Global flavor, French technique
Global recipes
No rules. That is how Christophe cooks. French technique underneath, then flavours from Korea, Japan, Thailand and beyond, picked up firsthand on the road rather than from a book.
At seventeen he travelled through Indonesia, Malaysia, Singapore and Thailand with his parents, taking the old train from Bangkok to Singapore. The flavours stuck. Sometimes the twist is the whole dish, a deep gochujang in a beef stew. Sometimes you taste it without knowing why, a little sake butter or miso where you would not expect it. As he says, nobody will ever know it is there, but it lifts the dish.
3 recipes in this collection
Why trust it
Christophe’s work has taken him across Europe, North America, and Asia, with Asia playing an especially deep role in his culinary life. That nomadic exposure let him absorb local cuisines firsthand, then connect them through Le Cordon Bleu training, two-star Michelin kitchen experience, classic sauce work, balance, and texture.
Technique focus
Expect beurre blanc logic, reductions, careful acidity, umami layering, and finishing touches that connect one cuisine to another without flattening either one.
Pantry cues
Miso, soy, citrus, herbs, olive oil, butter, aromatics, fermented ingredients, spices, and bright garnishes are frequent players.
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Essential global recipes from the archive
Artisan Sourdough Aperitif Trio with Preserved Lemon Labneh, Thai Basil Pepper Dip, and Bistro Tuna Rillettes
This elegant three-spread appetizer set combines preserved lemon labneh, a Thai-style roasted pepper dip, and a lighter tuna rillette with herbed cream cheese. It keeps the same aperitif format while using a 20% smaller batch for the red pepper dip.
Classical Brunoise Garlic Butter Fried Rice
This elegant fried rice combines French precision with Asian technique. Garlic and spring onions are cut into tiny 1mm cubes that melt into rich butter, coating every grain of day-old jasmine rice. The dish takes 25 minutes and serves 4 as a sophisticated side that feels restaurant-quality.
Spicy Vegetable Gyoza and Shaved Fennel Salad with Blistered Tomatoes and Radish
This vibrant fusion salad combines crispy pan-fried vegetable dumplings with ice-cold shaved fennel and peppery radish, all tossed in a spicy chili-soy dressing. The key technique is shocking the fennel in ice water to create incredible crunch while the warm gyoza stay crispy. Ready in 30 minutes, serves 4 as a light lunch or impressive dinner party side.
Artisan Sourdough Aperitif Trio with Preserved Lemon Labneh, Thai Basil Pepper Dip, and Bistro Tuna Rillettes
This elegant three-spread appetizer set combines preserved lemon labneh, a Thai-style roasted pepper dip, and a lighter tuna rillette with herbed cream cheese. It keeps the same aperitif format while using a 20% smaller batch for the red pepper dip.
Classical Brunoise Garlic Butter Fried Rice
This elegant fried rice combines French precision with Asian technique. Garlic and spring onions are cut into tiny 1mm cubes that melt into rich butter, coating every grain of day-old jasmine rice. The dish takes 25 minutes and serves 4 as a sophisticated side that feels restaurant-quality.
Spicy Vegetable Gyoza and Shaved Fennel Salad with Blistered Tomatoes and Radish
This vibrant fusion salad combines crispy pan-fried vegetable dumplings with ice-cold shaved fennel and peppery radish, all tossed in a spicy chili-soy dressing. The key technique is shocking the fennel in ice water to create incredible crunch while the warm gyoza stay crispy. Ready in 30 minutes, serves 4 as a light lunch or impressive dinner party side.
It looks simple, but it is not. That is the cooking we love most. Browse the collection above, or find dishes ready to heat in the shop.