What 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…
collaboration
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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 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 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