Gastronomicom Blog

Molecular Cuisine

5/2/2017  Molecular cuisine is the meeting between culinary art and science. The chefs rework blends and textures of foods known to create all new flavors.     The culinary field was born from the meeting in the 80’s of two scientists passionate about...

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Cooking With Wine

Cooking with wine allows food to absorb lush and diverse flavors. Wine has three main uses in the kitchen as a marinade ingredient, as a cooking liquid, and as a flavoring in a finished dish. Reds lend rich, velvety flavors to meats and decadent desserts. Whites help...

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The staple of a Frenchman

22/11/2016 – Nathalie Gillardo

Worldwide, the Baguette is one of the typical symbols of France and especially Paris . Along with the wine , the beret or cheese , she became a symbol even though there are other varieties of bread.

The Baguette is made from flour, water, yeast and or leaven, and salt . You do not use eggs , dairy or oil .

The Baguette’s weight and dough’s shape differentiates the Baguette of the other bread.

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The Guide Michelin and his Stars

16/11/2016 by Martine Lessault

The Michelin Guide, also known as “Red Guide” Michelin, the tire manufacturer, began his Michelin Guide in France in 1900 by publishing maps to help drivers locate mechanics, gas stations, and places to eat and sleep during their trip. Gradually, the guide has become a benchmark restaurant accessory throughout Europe. Today, it also assesses the restaurants in some cities in the United States, Japan and of course in Britain.

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Foie Gras or Paté de Foie

08/11/2016 by Martine Lessault

When it comes to the softer side of charcuterie that is, preserved meats other than whole cured cuts and dry sausages, the lines are a little blurred. How much do you really know about the blended, shredded and layered delights that are pâtés, terrines and foie Gras.

What are the big differences between these classic charcuterie plate or appetizer spread, and how do you serve them?
Paté is meat or vegetables ground into a paste and seasoned. Paté cancome from a variety of sources such as poultry, game, beef, seafood, lamb or pork. Foie Gras is paté made from the fattened liver of geese or ducks….

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Les Macarons

26/10/2016 by Martine Lessault

First things first, macarons are not to be confused with macaroons! Macaroons are small coconut haystacks often dipped in chocolate. Now that we are clear on this little confusion let’s talk about these beautiful treats.

A little history around the macarons. The Macaron cookie was born in Italy, introduced by the chef of Catherine de Medicis in 1533 at the time of her marriage to the Duc d’Orleans who became king of France in 1547 as Henry II…

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Bonbon & Chocolat

21/10/2016 by Martine Lessault

Our Pastry Chef Vincent from our location in Miami is treating us this week with an overwhelming little pleasure of life “Bonbon & Chocolat”.

Not so guilt free treat but just a small piece will be enough to satisfy your palate…

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Uncommon ingredients, crayfish and bergamot

20/06/2016 by Martine Lessault

Chef used crayfish broth as a base for a jelly to make a translucent cannelloni. Then the cannelloni is filled with crab meat and cilantro. On the side you have a crayfish carpaccio flavored with spicy bergamot…
Translucent cannelloni with edible crab and cilantro Crayfish carpaccio and spicy bergamot…

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Who is Martine Lessault?

06/06/2016 by Virginie Jung

Martine Lessault is the founder, owner and President of Gastronomicom. Her rich journey through life is like an endless story. I could listen to her for hours. She has so many interesting, fun and insightful anecdotes. I consider crossing her path as a chance in my life.
Martine Lessault is the founder, owner and President of Gastronomicom. Her rich journey through life is like an endless story. I could listen to her for hours. She has so many interesting, fun and insightful anecdotes. I consider crossing her path as a chance in my life…

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Bouillabaisse or bourride?

04/05/2016 by Virginie Jung

Traditional bourride is a fish soup from Languedoc-Roussillon whereas bouillabaisse originated in Marseilles. Bourride is prepared with white fishes like mullet, mackerel, sea bass, whiting and monkfish. The fishes are steamed and develop a stock where you add a vegetable…

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