Interview Hans Hoornstra op TV Limburg

2013 Aug 21

Op 19 augustus was Hans Hoornstra te gast in het programma "Thuis in Limburg" op TV Limburg. Hij werd geïnterviewd over de inzet van sociale media door lokale politici in Limburg. Het interview begint op 40:30. Klik hier als u meer wilt weten over het seminar Sociale Media & de Gemeenteraadsverkiezingen, wat op 14 september plaatsvindt in Stein. 

 

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Nonetheless another interesting halt in our
culinary adventures in Paris, the Le Gourmet cafe delivers
good French cuisine for selling prices I hadn't found in Paris in fifteen yrs.

Lunch time, exactly where to go?

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about to compose a few of weeks back on eating out effectively
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In my considerate feeling none of the eateries positioned all around Location de Clichy are worth the funds they check with for.
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I in no way experienced a satisfactory lunch at any of these places.

So wherever to go? Not considerably away.

When you are on Place de Clichy, flip oneself so
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Goal at Rue de Clichy, remaining of Rue d'Amsterdam.
Wander down the avenue for about two hundred yards, and transform still left in Rue de Bruxelles.
Stroll an additional 200 yards. There you are on the appropriate sidewalk.

Your next favorite food stuff end is positioned at
No. 19 rue de Bruxelles.
Identify: Le Gourmet.
Identifiable signal: its French bistro-style facade.
And a group.

Getting into the bistro

If you materialize to wander in at all over noon 30, you
might have to wait just a tad. The area is packed.
I have been to this restaurant various occasions, and I continue to have to
be there the day it is not packed at lunch time.

My advice: come at about 12:00 am, and grab a spot just before most people else
does.

The spot exudes aged charm, with dark wooden panels, aged
posters, menu slates marked with chalk on the partitions, a common bar, a mosaic flooring, bistro-style chairs and tables.
It smells fantastic, even though cigarette smoke can develop into an challenge at instances when the facade door
isn't still left open.

The owner and chef bought the restaurant about two many years ago from its to start with and prolonged-time homeowners,
an aged pair who retired after getting steered the ship for
for a longer period than any local can recall. The new proprietor appreciated the decor,
and decided to maintain it as-is, apart from for the facade which was altered early in 2006.

In this incredibly Parisian location, patrons come to
feel instantly welcomed and are quickly seated possibly
by the boss or a smiling waitress. This is lunch time, and they know patrons are in a hurry.
No avoidable delay.

Seated, and menu in fingers

The menu is in truth chalked on the slates that dangle on the front and
back again partitions. A remarkable feat for
such smaller a restaurant, the menu variations each day.

Anyone who lived in Paris for some time is familiar
with that restaurant menus do not adjust over
and above the 'plat du jour' - the principal fare for
the working day. Even the 'plat du jour' does not transform that considerably: from
one particular 7 days to a different, the similar classes tend to get back on the menu.

Not so at 'Le Gourmet': the menu changes everyday and no
two weeks are alike. True range. Even if you had been to try to eat there each individual working day for twenty days, you could check out 20 different courses.

Connoisseur cuisine is a mission

The manager comes from the province of Touraine, in Western France.
He likes to perform on French regular dishes, and his cuisine draws its
principal inspiration from the renowned Burgundy and Lyons regions.

Amid the 'terroir' dishes served at Le Connoisseur, you can taste veal knuckle (souris de veau),
key cuts of veal (onglet de veau), roasted gilthead bream (daurade royale
rôtie), stewed duck (pot-au-feu de canard), pike dumpling (quenelle de brochet).
And the listing goes on.

To get fresh solutions from his favorite suppliers, he wakes
up at 3:30 am every single working day to go to the wholesale market place
(the Rungis marketplace, located south of Paris).
He purchases only what he wants for the day, hundreds up his truck, and heads
back to his restaurant in which he's commit
the relaxation of the morning to prepare dinner for lunch.

The chef's motto is "fresh solutions, traditional preparing".
He uses butter, not margarine. He doesn't acquire frozen solutions,
and no off-the-shelf sauces as he prepares his sauces himself.
He is light-weight-handed on spices which he thinks 'are all way too usually utilized to cover
something'.

Appetizer, main course, dessert, wines

Le Gourmet's menu usually provides a choice of four appetizers (such
as a warmed up goat cheese served on a loaf of region bread),
three or 4 major programs (meat, fish, poultry), and four
desserts.

The alternative of desserts is also 'old-school': depending on the working day, your collection may possibly consist of chocolate whipped cream, baba au rhum (a spongy cake saturated with dealcoholized rum), biscuits with ganache (a mix of
chocolate, cream and butter), orange cake, fondant cake, floating island (overwhelmed egg whites
floating on a French custard), crimson fruit pies,
and so forth.

Gentle wines get the lion's share of the wine list.

The chef's hometown is Valencay (in the heart of the Touraine region), and he buys his bottles specifically from
area producers. The checklist comprises a wide range of effectively-believed-of vines:
Gamay, Cabernet, Valençay, Bourgueil, and Saumur-Champigny.

All this for how much?

Further than the good quality of the foods you are served at Le
Gourmand, the check out is an additional pleasant shock.
For a meager EUR13 (about $16), you have a full meal served
in record time in a most enjoyable atmosphere. For just a handful of far more bucks, you have the wine to finish your
practical experience.

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