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New Style Banh Xeo

March 31st, 2006

A Banh Xeo is a savoury Vietnamese Crepe. The basic technique is similar to the French style Crepe, but the ingredients are ...
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Tuna As We Know It

March 28th, 2006

There are various ways that Tuna is packaged, whether in Tins with Oils or a "Mojama". However, to some people, fresh Tuna is ...
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Tuna Sashimi

March 26th, 2006

There is a cut from the Tuna that is simply divine. It comes from near the stomach and fetches high prices on ...
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Roast Duck

March 25th, 2006

There is a kind of mystery surrounding the making of classic Roast Duck. Many books give you recipes that are hard to ...
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Pho and Grilled Fish

March 22nd, 2006

I don't know anyone who doesn't like a steaming bowl of Pho (pronounced "fhur"). This dish, said to originate from Vietnam is ...
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New Style Geang Pla

March 21st, 2006

A translation of this dish would be "Fish Curry". Any white fish can be used. The basis for most types of Asiatic ...
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Slicing of the Lambs ;)

March 21st, 2006

This evening I ate a whole leg of Milk Fed Lamb (Cordero Lechal) ;) Though a little more expensive than normal Lamb, the ...
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Her Name is Anouck…

March 19th, 2006

Anouck is not a well known name, but one day we hope that her name will be famous as much as her ...
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First Contact

March 17th, 2006

Today I had a day off, so last night I went out until early this morning. ;) I woke us at midday and ...
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Roast Chicken

March 14th, 2006

In our kitchens, we take pride in the preperation of our dishes, and prefer to work with small tables of 2 to ...
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