Tarte Tatin à la Rhubarbe avec son caviar de thé à la rose
Enfin je commence à “jouer” avec les produits de la cuisine moléculaire, commençant avec le phénomène le mieux connu – celui de la sphérification. Je voulais allier mon essai (merci à “G Detout” à Paris pour les produits dont je rève depuis un bon moment – Algin et chlorure de calcium) à un plat très […]
Méringue Citronnée sur une Sablé de Prunes, avec sa réduction safranée
Après nos activités culinaires de ce w/end, il nous restait 6 blancs d’oeuf dans un verre au frigo. Souvent ces verres restent pendant 1 semaine avant de partir à la poubelle….quelle horreur, je sais, mais c’est vrai. Alors, afin de ne pas gacher des bons oeufs BIO, et pour continuer le “travail” (parce que, quand […]
Steamed Sticky Treacle Pudding with Mascarpone and Vanilla cream
They say that a picture is worth a 1000 words….well, the picture below should tell you one thing – whatever it was, it certainly seems to have been enjoyed given that less than one quarter remains. Anyway, the above picture is infact the remains of a steamed sticky treacle pudding (albeit a slightly “brutalised” one […]
CAP Cuisine class at Le Zephyr, Paris – prepare a menu for 15 at 20€ a head
As a part of my CAP Cuisine training course here in Paris, I decided to organise the Christmas meal for my fellow students and some of the teaching staff – an opportunity to plan a menu and to manage a budget. The only constraint was to stick within a 20€ (£13) budget for the food […]
London Calling – British Cuisine / French Cuisine….spot the difference
First of all, 1 week without a single post….I can only apologise to my faithful following in France, Switzerland, the UK, the US all the way thru to China ! It’s not that I’ve been particularly busy – simply no juice for writing. Don’t know why. Having said that, I have been pretty busy during […]
Day 3 at “La Fontaine”….frustration sets in
So finally the moment arrives where I’m silently cutting vegetables (in this case, it was my 6th case of camus artichokes…that’s the big, bulbous ones rather than the small poivrades) in the kitchen and I’m quietly thinking to myself that I’d much rather be working with the 20 fresh whiting (merlan) that the guy next […]