A raw, ice-cold Andalusian soup : very ripe tomatoes, peppers, cucumber, and stale bread, blended then passed through a chinois. It’s too hot to cook, your appetite has vanished, and yet a well-chilled glass of gazpacho goes down in one gulp. Ripe tomato comes first, round and sweet, then Sherry vinegar […]
Crispy patatas bravas topped with a silky paprika-and-garlic brava sauce, just like in the bars of Madrid. The plate lands on the counter, the red sauce still warm on top, with a caña on the side. You spear a piece with a toothpick : the edges crackle, the center is creamy […]
Tender paneer dumplings in an ivory cashew sauce, the great vegetarian classic of Mughal banquets. Malai Kofta is what you order when you’re craving comfort rather than heat. The sauce arrives pale, almost ivory, scented with green cardamom and kasuri methi crushed between your fingers. Beneath it sit the dumplings, […]
A Korean braised chicken dish seasoned with gochugaru, simmered with potatoes, carrots, and rice cakes, and served in the center of the table. The pot lands in the center of the table, red with gochugaru, and the steam carries garlic and scallions through the room. The chicken has braised on […]
A clear Japanese autumn soup, a crystal-clear dashi infused with matsutake. Steam rises from a covered lacquered bowl, carrying all of autumn: pine needles, warm spices, damp earth. Beneath the lid, the broth stays perfectly clear, barely touched with gold. A single mushroom is enough to scent the whole soup. […]
Ultra-crispy Chinese scallion pancakes, rich and succulent thanks to a lard filling, then finished in the oven for the perfect texture. You smell it before the pancake even arrives : scallions sizzling in hot lard on a blazing iron griddle. The cong you bing browns and blisters, and the first bite […]
A Korean pancake made with fresh waxy corn, crisp and lacy at the edges, stretchy and warm at the center, with green and red chilies for a lively kick. In late summer, corn is at its peak, and a simple craving sets in : something hot, crisp, and easy to eat […]
A bowl of rice topped with tuna marinated in soy sauce, mirin, and sake, brightened with ginger and finished with shiso, nori, egg yolk, and sesame. The tuna comes out of the marinade almost lacquered, a deep, glossy red. Set over barely warm rice with a pinch of nori and […]
Fukui’s cold buckwheat noodles topped with a generous mound of pungent grated daikon and chilled tsuyu made with kombu and bonito dashi. When it’s muggy and the meal needs to be quick, a bowl of cold noodles solves the problem in minutes. Oroshi soba is as direct as it gets: […]
Japanese konbini fried chicken: boneless thigh marinated with soy, garlic, and ginger, then double-fried for an irregular, shatteringly crisp crust. You spot the heated display case before you have even decided to buy anything. Famichiki comes out of its yellow-and-white sleeve still piping hot; the jagged crust crackles under your […]
English
Français (French)
Español (Spanish)
日本語 (Japanese)
Deutsch (German)
Dansk (Danish)
Nederlands (Dutch)
Norsk bokmål (Norwegian Bokmål)
Italiano (Italian)
Português (Portuguese (Brazil))
Português (Portuguese (Portugal))
한국어 (Korean)
Magyar (Hungarian)
Polski (Polish)
Română (Romanian)
ไทย (Thai)
繁體中文 (Chinese (Traditional))
Svenska (Swedish)
العربية (Arabic)
עברית (Hebrew)
Türkçe (Turkish)
Ελληνικά (Greek)
हिन्दी (Hindi)