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Sculptural cakes by Dinara Kasko

Pastry chef Dinara Kasko worked closely with artist José Margulis in order to create edible cakes of his artworks. The Kinetic Tarts were inspired by Margulis’s drawings and sculptures made of geometric shapes, changing depending on the view angle.
The cakes are made out of red and white chocolate – cut with an industrial machine – and a berry-tart-base.

“It had to be an installation-performance where the art was created by José Margulis and then transformed by me into an edible piece of art which would be later consumed – thus disappear” says Ukrainian chef Kasko.


Smoked haddock and avocado spring rolls

Have you heard of J.C. David? It is a traditional company specialized in fish smoking. Their production is inspired by an ancestral process, completely artisanal and natural, with which quality fish are smoked thanks to salt and smoke from wood-burning ovens. You can find their products in high-end fish shops, in some restaurants but also at the Grande Epicerie de Paris and Monoprix supermarkets. I created a very simple recipe based on smoked haddock, which goes very well with avocado (just like smoked salmon for that matter).

The Ingredients (pour 4 persons)

– 8 rice wrappers
– 280g of smoked haddock
– 1 avocado
– spinach leaves
– 1 piece of fresh ginger
– a bunch of fresh coriander

The Recipe

  1. Dip a cake of rice wrapper in lukewarm water in a large dish, as it softens. Do not leave it too long either, otherwise it will be too fragile.
  2. Arrange it on a plate or a worktop, place a piece or a slice of smoked haddock, a slice of avocado, some leaves of spinach, all in the middle on the rather low part of the wrapper.
  3. Grate some fresh ginger over, add a little bit of coriander leaves. Close a right pan on the middle, then the left and roll tightly.
  4. You can serve the rolls with a mixture of sesame oil and soy sauce, or some peanut sauce!


Food Temple

On Saturday 23rd and Sunday 24th September, Relais & Châteaux invests the Carreau du Temple (Paris 75003) at the Food Temple festival. Perhaps you already knew about the three-year-old Allons au marché event. You will find it there, namely a market of great chefs accompanied by their producers and market gardeners. You’ll also be able to participate in workshops, masterclasses and large banquets orchestrated by the Relais & Châteaux chefs. Moreover, this weekend is dedicated to well-eating and sustainable food, and will be under the theme of Colombia!

On the program, a banquet of 600 guests around a table (30 €), sharing workshops during which one can bring his dish and taste that of his neighbor, small dishes to be savored on the spot, the market of course but also a Colombian grocery store, a pop-up store with a selection of gourmet books, a large Colombian ball (5€)… In short terms we won’t be bored!

above my photos from last year’s market


Chorizo and fennel gluten-free pasta

The Ingredients (for 2 persons)

– 1/2 chorizo
– 1 fennel
– 1 teaspoon of fennel seeds
– 500g of tagliatelle (I used the Schär ones gluten-free which I find rather not bad)
– 1 tomato
– 1 tablespoon of tomato concentrate

The Recipe

  1. In a wok, sauté the chorizo cut into thin slices, with the fennel cut into strips as well.
  2. Cook until the chorizo becomes crunchy, then add the diced tomato without its skin, tomato paste and fennel seeds. Add a little water and simmer.
  3. Cook the pasta and add to the sauce, mix.


Le Loti

 

I was lucky enough to discover Le Loti, the restaurant of the Hotel & Spa La Reserve ***** in Geneva. With its view on the lake and surrounded by a park of several hectares, La Réserve is a cocoon of tranquility right in the city center. Virginie Basselot, young chef rewarded with the prestigious title of Meilleur Ouvrier de France 2015, has been in command of the restaurant since a few months. Formed among others alongside Eric Fréchon, Guy Martin or Dominique Boucher, former head of St James Paris where she earned her first Michelin star, Virginie offers a refined cuisine, perfectly cooked and seasoned products, and designs dishes with feminity and lightness.

With an infinite delicacy, Virginie thrusts in her Norman origins to create her signature dish, a cod cooked in a butter sauce with lemon balm, on a bed of Japanese pearls; or this tartare of oysters and sea bass decorated with a bed of Sologne caviar. The plates are dressed so subtlety that we barely dare touching them.

One also understands the passion of a quest for an authentic product, when Virginie speaks to us of her encounters with the producers of the surroundings (fera fish from the Lac Leman, lamb of Vessy): “it is simply impossible in Paris” she exclaims. “Here, we can meet in less than 1 hour breeders or farmers, and with word of mouth one can continue on other beautiful encounters.”

Cromesquis of cod / asparagus mousse and grilled almond / tartlet of peas and truffles

Tartar of razor shell and salmon, so fresh

Caviar of Sologne / Tartar of bar and oyster / Lemon cream / Oyster leaf and flower of borage, a gallant rendez-vous with the sea

Mousseline and Bavarian Asparagus / Duck Breast Dice / Asparagus / Basil Emulsion and Espelette Pepper, all in elegance

Lamb of Vessy and its meat sauce / garlic cromesquis (like a candied garlic that explodes in the mouth) / bean purée

Rhubarb and hibiscus, a clever acidity and texture mix

like a tonka bean sculpture

to finish perfectly with apple and celery, surrounded by a thin shell of white chocolate

Virginie Basselot

Lunch – Monday to Friday
Dinner – Monday to Saturday
Brunch – every Sunday

Lunch menu: 65.-
Carte Blanche menu: 148.-
Entrées: from 30 to 60.- / Mains: from 44 to 138.- / Desserts: 18.-

La Réserve Genève Hotel, Spa & Villas
Route de Lausanne 301,
1293 Bellevue, Suisse


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