgar Square. The borough also has a number of major Westminster parks and open spaces, parks and open spaces, including Hyde Park, London, Hyde Park, and most of Regent's Park. Away from central London the borough also includes various inner suburbs, including St John's Wood, Maida Vale, Bayswater, Belgravia and Pimlico. The borough had a population of 204,300 at the 2021 census. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Petrus (London) Kitchen , a speedcubing method
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{{Disambiguation ...
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 * Petrus (beer), a brand of beer * 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, a series of executions in Indonesia between 1983 and 1985 * Petrus method Speedcubing or speedsolving is a competitive mind sport centered around the rapid solving of various combination puzzles. The most prominent puzzle in this category is the N-dimensional_sequential_move_puzzle, 3×3×3 puzzle, commonly known as th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Watercress
Watercress or yellowcress (''Nasturtium officinale'') is a species of aquatic flowering plant in the cabbage family, Brassicaceae. Watercress is a rapidly growing perennial plant native to Eurasia. It is one of the oldest known leaf vegetables consumed by humans. Watercress and many of its relatives, such as garden cress, mustard, radish, and wasabi, are noteworthy for their piquant flavors. Description Watercress can grow up to in length. The stems are hollow and float in water. The leaf structure is pinnately compound. Small, white, and green inflorescences are produced in clusters and are frequently visited by insects, especially hoverflies, such as '' Eristalis'' flies. Taxonomy Watercress is listed in some sources as belonging to the genus ''Rorippa'', although molecular evidence shows those aquatic species with hollow stems are more closely related to ''Cardamine'' than ''Rorippa''. Despite the Latin name, watercress is not particularly closely related to the fl ... [...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, coral-colored lobster that 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 larger-bodied 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 cl ... [...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. ''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). One of the first appearances of this sauce is in Sabina Welserin's recipe book of 1553 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 * Sa ... [...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 species of oyster are commonly consumed and are regarded as a delicacy in some localities. Some types of pearl oysters are harvested for the pearl produced within the mantle. Others, such as the translucent Windowpane oysters, are harvested for their shells. 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 (literature), 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 to the genera '' ... [...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", a name coined by Mrs Gillian Janaway. Etymology Originally "sampiere", a corruption of the French "Saint Pierre" (Saint Peter), samphire was named af ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crangon Crangon
''Crangon crangon'' is a species of caridean shrimp found across the northeastern Atlantic Ocean. Its range extends from the White Sea in the north of Russia to the coast of Morocco, including the Baltic Sea, and appears also throughout the Mediterranean and Black Seas. Commercially important, it is fished mainly in the southern North Sea. 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. Krangṓn (κραγγών) is an Ancient Greek word for 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 thei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gilt-head Bream
The gilt-head bream (''Sparus aurata''), also known as the gilthead, dourade, gilt-head seabream or silver seabream, is a species of marine Actinopterygii, ray-finned fish belonging to the Family (biology), family Sparidae, the seabreams or porgies. This fish is found in the Eastern Atlantic and the Mediterranean. It is a highly esteemed food fish and an important species in aquaculture. Taxonomy The gilt-head bream was first formally Species description, described in 1758 by Carl Linnaeus in the 10th edition of Systema Naturae, 10th edition of ''Systema Naturae'' with its type locality given as the Mediterranean and Venezuela (although this has now been shown to be a specimen of ''Calamus (fish), Calamus''). It is the only species in the monospecific genus ''Sparus''. The genus ''Sparus'' is placed in the family Sparidae within the Order (biology), order Spariformes by the 5th edition of ''Fishes of the World''. Some authorities classify this genus in the subfamily Sparinae, but ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chutney
A chutney () is a spread typically associated with 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. Etymology The word ''chutney'' derives from Hindustani/Urdu (Nastaliq: چٹنی, Devanagari: चटनी) ''chaṭnī'', deriving from चाटना ''chāṭnā'' 'to lick' or 'to eat with appetite'. In India, ''chutney'' refers to fresh and pickled preparations indiscriminately; however, several Indian languages use the word for fresh preparations only. Overview In India, chutneys can be either made alongside pickles that are matured in the sun for up to two weeks and kept up to a year or, more commonly, are freshly made from fresh ingredients that can be kept a couple of days or a week in the refrigerator. In South India, Chutneys are also known as ''Pachadi'' (, , , , ) which generally refers to t ... [...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 la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
