June 2012
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Chef David Marteau GazetteExtra Virgin Olive Oil
Extra Virgin Olive Oil
As it is a tough topic to discuss and as I was asked many times what is the best Extra Virgin Olive Oil (EVOO), here is what I know and learned throughout my years as a chef.
I believe the first thing you need to understand, is where and how they plant the trees.
Olive trees generally grow in the south of Europe where there is better climate, generally warm.
The trees...
Spaghetti Seafood →
Awesome dish here. Spaghetti with seafood. What i did was to saute the seafood with some EVOO and lots of garlic, added a bit of dry chili flakes and loads of fresh chopped parsley. Once sauteed, i deglazed it some a nice dry white wine, added a chunck of butter then some salt and pepper. Then simply poured the sauce over the spaghetti. Simply seafoodlicious.
Caprese Salad | Foodspotting →
As tomatoes are in season, juicy and ripe. I found some at my local market. Then i went to another local shop where they specialize in imported products and bought the frsh mozzarella, little expensive but really worst it. Then i combined the 2 ingredients, add some fresh basil, sea salt and fresh ground pepper, a splash of EVOO and some balsamic reduction. The result is amazing.
My House - Pizza | Foodspotting →
Here is a great Pizza that i did a while back. Simply topped with baby spinach leaves, sundried tomato, a light goat cheese mousse and some beautifull walnut.
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Parkyard Hotel Shanghai - Fried Rice |... →
here is a traditionnal fried rice. Maybe nothing to exciting for some of you. Now to have a better taste in it, i added some salty pork at the end. This truly does enhance the flavors
Parkyard Hotel Shanghai - Egg Noodle with Mince... →
here is a very simple dish that you can definitely do at home. Tofu noodle like stir fried, then topped with minced pork and sweet pepper. i personally added some Sechuan pepper flavored salt to enhance it.
