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Chef Gabriel Manole

There’s no question that vegetables are good for you. They’re filled with vitamins and nutrients that we need to stay healthy. It’s even recommended that we get five servings a day. But sometimes, they just aren’t appealing enough to eat. Whether you’re an adult or a child, eating your veggies can be a chore at times. Thankfully, there are ways to make vegetables a treat to eat. One of those ways is to grill them,grilling vegetables is fun and easy to do😊

29/11/2020

Artichokes and kale salad with lingonberry souce,radish, crispy wild rice and celery foam😊

28/11/2020

Mushroom meringue & lemon spounge, chocolate soil,white chocolate mousse and Basil foam😊

12/11/2020

Pan-fried scallops with salicornia,baby onions and lobster souce😊

10/11/2020

Sous vide fennel and orange quinoa salad😊

07/11/2020

Making deliveries without losing style😁

Once again, the hospitality industry is being seriously challenged by the coronavirus, with restaurants around the world at risk of being forced to close. Have you thought about providing deliveries or takeaways to compensate for lost revenue? And how do you ensure that your cooking style is not affected and remains recognisable? Can you transform your best-sellers from the plate to a takeaway container?I w'll help you find a solution and give you tips from some of the chefs who have already done this.

New opportunities in times of restriction

When the restaurant industry went into lockdown the first time, many chefs and restaurants started offering meals and menus as takeaways out of pure necessity. But when the restaurants and cafés were allowed to reopen, their takeaway and delivery ambitions were almost immediately shelved again.

However, now that your restaurant has had to close once more, it is certainly worth looking at whether your takeaway menu could be an alternative sales generator! It remains essential, however, to think carefully about how to adapt and pack a meal and what instructions and tips you give those buying it. Because not only do you want to generate revenue, you also want to advertise your cooking!

In the microwave!

How do you tackle this? Packing all the components of your dishes in disposables is one thing, but what your guests do with the food is another. Before you know it, they'll be heating up your carefully prepared Beef Wellington in the microwave and this won't help you sleep any better. Regeneration is an art in itself and one which you must pass on to your guests. Carefully write down what they need to do to heat something up and bear in mind that they have different equipment from you. Try to consider things from your guest's perspective and make sure that you minimise the time they need to spend in the kitchen.
The main conclusion is that it is essential to think ahead, not only with regard to the planning and production in your kitchen but also to the plating of your dish in your guest's home.

Respect for your creation

Not all the components of the dishes you serve in your restaurant are suitable for preparing at home. But if you have a great combination, such as 'Duck with carrot and pumpkin', try and find components of these that are easy for your guests to prepare and heat up. There is always an alternative that is better suited for preparation at home. A few minor adjustments are all that are needed to keep your carefully made creation intact.

Below are three variations of the above combination as an example:

Duck breast smoked and cooked sous vide – pumpkin compote – earthy carrots with white truffle.Duck breast confit with crispy skin – roasted pumpkin purée – deep-fried carrots.Duck breast cooked in hay – pumpkin oil – pumpkin toffee – braised carrot cores.

If you have any questions or comments, do not hesitate to send me message😊.

06/11/2020

😊TARTE AU CITRON🍋🍋🍋🍋🥧 🥧
In the UK, lemon tart consists of a pastry case (often made in a fluted tart tin) containing a baked lemon custard (usually composed of eggs, sugar, lemon juice and cream). Usually recipes include blind-baking before adding the custard. Sometimes the tart is dusted with icing sugar prior to serving.
Alternatively, the lemon filling can be cooked in a saucepan and then added to the baked pastry case.