The Allure and Versatility of Japanese Rice

The Allure and Versatility of Japanese Rice

More than a staple food, rice is a way of life in Japan. From a baby’s first solid food, in the form of a soft rice porridge, to the national beverage: saké made from fermented rice, consumed in bars and restaurants throughout the country, rice lies at the culinary and…

20
Feb
Blog
Shokupan with rice flour by The Happy Sky Bakery’s  Motoko Hida McNutty

Shokupan with rice flour by The Happy Sky Bakery’s  Motoko Hida McNutty

Shokupan with rice flour by The Happy Sky Bakery’s  Motoko Hida McNutty

Using rice flour results in a bread with a crispy and fragrant crust, and a fluffy texture on the inside, creating a delightful contrast. Here’s a simple recipe. Ingredients: • 250g wild farm T65 or breads flour• Rice flour 13g• Hot water 13g• 15g granulated sugar• 4g salt• 5g instant…

19
Feb
Teardrop pea

Teardrop pea

Teardrop pea

Smaller, flatter, more delicate and grain-like than the garden variety, guisante lágrima (teardrop pea) is both expensive and requires princesses-worthy care. Known by some as Green Caviar, the vegetable delight is one of the world’s most time-sensitive vegetables. Its sugar starts transforming into starch almost as soon as it is…

17
Feb
La Ferme de la Ruchotte

La Ferme de la Ruchotte

La Ferme de la Ruchotte

With its iconic wines, Burgundy and more specifically Côte d’Or, holds quite a few surprises. One of which, La Ferme de la Ruchotte, we stumbled upon last Sunday, in the form of a nine-course, vol-au-vent centred lunch, based on organic local fare including rare species of home-raised fowl. Garden to…

29
Jan
The beauty of imperfection by Japanese glass artist Yukito Nishinaka

The beauty of imperfection by Japanese glass artist Yukito Nishinaka

The beauty of imperfection by Japanese glass artist Yukito Nishinaka

Repair is rebirth for Japanese glass artist Yukito Nishinaka, who highlights the beauty of imperfection. Offering a unique interpretation of the Japanese mending technique developed in the 17th century for tea bowls : Yobitsugi, Nishinaka san is dedicated to glass and the art of repairing broken objects. The Yobitsugi technique…

16
Jan
My 20 Best Dishes in 2022

My 20 Best Dishes in 2022

My 20 Best Dishes in 2022

My very belated annual 20 best dishes list in 2022. Happy, healthy and successful 23 to all of you! You can see my previous lists here.

12
Jan
What is a perfect croissant?

What is a perfect croissant?

What is a perfect croissant?

According to Jean-Michel Carton, the owner of Artisan Boulanger-Pâtissier Carton Paris ( 6 Boulevard De Denain, 75010) and the winner of this year’s “best croissant in Paris”, a perfect croissant has to have… A perfectly browned shell, with the central leaf “la couleurette” slightly darker than the rest, each “feuilletage” pastry…

30
Nov '22
Tarte aux clémentines by Alex Croquet

Tarte aux clémentines by Alex Croquet

Tarte aux clémentines by Alex Croquet

From the perfectly crunchy baguette tradition to a fluffy croissant, good bread is abundant in France, but Alex Croquet pushes the art of baking to a whole other level. Based in the small village of Wattignies in the outskirts of Lille, Alex Croquet has refused proposals to expand from all over the world whether it's in London, Paris or Tokyo. In the style of a true artisan, a shokunin, he wakes early every morning to make bread at his boulangerie in Wattignies village, which also supplies the bread to his Lille bakery.

29
Nov '22
Saffron harvesting

Saffron harvesting

Luxeat Insider · 14th ED.

Saffron harvesting

Luxeat Insider · 14th ED.

There is one ingredient that stands out more than any other in our search for the top ingredients in the world. Saffron. The most majestic of all spices has a four thousand-year history that spans numerous cultures, countries, and civilizations and is valuable asgold. Saffron originated from the flower of…

29
Sep '22
Mexico’s Chocolate Revolution: Xocao Chocolate by Victoria Espinosa

Mexico’s Chocolate Revolution: Xocao Chocolate by Victoria Espinosa

Mexico’s Chocolate Revolution: Xocao Chocolate by Victoria Espinosa

We sit down with Victoria Espinosa, founder and owner of Xocao Chocolate, one of our favourite and stunning products from around the world. The chocolate company has gone from strength to strength, transforming artisanal and bean-to-bar chocolate in the country and showcasing the quality of their native beans. Now, they…

26
Sep '22
Wine women from Piedmont in ten questions

Wine women from Piedmont in ten questions

Luxeat Insider · 14th ED.

Wine women from Piedmont in ten questions

Luxeat Insider · 14th ED.

Luxeat talks with Silvia Altare from Elio Altare and Chiara Boschis from Pira & Figli about their favourite wines, influences and how they see the future. Silvia has been fully involved in Elio Altare, her family’s winery since early 2000. She is present at every step from looking after the…

26
Sep '22