24/09/2015
100% barbecue

It’s not because it’s gettin (really) cold that we have to stop barbecuing right?

1. How beautiful is this Mon oncle portable charcoal barbecue with its retro look, and it even comes in three colors. Super chic, made of metal and leather, it prevails at the beach, in the garden or in the countryside, or even on our terrace ! ⤖ 270€

2. This bible from Larousse signed by Jamie Purviance contains almost 200 bbq recipes ⤖ 22,90€

3. On the D8 channel, we can watch the Kings of Barbecue and get inspired by the candidates recipes

4. At Crate & Barrel, let’s buy this burger meat press and play like a pro ⤖ 23,38€

5. This ketchup from Oliviers & Co created by Olivier Streiff (Top Chef) is perfect to accompany your skewers ⤖ 9,90€

6. The brasserie Auteuil has a beautiful and huge terrace, on which is organized a barbecue every Tuesday night, in collaboration with Weber barbecues. On the menu: prime rib, pork to die for – unctuous to perfection, skewers, served with parsley potatoes and chimichurri sauce. And for dessert, you can even enjoy an apple crumble cooked in the barbecue! Special mention to the lovely place, decorated with great care, concrete walls and large wicker lamps floating from the ceiling with hanging plants ⤖ Menu 35€

10/09/2015
Kale tempura

The Ingredients

– a few leaves of kale
– 1 egg
– 150ml of very cold water (cooled with ice)
– 100g wheat flour T45

The Recipe

1. In a bowl, mix the beaten egg and add cold water and wheat flour.
2. Wash the kale and dry it. Cut the leaves and remove the large stems.
3. In a saucepan or wok, preheat a large volume of oil to 180°C (or use a deep fryer if you have one)
4. Dip the kale in the dough, dip it in oil, then remove it when it floats on the surface.
5. Degrease it on absorbant paper.

13/08/2015
Porte 12

With copper details, from the door to the upholstery buttons, to the lamps and pieces inlaid into the wooden tables, nothing is left to chance in this jewel hidden in an alley of the 10th arrondissement, designed by the studio Rare. Even the blue chairs associated with that copper touch find itself declined on the beautiful graphic identity of the restaurant, on their website or their beautiful business cards. Inside, under the glass roof that floods the room with light, you can taste the amazing dishes of the very creative Vincent Crépel, who worked around the world (Switzerland , Singapore , …) with, among others, Philippe Rochat, who sadly passed away last month. The dishes are marked by a infinite poetry, the mix of textures (crunchy chips, fine powder, jelly …) is exploding under the taste buds, and leave the aftertaste of an incredible culinary and visual experience.

egg yolk marmalade on a parmesan crisp, watercress chips (shame, the corn will be only decorative)

a very cute garden with radish with cocoa and garlic crumble, smoked espuma: stunning blend (shame there wasn’t more than one radish)

fresh peas and carrots, avocado, trefles, a pure delight

popcorn fried shrimp head / shrimp, Chinese bread and parmesan crust

cooked-to-perfection-pollock, incredible reduced juice of ginger orange and carrot, orach, Chinese cabbage and zucchini, tapioca chips

candied confit pigeon, cherry and jelly, gnocchis, amaranth

because I’m not a chocolate fan, I had a special dessert which was an amazing revisited lemon tart, and also a fabulous sponge cake – probably the best I ever had – with strawberries and a sort of cream cheese

The highlight of the meal, this beet sorbet – completely crazy and impossible to photograph because it was covered with black powder in a black bowl!

Porte 12
12 Rue Des Messageries
75010 Paris

12h00 – 14h00 / Tuesday to Friday
19h00 – 22h00 / Tuesday to Saturday

Menus : 28-35 € (lunch) and 58-65 € (dinner)

03/08/2015
Lemon, mint and coconut cocktail

That’s it, heat is coming back – to my delight – and here’s a super refreshing recipe of a virgin cocktail for the occasion!

The Ingredients ( for 1 glass)

– about fifteen fresh mint leaves
– 1/2 lemon
– 1 tablespoon of sugar or honey
– 1 small piece of ginger
– 33cl of coconut water or 15cl water + 15cl of coconut water

The Recipe
1. Place all ingredients in a blender and mix.
2. Serve chilled with ice, decorate with edible flowers if you have any.

24/07/2015
Sun and tapas

Summer…my favorite season: the sun, a nice heat, a straw hat and light dresses, watermelon, strawberries, juicy peaches, the most beautiful season for fruits! Ricard asked me to imagine a tapas recipe that could accompany their new pastis 51 rosé, a drink that combines that anise taste combined with red fruits. And who says anis, says fennel, thus I imagined small bruschettas with fennel – my favorite vegetable – and strawberries, a quick and easy recipe for a cozy night. I had just gotten back from Switzerland and more particularly from a walk in the mountains, where I found some lovely wild strawberries. I’m not a big sport girl, neither a good walker, and the only reason that would make me walk for hours, it is obviously, you guessed it, the lure of food: wild strawberries to pick, cheese fondue in a top of the mountain cottage, hidden mushrooms in the moss, wild flowers to make bouquets, elderberry and wild fennel, in short, everything that can be eaten. And it must be said that the best smell that nature could create is still that of wild strawberries. Well, these ones had a little sun-dried and when I brought them back to Paris they were not very juicy anymore either, but that smell, oh dear…!

The Ingredients

1/2 fennel
some strawberries
3 tbsp olive oil
1 tsp balsamic vinegar
1/2 lemon
salt pepper
some wild strawberries
small toasts (I used those from Eric Bur)

The Recipe

Cut the fennel in 2, and cut it finely with a mandolin.
Cut the strawberries into small dice, mix with fennel and add the olive oil, vinegar, lemon juice, salt and pepper.
Place the mixture on toast and decorate with wild strawberries. Serve with 51 rosé (1 volume for 7 water volume, to be served with plenty of ice and to be drunk responsibly!)

tray by Chabatree from the Tops

21/07/2015
BbyB Tokyo, by Nendo

Nendo decidedly loves chocolate! After the chocolate pencils, tubes of paint or the beautiful chocolatexture project, the Japanese designer was commissioned by the Belgian Michelin starred chef Bart Desmidt, who opened a first chocolate shop in Tokyo’s upscale Ginza district, for its BbyB chocolate brand. In this futuristic store, only the colored packaging stand out, arranged by color on transparent plexiglass sliding drawers. The counter which runs through the whole store transforms into a tasting area at the back of the store. Very attached to mathematical grid systems and combinations, the designer used packaging as modular elements “because the chocolates are all the same shape, the packaging is modular: five bars of chocolate slot neatly into each sliding box, and five boxes slot together into a cube”.