In our previous newsletter, we promised refreshing recipes to stave off the heat of the sultry dog days of summer. So, its bye-bye ragouts and risotto and hello ice-coolness of fresh fruit and vegetables, BBQ fish and meat, healthy smoothies and sugar free sorbets. Not only are they cooling but they will also give you a glowing skin and a fabulous figure.  Dare savoury granitas such as tomatoes, sweet peppers, melon with ginger or cucumber to totally amaze your guests.

« Caterpillar becomes butterfly and pig becomes sausage, it’s nature’s law. » François Cavanna

Next time Stephan serves saucisson du marin – dry-cured neck of pork similar to coppa or capocollo* – appetizers, don’t wolf them down voraciously, take a minute to look one straight in the eye. What you are staring at is a treasure of humanity.

The remains of yesterday's roast ham will be today’s hit if, like Jamaican mamas, you upgrade them to a succulent spicy surprise.

According to the Peruvian historian Javier Pulgar Vidal, cebiche comes from viche – tender –, i.e. fresh and tender fish in the Chibcha language. Another theory of his, is that the words siwichi and sikbaǧ – Arabic like sibich – are neologisms created during the Spanish conquest of the Inca empire.

Cooking is so totally hype, but with fascinating, flawless and frugal cuisine you’ll reach the apex of hype.

This is when it becomes “Art”.