srijeda, 27. veljače 2013.

RougeMarin

Ne znam je li vam se znalo dogoditi da vam se neko mjesto baš svidi, koncept, cijela zamisao, menu, ok cijene...ali onda jednostavno skužite da nešto ne štima, dolazite nasmijani nekad na ručak, nekad na večeru, pružite mu još koju šansu jer želite da vaša 'veza' uspije ali ništa. Kemija je nestala. E tako nekako se dogodilo samnom i RougeMarinom.









RougeMarin

Super mi je cijela ta bistro priča, nepretenciozno uređenje, zanimljivi programi petkom/subotom, gostovanja kuhara ali neke stvari su me poprilično razočarale. Toliko da sad više ni ne znam koliko mi je zapravo dobar taj njihov hamburger, naime, za one koji ne znaju RougeMarin i chef Marin Medak poznati su upravo po njima.
Prije par mjeseci bila sam tamo s prijateljima, ne po prvi puta, pola društva naručilo je obične hamburgere, a nas par tzv. specijal dana koji navodno trebao biti u kombinaciji sa senfom, salatom i pečenom paprikom ako se dobro sjećam. Hamburgeri stigli, malo 'suhasti', trunku prepečeni i mislim si nešto mi fali i sjetim se te paprike!

Ja: Oprostite, što nije specijal trebao biti s paprikom?
Konobar: A šta je nema?
Ja: Ne
Konobar: Aha. Sad ću vidjeti s kuhinjom.

Ode on do kuhinje, odnosno kuhara i pita ga za tu papriku, kuhinja je u staklu pa sve možete vidjeti, na što se kuhar samo nasmijao i odmahnuo rukom?!
I na tome je ostalo, bravo kuhar, bravo konobar....









Povrtna krem juhica

Nakon nekog vremena, znate ono kad prođe dovoljno vremena pa negativno ishlapi, a pozitivno ostane, odvedem svoju kolegicu tamo na ručak. Naručile neko varivo s noklicama i obični hamburger, nestalo specijala kažu, možda i bolje sad kad gledam unazad. Bile smo dosta zadovoljne pa tako navratile još par puta u pauzi. Međutim, svaki put bilo je sve gore. Navesti ću samo par stvari.
Jednom nas je konobar (taj se čak razgovarao s nama) pokušao uvjeriti da naručimo krumpiriće, tvrdio je da su mrak, novi u ponudi, kuhani pa 2 puta pečeni, ili tako nešto, nismo se dale uvjeriti pa smo ih ostavile za sljedeći put.

Krumpirići su bili katastrofa. Nisu hrskavi nego prepećeni pa žilavi, nisu sočni nego suhi, i najgore od svega slatki su. Loš krumpir pa je onako ružno posmeđio.
Još smo ih takve i čekale jer je konobar zaboravio pa se hamburger u međuvremenu i ohladio, a krumpirići stigli mlaki.

Nije to meni ni tolika drama, koliko me razljute mrzovoljni konobari. Kada se konobar ne zna ispričati što je zaboravio na krumpir, kada ne zna pitati jel sve u redu, kada moraš moliti sol i papar, kada nema apsolutno nikakve komunikacije s gostom to me totalno izbaci iz takta. Bili su dvojica u smjeni i ne znam koji je bio manje ljubazan.
Jednostavno jako loša usluga.

Marine oprosti, variva su odlična, hamburgeri ponekad, a konobare i krumpir mijenjaj podhitno.










Krumpiri kasne, ali nas je borsch razveselio



Broj komentara: 26:

  1. eto ja sam bila na mini burger partyu i bilo je odlično :) nemogu ništa loše reći i jedva cekam opet otići :) imaš kod mene isto izvještaj :)

    OdgovoriIzbriši
  2. Bas procitala :) Nisam bila na burger partyu ali ideja im je super :) I ako odem opet tamo bit će u vecernjoj varijanti, neko od gostovanja ili sl. Nadam se da ce i konobari postati ljubazniji do tada :)

    OdgovoriIzbriši
  3. nisam još bila tamo ali budem otišla probati burgere, nadam se da će se ova situacija koju si opisala popraviti

    OdgovoriIzbriši
  4. Ja se još uvijek spremam otići i probati taj hamburger. Iskreno sad sam se malo i ohladila od ideje. Idem vidjeti i Matejin osvrt pa ću odlučiti.

    OdgovoriIzbriši
  5. Mateja je bila na burger partyu za razliku od mene pa ima pozitivno iskustvo :)) Naravno da treba otici probati hamburger, nadam se da ces naletiti kada ce imati dobar dan u kuhinji ;)

    OdgovoriIzbriši
  6. Ma sta ce ti hamburger, ti seces po Parizu :D :* Šalim se, trebas otici i probati ;)

    OdgovoriIzbriši
  7. Ja inače već jako dugo planiram otići i zbilja očekujem nešto fantastično jer svi pričaju o njima! Pa se nadam da će biti ok. Inače, sa suhim burgerima sam imala iskustvo i u restorančiću Lari&Penati. Ne znam, jednostavno je pecivo bilo suho, a meso nezačinjeno. Znaš, morale bi se nać mi blogerice iz Zagreba i radit recenzije restorana :D Ja bi uživala ;)

    OdgovoriIzbriši
  8. Anjaa!! Pa kako ja tvoj komentar tek sada vidim?? Oprosti mi :/ Nadam se da ćeš imati bolje iskustvo, pogotovo što se usluge tiče. Lajkam ideju okupljanja Zg blogerica uz pune stolove hrane :D Jednom mjesecno bilo bi skroz ok, što mislis? :***

    OdgovoriIzbriši
  9. dalmatiagourmande6. travnja 2013. u 04:31

    LOL, bravo kuhar i konobar :D I ja volim ove bistroe!

