Comments on: An Air of Morocco with a Chicken Pastilla — Vent du Maroc avec une pastilla de poulet http://www.latartinegourmande.com/2007/02/25/an-air-of-morocco-with-a-chicken-pastilla-vent-du-maroc-avec-une-pastilla-de-poulet/ In Love with Beautiful Food Fri, 20 Nov 2009 17:33:17 -0500 http://wordpress.org/?v=2.8.5 hourly 1 By: Laurent Doré http://www.latartinegourmande.com/2007/02/25/an-air-of-morocco-with-a-chicken-pastilla-vent-du-maroc-avec-une-pastilla-de-poulet/comment-page-2/#comment-854892 Laurent Doré Fri, 13 Nov 2009 00:59:34 +0000 http://www.latartinegourmande.com/2007/02/25/an-air-of-morocco-with-a-chicken-pastilla-vent-du-maroc-avec-une-pastilla-de-poulet/#comment-854892 Pastilla is the best meal i've had in years ! I went to a small unknown restaurant not well situated in Montréal called "Au Tarot" last night. I like that restaurant for the couscous but mostly order it "to go" or have it delivered. I went to the actual dining room a few times over the years but never really bothered with the dishes i didn't know. I talked with the waiter for a couple of minutes before ordering a pastilla. He talked me into it. WoW !!! What a great experience ! It's so had to describe but it's like an explosion of flavours inside your mouth ! If you see that dish on a menu, don't hesitate. You might be disappointed when you look into the plate but you're in for a really good surprise (that i can best describe as a "orgasm of the mouth") on the first bite. The texture is light even if it's quite dense. The smell coming out of the pastilla when you break the crust (very thin and flaky) will give you a hint of what's coming and make your mouth waters. I dare you to not make a sound of satisfaction when biting into the first bite! All the flavours exciting your tastebuds make each bite of this dish pretty spectacular. Very tasty, complex and long lasting in your mouth. Bring a really good bottle of wine if you're going there (yes, that restaurant is a BYOW) to drink with the pastilla. Had it with a spanish 8 years old wine that i know and love. It was good but the wine could have less tannins and it would be preferable. but don't hesitate to bring a red wine that you like, that dish can hold it's ground ! I don't think a white wine could stand beside that dish. It would have to be a very good white wine and i don`t have that kind of wine in the cellar. Next time i go there, i am bringing a decent Burgundy. I think that could fit better with the PAstilla and the other dishes they serve "Au Tarot". Pastilla is the best meal i’ve had in years ! I went to a small unknown restaurant not well situated in Montréal called “Au Tarot” last night. I like that restaurant for the couscous but mostly order it “to go” or have it delivered. I went to the actual dining room a few times over the years but never really bothered with the dishes i didn’t know. I talked with the waiter for a couple of minutes before ordering a pastilla. He talked me into it. WoW !!! What a great experience ! It’s so had to describe but it’s like an explosion of flavours inside your mouth ! If you see that dish on a menu, don’t hesitate. You might be disappointed when you look into the plate but you’re in for a really good surprise (that i can best describe as a “orgasm of the mouth”) on the first bite.

The texture is light even if it’s quite dense. The smell coming out of the pastilla when you break the crust (very thin and flaky) will give you a hint of what’s coming and make your mouth waters. I dare you to not make a sound of satisfaction when biting into the first bite! All the flavours exciting your tastebuds make each bite of this dish pretty spectacular. Very tasty, complex and long lasting in your mouth.

Bring a really good bottle of wine if you’re going there (yes, that restaurant is a BYOW) to drink with the pastilla. Had it with a spanish 8 years old wine that i know and love. It was good but the wine could have less tannins and it would be preferable. but don’t hesitate to bring a red wine that you like, that dish can hold it’s ground ! I don’t think a white wine could stand beside that dish. It would have to be a very good white wine and i don`t have that kind of wine in the cellar. Next time i go there, i am bringing a decent Burgundy. I think that could fit better with the PAstilla and the other dishes they serve “Au Tarot”.

