Please visit our webzine about art & food, COOK YOUR SOUL ! We’re interviewing artist, listing their unforgettable culinary memory, suggesting some personal recipes. Artistic Cuisine and Culinary Art are our slogan.

Click here COOK YOUR SOUL !

Timestamp: 1374774060

Please visit our webzine about art & food, COOK YOUR SOUL ! We’re interviewing artist, listing their unforgettable culinary memory, suggesting some personal recipes. Artistic Cuisine and Culinary Art are our slogan.

Click here COOK YOUR SOUL !

Do you know Kimbap Vinyl? My Kimbap vinyl #1 are composed with 8 tracks.

Timestamp: 1365787664

Do you know Kimbap Vinyl? My Kimbap vinyl #1 are composed with 8 tracks.

Make Your Own Kimbap. Mine is inspired by belated Spring.

: Nori (Kim) + Rice (Bap) + One or Two Piece of Serrano Ham + Green Asparagus + White Yolk Omelette

Timestamp: 1365787358

Make Your Own Kimbap. Mine is inspired by belated Spring.

: Nori (Kim) + Rice (Bap) + One or Two Piece of Serrano Ham + Green Asparagus + White Yolk Omelette

Pyramid of Spring Kimbap.

Timestamp: 1365787193

Pyramid of Spring Kimbap.

One of the most delicious korean dish, KIMBAP (김밥).

Color your kimbap as you wish!

Timestamp: 1365787121

One of the most delicious korean dish, KIMBAP (김밥).

Color your kimbap as you wish!

How to do your Roast Beef.

  1. Good quality beef of 500-600 gr for usually two people
  2. Put it in the oven 230° for 20 min per 500g if you want rare, 25min for medium.
  3. Once cooked, cover it with aluminium paper for a moment.


And then Voila! This is simplest recipe.

Nevertherless, my roast beef has never been enough succulent… What did I miss?

Timestamp: 1363341480

How to do your Roast Beef.

  1. Good quality beef of 500-600 gr for usually two people
  2. Put it in the oven 230° for 20 min per 500g if you want rare, 25min for medium.
  3. Once cooked, cover it with aluminium paper for a moment.


And then Voila! This is simplest recipe.

Nevertherless, my roast beef has never been enough succulent… What did I miss?

It’s snowing in mid of March in Paris while I’m making Sorbet waiting for summer.

Mixed Berries Sorbet

Timestamp: 1363110327

It’s snowing in mid of March in Paris while I’m making Sorbet waiting for summer.

Mixed Berries Sorbet

It’s snowing in mid of March in Paris while I’m making Sorbet waiting for summer.

Dark Chocolat Sorbet

Timestamp: 1363110282

It’s snowing in mid of March in Paris while I’m making Sorbet waiting for summer.

Dark Chocolat Sorbet