As spring arrives in Japan just around the blooming of plum trees and just before that of the cherry blossom trees, the snow on the mountains start to melt, while a variety of wild green shoots start to peak through the soil. Many of these plants have come to be known as Sansai (山菜), a…
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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…
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…
Langoustine and Lobster Oil Risotto
Risotto à l’huile de homard et au langoustine This dish consists of a langoustine stock based risotto, seasoned with langoustine oil, tomato puree and parsley, before being finished with lobster oil and thickened with Parmesan cheese. It is accompanied by an assortment of seafood, with garlic fried langoustines and white wine steamed clams. Langoustines (Nephrops…
