Another fabulous ingredient in season: forced champagne rhubarb from Yorkshire. I love rhubarb so much I would put it into anything. This is the best crumble I have made so far and I am so proud of it!
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Homage at The Waldorf Hilton- London
The splendid historic Waldorf Hotel hosts the restaurant Homage in its grandiose dinning hall, with gold high ceilings and tall pillars. I have been there twice on two very different occasions. My first visit was for my friend’s birthday and we wanted her to experience the real afternoon English tea. My second visit was for dinner a few weeks ago. Continue reading
Seville Orange and Bergamot Marmalade
Now is the season to squeeze as many organic seville oranges in your freezer and to fill these empty jars. My bergamot and lemon marmalade last year was a real hit so I decided to combine the bergamot with Seville oranges this season. If you ever find some bergamots, then buy them. You will always find something to do with their fragrant citrusy taste. I buy mine from the amazing online food website called Natoora and they never let me down!
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Truffle Omelette
South of France in Winter means blue skies and cold temperatures, but it also means the best celery of the year, incredible Mache salad, and most importantly: truffle. The season has just started and will last until the end of March, if we are lucky.
The truffles from my region, Le Vaucluse, represent the 2/3rd of the whole french production and they are much anticipated all around the world as they are the best. Tuber Melanosporum, a mushroom like every other type of truffle, is jet black on the outside and marbled on the inside, which gives it its name of “black truffle” or “black diamond”. From the crystal-like structure picture below you will understand straight away why it is referred to a diamond, and it’s also priced at 1000 euros the kilo on average which makes it even more diamond like!
Noémie's kitchen 