Japan Chef

Recipes by Robert-Gilles Martineau (Page 7)

	Safran & Mandarine Mashed Potatoes with Cockles & Mussles One should never be afraid to experiment with seasonal products. A failed experiment is certainly better than…	Mar 2010 Advanced	1 vote 1172 views
	Belgian Cuisine: Potato Cream, Shrimps & Smoked Ham Belgium is one those unsung countries when it comes to gastronomy. Who has heard of the Ardennes Forest and…	Mar 2010 Advanced	1 vote 1177 views
	Wine-marinated Scallops and its Red and White Wine Jelly In Summer French and Japanese cuisines tend to fuse in a new natural dimension with the need for lighter…	Mar 2010 Advanced	1 vote 1744 views
	French Cuisine: Beignets de Sole au Parmesan & Mayonnaise verte/Sole fritters with Parmegiano and Green Mayonnaise A lot of people have this cringe/hate…	Mar 2010 Advanced	1 vote 1791 views
	Scottish Cuisine: Green Peas and mint Soup I have nurtured a special fondness for Scotland where I stayed many times as far back as in the 1970’s. I’m…	Mar 2010 Advanced	1 vote 1653 views
	French Cuisine: Lukewarm Carrots Salad with Orange Flower Vinaigrette As a kid, I was not a fan of cooked carrots, whereas I could have never…	Mar 2010 Advanced	2 votes 1485 views
	French Cuisine: Broad Beans, Parmegiano & Basil Clafoutis Clafoutis are not all desserts. The recipe can be easily adapted to vegetables and others. Living in Japan it…	Mar 2010 Advanced	1 vote 1120 views
	French Cuisine: Duck, Prunes & Hazlenuts Pound Cake Pound Cakes should be all cakes. The recipe can be adapted for meat eaters into an eminently presentable dish!…	Mar 2010 Advanced	2 votes 1 review 1422 views
	Japanese Cuisine: Ankake Tofu Kani Chawanmushi-Tofu & Crab Chawanmushi with Sweet & Sour Sauce Tofu accomodated as Chawanmushi, a very popular dish in Japan	Mar 2010 Advanced	1 vote 4120 views
	French Cuisine: marinated Cuttlefish The Japanese are not the only ones to eat cuttlefis or squids raw. In French Languedoc, especially along the…	Mar 2010 Advanced	1 vote 1970 views

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