I spend a lot of my time in the kitchen, especially when I get friends over, and I never really thought about having a home chef over. When the opportunity presented itself to me with la Belle Assiette, I obviously accepted with great pleasure! I usually have trouble leaving my work surface, but I was actually rather pleased to put my feet under the table this time!
So how does it work? You hop on the site, you enter your postal code and the date of your dinner, then you can choose different types of menus (starting from 35 € per person), and browse the different profiles of chefs proposed. You will be able to choose from the comments of the customers, as well as the detailed descriptions of the chef’s style and photos of the dishes. On the D-Day, you just have to welcome your chef, and let the magic happen! He brings all the ingredients, cooks at home, does the service, and even … the dishes!
It is the chef Mathieu Zanette who came to cook for our table of 7. Mathieu was discreet while cooking, and made us discover his tasty cuisine with Asian accents: small bao pork buns as an appetizer, coconut broth and vegetarian homemade ravioli – amazing, duck breast with candied lemon and barley, and an exotic rhum baba with mango and homemade whipped cream. An exceptional evening, at home!
Photos © la Belle Assiette
The citron is a large fragrant citrus fruit with a thick rind. It is found in Italy and Corsica.
- 500g of organic citron
- 500g of sugar
This recipe should be ideally made over 3 days – although I must admit I did it in one day…
- Cut the citrons into quarters then remove the seeds and the pulp to keep only the skin. Cut them into long sticks.
- Blanch them for 10 minutes, then drain.
- Weigh them, then prepare a syrup with water and the same weight of sugar.
- Dip the citrons in the syrup and let them simmer for 20 minutes.
- Remove the citrons, and let the syrup reduce for another 10 minutes over low heat.
- Once the syrup has cooled, place the citrons in overnight.
- The next day, cook again for 20 minutes the citrons in the syrup, drain, then repeat the same operation 2 days in a row.
- The last time, reduce the syrup as much as possible (without it becoming a caramel!)
- Sprinkle the citrons with the remaining syrup and let them dry.
- Melt some dark chocolate and dip them in (half or full).
me on the Amalfi Coast with citrons ^ _ ^
Kivu is a very interesting coffee project originating from Congo and roasted in London, which aims to strengthen the support of the local community by promoting creativity. Kivu collaborates with local and international artists to create works inspired by Congo, thus weaving a platform of intercultural stories.
The Arabica Kivu coffee is produced by the cooperative named Muungano (meaning “conviviality” in Swahili), and allows people previously divided by war to work together around Lake Kivu nestled in the mountains.
The coffee, with notes of dark chocolate and fig, is available online and also in one single place in France, at café Foufou!
Oct. 21, 2016. South Kivu, Democratic Republic of the Congo. © Diana Zeyneb Alhindawi
Oh how pretty this little cafe Foufou is! Pink marble tables and counter, dripping green plants, funny proverbs on the walls, and an incredible mirror ceiling, it has already everything to please. And it is not only pretty, it is also delicious. We find everything we love: chia puddings, granolas (6 €), detox juices, and delicious avocado toasts with their poached egg. And as bonus you can even opt for the gluten-free bread version! The yummy pancakes (9€) are thick and soaked with maple syrup, and can be well accompanied by a filtered coffee V60 Kivu, a sublime Congolese coffee which I’ll talk about soon…
10 Rue Oberkampf
Monday-Friday from 8am until 6pm
Saturday-Sunday from 9am until 6pm
50g chestnut flour
50 g cane sugar
250g soy or rice milk
25g corn starch
1.5 sheets of gelatin
190g chestnut cream
1 vanilla pod
1/2 c. coffee corn starch
1 sheet of gelatin
a few pieces of candied citron (or lemon)
– 25g white chocolate
– 1 pear
1. Preheat your oven to 180 ° C.
2. Separate the whites from the yellows. Mix the yolks with the sugar, then add the flour.
3. Mount the egg whites with a pinch of salt. Stir in the preparation.
4. Pour on a baking sheet covered with baking paper and bake for 12 minutes. The sponge cake must remain blonde.
1. Soak the gelatin sheets in cold water.
2. Mix corn starch and egg yolks.
3. Heat the soymilk to the boil. Pour the milk over the yolks and stir. Pour everything back into the saucepan and heat until thickened with custard cream.
4. Add the brown cream and the dehydrated gelatin leaves.
5. Beat the egg whites gradually incorporating the powdered sugar. Gently stir the egg whites to the previous preparation.
1. Dip the gelatin sheet in cold water.
2. Peel, seed and dice the pears.
3. In a saucepan over low heat, pears, sugar and vanilla bean split in half. When the pears are cooked, add the cornstarch diluted in the lemon juice. Cook for another 30 seconds.
4. Remove the vanilla pod, add the gelatin leaf and mix the pears.
Mounting the log
1. In a log mold, put a stretch film to facilitate demolding, then pour the chestnut mousse and chill.
2. Once the mousse has taken, pour the pear coulis, add a few pieces of lemon or candied citron, then finish with the sponge cake that you cut at the bottom of your mold. Let cool for a few hours.
1. Peel the pear and cut into small cubes. Cook with a splash of water, then mix.
2. Melt the white chocolate, add it to the pear compote and mix again to obtain a smooth cream.
3. Unmold the log, pour the frosting and then cool again for a few hours.
It’s the race… more than a few days before finalizing your purchases and you’re running out of ideas? Do not panic, here are some gifts I found for you …
1- Japanese knife – Gyuto (26€)
2- Spice 94, Gin without alcool – Seedlip (27€)
3- Make your own beer workshop – Beer Fabrique (60€)
4- Big Mamma recipe book – Marabout (25€)
5- Pizza stone for the oven – Cookut (34€)
6- Denim and leather apron – Uskees (40€)
1- Matcha ceremony set – Paper & Tea (75€)
2- Enamel pan – Riess (24€)
3- Chocolat star – Alain Ducasse (45€)
4- Mojito candle – Malin & Goetz (55€)
5- Mortar – Tom Dixon (198€)
6- Cats mesuring mugs – Anthropologie (34€)
Pour les enfants
1- Egg cups – U Studio (12€)
2- Nuts overalls – Emile et Ida (70€)
3- Alpaga teddybear – Oeuf NYC (111€)
4- Plate and cutlery set – Done by Deer (40€)
5- Pineapple lamp – Goodnight Light (89€)