La Petit Noisette

Uni Chawanmushi

Uni Chawanmushi (海栗茶碗蒸し) Chawanmushi or Japanese steamed egg, is an appetizer that is adapted from Chinese steam egg and thus originates in Nagasaki, where Chinese sailors were allowed to trade with Japan during Japan’s period of isolation from the world. The name chawanmushi literally means steamed (蒸し) in a tea bowl (茶碗) and is thus…

Japanese Dashi (出汁) Stock

Dashi (出汁) Dashi (出汁), plays the same role in Japanese Washoku (和食) cuisine in the same way that stocks are the fundamental building blocks on which French Cuisine is built on. Just like a white canvas to a painter, dashi stock provides the cook with a base on which flavours are built on. This means…

Tourin à l’ail (French Egg Drop Garlic Soup)

Tourin à l’ail The Dordogne is a department located in South-west France and is named after the river Dordogne that runs through it. This land that encompassed the Dordogne is the exact same land that was once known as the county of Périgord and is synonymous of course with France’s most luxurious ingredients, from the…

Paris-Brest

Paris-Brest (Almond Choux Pastry with Crème Mousseline) The Paris-Brest-Paris was a long-distance cycling event (1200km) that was first organised in 1891 by a French Journalist by the name of Pierre Giffard in Saint-Quentin-en-Yvelines, as a circulation aid for parisian newspapers. It was Pierre Giffard, who requested that Louis Durand, the pâtissier of Maisons-Laffitte in Yvelines, create…

Milanese Acquerello Risotto (Risotto alla Milanese), Ikura and Bone Marrow

Millanese Acquerello Risotto (Risotto alla Milanese), Ikura and Bone Marrow Risotto alla Milanese is a rendition of risotto which is just flavoured with saffron, and is arguably the most famous dish that originates from the Lombardy region of Italy. The Lombardy region of Italy is the richest of the twenty administrative regions of Italy and…

Unagi-don (鰻丼), Japanese Style Grilled Freshwater Eel on rice

Unagi-don (鰻丼) Unagi, or Anguilla japonica (日本鰻 ), is the name of the Japanese freshwater eel that’s grilled over a charcoal fire whilst being coated in sweet soy sauce glaze, a style known as kabayaki (蒲焼). It’s always been one of my personal favourite dishes and it’s what I’d usually order in a restaurant when…

Yeast and Beer Battered Brill with Panko Onion Rings and Garlic Aioli

Yeast and Beer Battered Brill with Panko Onion Rings and Garlic Aïoli Nothing brings back memories of a visit to the seaside more than a bite into light but crispy battered fish, fresh out of the fryer. The combination of the first crunch when you sink your teeth into the batter, accompanied by the steaming…