LAUNCH BOOK L'AIR DU TEMPS :: COOKING CASTING

This is really an amazing book! Not only you have the toprecipes of chef Sang Hoon Degeimbre like his famous Kiwître, you have also an overview of his suppliers. As food for design is also one of his suppliers, we also have the honour to be mentioned. For only 85 euro you get a book where the whole concept, pictures, recipes,... are of very high quality. Congratulations to Jean Pierre Gabriel and Sang Hoon Degeimbre!

[+ website with presentation book]

FOODPAIRING PART V

In previous posts we already talked about interchangeability of food. A new recipe from Sang Hoon Degeimbre illustrates this good. If you compare all the flavour components of tomato and search for the product most similar to those, you obtain...strawberry. So image you have orginally a recipe of lobster and tomato coulis, replace the tomato by strawberry coulis. The recipe of the first picture is called: 'Breton lobster, gaspacho of strawberries, lobster powder'
In the second picture you see the foodpairing of asparagus and violet essence.
The chef of L'air du temps has a talent for these combinations. One of the reasons why L'air du temps is one of our favourite restaurants.
Another nice foodpairing we ate at El Bulli was the combination of potato, coffee and capers. Really great combination. An italian chef started this combination and if you look on the internet you find recipes like risotto with espresso and capers.

[+ air du temps]