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…

Sqala: the ultimate Moroccan breakfast

I asked the waiter to explain what some of the choices were. A lot of the words and names of dishes were things I had never heard of. I was trying to make sense of it all… “Or you can have the breakfast assortment.” My eyes widened as he told me all the things that…

Truffle with raw scallops, olive oil, white pepper and salt

  This combo is perfect. These ingredients were made for eachother. The scallops are neutral enough and yet have a hint of gaminess that is very subtle. And the texture is suggestive of fattiness that carries the aroma and flavors of truffle. The olive oil gives a fruity, pepperiness that the truffle wears like a…

tiny shrimp and shaved truffle

This dish was disjointed. The shrimp seemed acid, not buttery enough by nature, given their size. Acidity is not something that goes with truffle. We should try giant shrimp next time.

Butter or olive oil? That is the question.

    Guess what? I don’t know if it was the fact that the olive oil was so fresh, so pure, so perfect. That nuttiness, that fruit, that earth, that terroir. The oil went better with the truffle than the butter. The sweet creaminess of the butter perhaps made the truffle aroma denser and more…