PÂO DE LO by Nuno Mendes

PÂO DE LO by Nuno Mendes

PÂO DE LO cake recipe by Nuno Mendes,from the book “Lisboeta: Recipes from Portugal City of Light” My kind of a dessert! Serves 4 100g caster sugar 4 whole eggs plus 1 egg yolk 80ml olive oil 20g plain flour Extra-virgin olive oil, to serve Sea salt flakes, to serve…

4
May
Blog
La Villa Madie

La Villa Madie

La Villa Madie

Lunch with a view at La Villa Madie, the newest 3 Michelin star restaurant in France headed by chef Dimitri Droisneau. The view of the sea and the pinetrees is magnificent, the cooking- even more so. Originally from the Normandy, Dimitri has worked at top restaurants in Paris such as…

24
Apr
Amerigo 1934

Amerigo 1934

Amerigo 1934

One of the best meals I’ve had this summer was at Amerigo 1934, an unassuming trattoria located in the sleepy Savigno village in the heart of the Emilian Appennines. Opened in 1934 like one might guess from its name, Amerigo serves traditional Emilian Romagnol cuisine very much influenced by the…

10
Sep '21
La Cova Fumada, Barcelona

La Cova Fumada, Barcelona

La Cova Fumada, Barcelona

Couldn’t get more old school than La Cova Fumada, a humble workers bar in the neighborhood of Barceloneta. It serves the freshest possible seafood, fried artichokes when in season, and the legendary and very tasty “bomba”, (deep-fried meatball with mashed potatoes, aïoli and spicy sauce), which they invented more than…

13
Jan '21
Alkimia, Barcelona

Alkimia, Barcelona

Alkimia, Barcelona

One of the best meals in Barcelona ever.

12
Jan '21
Mina, Bilbao

Mina, Bilbao

Mina, Bilbao

Very special cooking at Mina@minarestaurantin Bilbao, which is run by the very talented chef Álvaro Garrido@alvarominaboi. The Basque native draws his inspiration from his travels in Japan and China, but what influences him most is the richness of his native country and its seasons. The restaurant is located just across…

12
Jan '21
La Croûte au Beaufort by 3 Michelin starred chef Emmanuel Renaut

La Croûte au Beaufort by 3 Michelin starred chef Emmanuel Renaut

La Croûte au Beaufort by 3 Michelin starred chef Emmanuel Renaut

Recipe for 6 people 6 thick bread slices420 g mushrooms420 g onions600 ml white wine420 g Beaufort cheese1 l of liquid cream1 Reblochon50 g butter Mix Reblochon with the cream and pass through a sieve. Fry the onions and the mushrooms in butter. Toast the bread and grate Beaufort. Heat…

12
Jan '21
Japanese art (part 2)

Japanese art (part 2)

Japanese art (part 2)

Manga art is not a new thing in Japan as many consider the great Hokusai, famous for his Kanagawa wave, to be the first master of the somewhat grotesque depiction of Manga characters. Today a new wave of contemporary artists has embraced this culture and has over-exaggerated its form. One…

11
Jan '21
Emmanuel Renaut’s cooking at Flocons de Sel – Relais & Châteaux

Emmanuel Renaut’s cooking at Flocons de Sel – Relais & Châteaux

Emmanuel Renaut’s cooking at Flocons de Sel – Relais & Châteaux

Baby Bibendum (by Alexandre Nicolas) with the view of the slopes, lockdown room service that deserves 3 Michelin stars and simple, but sooo good “croute au fromage” by the iconic chef Emmanuel Renaut (the recipe can find here). Other dishes by Emmanuel Renaut in the videos and images.

10
Jan '21
Japanese art (part 1)

Japanese art (part 1)

Japanese art (part 1)

Japanese art like food is rather unique as it blends two fundamental elements of Japanese culture: philosophy and craftsmanship. On a level probably no other country had ever reached. In the past 30 years we have seen the emergence of a new generation of painters, sculptors, designers, architects, photographers etc…

3
Jan '21
Claude Bosi at Bibendum, London

Claude Bosi at Bibendum, London

Claude Bosi at Bibendum, London

Exquisite and technically perfect cooking by Lyonnaise chef Claude Bosi @claudebosi1 at Bibendum, London. (2*)

5
Dec '20