To carry along with an autumnal mood, here are two recipes which welcome nuts. Use walnuts for a mouth melting starter which can be a main dish if you serve these stuffed mushrooms on a bed of vegetables (Savoy cabbage for instance); prefer cobnuts for an easy to prepare but impressive nougat glacé. Why not […]
Jean Lenoir has abandoned – for a short while only- the grape for the grain. With his team, aromatician Karine Lasalle and professor of chemistry Hubert Richard, he has studied the descriptors of whisky to produce a wonderful sensory kit: 54 bottles encapsulating the main aromas of single malts. Fascinating!
Autumn time, here come the root vegetables. So exquisite with whisky. Here is a very simple recipe; You can replace the butternut squash by pumpkin, sweet potato, parsnips. Easy and refined. Serves 6 One butternut squash (800g) 2 tbsp olive oil 40 g butter I chopped onion 50 cl chicken broth 1 tsp powder ginger […]
My Asian trip was so intense and busy that I was still ”dreaming in Chinese” ten days after my return! I had a wonderful culinary experience, meeting Chinese chefs, tastings all sorts of dishes, being invited to sample extraordinary teas by a Tea Master in Taipei…But I was also shocked to see so many baby-doll […]