I usually stick to one style or one cuisine when I make or change dishes but here the Italian and Japanese traditions where so close that I could not resist to mix and match. So instead of using white wine, olive oil and parsley for spaghetti alle vongole, I used a soybean paste, coriander and some seaweed powder. The result was excellent.
The other day I found a lobster in my freezer. Not that it was hiding there but I had almost forgotten that I had bought two lobsters for a discount price one day at the close of the market.
A defrosted lobster is less delicate in taste than a fresh one so for this specimen I opted to spice it up with an Asian touch and make a stir-fry.
I am very happy to be living in Saint-Germain-en-Laye, but there are of course fewer restaurants than in Paris and the choice of styles is limited. While there are a several sushi-like motorbike delivery services, you cannot get a nice noodle soup like in Tokyo or in the area around the rue Saint Anne in … Read more