Cultivated for over 3000 years in Western Asia, and coming originally from India, it is considered from the gourd family, but in fact it is actually categorized in the botanical world as a fruit, so make no mistake. With its 3 major varieties, to pickle, to slice and seedless or burpless (yes, there is a variety), it is today a major production from China, with over 60%. Considerably used in...
Risotto, a crazy grain
For my second daily post blog, today comes the infamous risotto rice. Ranging from diverse varieties like the Baldo, Roma and Arborio, which are the most known and affordable, to the Carnaroli and Vialone Nano, the best of the best and of course as you can imagine the most expensive. Nevertheless, it is a traditional staple in Italian food. The risotto rice you will chose will depend of the...
My Secret Recipe Book: A Healthy Choice - Sauted... →
mysecretrecipebook: I’ve figured that garlic solves the problem of everything - it really does give a good flavor especially to vegetables! Try this quick and easy recipe! INGREDIENTS: 1 bag of peas 3 garlic cloves - minced 1 tsp olive oil 3 tbsp water DIRECTIONS: 1. Heat up a frying pan to high heat 2….
David Marteau Daily
Hello food bloggers, foodies and followers from around the world. I am starting today for the first time an open blog for everyone to interact, share, comment or suggest about a daily topic on my daily. Similar as a news letter, i will write different things about the world of food, and for today i chose tarts. Salty tarts In this never ending world of tarts, or pies depending where you are...
A great gift for Christmas →
Here is my latest cookbook, please have a look at it. I am sure it will make a great Christmas gift for your friends, colleagues and relatives. You can have a look on the inside at www.amazon.com Who does not like cookbooks? Thanks
My favorite cookbook
By David Marteau Global Chef As much as i loved and still do enjoy reading cookbook, i get to understand better the new trends as well as old fashion one, in order to get inspired and be able to create every day, as such to be honest I do not really have a favorite cookbook. What fascinate me now, is the like of Anthony Bourdain from the TV show “no reservation” Having read his...
About Thanks giving
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...
My food reviewed as one of the best food in China →
As previously mentionned, i have been working and cooking in China for over 4 years now. As you know, it is not that easy. Anyway, one evening, as i was finishing my day and getting ready to go home, i was asked by the Food & Beverage Director ( my boss), to come inside the restaurant as we had a customer who wanted to talk to me. So i put back my Chef jacket on and went. To my surprise,...
"Iron Chef", a simple cooking demo, part 2 →
Here is the second part of the video shooting we did at the Parkyard Hotel Shanghai, about the “Iron Chef” challenge. Culinary yours David Marteau Global Chef
"Iron Chef", a simple cooking demo →
Working in a hotel as a chef in China, is already an adventure on its own. As you know, my biggest challenge being here is i am not able to speak the language, yes i know, i have been here for more than 4 years, and i could have made a small (or Big) effort to learn at least enough to be able to communicate. Well, i am still thinking about it. Nevertheless, i am still able to express myself in my...
our very own Iron Chef →
For a promotion purposes, we decided to create our very own iron chef here at the Parkyard Hotel Shanghai. So we called a friend of ours and his partner to see if they would do the shooting of the video. They agreed and we started to set the scenes. First we set up a large table in the garden with a LOT of local different produce for us to choose from. This part will later be the most important...
my food amongst the best food in China →
as i have been here in Shanghai for a while now, i discovered a wide variety of food from different province and cultures. To my astonishment, i was surprised to see that me too, i was able to do very well, so well that we were written in the best food of china, please have a look at the article, there are some photos of the food i served that eveningg. culinary yours Global Chef David Marteau
VIP Canadian gala dinner →
some great photos about the Canadian gala dinner that i did in Jiaxing for the Parkyard Hotel. The vice consul general attended. great fun, and oh yes, i even did a maple syrup on snow live, and everyone was very impress culinary yours Global Chef David Marteau
A trip to Penang Island (Malaysia)
By David jean Marteau I want to share with you a story about my first trip to Penang(Malaysia). I was really excited to go and check out a local fish market. Make no mistake about it, the multicultural aspects of this region makes it a great place to appreciate food. Not really knowing the geography of the area at the time, I gave up on my idea and ended up doing some organized sightseeing around...