]]> By: i love Morocco http://www.latartinegourmande.com/2007/02/25/an-air-of-morocco-with-a-chicken-pastilla-vent-du-maroc-avec-une-pastilla-de-poulet/comment-page-1/#comment-854826 i love Morocco Thu, 12 Nov 2009 22:08:21 +0000 http://www.latartinegourmande.com/2007/02/25/an-air-of-morocco-with-a-chicken-pastilla-vent-du-maroc-avec-une-pastilla-de-poulet/#comment-854826 i love Morocco . i love Morocco .

]]> By: Sally http://www.latartinegourmande.com/2007/02/25/an-air-of-morocco-with-a-chicken-pastilla-vent-du-maroc-avec-une-pastilla-de-poulet/comment-page-1/#comment-840364 Sally Tue, 29 Sep 2009 12:23:10 +0000 http://www.latartinegourmande.com/2007/02/25/an-air-of-morocco-with-a-chicken-pastilla-vent-du-maroc-avec-une-pastilla-de-poulet/#comment-840364 I am looking for good recipes for the Moroccan fish bastila. Have you done that yet? I am looking for good recipes for the Moroccan fish bastila. Have you done that yet?

]]> By: bstilla (chicken & onion pie) http://www.latartinegourmande.com/2007/02/25/an-air-of-morocco-with-a-chicken-pastilla-vent-du-maroc-avec-une-pastilla-de-poulet/comment-page-1/#comment-720320 bstilla (chicken & onion pie) Mon, 23 Feb 2009 13:55:44 +0000 http://www.latartinegourmande.com/2007/02/25/an-air-of-morocco-with-a-chicken-pastilla-vent-du-maroc-avec-une-pastilla-de-poulet/#comment-720320 [...] so instead of posting a recipe here, I am sending you over to The Traveler’s Lunchbox and La Tartine Gourmand for excellent recipes and beautiful food [...] [...] so instead of posting a recipe here, I am sending you over to The Traveler’s Lunchbox and La Tartine Gourmand for excellent recipes and beautiful food [...]

]]> By: EricMBloggie » Food: Morocco’s Modern Life - Marrakesh Restaurant http://www.latartinegourmande.com/2007/02/25/an-air-of-morocco-with-a-chicken-pastilla-vent-du-maroc-avec-une-pastilla-de-poulet/comment-page-1/#comment-348783 EricMBloggie » Food: Morocco’s Modern Life - Marrakesh Restaurant Fri, 15 Feb 2008 18:29:00 +0000 http://www.latartinegourmande.com/2007/02/25/an-air-of-morocco-with-a-chicken-pastilla-vent-du-maroc-avec-une-pastilla-de-poulet/#comment-348783 [...] next course was the B’Stella (also spelled B’Stilla or Pastilla,) a powdered sugar and cinnamon-topped ground chicken pie. [...] [...] next course was the B’Stella (also spelled B’Stilla or Pastilla,) a powdered sugar and cinnamon-topped ground chicken pie. [...]

]]> By: MoRocco http://www.latartinegourmande.com/2007/02/25/an-air-of-morocco-with-a-chicken-pastilla-vent-du-maroc-avec-une-pastilla-de-poulet/comment-page-1/#comment-147871 MoRocco Mon, 14 May 2007 15:15:40 +0000 http://www.latartinegourmande.com/2007/02/25/an-air-of-morocco-with-a-chicken-pastilla-vent-du-maroc-avec-une-pastilla-de-poulet/#comment-147871 your post made me hungry! i'll go shopping after work and start cooking right away!! :) your post made me hungry! i’ll go shopping after work and start cooking right away!! :)

]]> By: Béa http://www.latartinegourmande.com/2007/02/25/an-air-of-morocco-with-a-chicken-pastilla-vent-du-maroc-avec-une-pastilla-de-poulet/comment-page-1/#comment-91280 Béa Thu, 01 Mar 2007 18:00:51 +0000 http://www.latartinegourmande.com/2007/02/25/an-air-of-morocco-with-a-chicken-pastilla-vent-du-maroc-avec-une-pastilla-de-poulet/#comment-91280 Yes Megane, I love la Boussole too! Yes Megane, I love la Boussole too!

