Creative Cooking for the Global Kitchen

Award winning executive chef David Jean Marteau has been cooking and travelling around the world for over 20 years. David’s recipes aim to awaken the senses, turn the ordinary into the spectacular and educate the palettes of his international clientele. Not satisfied with the traditional, well known recipes of western cuisine, he reshapes, reconstructs and delivers on his promise of great food for the most astute food critic to the homegrown foodies looking to spice up their cooking.

Jan 27
Braised conch

Braised conch

My team member performing a small show

Fruit display and ice carving @foodspoting  (at Woodside Restaurant @ Parkyard Hotel Shanghai)

Fruit display and ice carving @foodspoting (at Woodside Restaurant @ Parkyard Hotel Shanghai)

Dec 23
Snowman Ice Cream @ Woodside Restaurant @ Parkyard Hotel ShanghaiSomething different and fun for Christmas lunch. Vanilla ice cream and coconut looking like a snowmanVia Foodspotting

Snowman Ice Cream @ Woodside Restaurant @ Parkyard Hotel Shanghai

Something different and fun for Christmas lunch. Vanilla ice cream and coconut looking like a snowman

Via Foodspotting

Icing Sugar Candy @ Parkyard Hotel ShanghaiSomething fun for Christmas Eve Via Foodspotting

Icing Sugar Candy @ Parkyard Hotel Shanghai

Something fun for Christmas Eve

Via Foodspotting

Mini Gingerbread House @ Parkyard Hotel ShanghaiMade for our room amenities for tomorrowVia Foodspotting

Mini Gingerbread House @ Parkyard Hotel Shanghai

Made for our room amenities for tomorrow

Via Foodspotting

Nov 28

Roasted Turkey Recipes

As the saying goes, thanks giving will not be thanks giving without the famous roasted turkey.


We do deliver and make about a 100 turkey every year at the hotel, so as you can see, it is still very popular even here in China.


As there are many turkey recipes around, I chose to give you a simple yet easy to do at home recipe with common ingredient, easily found at your local market.

So take out your chopping board and get cooking.

Let me know how it turned out!!!.

1 x 14 pound fresh or frozen turkey (defrost)

1 lemon

1 cup fresh parsley leaves, chopped

1/4 cup fresh sage leaves, chopped

2 tablespoons fresh thyme leaves, chopped

Salt and pepper

1 tablespoon extra virgin olive oil

1 medium carrot, coarsely chopped

1 medium stalk celery, coarsely chopped

2 small onions, cut into quarters

4 tablespoons unsalted butter

2 cups sliced white mushrooms

1 cup sliced crimini mushrooms

1 cup sliced shiitake mushrooms

1 cup dry white wine

1/3 cup all purpose flour

Preheat the oven to 325° F degrees.

Remove the giblets and the neck from turkey cavity and discard the liver, then set aside.

Cut the neck into several large pieces. Rinse the turkey inside and out with cold running water and pat dry well. Place turkey, breast side up, on small rack on a large roasting pan. Add the  giblets and neck pieces in the pan around the turkey.

In a small bowl, zest the lemon, and squeeze out the juice, add the parsley, the sage, the thyme, the salt and freshly ground black pepper. Stir until well blended, then set aside.

In medium bowl, place the extra virgin olive oil, the carrot and the celery then add 2 tablespoons of the herb mixture to coat the vegetables. Place the vegetable mixture into the pan around turkey. Sprinkle remaining herb mixture around the body and the cavity. Add the lemon juice and zest, then the onions inside the cavity. Fold the wings under the back so they stay in place and tie them together with the legs.

Cover the turkey with aluminum foil and roast for 2 hours. Remove the aluminum foil and roast again for about 1½  hours.

About 20 minutes before the turkey is done, quick sauté the mushrooms in a nonstick pan with 2 tablespoons of butter with salt and pepper. Remove the pan from the heat and set aside.

When the turkey is done, carefully lift from roasting pan and tilt slightly to allow juices to run into the pan. Place the turkey onto a large platter, and cover with aluminum foil to keep warm.

To finish the gravy„ strain the roasted turkey pan to get the natural juice, then discard the remaining vegetables and neck, but keep the giblets.

Place the roasting pan over a burner at medium high heat for 2 minutes, stirring constantly. Carefully add the wine and boil for about 3 minutes or until the wine is reduced by half, stirring until browned bits are loosened from the bottom of the pan. Add the turkey juice and reduce for about 10 minutes.

In a small sauce pan, melt the remaining of the butter and add the all purpose flour and make a small roux, then slowly add the roux to the turkey gravy. Simmer for about 2 minutes until you obtain a nice consistency. Check the seasoning and add if necessary. Strain the gravy into a nice sauce bowl.

Serve the turkey on your favorite platter and add the mushrooms around.

Happy thanks giving to all


Culinary yours


David Marteau


Global Chef


My latest cookbook on



Facebook page:


Twitter :


The story of Thanks Giving

Thanks giving

By David Marteau

Global Chef

As the history say, it all started in September 1620, when a ship called the “Mayflower” left Plymouth, in “England”, carrying a few Pilgrims who were seeking refuge in a new land to be able to practice their religion freely. Their painful trip lasted 66 days and they landed in “Cape Cod”. No wanting to be there because of the harsh winter, the “Mayflower” went one to crossed the Bay of Massachusetts, to established in the “new World” the first city, which for obvious reasons called it “Plymouth”.

After living and trying to settle in New England, going through the rough winter, only about half of the Pilgrims of the “Mayflower’ survive to see the first spring, due to unknown disease. As the history books, are saying, they were welcomed at that time by a Native American who spoke English, to their astonishment. The story goes, that he was taught by another native American who has been captured by the English and sold as a slave. While being a slave, he not only learned the English language but also some of their skills, like fishing and agriculture. Thus with his knowledge, it is said that he was the one who taught those skills to the pilgrims for their survival. Following his advices, they planted some corn fields and the following year, they were able to harvest it. Thus they called the first harvest “Thanksgiving”. It was not until the end of the 19th Century, that president “Abraham Lincoln”, proclaimed “Thanksgiving” to be a national Holliday.

i will give you a nice roasted turkey recipe too!!!!!

Have a look and let me know/comment about my story.

Culinary yours

Nov 13
French Madeleine Cookies Pastries @ Parkyard Hotel Shanghaiwarm from the oven! topped with a little icing sugar. madeleinelicious!!!Via Foodspotting

French Madeleine Cookies Pastries @ Parkyard Hotel Shanghai

warm from the oven! topped with a little icing sugar. madeleinelicious!!!

Via Foodspotting

Page 1 of 110