Native from China but very popular in Japan, this salad is simply called “Mushi-nasu no goma-abura-shoyu”, and can be eaten hot or cold.
- 2 eggplants (organic is better!)
- 4 tablespoons soy sauce
- 1.5 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- a little bit of chopped garlic
- a piece of finely chopped ginger
- you can also add some raw chopped leek
1. Cut the eggplants lengthwise into 6 pieces and remove the ends. Incise slightly the skin.
2. Steam them for about 10 minutes. Once cooked, cut them into pieces.
3. In a bowl, mix the ingredients to make the sauce, then add the eggplant and stir.
It’s summer and you’re probably far away somewhere, relaxing during your holidays. I don’t have any myself so I am finding myself dreaming about bright colors, overpowering heat, desert beaches, white sand, exotic mojitos and wicker baskets. I am dreaming of remote lands like Mexico, do you want to join? It is the occasion to tell you about this beautiful book of Mexican recipes and this gorgeous site on which I just want to buy everything. You can also find all my Mexican inspirations on my Pinterest board…Dream on dream on…
1. Basket - Mango
2. Recipe book - Phaidon
3. Vases from Marie Michielsen - La Redoute
4. Gold skeleton poster - Etsy
5. Plate - Anthropologie
6. Pillow case - Zazzle
7. Rug - Pi Project
Ever wondered what you should do with your leftover rice? I got something for you! And it’s easy like 123.
- 1 eggplant
- rice leftovers
- some rucola
- some olive oil
- a few dices of feta cheese
- a dozen pine nuts
- a pinch of sumac (brought some organic amazing one from Beirut)
- a pinch of cumin
1. Cut the eggplant in half, and cut diamonds shapes on top.
2. Place the rice on top by packing it well, add the diced feta and pine nuts. Sprinkle with cumin and sumac.
3. Add salt and pepper and drizzle with olive oil. I also used a product that is really nice, I love spraying it on all my vegetables in the oven, it’s the Fumi Natural Umami.
4. Bake in your preheated oven 200℃ for about 40 minutes.
5. Once the eggplant is fondant, cook for another 10 minutes in grill mode.
6. Enjoy with some rucola salad.
To eat at Kei’s is a bit like going on a trip. A journey into the world of senses and poetry. Kei Koyabashi made his first steps in French cooking in Japan, and perfected himself in Paris in the 3 Michelin star restaurant of Alain Ducasse with Jean-François Piège and Christophe Moret. In 2011, Kei opened his first restaurant and got his first star after only one year! (I’m actually surprised he does not have a second as his cuisine is so refined).
In a gray and silver environment, Kei blurs the boundaries and when I asked if we could categorize his French-Japanese cuisine, he responded that he wanted above all to “make gastronomic cuisine, with the best products he could find” while showing me the langoustines from Scotland that had just arrived that morning. From Japan, I am sure he nevertheless kept his taste for ceramics, his meticulous choice for every dish, and the minimalist and balanced dressing making his plates look like art pieces. His cuisine is delicate: highly modern and healthy cuisine, perfectly mastered cooking methodes and amazing details like these fried fish scale.
5 rue Coq Héron
Lunch menu: 55 € (4 dishes + 1 dessert)
Tasting menu: 120 € (6 dishes + 1 cheese + 2 desserts)
Prestige menu: 155 € (6 plats, 1 fromage et 2 desserts avec boeuf de Galice et caviar)
turnip maki , carrots and citrus mayonnaise
yogurt tart, sardines and red onion
The garden of crispy vegetables, smoked salmon, arugula mousse, lemon emulsion, tomato dressing and black olives crumble (magical)
avocado soup, crab and shellfish bisque (incredible)
asparagus and parmesan cream
seabass and its crispy scale, beans and wild garlic cream
smoked langoustines, shiitake, bisque (perfection)
the famous dessert of the chef: vacherin meringue, strawberry, miso ice cream and black sesame (pure delight)
I improvised this cocktail and it turns out it is super fresh and the matcha goes beautifully with basil!
- 4cl of calvados
- 1 teaspoon of matcha powder
- 1/2 organic lemon
- Some fresh basil leaves
- 1 teaspoon of lemon sugar*
For lemon sugar
- 250 g blond cane sugar
- 2 organic lemons
1. Take the zest of lemons.
2. Mix the sugar with the zest.
3. Spread it on a tray and bake 15 minutes in the oven preheated at 35 ° C.
4. Leave it in the turned-off-oven for 1 hour and then mix it again.
For the cocktail
1. In a glass, place the basil, matcha powder and sugar, mix well by crushing basil.
2. Add the calvados, mix well again.
3. Add the lemon juice and water.
4. Place all in a shaker and shake well.
5. In a glass filled with ice, pour the drink in through a strainer.
6. Take a lemon zest and slide it on the glass edge before serving.