500 to 600 g of evenly cut carrots, 17 minutes at 190 °C, with a drizzle of honey for the last two minutes. The edges are browned and lightly crisp, the centers stay tender, and you smell the thyme as soon as you open the basket. Finish with a drizzle of honey and […]
Air-fried cauliflower florets, golden and crisp at the edges, tender in the center, seasoned with paprika, curry, and a squeeze of lemon. Open the basket and the aroma hits all at once: toasted paprika, warm curry, and a hint of nuttiness. The florets take on that uneven brown color you […]
Whole baby potatoes with crispy skins and tender, creamy centers, cooked in the air fryer with olive oil, garlic, and rosemary. You hear them before you see them: the basket rattling, the little potatoes tumbling against the hot metal. Their skins wrinkle and blister, while the garlic and rosemary perfume […]
Thinly sliced potatoes, milk, cream, a hint of garlic and nutmeg, and 40 minutes at 160 °C in the basket. Open the basket and you’re greeted by a top mottled with gold and brown, with the aroma of hot cream and garlic rising before the dish even reaches the table. Underneath, the […]
Air-fried butternut squash cubes, golden at the edges and meltingly tender in the middle, ready in about 20 minutes. One look inside the basket tells you everything. The edges have turned a deep caramel brown, the rest has stayed a rich orange, and the smell of toasted thyme already fills […]
Blanched okra, chilled in a light dashi, then served with a little broth and a scattering of bonito flakes. Summer clings to the skin, the appetite lags, and yet this little bowl of chilled okra disappears in three bites. The ice-cold dashi hits first, seasoned just enough, then the pod […]
Blanched spinach coated in a ground white sesame sauce that’s sweet-savory and delicately nutty. A small bowl of glossy spinach, barely warm, and the sesame already takes center stage. The ground white sesame sauce coats each leaf, mellow and lightly sweet, with a toasted nuttiness that keeps you coming back […]
Betanzos-style Galician tortilla : potato, egg, olive oil, and salt, with no onion and a deliberately runny center. Cut through the golden surface and the center spills open : a glossy stream scented with olive oil, flowing across the plate before the first bite. In Betanzos, Galicia, that is exactly what a […]
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 […]
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