Plates (Seafood, Meats, Poultry)

This dish was inspired by Roger Vergé, previously one of France’s most acclaimed chefs and creator of Moulin de Mougins, a Michelin three-star restaurant during 1970-1974. Although chef Vergé is no longer with us, his recipes, cookbooks, and his Cuisine de Soleil will forever inspire…

Sometimes less is indeed more, and the truest essence of something is much more appreciated in its simplicity. That is the delectable beauty of this steak. A rub of good olive oil, a dash of salt and pepper, a brief stint on the grill, and…

This dish was inspired by Roger Verge, the famous chef from Moulin du Mougin in the South of France. His light touch yet luxurious cuisine was a hallmark of the freshness of Provencal food and what I think truly brought Nouvelle Cuisine to great recognition.…

Having eaten so many beautifully executed but simple meals during my time in the Cate d’Azur, I had come to learn that elevating simple ingredients to unexpected levels was the order of the day; lunch and dinner. Salmon is indeed one of those common fishes…

I love spicy food. And so does Kim. I have found that we crave spicy food about once a week. This is always an easy go to that takes me back to traveling around Southeast Asia. You can find this made with all sorts of…

Living on the Mediterranean Sea for so many years gave me such a love for bright and fresh combinations of ingredients that were simple yet telling of stories from visitors from all over Europe. This salad and fish combination reminiscent of Nordic flavors is perfect…

The reason I call this a French Filet of Beef is that the French have always used a skillet and the oven to cook their beef instead of a grill or plancha. The bathing with the sizzling butter at the end to crisp up the…