I wanted a fresh receipe to celebrate the end of my summer holidays, and my come-back on the weblog. This receipe, quite simple, play on the acidity and its balance with seafood flavors and potatoes. The potatoes, cooked like a risotto, are there to give consistancy to the plate. the Green Zebra juice, flavorful and…
Flemish Food Bash 2 : Belgium on the culinary map!
Last Sunday, the second edition of the already famous Cooking festival Flemish Food Bash, located for the first time at the Oostduinkerke’s beach after a first edition in Antwerpen. Flemish Food Bash is the belgian culinary event of the year for all foodista, with fun, culinary creation, exageration and all party’s things included. The today’s gastronomy…
Nicolas Faure, Birth of a Winery
Sometimes we are lucky to have the opportunity to follow an estate from the beginning, and I can proudly say I’ve got that luck with Nicolas Faure, owner of the small eponym winery located in Meuilley, small village in the Hautes-Côtes de Nuits. I met Nicolas, then neo-winemaker, by chance : I was sitting on…
Rolled Lamb’s chest, Mozzarella Cornelissen
I have to confess I’m font of lamb, also of less renowned piece. Even if lamb’s chests have not a great delicacy, the presence and the power of the flavour can make me turn to crazy. In this case, I’ve searched to counterbalance the meat’s power by a sous-vide cooking ; I didn’t want to…