Monday, 3 August 2015

Hobbes vegetarian organic restaurant, Paris

Super fresh ingredients prepared simply but with lots of skill and care. The older I get, the more that latter thing seems to matter to me. When I look at a plate of food, I want to be able to tell that the person who put the food there did so with care. That they don't hate their job, or aren't just passively uninterested in serving people nice food. None of that please.

Hobbes cares, and it shows. Little touches like rosemary sprigs in the water jug are nice, but it's mainly the good service and the care and attention paid to what is on the plates that makes me love Hobbes.

Here's the dish of the (other) day:

 Here's the burger, topped with smoky tempeh and accompanied by potatoes so good they might as well have been cooked in goose fat (they weren't):

Here's the incredibly good, raw dessert:

Everything was truly delicious. All the ingredients taste of what you'd like them to taste of: themselves, nicely seasoned. The coffee was heavenly too - they just can't go wrong.

Hobbes is entirely vegetarian, mostly vegan, and all organic. It's located in the 19th, which is an area that not enough visitors to Paris make it to, but they should! The restaurant is a stone's throw from the beautiful Buttes-Chaumont park, and you can get your food to go if you're feeling picnnicky, which I often am.

Hobbes Restaurant
31 Avenue Simon Bolivar, Paris 75019
Métro: Pyrénées (line 11) or Buttes Chaumont (line 7 bis)

Tuesday, 25 November 2014

Vegan ravioli (ravioli, ravioli)

"Look, I want ravioli. I came here for a balanced three-course meal: ravioli, ravioli, and ravioli. Is that clear?". Quite right, Reggie. Unfortunately I only have two ravioli courses to tell you about today, but on the plus side, they are both vegan, organic, new to me, and available in Paris.

The first ones are these little tofu and basil guys by Les Artisans du Bio. I found them in the excellent all-organic Carrefour at Gare de Lyon.

And here they are all cooked, dressed with pesto and nutritional yeast.

Honestly, I was disappointed. The pasta is quite thick, and the filling doesn't taste of much at all. Oh well. Luckily, we're following Reggie's example, so have a second ravioli course today.

These ravioli are huge. They're really Maultaschen from Swabia (Germany), but are being all pan-European and calling themselves ravioli here. They come from Pimlico, a little organic shop round the corner from me, and are made by Pural.

A vast improvement on ravioli course n° 1. The spinach and leek combination in the filling tastes, to me at least, like wild garlic. And wild garlic is bloody delicious. The pasta itself is nice and thin, but coped fine with a fairly long cooking time.

They're so big that you only really need two, not three, per portion. They're also 'supposed' to be served floated in a broth, or with fried onions. But like Reggie, I'm not one for eating what I'm supposed to, so there. Here's a money shot for you.

Any suggestions for a third ravioli course?