    OdgovoriIzbriši
  10. Just cooked this toghnit. Followed the recipe except instead of cooking it on the hob, I placed it in a casserole dishe and let it cook covered for 1 and a half hours and then uncovered for half an hour. I added some broad beans (crazy about them) and some thick smoked back bacon and WOw WOW WOW WOw, an explosion of flavours. The tenderness of the meat, the sweetness of the carrots and broad beans contrasting with the saltiness of the bacon and the sharp wine flavours...Just WOW. Thanks Chef John!

    OdgovoriIzbriši
  11. I don't even know what to say, this made thgins so much easier!

    OdgovoriIzbriši
  12. Pinot Noir for Red (notes of cherry) and Sauvignon Blanc (Citrus or grafipruet Notes, sometimes Kiwi) for the white. I would recommend some brands but I am not sure of your price range. German Riesling is not light and not fruity, its viscous and has a high sugar content, it can range from semi dry to dessert sweet. There are excellent Rieslings that are not too sweet, but the average Riesling in a supermarket is sugary sweet not fresh. If you insist on trying a Riesling Navarro Vinyards makes an excellent one.

    OdgovoriIzbriši
  13. Yo, good lkooin out! Gonna make it work now.

    OdgovoriIzbriši
  14. I have been exploring for a liltte bit for any high-quality articles or weblog posts on this sort of house . Exploring in Yahoo I eventually stumbled upon this web site. Studying this info So ia1a6m happy to convey that I have an incredibly excellent uncanny feeling I discovered just what I needed. I such a lot without a doubt will make certain to dona1a6t fail to remember this website and provides it a glance regularly.

    OdgovoriIzbriši
  15. Apple now has Rhapsody as an app, which is a great start, but it is currently haermped by the inability to store locally on your iPod, and has a dismal 64kbps bit rate. If this changes, then it will somewhat negate this advantage for the Zune, but the 10 songs per month will still be a big plus in Zune Pass' favor.

    OdgovoriIzbriši
  16. We have never been to their wine tasting, but did attned the chocolate event. The event was informative and delicious. We traveled 30 minutes to get there. They are very passionate about what they do so I would assume it"ll be worth you're while. We are considering going, but the St. Pattys day parade in Kingston is same day.

    OdgovoriIzbriši
  17. #1 Sorry, it could perhaps be iagnronce, but why is it less likely to cook boeuf bourguignon than merlot? #2 Whats is a demi-glaze?#3 I have been making a fair bit of stews and they mostly turn out well accept for one problem while browning the beef. You mention that the fire should be set at high but i always end up with a layer of BLACK CHARRED remnants from the beef juices. You may stop here and tell me "you'll be surprised how black the meat juices can get" but trust me when i say its definitely charcoal i'm tasting and not just really blackened browned meat juices. How do u keep tht from happening because i always end up washing the pan 1st to rid all the carbon built up before starting to stew, and tht having to discard most of the nice brown juices tht have not been burnt yet. I wld really like to keep everything from the beef in the pan as well as pork juices from the fry-up of lardons(which i use too) instead of wasting them. You never seem to have tht problem, at least from all the vids i have seen. HOW DO YOU DO IT?!

    OdgovoriIzbriši
  18. Hi Chef John!I'm writing to tell you I ralley lke your recipe. I am French and I'm very familiar with the original "boeuf bourguignon" and I've never thought of cooking it with another type of wine. I have a tip for this recipe (maybe you know it already), I got it from my friend who is graduating from a cook school: depending on the crops and the weather, wines can be more or less sour when cooked. To get rid of the strong acidity that can ruin this wonderful dish, just add 2 or 3 chunks of dark chocolate in the stew. Hope it's helpful.

    OdgovoriIzbriši
  19. I made this last week, doubled the repice because we had a crowd. It turned out great, meat was succulent.However the sauce didn't reduce much at all; it was still quite watery. What could I do better next time? I used all the recommended cooking times. All the veggies were tender so they were looked long enough.

    OdgovoriIzbriši
  20. Thanks for this video and recipe! Just made it tohignt to serve on top of your mashed potatoes, and it was fantastic! My husband took one bite and rolled his eyes with a big "yum". I think I'll make it again next week when the in-laws are visiting. Love all your videos. Sandy

    OdgovoriIzbriši
  21. Thank you for all the recipes! If I don't have a dutch oven, would it be beettr to brown the meat in a good pan (I am planning on using bacon fat), deglaze it with the wine and then put it into a pot? Sorry, former-veg here learning how to cook meat!

    OdgovoriIzbriši
  22. Very pretty. My wife has a large flewor garden, but the ones I enjoy the most are the ones of my youth. The wild flox, columbines, and wild tiger lillies.

    OdgovoriIzbriši
  23. stari moj, nekidan uzmem 3 hambija i sva 3 sirova i bez okusa... onak... WTF? svi trube o uber hambiju u gradu, ajde odvazim se, pljunem po komadu 32 kn... i onda dobim sirovo meso... i jos k tome, u mesu dobim nekaj zeleno plavo (skuzih dok sam grizao).

    umak isto bez okusa, pecivo kao da je kruh?? suho...

    OdgovoriIzbriši
  24. Hello there, just became alert to your blog tourhgh Google, and found that it's truly informative. I’m gonna watch out for brussels. I will be grateful if you continue this in future. Numerous people will be benefited from your writing. Cheers!

    OdgovoriIzbriši