Haddock and beets @ Le Chassagne

I have a soft spot for chefs who use beets. Surprisingly complex aromatically with an interesting mixture of red fruits and earthiness, beets are an under-rated vegetable. My most recent visit to Le Chassagne, chef Stefane Léger brought out a smoked haddock and beetroot appetizer with not one, but two different preparations of beets. What…

spoon of the moment: tuna and raw beet

Inspired while doing the Saturday morning marketing. Tuna belly: the kobe beef of the sea. Fatty. Tender. Complex. Meaty. With the bitter tendency of red meat. Looking at fresh produce at the Organic Market Boulevard des Batignoles (Paris XVII), I saw a bunch of raw beets which inspired me.  Surprising aromas of dried earth and…

Psychedelic risotto @ Castel de Tres Girard

It was what we call bonus sunshine. Sun when everyone said it would rain. The kind of day where you feel strange putting on a big coat. But after an hour’s tasting in a cool cellar, you’re really glad you kept the extra lining in your coat. It’s actually a tough season for tasting in…