Caramelized monkey bread made in beautiful @nordicwareusa bundt pans! Thank you @sandyskitchen and @tavolashop for a delicious and insightful workshop. BY YASMINE IDRISS
Collaborations
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Continue ReadingVegan pavlova- 6 more days to go! It is so refreshing and delicious. Will you try it? Vegan soft serve mango and passion fruit sorbet + fruits + coulis + vanilla cream + meringue + edible flower petals@moby_vegan_sushi (inside @a4space) until the 13th of March only. BY YASMINE IDRISS
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Continue ReadingMango and passion fruit soft-serve sorbet with whipped vanilla cream, passion fruit, mangos and a delicious coulis. This vegan beauty is topped with crunchy vegan meringues and edible flowers and was made possible thanks to chef Hadrien @junkfoodman, based on my famous pavlova. Available only during @artdubai from 8 to 13th of March at their location @a4space at @alserkalavenue. Don’t miss it! BY YASMINE IDRISS
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Continue ReadingOne word: waw!!! Vegan soft serve pavlova with mango, passion fruit and a vanilla bean vegan cream! From 8 to 13th March ONLY, the coolest (literally!!) collaboration with @junkfoodman and @moby_vegan_sushi during @artdubai at my beloved @alserkalavenue. Who’s coming? BY YASMINE IDRISS
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Continue ReadingVegan soft serve pavlova @moby_vegan_sushi. The coolest collaboration ever- specially when it’s with someone as inspiring as chef Hadrien @junkfoodman. They are based on my very loved mango and passion fruit pavlova, turned into a masterpiece of vegan soft serve ice cream delight by chef Hadrien. Available only during @artdubai from 8 to 13th of March at their @alserkalavenue location. Don’t miss it! BY YASMINE IDRISS
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Continue ReadingIf life was only as smooth and perfect as these little yogurt pots at Ferme des peupliers! I have fantastic footage from the great trip we had back in October with @thecreamlab.me and I can’t wait to share more with you. BY YASMINE IDRISS
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Continue ReadingI was invited by @dignants_dubai_sharjah to talk about food waste and how to avoid it. The lovely ladies committee of the Armenian community had a beautiful event organized at @thegreenplanetdubai. It was a pleasure to discuss this topic that is so dear to my heart. Imagine: It is estimated that around 1/3 of the world’s food is wasted annually equivalent to 1,3 billion tonnes of food, worth approx. 1 trillion $. This is enough food to feed 3 billion people.
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Continue ReadingThrowback to the most fabulous trip to Giverny in Normandy with @thecreamlab.me and “Miel de Claude M’honey”, the Michelin star dessert we made at Le Jardin des Plumes with chefCamille. It is made using the best French cream, seasonal quince and local honey with some warm spices such as anise and ginger, the perfect autumnal dessert. It was an absolute delight! @faustine_pstl_pro@david_gallienne@camillehirsout
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Continue ReadingWhile we toured the best pastry shops, worked alongside top chefs and enjoyed Michelin star meals, the highlight of my trip with @thecreamlab.me was getting to know the French way of food production. Understanding how special care is put into making fresh French milk, cream and yogurts is mind blowing. Many start with family owned businesses, rules and regulations set for the welfare of the animals, sustainability, local and artisanal production. French are very big on maintaining traditions and passing on the knowledge while improving it for the well-being of the planet and their communities. I can’t wait to share with you…
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Continue ReadingAbsolutely love being with likeminded people who share the same passion for food . Thank you @sopexa_agency, @thecreamlab.me, chef @nicolas_lambert and @fsdubai for a fantastic evening celebrating cream of Europe and French cream BY YASMINE IDRISS