You may have already seen this salad next to my tuna tataki … It’s a salad I love and I make regularly, during the spinach season that runs from November to May. For powdered sesame seeds, you can either find them in Japanese grocery stores or grind them yourself.
– 1 bunch of spinach leaves
– 3 tablespoons roasted white sesame seeds
– 1 tablespoons of sugar
– 2 tablespoons soy sauce
– 1 tablespoon of sesame oil
1. Blanch the spinach in a large volume of boiling salted water really quickly, just a few minutes. Then immerse them in a bowl of iced water to fix the green color, then wring by pressing them by hand.
2. Crush the sesame seeds and add the sugar, the soy sauce, and then the sesame oil. Mix well.
3. Season the spinach with the sauce.
For 6 tartlets
– 100g of rice flour
– 50g of corn flour
– 50g of teff flour
– 100g butter
– 1 egg
– 100g sugar
– 1 pinch of salt (if your butter is not salted)
– 4 organic lemon (juice and zest)
– 5 tablespoons of yuzu pulp (I used the Monin one)
– 3 eggs
– 150g of butter
– 150g of sugar
– 3 tablespoons of corn starch
- Place the flour in a large salad bowl and make a well in the middle. In another container, mix the sugar, egg and salt. Pour this mixture into the flour and mix.
- Add the soft butter in small pieces and knead.
- Form a ball, then roll it out. Put it in a buttered and floured tart pan.
- Bake for 15 to 20 minutes at 180°C until the dough is golden.
- Mix the eggs, with the sugar, lemon juice and zests.
- Cook in a bain-marie stirring until the cream thickens, adding the butter with a whisk. Add also the diluted corn starch.
- Add the yuzu pulp and mix everything with a mixer to obtain a smooth cream. Pour over the dough and place in the fridge for several hours before serving.
Note: I like lemon pies when they’re very acid and not very sweet, so do not hesitate to taste your cream and rectify it if you find it lacks sugar!
For the end of the year celebrations, Sassy, the Frenchy cider brand, collaborates with illustrator Jean André. This festive and colorful box is available in limited edition at Colette for 30 €.
Chef Jean-Christian Jury, a vegan and raw cooking enthusiast, has published his first recipe book inspired by his travels around the world.
Chef of the vegan restaurant La Mano Verde in Berlin, he then left for Los Angeles and traveled around the world to teach vegan cooking. His latest project The Blue Lotus, in Thailand, is a teaching platform with plants, and a way to bring together all vegan chefs around the world.
Among these 450 recipes, you’ll find all kinds of appetizers, main courses and desserts, the great classics of the traditional cuisines of the world being revisited in a vegetable way, from Seychelles to Indonesia through Gabon, Benin, Moldova, New Caledonia, Suriname and Papua New Guinea, without forgetting France, Germany, Italy or England.
Publication: October 2017
La Perle is a real Parisian institution. In this place where the orange – the emblematic color of the 1960s – predominates, we find on the formica tables just as much workmen from the neighborhood as curious tourists, or regular Parisians customers. You can eat breakfast (eggs and co), take a coffee on the go, have lunch, or even enjoy a glass of wine on the terrace in the evening.
For lunch, we sip a fresh detox juice, while eyeing at the menu which offers a few starters and dishes of the day, composed of fresh and seasonal products. Let’s start with asparagus and their herb dressing, then enjoy a fresh tuna sashimi with wasabi sauce and fresh and crispy vegetables. For a real Frenchy meal, you can also opt for mayo eggs, homemade foie gras or roasted chicken.
Café La Perle
78 rue Vieille du Temple
From Monday to Friday – from 6:30am until 2am
Saturday and Sunday – from 8am until 2am
At the edge of the cheerful Canal St Martin, we slip into Ima (“mum” in Hebrew), made of bricks and oriental ceramic walls. Ima was created by Joe Eliott (Cream), Mikael Attar and Jérémy Attuil (The Sunken Chip), a winning trio of the Gallina restaurant, next door. Let’s add chef Victoria Werlé to the place and we get beautiful vegetarian plates with sweet spices (12,5€ for a small or 15,5€ for a big plate), some colorful dips and pita, a shakshuka prepared by the minute (10,5€) and other healthy treats like homemade granola or tapioca bowl. Every weekend, I dream of their pancakes – to die for – stuffed with ricotta, covered with fresh fruit and date syrup (10€).
39 Quai de Valmy
Every day from 10am until 5pm