These madeleines are something we would be very happy to check up close
For the first time, it is possible to order dishes from the Taizu restaurant to your home, and we have already checked how they survive the journey. Also: a madeleine and matcha pop-up in Tel Aviv, an event entirely about fermentation at the Talpiot market, and a new farmers' market in Pardes Hanna.
Chez Nous pop-up at Palais des Thés, Tel Aviv
On Friday, 4.9, the Palais des Thés boutique in Tel Aviv will host a pop-up for the Chez Nous pastry brand by pastry chefs Inbar Attis and Itay Zakon, specializing in madeleine cookies. You will be able to purchase a pack of 4 madeleines and matcha, including two Isfahan madeleines (based on floral green tea with rose, lychee, and raspberry flavors) with lychee and raspberry confit in raspberry coating, and two matcha-vanilla madeleines filled with vanilla ganache and coated in matcha. The set includes a 30-gram container of organic Ichi matcha (199 shekels). Also at the pop-up: Coupe Glacée — an ice cream dessert including a butter and oat madeleine, matcha ice cream, oat crumble, and a matcha and white chocolate sauce (50 shekels).
Palais des Thés, Dizengoff 131, Tel Aviv. 09:00-15:00.
Cafe Taizu changes format, Tel Aviv
Cafe Taizu is returning to a delivery and self-pickup format, operating from the kitchen of the parent restaurant Taizu. For the first time, it is now possible to order dishes from the main Taizu restaurant to your home. Among the available dishes: steamed buns with tomato chutney, buffalo yogurt, and eggplant (26 shekels); bluefin tuna sashimi with tuna stock, lemongrass, Vietnamese black tea, caramelized shallot, and toasted jasmine rice (108); Har Gau — black tiger shrimp with Jerusalem artichoke, green onion, and dill (56); tuna bao with pickled lemon, pumpkin, sambal belado, and egg (98 for 2 units); red curry ceviche with red chili, galangal, kaffir lime, coconut, cucumbers, peanuts, and chili oil (102); and shrimp salad with Vietnamese herbs, crispy shallot, tamarind, shrimp cracker, and soft-boiled egg (88).
The delivery menu has expanded with new dishes, including: seasonal organic vegetable massaman with coconut cream, baby corn, charred cherry tomatoes, Japanese eggplant, and Thai eggplant (98); Chinese rump with chili oil, green onion, light soy, crispy garlic, and Kashmiri pepper (98); and blanched calamari salad with charred corn, bean noodles, fish sauce, and crispy shallot (78). We tested the delivery, and the dishes arrived in excellent condition, with the bao units remaining stable and firm. Available for orders via Wolt.
"On the Path to Taste" returns to Talpiot Market, Haifa
Next Thursday, 3.9, from 15:00 to 21:30, the Haifa Municipality will hold another event in the "On the Path to Taste" series at the Talpiot Market. Businesses in the market will offer special dishes based on fermentation processes. The event will feature workshops, activities for children, and lectures by experts such as Dr. Tova Dickstein (on garum), Prof. Uri Lesmes (on the connection between fermentation and health), Dr. Uri Mayer-Chizik (on the world of bacteria and yeast), and Noa Berman-Herzberg (on the art of pickling). Admission is free, though some workshops require prior registration.
The market in the stables — a new farmers' market in Pardes Hanna
A new farmers' market has opened at the Artists' Stables in Pardes Hanna-Karkur, bringing together about 25 stalls of local farmers, winemakers, bakers, and boutique food producers. The market will operate every Thursday (14:00-20:00) and Friday (8:00-16:00), concentrating the best local produce from Pardes Hanna, Binyamina, Alona, and the Carmel Coast under one roof.
FRANKCO — new sausages for Moshik Roth and Zoglovek
Chef Moshik Roth and the Lotus Group are launching a new premium sausage brand called FRANKCO, developed and produced by Zoglovek. Initially, the sausages will be sold at festivals and events, with plans to expand into a dedicated branch chain. Current offerings include the "Paris Style" sausage served with smoked lamb, sautéed mushrooms, and garlic confit aioli, and the "Umami" chicken sausage served with beef stew, gochujang aioli, kimchi, fried onion, and sesame.
