L'Atelier Rodier

Good food - great mood
Prefect summer to you guys 😉

Grand Cheburek with stew lamb meet and fresh herbs.
Tasty dish from Caucasian cuisine.

#2024

Classic and tasty recipe of Wagyu Tartare with some contemporary and French touch.
Incredibly tender beef, rich in aromas and flavours

Beef Wagyu tartare / smoked sweet peppers / yolk marinated with estragon infusion / parmesan

#2024

This Beetroot made of fermented and baked beetroot nicely balanced with herbs and yellow chile sauce yuzu gel – a great vegetarian entrée or a side dish for the main course. 

Rose baked beetroot / fermented beetroot / yellow chile sauce / seasoning

Little moments > big memories

#2023

Throwback to a great Ambassadors' Dinner and fine donning in Taipei, few years back with some dishes inspired by my own Atelier Rodier Restaurant. This celeriac root was slow-roasted for 2 hours in a butter until glossy and golden brown crust. Glazed all over with caramel sweet older vinegar with some touch of the Timut pepper. It paired excellently with smoke yogurt, herbs, salmon caviar and celeriac extract juice.

Celeriac root / butter / caramel sweet vinegar / timut pepper / herbs / yogurt / salmon caviar

Details, concentration and work with passion…

#2023

This Grandma’s style Roast Chicken recipe is perfect for a family dinner.
Coated with butter and stuffed with herbs, garlic, timut and tarragon, this chicken is roasted in its own juice and comes out tender with a golden brown crispy skin.

Lemon / tarragon / butter garnish / pink garlic / honey «acacia» / timut / herbs

Happy New Year 2023 everyone! 🎄 Hope it brings you success from every direction.
Let's toast to yesterday's achievements and tomorrow's bright wonderful and shining future! 🥂🌟. Bonne année 2023 à tous ! 🎄 J'espère que cela vous apportera du succès dans toutes les directions.
Portons un toast aux réalisations d'hier et à l'avenir brillant, merveilleux et brillant de demain ! 🥂🌟

#2023

For this winter time, the very delicious dessert with rich creamy and melting texture.

Dark chocolate Colombia Santander 65% & Jivara chocolate mousse / crunchy ganache of roasted hazelnuts / lime / caramelised cashew / soft brownie with coffee flavour.

Made with chopped hight-quality meat this Beef Tartare recipe is easy to prepare and delicious to enjoy as a summer appetizer or light dinner dish. I paired it with a healthy beetroot on the side

Beef tartare / rose baked beetroot / fermented beetroot / yellow chile
sauce

The dish isn’t ready till you add the finishing touch

Tuna salad has just few essential ingredients. Ponzu Lemon 🍋 Uzbek and truffle vinaigrette add a bright flavor, which is balanced out with avocado.

Tuna / Uzbek lemon ponzu / avocado / vegetables condiments lacto-fermented / truffle vinaigrette

Have a lovely and relaxing weekend everyone

This dessert made with Guanabana exotic superfood is refreshing and irresistible. The pulp of the fruit was slowly cooked for 12 hours and i serve it with a coffee caramel ice cream that has a perfect combination of sweet and salty flavour

Guanabana pulp vacuum cooked for 12 hours then grilled / Jasmin condiment / quinoa pop corn / coffee caramel ice cream / guanabana coffee caramel

Choosing a high-quality fish is always the key to an excellent fish dish.
Here I served a nicely textured Dutch Yellowtail with a flavorful sauce that didn’t cover up the natural taste of the freshest fish

Yellowtail fish cooked poach in the bergamot butter / charred avocado / smoked cream of seaweed with champagne / emulsion of champagne sauce with shells

Plating my vegetal dessert, few years back. I focused on combination red cabbage, red berries of texture and temperature, adding to an icy vanilla ice cream some crunchy milk crackers for a texture contrast.
All components created an ideal blend of flavours and I have to admit, the result on a plate was phenomenal

Fermented rice milk / molasses of red cabbage / hibiscus / red cabbage-red berries vanilla ice cream / milk crackers / pepper mint

…Just wanted to write a short message to thank everybody who sent me birthday wishes. Knowing how many great friends, family and colleagues far and wide remembered my day is amazing. Thank you all once again!

And cheers to a great start of the week to you all!

Presentation of a very light and refreshing dessert that perfectly balances different textures, flavors, color and preparation method.

Wild strawberries / verbena condiment dulce de lèche / yoghurt bergamot emulsion bergamot

My motto of the day – use the challenge to your advantage.
Good day to everyone!

Details, concentration and work with passion…

Start your day with a smile and positive energy. Have a great Tuesday everyone! ;)

Delicious and most importantly very nutritious! This little superfood i serve with specially made sauce

Oyster / compressed shallots / homemade shiso ponzu / lacto-fermented pineapple / vinegar / pickled daikon / tarragon green oil

Sneak peak into the kitchen
Atelier Rodier Restaurant, Paris

Throwback to the pop-up dining experience with my Atelier Rodier restaurant in Paris, introducing a 12 course degustation menu. This dish, wild cod marinated in white miso and steamed with seaweed was one of my favourites. Soft and flaky fish came out wonderfully delicate with flavourful and unique taste.

Wild cod marinated in white miso and steamed with seaweed / celeriac / coconut / avocado / red lèche de Tigre

Good food = good mood 😉
Have a positive day everyone!
Nice capture by my friend .volod1n

My version of Rice Ice Cream - light, quite refreshing and moderately sweet with mouth-watering flavor.
It is a healthy and delicious alternative to traditional ice cream and perfect for those who have to follow a healthy balanced diet.
I use only natural ingredients to create this dessert, add quinoa cream, bergamot, some berries and sprinkle it with rice popcorn.

Jasmin Rice Ice Cream / Almond and quinoa roasted emulsion / lacto fermented summer wild strawberries / sudashi lemon / lemon caviar / rice popcorn

Reflecting back on the past year I have to admit it was challenging in all ways but rewarding and eventful.
In spite of difficulties, impossible made possible. And thanks to my family’s unconditional love and great support that gave me strengths to dive into the new and adventurous opportunities, I could develop professionally…

To all my friends I wish to stay focused, look positively into the upcoming year with renewed hope and energy, plan and make way for improvements.
Wishing you all an amazing day and the best year ahead! Happy New Year🎄🎉🍾🌟

…Culinaire Saisonnier event, Holland


#2022

This vegetable ceviche features Tomate de Arbol or tamarillo (Tree tomato) - a popular Colombian exotic fruit, commonly used in South American recipes.

The fruit is super rich with vitamins and antioxidants, has a combination of unusual tastes, only mildly sweet and a bit sour. I love to work with this ingredient, it perfectly enriches the flavour providing an original touch to the dish.

Vegetable Ceviché / lèche de Tigre with lacto fermented Tomate de Arbol / bergamote/cilantro.

# newprojects

…Getting into the holiday mood with cooking lots of favourite recipes 🎄in this Christmas….