EpicurUAEn

I have always been the most avid fan of modern gastronomy, although less of someone who practices it, but learning about it always inspires me to chan [...]

[...] to let my husband live a little- once in a while :) My husband has a sweet tooth, he loves ice cream, and his ultimate dessert faves are the likes of trifle, and pavlova. I have never made trifle, [...]

[...] did people know that after my mother invented it- at home she experimented with putting ice cream in the pies before baking. Yes, disaster. But either way, the Pie Maker was a hit in most [...]

[...] and on site once removed from the duck. The first part of the process is de-veining the fresh foie gras de canard, this method would be the same in preparation for: terrines, au torchon (in a towel) [...]

[...] hot and cold. The main spread of the buffet includes a hearty roast, Arabic delicacies, fresh foie gras, live outdoor grill, pork section, and a smelly (in the good way) cheese spread. The [...]

I have always been the most avid fan of modern gastronomy, although less of someone who practices it, but learning about it always inspires me to chan [...]

[...]           200 gr Gelatin leaves halal [...]          1000 gr Gelatin leaves        [...]

[...] . Yes, that means Indian-French Cuisine :) Headed by executive chef Mehernosh Mody, traditional recipes from Fernch-Creole and French-Tamil families are fully realized here in their ample [...]

[...] and freeze. Unmold and put on top of the tartlets. Marinated tuna Ingredients: Fresh Tuna                                     100   [...]

[...] into the chocolate and stir until fully incorporated. Cream mousse Ingredients: Cream 35 %                                      1000 gr [...]