BEECH MUSHROOMS

Hypsizygus tessellatus or shimeji 

Seared in butter, sesame seed oil, chive and roasted sesame seeds.

FROM THE SEA: PONPONA FISH

SNACK FROM JAPAN: OCTOPUS

DELICATE THINGS: QUAIL EGGS

COLORS OF FALL: CARROTS

OYSTERS FOR BREAKFAST

The fog floats in the streets of Santa Monica. The Farmers Market emerges from layers of water and air, and scents and colors arise. I can smell the ocean from here, I can feel it in the air I breathe. Pit stop at the Carlsbad oyster stand held by Philippe Spigolon and Sebastien Chassignol. The oyster farm is just North of San Diego. Six Del Sol oyster on a cardboard plate, sprinkled with a bit of mignonette or lemon. A chat about France, California and life in general. Philippe talks about oyster like a poet. It is 8.30AM, marine mood.

SARDINES & BEER

BREAKFAST CASE STUDY #4

ELEMENTS OF MEDITERRANEAN FOOD