This is definitely the first time I have seen a mini pack of lemon juice on the coffee table! It just shows how meticulous the Japanese are.
Some might think it is a totol waste of packaging and it's damaging the environment. Why have a packaged, possibly full of preservative(s), lemon juice while you can have naturally, freshly squeezed ones? They might be right! However, some may think this is an awesome idea where it is possible that having lemon slices might actually be more waste for your lemon tea since some might not use all the lemon slices and it will go to waste - thus increasing the wastage in food.
What do you think?
Salted caramel and chocolate, one of the best classic combination ever made. With the right amount and right texture, it can even send people to heaven with one bite.
This time I have just made some minor tweaks to recipes I already have, putting together this classic combo but presented in a manner that I believe would be a feast on the eye as well as on the palate.
The presentation is inspired by one of the MOF chefs I look up to, Guillaume Mabilleau. His style is slick and clean, which demonstrate elegance while keeping it simple and minimalistic.
As chef Laurent Gras mentioned in The Mind Of A Chef, "as the older you get.. the simpler you present your food because you get confidence. With confidence, then you can do something very simple. When you're confident, then you can generate a product which is exceptional and doesn't need anything else."
Champagne Brioche with raisins and toasted almonds from Mano at L. Place liven up my morning, in company with a cup of UCC blend coffee.
The bread was soft and buttery, just watching how well it tears apart makes me happy. Just have it toasted and it's really for your tummy! The almonds and raisins add a flavourful touch to the piece. Will definitely go back for more when I and around the area next time!