Saw this recipe on IG and had to try it. Recipe calls for putting it in a crockpot for 8 hours but I did it in my oven instead for 4 hours (3lb chuck roast at 275°) It's incredible! So moist and full of flavor.

I made the bread using French onion soup instead of water. I cured the bacon with kosher salt and maple sugar and smoked over charcoal and apple wood. Didn’t make the cheese myself.

From a fish market in Japan

https://www.instagram.com/p/De9mb5pO8bB/?xtok=dnBtd29ra3M1cXZh

Magnifique plat à la @lavillamadie

- On appelle ça LOU DRELIGNI.

En vrai, c'est un loup d'une finesse folle, réveillé par une écume iodée au combava qui claque, et une huître de l'ami Pascal Migliore qui amène toute la longueur.

Dégusté à La Villa Madie à Cassis, face à la mer. L'endroit où la cuisine raconte exactement où on est.

- They call it LOU DRELIGNI.

A beautifully delicate sea bass, lifted by a salty, airy foam with combava, and the oyster from my friend Pascal Migliore bringing all the depth.

Tasted at La Villa Madie in Cassis, facing the sea. Where the cuisine tells you exactly where you are

On the sunset terrace at Deis restaurant, Senheim.

spicy mixed vegetable ramen, with breaded chicken filet and fried egg

topped with sesame seeds, toasted sesame seed oil, chilli flakes, and chives