Chile inspires the next generation, like Martin Maumet, chef at Kitchen Galerie Bis restaurant. Instructions and recipes for stinging.
“There is pepper in all my dishes,” enthuses Martin Maumet. The chef at the Parisian restaurant Kitchen Galerie Bis (1) was stung by William Leday, for whom he was second at nearby Michelin-starred Kitchen Galerie. “For me, it is a spice like salt. It’s all about balance. I like to work it into classic recipes. it’s that ‘little thing’ that comes from somewhere else that will change everything.” To embrace spicy food without fear, it’s best, in his eyes, to see it as a spice and play with a variety of products. List of items needed to spice up the menu.
Bird pepper
“These are the only fresh peppers I use. They never stay long in fatty substances, because they do not stop infusing, making the preparations stronger and stronger. So either you serve your vinaigrette and chicken stock with the bird peppers right away, or you store them after straining. Since we don’t put a whole pepper in the dish, we cut it into small pieces, which we put in the freezer and which we buy, according to our needs, we take out.
Where to buy them? At Thai and Asian grocery stores.
A recipe that combines shellfish and peppers. Bernhard Winkelmann
See the recipe for Shellfish and New Lemon-Chile Veggies.
Espelette pepper jelly
“It softens salad dressings and also adds texture to them. Sugar and pepper go perfectly together. We see this in Asian gastronomy, where coconut milk and palm sugar are very present, thus calming this particularly powerful cuisine. I also like this jelly in a meat or shellfish filling.”
Where to buy it? At Delicatessens including La Grande Épicerie de Paris.
At the helm of Kitchen Galerie Bis, Chef Martin Maumet likes to spice up all the sauces in the kitchen with Asian references. Bernhard Winkelmann
Harissa
“I like it medium strong. It is perfect spread on bread as an aperitif. I also sometimes mix it with almonds and olives to break up the very spicy side of it, but without losing the aromatic herb notes. Then it accompanies tempura, vegetables…”.
Where to buy it? Chez La Tête dans les olives by Cédric Casanova, 2 rue Sainte-Marthe, 75010 Paris. Phone: 0951313334.
A Japanese recipe revised with hot sauce. Bernhard Winkelmann
See the recipe for vegetable tempura, harissa, almonds and olives.
Gochujang
“It’s a very strong Korean chili paste. I use it in meat and shellfish stuffings. It’s thick, it coats the ingredients very well.”
Where to buy it? At Korean or Asian grocery stores.
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Green yuzu kosho
“It’s my favorite chili spice. It is fresh and herbal. I especially like to season butters with it. And for an unforgettable linguine dish, simply mix a teaspoon of yuzu kosho with lemon juice, then add a generous drizzle of olive oil, parmesan and fresh herbs.
Where to buy it? At Workshop Issé, 11 rue Saint-Augustin, 75002 Paris. Phone: 0142962674.
The ‘nduja
“This very spicy Italian soft sausage can be used as a condiment. It is excellent in salads, pasta, shellfish. It can also be mixed with sauce or vinaigrette.
Where to buy it? At Qualitalia, a partner of professionals who also sell to individuals.
(1) Kitchen Galerie Bis, 25 rue des Grands-Augustins, 75006 Paris. Phone: 0146330085.
Source: Le Figaro
