My love for food—and quality ingredients—is no secret. So when @boursin_arabia and chef @nathan.rueffpro invited me to an intimate Supper Club, I couldn’t wait to see how Boursin cheeses would take the spotlight. From personalized dishes to unexpected flavor twists, we discovered just how versatile Boursin really is. What will you create with yours? Boursin flavors are:Figs and nutsTrio of nutsTruffleOlive and RosemaryGarlic and herbs
Collaborations
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Continue ReadingI usually have my coffee black but I sometimes crave a nice creamy cup. The problem is that most commercial creamers are full of hydrogenated palm oil and other ingredients I can’t even pronounce. When someone suggested I try @cahvacreamer.uae, made with simple ingredients such as coconut oil and monk fruit, I thought why not! I was super happy to discover my new favorite creamer, it was delicious! Creamy and delicate, with all the flavors of traditional creamers but finally one that’s actually good for you- no hydrogenated oils, no high fructose corn syrup, 100% gluten free and so delicious! Check…
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Continue ReadingThe truth – and all of it! First time ever I did arayess was for my collaboration with @russellhobbsgcc and I didn’t know I should have strained the meat mixture. The whole thing was falling apart but I managed to edit it and change the recipe and caption so you can manage it better. Does it ever happen to you to fix the recipe after filming the steps?
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Continue ReadingWhat does it mean when a 3-Michelin star chef “reimagines classic flavors through a modern lens with Spanish poultry”? It means a super creative and innovative @pacomoraleschef that transforms the best quality (yet simple) ingredients (such as my favorite Spanish poultry) into the most delectable flavors and unique textures, while playing with contrast in temperatures as well as storytelling our way through our meal! Waw! It was a fantastic experience! Gracias @me.gustapoultry for the beautiful experience. Loved meeting familiar faces and meeting inspirational new friends such as chef @marianoandresdxb, the ambassador of Spain His Excellency @inigodepalacio, my friend @lavinaisranicom and many super talented chefs such @chef_julienlee and @valentinmechin. @qabudubai, me gustas tu…
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Continue ReadingCan we normalize simple, easy and delicious dishes for dinner parties? I recently had my friends over for a casual dinner and one of the dishes I put together was this delicious, smokey eggplant baba ghannouj using ready made dip from Conserves Chtaura. I decorated it with micro greens, pomegranate seeds and chopped pistachio- and lots of olive oil! Delicious! What’s your favorite easy party dish?Available @lifcosupermarketuae @grandioseuae @amazonae
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Continue ReadingTextures, flavors, molecular cuisine – this was all part of our intimate experience at The Heritage Room, a hidden gem in the award winning @11woodfire .We were only 3, facing @chefbrandomoros, while he mesmerized us with his incredible talent and story telling.We experienced a menu that celebrated “the heritage and the new essence of ingredients, enhanced by […] wood and charcoal grilling. Each dish is a signature showcase of Chef Brando’s unique cooking syle, blending fire, smoke, and embers to create bold, natural & vibrant flavors.” The experience was mind blowing, the flavors were spectacular and the whole experience felt very special and…
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Continue ReadingOn our visit to the restaurant @halle_aux_grains_bras_paris at the @boursedecommerce, we had a masterclass with chef @jeanjulien.freydt who taught us the 40 years old recipe created by Mr Bras the father, owner of the restaurant @brasofficiel. The recipe is inspired by the warmth of family ski holidays. It is a molten cake made of a delicate biscuit filled with a frozen fresh cream Center that oozes and melts! This dessert has many variations as the high content of fat in the cream 35% allows it to be infused with so many flavors that shine through. For the accompanying ice cream, chef Jean Julien used toasted malted…
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Continue ReadingOn our visit to the restaurant @halle_aux_grains_bras_paris at the @boursedecommerce, we had a masterclass with chef @jeanjulien.freydt who taught us the 40 years old recipe created by Mr Bras the father, owner of the restaurant @brasofficiel. The recipe is inspired by the warmth of family ski holidays. It is a molten cake made of a delicate biscuit filled with a frozen fresh cream Center that oozes and melts! This dessert has many variations as the high content of fat in the cream 35% allows it to be infused with so many flavors that shine through. For the accompanying ice cream, chef Jean Julien used toasted malted…
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Continue ReadingTo truly understand how cream is produced, we have to start at the source. This results in cream thick, sweet and has nutty taste.
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Continue ReadingA couple of weeks ago, in honor of World Vegan Day, i got invited to a delectable vegan dinner at the most beautiful venue @akirabackdubai at the @wdubaipalm . The menu by super talented chef @chefgioledon was named “Looped In, A Vegan Zero Waste Dining Experience”.This dinner’s aim was to reduce food waste and use local ingredients to create a unique vegan Japanese-Korean meal, showcasing the possibilities of this culinary fusion.I thoroughly enjoyed every bite from Eringi Mushroom Pizzas, to a selection vegan nigiri sushi, the creamy Barley Risotto for mains and the rich Chocolate Truffle for dessert- that i couldn’t believe was vegan!The view is…