Atelier Crenn: Kir Breton

A Kir Breton is a simple cocktail made from apple cider with creme de cassis. Another “Kir” that is popular is the Kir Royal wich uses Champagne instead of apple cider. The Kir Breton as the name suggests is a specialty of Brittany, the French region famous for great seafood, salted butter and apples. That’sContinue reading “Atelier Crenn: Kir Breton”

Prawn Linguini: Modernist Pasta, Rich Shrimp Sauce

Jamie Oliver is one of the first ever chef/celebrity who I’ve learned a lot from early on and still really enjoy using his books and cooking style as an inspiration. His recipes rarely disappoint and I think his passion is infectious. This is a dish that sounds so 80’s from his Jamie’s Comfort Food book.Continue reading “Prawn Linguini: Modernist Pasta, Rich Shrimp Sauce”

Striped Bass and Oyster on an Edible Beach

This dish came about because of the edible stones from Mugaritz that I posted about recently. I did not want to spend a good bit of time making the potatoes to look like stones just to serve them as is, a bite or two of food. So, why not spend much more time and incorporateContinue reading “Striped Bass and Oyster on an Edible Beach”