An event “750 grams”
With Nicolas Bernardé, Christophe Chief and The Kitchen of Fabrice.
The Kitchen of Fabrice is member of the Jury with Nicolas Bernardé and Chef Christophe. For this reason, I incite you to take part in the contest: carry out and photograph a recipe containing apples then try to gain a batch.
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Which relationship with cooking will you say to me? No, if it is not that I must separate quickly from the plants on my terrace. A removal is envisaged soon but they cannot accompany me. What a sadness for me which them choies since years! The majority were sold to close relations and neighbors. Some did not find of purchaser and I do not have the heart to deposit them with green waste. If ever you in the area and are interested, write to me…
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In this tart an old family recipe of tart to chicken is hiding place. I preserved chicken and sauce at cream. I added musky summer squash, with the delicate walnut flavor of nutmeg and fresh wild mushrooms found in forest. These two products are more than seasons and in perfect harmony.
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In this tart an old family recipe of tart to chicken is hiding place. I preserved chicken and sauce at cream. I added musky summer squash, with the delicate walnut flavor of nutmeg and fresh wild mushrooms found in forest. These two products are more than seasons and in perfect harmony.
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From a recipe with another, the mousse with the white chocolate varies enormously. Finally, I chose that of my Laurence friend because easy to make realize and always successful. At the stock of the verrine, I placed some shortbreads at the chocolate crushed and basted fruit syrup. The mousse with the white chocolate alternates with figs beforehand roast in the oven with saffron. On the palate mix flavors hot and spellbinding of chocolate, of fig and saffron.
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It is the high season of the cake pans and I particularly am fond of our cake pan of mussel bed, small, fleshy and flavored. It in blini, is made with rice flour, milk and wasabi, which it finishes their cooking. For accompaniment, I probably envisaged the last tomato confit of the season, unless you thought of freezing some for this winter.
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Rammer of chicken, carrots and leeks are products enough banals. To begin the week, I adapted them in a recipe of inspiration “Thaïe”. The rammers are seized in a deep frying pan then finish their cooking in a bubble of poultry seasoned to milk of coconut, ginger and cilantro. My traditional vegetables of season are cut finely and swim in this bubble light and very flavored.
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By living Strasbourg, we are frontier the one of most beautiful areas of Germany. The beauty of the landscapes, the history of the area and the local economy make of it a place favourable with excellent tables, sumptuous hotels and spa. Here, my small selection.
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The French season of the Saint-Jacob is officially open! I thought one for Mamina “And if they were good” which raffole of this shell-fish. To open the festivities, I prepared walnuts of Saint-Jacob in parsley crust, in opposition to a cream soup of potimarron seasoned to ginger and the curry. A whipped cream cloud establishes the link between the discretion of the kebab and the exubérance of cream soup.
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