A cold Andalusian soup, made by blending raw vegetables. Olive oil and water are emulsified to structure this clean and sharp soup. Refreshing, hydrating and reinvigorating, its balance lies between controlled acidity and vegetable sweetness.
A deep, layered ramen built on a homemade chicken–vegetable broth, enriched with miso, soy and butter emulsion. Served with noodles, teriyaki chicken thigh, marinated egg, shiitake, bok choy, bean sprouts and fresh scallion for harmony and texture.
Built on equal parts soy sauce, mirin, and sake, reduced under controlled heat, thickened with starch and enriched with aromas. The result is a glossy, stable sauce with calibrated sweet–salty tension that will pair very well with a wide range of ingredients.
Once a poor farmers’ substitute made from burnt wheat flour, "grano arso" orecchiette are now an iconic Apulian pasta. Their distinct toasted, slightly bitter profile recalls ash and pairs effectively with vegetables and structured sauces.
Classic French omelette cooked “baveuse”: soft, lightly set curds with a moist interior. Controlled heat and continuous movement ensure a delicate texture and a clean, rolled finish.
This marinated loin quickly became a must-learn dish, reflecting the Spanish cooking I love. The pork is cured in a blend ruled by Pimentón de la Vera, a pillar in the Spanish flavour's palette. Each bite unites earthy heat with tangy acidity, resulting in a profile both rustic and refined.
