Hotel Paulin

11/05/2024

It’s official! My son, Jules Paulin, opened a vintage barbershop at Hotel Paulin today. Called the “1905 Barbershop”, it is named after the year his great grandfather, Octave Paulin purchased Hotel Paulin.

💈 OUVERTURE DU SALON 1905 💈

C'est avec plaisir que je vous annonce l'ouverture du Salon de Barbier 1905💇🪒

📍Mon salon est situé à l'Hotel Paulin au 143 Boul. St-Pierre Ouest, Caraquet.

🕒 Heures d'ouverture :
📅 Lundi au jeudi : 10h00 - 18h00
📅 Vendredi : 10h00 - 15h00

📒🖊Réservez votre rendez-vous dès maintenant en cliquant sur le lien ci-dessous :https://hotelpaulin.ca/salon-de-coiffure/?lang=fr

N’hésitez pas à partager ce post avec vos amis!

À très bientôt ! ✂️

11/05/2024

C’est officiel ! Mon fils, Jules Paulin, a ouvert aujourd’hui un salon barbier vintage à l’Hôtel Paulin. Appelé le « Salon Barbier Barbershop 1905 », il doit son nom à l’année où son arrière-grand-père, Octave Paulin, a acheté l’Hôtel Paulin.

💈 OUVERTURE DU SALON 1905 💈

C'est avec plaisir que je vous annonce l'ouverture du Salon de Barbier 1905💇🪒

📍Mon salon est situé à l'Hotel Paulin au 143 Boul. St-Pierre Ouest, Caraquet.

🕒 Heures d'ouverture :
📅 Lundi au jeudi : 10h00 - 18h00
📅 Vendredi : 10h00 - 15h00

📒🖊Réservez votre rendez-vous dès maintenant en cliquant sur le lien ci-dessous :https://hotelpaulin.ca/salon-de-coiffure/?lang=fr

N’hésitez pas à partager ce post avec vos amis!

À très bientôt ! ✂️

02/08/2024

On this week's segment, we talk with Karen Mersereau of Hotel Paulin in Caraquet about her recent appreciation for mussels.

02/08/2024

My Love of Mussels ! Sharing some cooking, buying and storing tips with Vanessa Vander Valk today February 8 on CBC Shift- NB ! To listen to the Podcast go to CBC Shift NB with Vanessa Vander Valk, Play Segments February 8, 2024: What's Cooking: Mussels

02/08/2024

Sailors Mussels with Pasta

This is a variation of the classic French recipe Moules Marinière, the word marinière refers to the sailors shirts with white and blue stripes. Easy to make, mussels are steamed in some key aromatics and finished with cream, making a sauce perfect over pasta. Be sure to have all ingredients prepped and pasta cooking before you start….it all comes together in just 10 minutes!

Serves 2 as main course or 4 as a starter

2 lb (908 g) fresh Mussels
250 g (1/2 lb) linguini or spaghetti
1 tbsp each butter & olive oil
1 green onion, chopped (reserve the green part)
½ red onion, chopped
2-3 cloves garlic, chopped
1/4 cup chopped red or green pepper
1/4 tsp dried red chilies
1 fresh tomato, chopped
1 tsp of brown sugar
2 tbsp fresh tarragon (or 2 tsp dried)
2 tsp flour
1/2 cup dry white wine (beer, cider, apple juice will work too)
½ cup 18% Cream
1/2 lemon, zested and juiced
Salt and Pepper, to taste
1/4 cup fresh parsley, chopped

About 30 minutes before cooking, place the mussels in a large bowl of cold water. Rinse and scrub the mussels, removing any of the beards. Discard mussels that remain open.

Meanwhile, boil water and start cooking the pasta.

In a large saucepan, heat butter and oil. Add red onion, the white part of the green onion, garlic, red pepper and chilies. Cook over medium-high heat, until softened, about 3 minutes. Add tomato, sugar and tarragon. Cook 1-2 minutes. Sprinkle in flour and stir until it begins to thicken. Add wine and mussels, increase heat to high. Cover, bring to a boil and cook 3-4 minutes until mussels open. Remove from heat. Spoon out mussels with slotted spoon and place in a large bowl; cover to keep warm.

Finish Sauce: Add cream to the mussel reduction, bring to a boil and cook until smooth and thickened. Remove from heat. If sauce is too thick, add a little of the hot pasta water. Season to taste with lemon juice, zest, salt and pepper. Pour hot cream sauce over cooked pasta. Top with mussels and garnish with the reserved green part of the onion and parsley.

Recipe developed by Karen Mersereau, Hotel Paulin, all rights reserved

02/08/2024

Mind your Mussels !

We tend to think of mussels in summertime, but mussels are actually at their premium from October to April when our Atlantic waters are colder. They get fattier because they are storing their fat.

Excellent quality, coming from PEI or Newfoundland, they are widely available at most of the major grocery stores and very inexpensive to buy.

Be sure to check the Mussel Producer's tag for the Harvest Date and Best Before Date. (This is not the same as the grocery store pack date, the store may hold the mussels before they re-package)

They store really well in your refrigerator: place in a glass or metal bowl, cover with a damp cloth. Drain off any water that collects at bottom, daily. Stores up to 3 -5 days.

They are super nutritious: low in fat, high in protein omega 3, vitamin C , iron, zinc & antioxidants.

02/08/2024

Mussel Power! Add fresh mussels to your menu this winter!

05/26/2022

Egg Foo Young

Here’s a great recipe using some of those beaten eggs you have stored in the freezer.
Plus, its a great way to use up that leftover Chinese food too! Foo Young always tastes better if you use fresh ginger, sesame oil and seeds. The mung bean sprouts are optional and serve it with bottled Hoisin sauce or I make my own with 2 tbsp each : cornstarch, sugar, vinegar, and soy sauce mixed with 3 cups chicken broth.

05/26/2022

Too many eggs on hand ? Or have they passed their best before dates? Here’s some egg facts and practical tips you should know before throwing out anymore eggs:

Best before dates stamped on the carton is actually a “sell by date”, your eggs will still be good to eat 2 months or more past that date.

How to test an egg for freshness: do the float test, drop a whole egg in its shell into a bowl of water, if it floats it’s not fresh. You can still beat them and cook them up as omelets, in casseroles, use for bindings & coatings or bake with them.

Eggs can go bad, especially if they are cracked and not stored in fridge. Just like any other dairy product, do not leave them at room temperature. Store at 4 C or lower.

A spoiled egg might be sweating or slimy on the outside shell. A rotten egg will have a pink or cloudy egg white. Do a smell test, if it smells bad chuck it.

Beaten eggs can be frozen too! Great for using in any recipe calling for whole eggs. Freeze beaten eggs in re-cycled glass jars, label with quantity and date. Beaten eggs should be frozen at 18 C (0) up to 1 year.

3 whole eggs=1/2 cup
1 whole egg = 3 tbsp

05/26/2022

Very Berry Meringue Tart

Wondering what to do with those left over egg whites? I always have a ton after making Creme Brûlée and Crème Caramel. So I freeze them in recycled glass jars ready to go in other recipes, like this one and they still whip up great! Make sure you measure and label how many egg whites are in your jar. 1 egg white =
2 tbsp and 4-6 egg whites = 1/2 cup

It’s fresh berry season around the corner, so this is one of my favorite tart recipes that I serve up at the hotel. It uses 3 egg whites or 1/3 cup. You can switch out the berries according to the season and I like to bake it in a delicious butter crust.

05/26/2022

What do you do with leftover Egg Whites ?