I still remember tasting my first macaron in the chic French capital. It was years ago now when I had waited in the long queue of confused tourists at Ladurée on the Champs Elysées.
I bit into the creation and passed through the three culinary sensations. And that’s when everything started.
Macarons are not the only things that preoccupy me nowadays. I’ve been on the quest for a stir-fry that embodies “wok hei” meaning the breath of a wok.
Creating a dish like this is not only about technique. It also takes guts to see how high, I dare crank up the heat to attain the perfect stir-fry.
Creating new sweet meringue-based confection is about the deep pleasure to be found in eating, discovering new flavors, experimenting with them and tasting your way around the world.