Enter the foodverse

All posts are homemade bartending or cooking, personal food & drinks. Around the world experiences are indicated in "Food from beyond". Goddamn, Jimmie! This is some serious gourmet shit!

[enterthefoodverse]

Made my first ever cinnamon rolls !!!

I've been yearning to bake some, you cannot even imagine, they've been on my bucket list for ages ! It took me like a spark of illumination at 3am during the heatwave in Europe, i was like, lets make frozen cinnamon rolls 🍨 its not the most instinctive recipe for high temperatures but oh lord..its easy to make in the end!

I could've add a bit more cinnamon, so there's room for improvement. I put Tonka bean instead of vanilla, was great !

[enterthefoodverse]

Homemade quick maquerel in bread crumbs (chapelure) paired with ume mayonnaise and a be6rr to enjoy the game

[enterthefoodverse]

Braised duck in cherry sauce !

So freaking delicious 🤌

I added this sauce to my répertoire, named Gastrique, it was once called the queen of French sauces. It is made from a vinegar reduction, sugar, fruits and veal stock. It gives an unmatchable kick to meat/fish dishes.

I added personal twists: (recipe is approximative)

- 150gr sugar (caramelize it)

- 150ml blackcurrant vinegar (or any fruit)

(add it to the caramel, carefully and whisk)

- 200gr cherries (or fruits of your choice, depending on the meal) reduce them to a purée first, then add them to the caramelized vinegar

-150 ml veal stock (change the stock type depending on type of meat)

- bring to high heat for a min or two, or more, so that the stock thickens the sauce.

- add sugar or stock to taste

i could totally imagine a variant of this sauce with mango instead of cherry, and mango vinegar, dashi (fish stock) for sea bream or white fish..

now you've got a killer sauce ! enjoy :3

[enterthefoodverse]

Pozole, amorcito <33

One of my favorite mexican dishes !

[enterthefoodverse]

Tacos de arrachera y tacos de pollo con harina azul (the best ones i tried to cook so far, sooo tasty)

With chipotles in adobo mixed with homemade thyme syrup <3

An absolute banger !!!

[enterthefoodverse]

Workplace - Le Dauphin

[enterthefoodverse]

Pozole, part 2

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Célerisotto

Celerysotto (no rice) with Comté cheese, scallions, celery branch & celeriac, Yellow Wine (tastes like walnut)

[enterthefoodverse]

Spicy vegetarian foccacia.

[enterthefoodverse]

Fruitful harvest & baking :))

Made the cutest pies :3

[enterthefoodverse]

Tamarind, chamoy, nopales, chapulines, horchata, tequila, mezcal, pulque, tepache, michelada, esquites, pozole, 100 varieties of tacos, mole poblano, cochinita pibil, piloncillo, churros (real ones), chilis, huitlacoche, conchas, chilaquiles, quesadillas, tlayudas, huevos rancheros, flautas, enchiladas...& Café de olla, amazing fruits & juices

i tried and brought back everything i could hahaha Yes i had a blast, on my top 3 favorite travels !

[enterthefoodverse]

Cooking Nopales in Mexico ! New ingredient unlocked !

Slimy texture but i like it !

Experimental tortillas de nopales con nopales asados and its sweet and spicy carrot sauce con chicharones.

[enterthefoodverse]

Pear & lime juice panna cotta.

[enterthefoodverse]

My signature cookies. Black chocolate 70%, fig, chestnuts.

Perfectly soft texture and crispy edges <3

Absolute banger of a mix. Refined weeks after weeks by bringing the cookies to my pastry chef, who tasted them and i could gather sufficient data to improve the recipe week after week.

Who would refuse free cookies tho ?

[enterthefoodverse]

Cocktail test.

Homemade pineapllle sorbet, pomegrenate tonic, gin Citadelle, baies de Timur, dash of peated whisky (because i love that smoky taste).

Turned out great ! Fragrant, floral, tasty & not too sweet.

[enterthefoodverse]

Breakfast.

Miso soup with braised pork bites, pak choi, furikake & coriander.

Side : salted greek yogurt with herbs & sesame oil.

[enterthefoodverse]

Zaatar roasted green aspargus, almonds, bullbiber chili with garlicky chestnut sauce. Served on arborio rice. Summer dish.