CULINARY HORIZONS
What's cooking? There is much happening around the world in food industry , I though this will be an opportunity for me to share with any chefs or epicurean any project, food and beverage promotion ,market research for new products,trends ,technique, and professional website link.
FOOD NEWS
CAVIAR FROM ATLANTIC
The classic among Prunier’s entire caviar range. Produced according to the Prunier methods, this selection represents 45 to 60% of Prunier’s entire caviar production. The excellent properties of this caviar are behind the increasing popularity of the particular flavour of the Baerii sturgeon and its caviar. The Siberian sturgeon, Acipenser baerii, is one of the most magnificent of this species. Like its congeners in the Caspian Sea, it can grow up to three metres long and weigh up to several hundred kilos. Baerii sturgeon mature after eight years and then supply Prunier caviar.
ENJOY SNAIL CAVIAR
Cut thin squares of rye bread.
Top them with a bit of double-cream.
Lay the snail caviar grains on top.
Pepper them slightly and add a pinch of sel de Guérande.
Serve with a glass of dry white vine or Brut champagne.
Avoid using silver cutlery. The important thing is to eat the caviar at the right temperature, indeed served too cold it will loose some of its aroma.
I recommend that It is better to leave the box out of the fridge for about an hour prior servicing and to open it at last minute.It will keep the good quality and savor of the caviar.
Top them with a bit of double-cream.
Lay the snail caviar grains on top.
Pepper them slightly and add a pinch of sel de Guérande.
Serve with a glass of dry white vine or Brut champagne.
Avoid using silver cutlery. The important thing is to eat the caviar at the right temperature, indeed served too cold it will loose some of its aroma.
I recommend that It is better to leave the box out of the fridge for about an hour prior servicing and to open it at last minute.It will keep the good quality and savor of the caviar.
PERSIMMON SEASON
I discovered the quality and style of eating persimmon during my stay in Korea.The country side looks so bright and beautiful with the persimmon hanging and drying forming an orange courtain.The persimmon season will soon be there.The autumn season will bring ideas in your kitchen.Persimmons are eaten fresh or dried, raw or cooked. When eaten fresh the peel is usually cut/peeled off and the fruit is often cut into quarters or eaten whole like an apple. The flesh ranges from firm to mushy and the texture is unique. The flesh is very sweet and when firm possesses an apple-like crunch. In Korea and Japan after harvesting, 'Hachiya' persimmons are prepared using traditional hand-drying techniques, outdoors for two to three weeks. Some examples of using persimmon in creatives recipes as muffin with dried persimmon, raw persimmon salad with lime, persimmon sherbet with mapple syrup emulsion, wheat bread with persimmon and walnuts, persimmon mousse, roasted persimmon, persimmon brioche, theses are only few to mention..........get in your pot and experiment.
CHOCOHOLIC
Chocolate wisdom / Good living is an act of intelligence by which we choose things which have an agreeable taste rather than those which do not (Brillat-Savarin).
I like using valrhona chocolate in any food and pastry preparation, the quality of the chocolate is subtil and excellent
as their retails products.
I like using valrhona chocolate in any food and pastry preparation, the quality of the chocolate is subtil and excellent
as their retails products.
CACAO BARRY
The partner of creative chocolate craftsmen.Recipes and demonstration online.
CUISINE MOLECULAIRE
Few years ago, I have experimented the products texturas and I take the opportunity to underlined the method and techniques elaborated by Adrian Ferra, gelifiants or emulsifiants give surprising results.However thoses new products deserved to be knowned from all chefs.Salted or sweetened, thoses products Texturas could allow developing surprising creations and originalities
THE PARFUMS DE TABLE
The concept, a new culinary way, modern and creative. A sprinkling ot the perfume.
When perfume meets the table
When perfume meets the table
KITCHEN NEWS
CLEMENT CHEF UNIFORM
My favorite chef's uniform which combine simplicity, comfort, design and style.
For more information visit the website.
For more information visit the website.
GASTROVAC
The revolution of the vaccum cooking, great innovation.
For more information visit the website.
For more information visit the website.
P.C.B CREATIONS
You are a professional, looking for new ideas to finalize your pastry, chocolate decorations and entremets.
Providing tools and support for any pastry chefs .I recommend P.C.B.
Providing tools and support for any pastry chefs .I recommend P.C.B.
100 % CHEF
The best innovation and evolution in machinery, tools and complements to help the cuisine professional achieve new goals.
A good support for the development of the moleculaire cuisine.
A good support for the development of the moleculaire cuisine.
CARTA FATA
Carta fata is the new cooking technology that enables chefs to express al their creativity in the kitchen.
A food compatible material maintaining neutrality and heat resistance.A true revolution in food preparation.
A food compatible material maintaining neutrality and heat resistance.A true revolution in food preparation.
TABLEWARE
GLASS STUDIO CONCEPT
Big enough to serve the market globally, small enough to adapt to individuals needs.
Glass Studio is a boutique factory specializing in the glass plate for professional use.
Love the adventure and change the whole things, visit their website now...
Glass Studio is a boutique factory specializing in the glass plate for professional use.
Love the adventure and change the whole things, visit their website now...
