The story behind the Tarte des demoiselles Tatin is well known. In the 1880’s the Tatin sisters ran a hotel-restaurant in a village called Lamotte-Beuvron, in the (then) Sologne canton, some 175 kilometers south of Paris. One of the sisters started working on a traditional apple pie, forgot all about it until she recognised the … More Tarte Tatin
Making confit of duck begins with curing the meat in salt with various herbs and spices (thyme, cumin, rosemary). After 24 hours or so the duck is washed with water, patted dry and then slow cooked in goose or duck fat for several hours. When ready it is cooled and stored in fat. We take … More Confit of Wild Duck
Until January 17th 2027 on view in the Stedelijk Museum in Amsterdam is the retrospective of Yayoi Kusama, one of the most influential and pioneering artists of the 20th and 21st centuries. She was born in 1929 in Matsumoto (Japan). As a child she began painting pumpkins, dots, flowers and patterns. The dots transformed into … More For the Love of Pumpkins
