I love the technique of friccasse, a slow braise of meat. It is generally referred to as the "white braise" because of the dish's light colour. The term is derived from the French "frire," meaning "to fry," and "casser," meaning "to break into pieces." The technique involves lightly frying the meat, usually chicken, veal, or rabbit, to seal in the juices, then braising it in a liquid, usually white wine or stock. The sauce is thickened with egg yolks or cream, depending on th

This dish highlights rustic cooking with local ingredients that are so common on the island. The ingredients are local, goat or lamb from the hills, anchovies from the sea and ingredients from the land. The richness of the goat is cut by the anchovies' umami; it truly is a beautiful combination. The rosemary adds a lovely aroma and herby flavour, and the lime, a tang. The Italian concept of agrodolce is highlighted in the recipe, the use of sharp, salty and acidic elements i

When I curate a course dinner, one essential I add is a canapé. For me, it is essential. It is because of our love for bread, and the variations on it are infinite. A cape is also a chef's way of expressing himself and setting the tone for the rest of the meal. This is a lovely sandwich Ihave turned into a canapé. I love the play between the sourdough bread, the earthy mushrooms and the pop of tartness from the cherry tomatoes. The original recipe calls for lime juice, which