#enterthefoodverse

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Honey fermented garlic & guajillo chili bourguignon <3

A sweet and spicy variant of classic french dish, bourguignon, which i also like, but usually i find french cuisine too bland, not enough spices.

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First test of japanese mandoline. Just the best!

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Merijiya Tea Shop Taiwan - my daily drinker ! exceptionnaly smooth and sweet black "honey" tea. this batch was 10 years old!! I recently ordered a new shipment of their teas, they are delicious and well known all over taiwan :))

their facebook in case you wanna order (also memo for me) its a familial company, and they don't speak english so everything goes through g translate ^^ but totally doable to purchase.

just note for the same quality in France i would have paid around 8 to 12 times more. I guess it depends how far you are from your local handpicked tea producer !

favorite tea ever so far. was gifted 400g in 2014 in Taipei, bought it again in 2024, affordable for this quality, does not disappoint !

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Pumpkin seasonal dishes ideas.

Lasagna + gnocchis (filled with roquefort & mozza)

Memo for next time - also failed vertical lasagna ( need longer and thicker pasta sheets to be able to dip them in boiling water without them tearing off very shortly after) more herbs.

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Seasonal dishes <3

Prep for pumpkin lasagna (vertical).

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Key Lime Meringue Pie

with its meringue verrines

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One of my favorite previous workplaces :

La Maison Rouge, 5 star Mariott Hotel in Strasbourg, FR

From the inside, the reception looks like an airport boarding gate to me, so i used to troll my coworkers with flight jokes.

This is the first floor of the hotel, and its tiny, corridor-like vertical kitchen, and a few dishes i helped to create. Very fancy place. Most of the desserts were not made inside the restaurant but "augmented".

Usually i don't enjoy that much working in gastronomic restaurants, because of the super hard working mood, sub-human management, no social life, but this one really stood out of what i had known previously.

Super nice and welcoming place, despite being a posh-looking place, the staff and team were like, the best i've ever encountered in my life, in terms of humanity, and trying their best at making the job done right. Aslo, very skilled, very talented and free creative minds, which is rare to see in such hotels, and proposing exotic food.

Only thing i didn't like was the amount of wasted food. The two piles of pancakes under glass bells were actually delicious desserts being trashed away for supposed "hygienic reasons", everyday. When u see how people in other countries don't even get access to food, or their countries are ravaged by wars, it's revolting to throw away kilos of eatable food everyday. So I used to eat what i could when i was doing the dishes.

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veggie nem recipe

What you will need, basic ingredients :

garlic+ginger, chopped thinly / soybean sprout / rice sheets

tofu / chiseled fresh mint leaves / rice vermicelli / 1 carrot

Rice "sheets" can also be used for winter rolls (rouleaux de printemps) Those have to be dipped in water for up to a minute to soften them, fabric-like texture. You can find easy folding techniques on youtube.

To prepare the tofu, press it, drain the most water you can, and if you have more time on your hands, freeze it, it will be dryer after it melts.

Cook it in small bits with sunflower oil for 10-ish minutes at medium heat, add 1 tbsp of oyster sauce for better taste, soy sauce, or any sauce of your liking. Should look more or less like the picture below :

Peel carrots entirely (throw away the peels then peel the rest of the carrot, to get thin layers, then julienne them - basically you want all of your ingredients to be thin, in order to ease the rolling part, but its not necessary per se.

I use to cook the carrot julienne al dente with sesame oil or olive oil for 3 minutes at medium heat, adding thinly chopped garlic + ginger.

Optional : soy sauce / furikake (japanese seasoning) / pepper / cinnamon

Chisel mint :

Pile a few mint leaves, roll them tight, and cut them super thinly. Some people will prefer full leaves, there's no best way, what fits you is best!

Boil the vermicelli for 2 to 3 minutes, not more because they'll become mushy if you overcook them, then drain them in cold water, to be able to compose your nems with all chopped ingredients, in the order you please ! You can add/replace any vegetable you like :))

For better taste, i mix peanut chili sauce in the vermicelli, but you can use the sauce of your choice, lime juice, or plain.

Once rolled, heat a pan on medium heat with 2 tbsp of sunflower oil, or sesame oil, until brown-yellow-ish fried.

Serve hot or cold, and enjoy!

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How i fell in love with focaccias. Easy to make, great if you have a bit of time in your hands, easy to create variants, great taste!

I also love the color palette of this dish. Made with love and basil from the garden.

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My first shot at making candied blood orange at home! went super well. A few pics of liquid gold aka yuzu-lime-blood orange syrup. Delicious with muesli, in yoghurt, in cookie dough...

Basically, buy them bio, soak them in boiling water 3 to 4 times - to avoid sourness - whilst changing the water, make a simple syrup (personally, made a lime-yuzu syrup for deeper taste) soak them in, let it boil for a bit, let the orange peels sit in syrup for the night, then dry them for about 1 to 2 days in your fridge or a dry place, like an oven.

if you want to keep them for months, you can dehydrate them with your oven at 50°C for 4 hours. Works well, then coat them with chocolate, or not!

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Verrines acidulées (orange, yuzu confit, thym frais, yaourt grec, éclats de chocolat noir, biscuit, nougatine)

Tart Verrines (orange, candied yuzu, fresh thyme, greek yogurt, dark chocolate chips, cookie, nougatine)

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Comfort food : taco al pastor, homemade tortillas :))

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So here's how it works. Sample each sprig from your pots and put the first knot immerged in water, for up to 21 days. It will grow roots, at that moment you can put it in soil or pots. It is a very efficient technique. I also grow small tomatoes that i planted around the same time (cut tomatoes in half and plant them like that).

It's cheap and you'll never need to buy aromatic plants again.

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My christmas present to myself. 

Coreless Damascus japanese hand forged knife made by Sakai Takayuki, in Sakai, Japan. It took me a few month to study which blacksmiths were the most reknowned for their knife work, and I browsed many chefs forums to get to this choice. In terms of durability, japanese knives are the best ! 

& absolutely no comparison whatsoever between the kitchen knives I own (Sabatier / JKC) and this one, outranks them all by far.  

Pricy but way worth it ! (about half of my rent) 

Beautiful aesthetic, amazingly razor sharp and balanced in hand :) At first I was scared to use it because it cuts insanely well, one forum user told me he once accidentally cut one of his fingers off !! so yeah i’m cautious, but oh man, what a pleasure to cook with it!

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Shades of Focaccia III (the easier the better)

onion - sweet tomatoes - garlic & we're good to go !

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Decadent pizza style haha