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”. A not so guilt free treat but just a small piece will be enough to satisfy your palate! A...

Uncommon ingredients, crayfish and bergamot

20/06/2016 by Martine Lessault Translucent Cannelloni with Edible Crab and Cilantro Crayfish Carpaccio with Spicy BergamotIn this recipe, the chefs used crayfish broth as a base for a jelly to make a translucent cannelloni. Then the cannelloni is filled with crab meat...

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...

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...
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