Week 2 at École Gastronomique Bellouet Conseil: Viennoiseries et Pâtes de Bases

This was my kind of week! Baking viennoiseries and tartes all week long! Yeast and dough and pâtes. Just the thought of it was enough to draw hunger rumblings from the tummy. The dough sheeter was rolled out and we cranked it up for croissant dough, feuilletage classique (puff pastry dough), fueilletage inverse (inverted puff […]

Read more "Week 2 at École Gastronomique Bellouet Conseil: Viennoiseries et Pâtes de Bases"

C’est Moi, Paris!

I have taken my vow to up the antenna of my kitchen skills. No more just eating out and wondering feverishly, “How the hell do they make that?” and then emptying my purse because, how else am I able to eat it if I don’t pay for it? So, I now find myself in Paris, […]

Read more "C’est Moi, Paris!"

We, the Carnivores

Graphic details of U.S.D.A. prime beef tenderloin being handled and prepped into cuts of filet mignon for human consumption. Chef NAT is hard a work. In Instant and Black & White camera modes. Rather film noir, I must admit.

Read more "We, the Carnivores"

[SG] Joie by Dozo

There was a wee bit of conundrum. Yes, yes. A small one. Staff: Welcome to Joie, we have changed our concept from our days as Dozo before our re-location. Us: We can see that! (wilted faces all round). You don’t serve Japanese food anymore! (correction: fine moderne Japanesque).There’s no meat on the menu! (minds envisioning […]

Read more "[SG] Joie by Dozo"