Chirashi Sushi at Home

Chirashi Sushi at Home

Written by All Nippon Airways and Luxeat for a project We Are Japan. I first met Yoshinori Ishi at 2 Michelin-starred restaurant Umu. One of the best Kaiseki masters in Europe, he was the former head chef at this London mecca of Japan cuisine for 11 years. Originally from Saitama,…

13
Nov
Topic: Ingredients
Salt + Fat

Salt + Fat

Salt + Fat

There is something beautiful and irresistible when Salt meets Fat. A perfect pairing to stimulate the deep appetite. When done well, there is a warmth, a total engagement of the palate, a consensus between texture and taste. Think of the Anchovy. Best consumed most simply, on rustic bread, a slash…

4
Nov '20
About the Perfect Ingredient with Matt Goulding and Maria Canabal

About the Perfect Ingredient with Matt Goulding and Maria Canabal

About the Perfect Ingredient with Matt Goulding and Maria Canabal

On September 19th 2020, Luxeat started the first Luxeat panel about the Perfect Ingredient.Panel participants were discussing ingredients from the childhood memories and the importance of ingredients in home cooking and in restaurants, also asking the question if we must always be using local and seasonal produce. The group was…

21
Oct '20
Ken’s Café Gâteau au Chocolat

Ken’s Café Gâteau au Chocolat

Ken’s Café Gâteau au Chocolat

Hidden in an ordinary residential street in Tokyo’ Shinjuku ward, Ken’s Cafémakes the most extraordinary gâteau au chocolat in Japan and the best-molten chocolate cake I’ve ever had. It is also the most difficult to get too. If you buy it directly from the shop where it’s made, the waiting…

8
Oct '20
Twelve essential ingredients from the Spanish Mediterranean

Twelve essential ingredients from the Spanish Mediterranean

Luxeat Insider · 3rd ED.

Twelve essential ingredients from the Spanish Mediterranean

Luxeat Insider · 3rd ED.

by Borja Matoses The Spanish Mediterranean, spans eight provinces, with a coastline of about 3,000 kilometers that runs from the border with France in the Pyrenees to the Strait of Gibraltar and includes the Balearic Islands. Although each region has a distinct identity, the gastronomic stables are strong and unifying,…

7
Aug '20
Three favourite traditional fruit tarts

Three favourite traditional fruit tarts

Three favourite traditional fruit tarts

Three of my favourite traditional French tarts by Richard Wilkins, the head chef of 104 Restaurant in London. Ingredients below. Apricot Tarte Fine Puff pastry:560g bread flour150g milk140g water10g salt56g melted butter in dough456g butter to laminate To finish:Apricot jam Fresh apricots Bake for 30 min in 180 C oven.

7
Jul '20
The grand tortellini debate or Don’t mess with the Nonna!

The grand tortellini debate or Don’t mess with the Nonna!

Luxeat Insider · 2nd ED.

The grand tortellini debate or Don’t mess with the Nonna!

Luxeat Insider · 2nd ED.

by Edoardo Celadon There’s likely no country in the world that has exported its cuisine better than Italy. To be honest, we Italians usually consider this fame a double edged sword; on one hand the expertise and the selection of products on which our country prides itself and on the…

27
Jun '20
Sake pairing, the ultimate guide

Sake pairing, the ultimate guide

Sake pairing, the ultimate guide

by Pablo Alomar Salvioni Beyond pairings with sushi, sake is the perfect drink to bring out the full flavour of any dish. While sake is definitely not wine… it can certainly be paired with food in similar ways. Check out this in-depth look at the nectar of Nippon and the…

25
Jun '20
Talking about Food & the Future with Sam Kass

Talking about Food & the Future with Sam Kass

Luxeat Insider · 1st ED.

Talking about Food & the Future with Sam Kass

Luxeat Insider · 1st ED.

Sam Kass, the man who made The Garden is now making eggs with his small children in a locked-down long island. The news personality, investor, political advisor, executive director of Michelle Obama’s Let’s Move! campaign and White House chef, hardly needs an introduction. Living under confinement has been intense. Outside…

23
May '20
A Theory of Ingredients: Musings and hypothetical conversations by Besim Hatinoglu

A Theory of Ingredients: Musings and hypothetical conversations by Besim Hatinoglu

Luxeat Insider · 1st ED.

A Theory of Ingredients: Musings and hypothetical conversations by Besim Hatinoglu

Luxeat Insider · 1st ED.

Aiste Miseviciute and I have something in common: a fascination with gastronomy first piqued more than a decade ago by Vedat Milor and Mikael Jonsson’s unequalled blog, Gastroville. The whole website was testimony to the widely acknowledged idea that a good dish starts with good ingredients. Despite trends at the…

23
May '20
My ultimate fish and seafood restaurant list in Europe

My ultimate fish and seafood restaurant list in Europe

My ultimate fish and seafood restaurant list in Europe

My ultimate fish and seafood restaurant list in Europe that includes anything from fine dining temples to historic institutions or modest fish shacks on a beach. Thanks Eatinerary members and friends for the participation. In alphabetic order. Aponiente, El Puerto de Santa Maria, Cadiz Aux Pesked, Saint- Brieuc, France Bacon,…

10
Mar '20