]]> By: Megan http://www.latartinegourmande.com/2007/02/25/an-air-of-morocco-with-a-chicken-pastilla-vent-du-maroc-avec-une-pastilla-de-poulet/comment-page-1/#comment-91216 Megan Thu, 01 Mar 2007 16:14:05 +0000 http://www.latartinegourmande.com/2007/02/25/an-air-of-morocco-with-a-chicken-pastilla-vent-du-maroc-avec-une-pastilla-de-poulet/#comment-91216 This looks wonderful! I've never tried this, but have been meaning to! When I lived in Paris, I ate at la Boussole a few times! The food there was always delicious - and what a cute street! This looks wonderful! I’ve never tried this, but have been meaning to! When I lived in Paris, I ate at la Boussole a few times! The food there was always delicious – and what a cute street!

]]> By: lili63 http://www.latartinegourmande.com/2007/02/25/an-air-of-morocco-with-a-chicken-pastilla-vent-du-maroc-avec-une-pastilla-de-poulet/comment-page-1/#comment-89687 lili63 Tue, 27 Feb 2007 10:42:09 +0000 http://www.latartinegourmande.com/2007/02/25/an-air-of-morocco-with-a-chicken-pastilla-vent-du-maroc-avec-une-pastilla-de-poulet/#comment-89687 tu peux jeter un coup d'oeil sur ma version gasconne au canard , si l'envie te prends... tu peux jeter un coup d’oeil sur ma version gasconne au canard , si l’envie te prends…

]]> By: Béa http://www.latartinegourmande.com/2007/02/25/an-air-of-morocco-with-a-chicken-pastilla-vent-du-maroc-avec-une-pastilla-de-poulet/comment-page-1/#comment-89197 Béa Mon, 26 Feb 2007 15:28:38 +0000 http://www.latartinegourmande.com/2007/02/25/an-air-of-morocco-with-a-chicken-pastilla-vent-du-maroc-avec-une-pastilla-de-poulet/#comment-89197 Myrtille , merci. <br /> Lili63, non je ne connais pas mais j'y ai aussi pensé. C'est une excellente idée de viande. Parfumée, en en plus j'adore le canard. <br /> Peggy, merci. <br /> Missb, I would love to see your recipes! <br /> Emy, merci. <br /> Lucy, thank you! Yes as a matter of fact, funny, my mum told me yesterday that I already ate pigeons (I had forgotten) since someone in our village breeds them, and in the next-door village, there is a small family owned company who does this business too, catering for all the restaurants in the area. I had no idea! ;-) <br /> Mirabelle, merci. <br /> Kate, Bakhlava is great too. I have not made this in a while, and now you are giving me ideas. <br /> Omo, oh merci bien. Tu as fait une pastilla à quoi? <br /> Gattina, thank you! <br /> Ninnie, oh oui, essaie, je suis sûre que tu vas beaucoup aimer! <br /> Suzy, ahah, oh yes, thank you! Good eyes you do have, once more! I corrected it ;-) <br /> Lydia, ah yes tajines are wonderful, aren't they? <br /> Madjy, merci. <br /> Nika, thank you. I am delighted to hear you enjoy the step-by-step. Not always easy to do while cooking ;-) I would need so many assistants, ahahah! <br /> Ces,yes ! Lokve empanadas too! I guess you are right, the dough is different, and perhaps the meeting of savory and sweet too! <br /> Kalyn. oh bummer this place closed down. ALways hard to see a place you like go, doesn't it? <br /> Mercotte, ah oui, tu as bien raison. C'est une cuisine super créative et délicieuse. <br /> Kat, thank you! <br /> Veronica, tant mieux ! <br /> Sophie, les voyages comme cela font tant de bien, pas vrai ? <br /> Adeline, very nice! <br /> Tanna, yes me too. There are so many great recipes I make note of! Not enough time! <br /> Claude-Olivier, merci. Tu es bien trop bon ;-) <br /> Loukoum, ah mais merci à toi pour cette superbe inspiration! <br /> Cheddy, thank you for letting me know. <br /> Veron, the dough I suppose is what makes it also different! I am sure you would enjoy it. <br /> Helen, ah je ne savais pas. Alors j'imagine que tu dois avoir un superbe répertoire de recettes si colorées. <br /> Yoyo, thank you! <br /> Rose, oh very nice to hear. Thank you. <br /> JOey,yep, I would agree with you. Moroccan cuisine is definitely high on the list. <br /> Rowena, yes you are right, it is a lot of work, but worth it, I know you would love to make it, c'm on Rowena ;-) Yes pigeons as I was told by my mum, are delicious. SHe added that I ate some already (which I had forgotten). Am I getting old or what? <br /> Ingrid, merci. ahaha, coquine, oui tu as raison, c'est une bonne idée. <br /> Mitsuko, tu sais ce qui rend cette couleur verte? C"est les oeufs mélangés à la sauce brune du poulet une fois qu'elle a réduit. J'étais moi aussi au début intriguée. C'est de la vraie magie de peinture. <br /> Sylvie, merci. Ravie que cela te donne comme un rayon de soleil marocain. <br /> Ellie, thank you! <br /> Christine, yes! I take your word :-) <br /> Merci beaucoup Camille. Cela m'enchante de le savoir, vraiment. <br /> Carol, it is really easier than you think, trust moi! Myrtille , merci.

Lili63, non je ne connais pas mais j’y ai aussi pensé. C’est une excellente idée de viande. Parfumée, en en plus j’adore le canard.

Peggy, merci.

Missb, I would love to see your recipes!

Emy, merci.

Lucy, thank you! Yes as a matter of fact, funny, my mum told me yesterday that I already ate pigeons (I had forgotten) since someone in our village breeds them, and in the next-door village, there is a small family owned company who does this business too, catering for all the restaurants in the area. I had no idea! ;-)

Mirabelle, merci.

Kate, Bakhlava is great too. I have not made this in a while, and now you are giving me ideas.

Omo, oh merci bien. Tu as fait une pastilla à quoi?

Gattina, thank you!

Ninnie, oh oui, essaie, je suis sûre que tu vas beaucoup aimer!

Suzy, ahah, oh yes, thank you! Good eyes you do have, once more! I corrected it ;-)

Lydia, ah yes tajines are wonderful, aren’t they?

Madjy, merci.

Nika, thank you. I am delighted to hear you enjoy the step-by-step. Not always easy to do while cooking ;-) I would need so many assistants, ahahah!

Ces,yes ! Lokve empanadas too! I guess you are right, the dough is different, and perhaps the meeting of savory and sweet too!

Kalyn. oh bummer this place closed down. ALways hard to see a place you like go, doesn’t it?

Mercotte, ah oui, tu as bien raison. C’est une cuisine super créative et délicieuse.

Kat, thank you!

Veronica, tant mieux !

Sophie, les voyages comme cela font tant de bien, pas vrai ?

Adeline, very nice!

Tanna, yes me too. There are so many great recipes I make note of! Not enough time!

Claude-Olivier, merci. Tu es bien trop bon ;-)

Loukoum, ah mais merci à toi pour cette superbe inspiration!

Cheddy, thank you for letting me know.

Veron, the dough I suppose is what makes it also different! I am sure you would enjoy it.

Helen, ah je ne savais pas. Alors j’imagine que tu dois avoir un superbe répertoire de recettes si colorées.

Yoyo, thank you!

Rose, oh very nice to hear. Thank you.

JOey,yep, I would agree with you. Moroccan cuisine is definitely high on the list.

Rowena, yes you are right, it is a lot of work, but worth it, I know you would love to make it, c’m on Rowena ;-) Yes pigeons as I was told by my mum, are delicious. SHe added that I ate some already (which I had forgotten). Am I getting old or what?

Ingrid, merci. ahaha, coquine, oui tu as raison, c’est une bonne idée.

Mitsuko, tu sais ce qui rend cette couleur verte? C”est les oeufs mélangés à la sauce brune du poulet une fois qu’elle a réduit. J’étais moi aussi au début intriguée. C’est de la vraie magie de peinture.

Sylvie, merci. Ravie que cela te donne comme un rayon de soleil marocain.

Ellie, thank you!

Christine, yes! I take your word :-)

Merci beaucoup Camille. Cela m’enchante de le savoir, vraiment.

Carol, it is really easier than you think, trust moi!

]]>