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Bio
Visual Effects Supervisor 🇫🇷 and 🇨🇦 Cooking and Eating Cuisines: 🇫🇷🇯🇵🇨🇳 Also @boocubed Also @__cornstarch_
Category: Kitchen/cooking
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#vancouverfoodies#dinnerparties#foodfriends#tastingmenu#stuffed#bianchettotruffles#bctruffles#farmtoforkluxury#whitetruffleseason#langleybc
Recent posts
What happens when you come back from Japan but you can't let go. Yoshoku/ chuka ryori night (Japanese-style Western and Chinese cuisine).
1 - Seafood doria/ シーフードドリア - Mushroom butter rice dressed with a crab miso cream, prawn head stock béchamel sauce, prawns and manilla clams, 36 months Comté and Parmesan.
2 - Potato salad/ ポテトサラダ - Potato, cucumber, carrots, soft boiled egg, smoked kewpie mayo, nori seaweed and quail onsen tamago, seaame oil.
3 - Ankimo/ あん肝- Not technically yoshoku, but I like it - Monkfish liver, rock crab, homemade yuzu ponzu, shiso, miyoga, Spanish olive oil.
4 - Mabo nasu/ 麻婆茄子 - Aubergines, pork, szechuan pepper, Doubanjiang, Tenmenjan, koshihikari rice, mix nuts chili crisp.
5 - Cabbage roll/ ロールキャベツ - Beef, pork, dashi, braised shiitake mushroom.
6 - Curry rice/ カレーライス - Beef shank, potato, carrots, homemade curry roux, steamed koshihikari rice, umeboshi (thanks to @alismix for the delicious umeboshi)
7 - Ramen/ ラーメン - Chicken and niboshi paitan soup (creamy thick soup). Shoyu tare, garlic and niboshi oil, chicken chashu, homemade noodles.
01 Nov 2026
1 - Konbujime Hamachi and ikura, tartar, sea grapes, seasoned with ponzu and spicy fermented cucumber and granny smith apple sauce.
1 - Konbujime Hamachi and ikura, tartar, sea grapes, seasoned with ponzu and spicy fermented cucumber and granny smith apple sauce.
2- Tomato salad
Heirloom tomato carpacio, walnut sauce like a “goma ae”, Shrimp and shiso veil, brushed with sesame oil. Tomato water vinaigrette, shiso flower.
2- Tomato salad
Heirloom tomato carpacio, walnut sauce like a “goma ae”, Shrimp and shiso veil, brushed with sesame oil. Tomato water vinaigrette, shiso flower.
3 - Scallop
Raw and seared scallops, fermented passion fruit honey and saikyo miso, olive and kombu oil, miyoga and shiso salad.
3 - Scallop
Raw and seared scallops, fermented passion fruit honey and saikyo miso, olive and kombu oil, miyoga and shiso salad.
4 - "foie gras" of the sea
Ankimo (monkfish liver torchon), ponzu purée, dried figs and ponzu condiment, burnt figs.
5 - Mushroom toast
mushroom milk bread (made with an intense concentrated mushroom purée), mushroom parfait (shiitake, cremini, porcini, port, Madeira, cognac) pickled shallots, umami powder (smoked paprika, gyofun, dried shiitake, dried porcini)
6 - Chawanmushi
Crab and prawn dashi chawanmushi, topped with crab meat french scrambled eggs.
6 - Chawanmushi
Crab and prawn dashi chawanmushi, topped with crab meat french scrambled eggs.
7 - Lentils
lentils cooked down with guanciale topped with poblano Rajas con crema (homemade crema) finished with grated 36 months comté cheese.
7 - Lentils
lentils cooked down with guanciale topped with poblano Rajas con crema (homemade crema) finished with grated 36 months comté cheese.
8 - "Dan Dan"
A play on dan dan noodles, homemade noodles, shitake and maitake "meat topping" and ma la tahini espuma.
8 - "Dan Dan"
A play on dan dan noodles, homemade noodles, shitake and maitake "meat topping" and ma la tahini espuma.
8 - "Dan Dan"
A play on dan dan noodles, homemade noodles, shitake and maitake "meat topping" and ma la tahini espuma.
9 - Ice cream Sandwich
candy cap mushroom parfait (candy caps are mushrooms with a distinct maple flavour) sandwiched between two brown b
59 likes · 5 comments · 14 Sep 2026
I post so much in stories that I realized after a few years of attending these dinners, I’ve never made an actual post about it till now, so here it is; better late than never, and more to come, I hope.
Dinner for 10. 10 extraordinary courses, 2 surprise additions (extra bread and pork ribs), extras that felt like gifts. We sat down at 8pm and finished after 2am.
To have the opportunity to witness this work and to eat this food made with so much love, passion, and uncompromising obsession is one of the extremely special things I am so fortunate to have in my life.
A table of friends spanning ages, backgrounds, stories — all drawn together by Nic, Linda, and a huge appetite for food that makes you slow down and pay attention. This friend group is one of the best things Vancouver has given me.
Head over to @casqu8’s profile for the detailed menu and for very drool-worthy food content.
#vancouverfoodies #dinnerparties #foodfriends #tastingmenu #stuffed
94 likes · 3 comments · 23 May 2026
Another one in the books, 11 course for 10 crazy people! Awesome evening doubled as a birthday party for @purpleopaque Happy birthday my boo! Love you!
The menu:
1 - Monaka
Japanese wafer, homemade yuzu kosho creme fraiche, blue fin tuna otoro tartare, grilled blue fin kama toro (collard meat) tartare, Kuzu ponzu jelly, pickled miyoga, shiso and spring onions salads, finished with wasabi.
2 - tomato
Dashi infused chilled heirloom tomatoes, Tomato infused dash, citrus oils, Spanish olive oil powder.
3 - French toast
Homemade milk bread French toast (the custard was a chawanmushi base with added cream) browned in bone marrow. Topped with roasted bone marrow and Hokkaido uni, finished with Shiso flowers.
Ceramic by @udalm.ceramics
4 - Prawns
100% tiger prawn consommé, shoyu tare, prawn butter made of the heads and shells of the prawns, homemade alkaline noodles, poached tiger prawn.
Ceramic by @udalm.ceramics
5 - Beans
French Tarbais beans (specialty cassoulet beans) cooked in a ton of smoked bacon, topped with a slice of Cinco Jotas Jamon Ibérico, finished with a foie gras sauce (Foie gras homemade by my sister @t.duhau )
6 - Bread
Skillet milk bread buns
7 - XOXOXO
Rice flakes roasted Hokkaido scallop, Homemade Nduja XO sauce (Dried scallops, dried shrimps, Nduja), XO velouté, XO oil.
8 - Taco
Homemade Nixtamalized corn masa tortilla, braised and grilled Ibérico pork ribs, sautéed Huitlacoche (Fungus growing on corn “Mexican truffles”), homemade smokey chilli sauce
Ceramic by @sophiaclayart
9 - Truite aux Amandes
Dry aged roasted trout, Ajo blanco sauce, pickled grapes, grated Marcona almonds. My take on the French Truite aux amendes
10 - Beef
Sous vide and grilled Iwate wagyu beef tenderloin, grilled Maitake mushrooms, Saba (reduced grape must)
11 - Cherry/Chocolate
Chocolate crumble, Chocolate fudge, Cherry sorbet, cherries, cherry powder
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@seafoodcity_granville_island @fukuyafoods
69 likes · 4 comments · 04 May 2026
(no caption)
41 likes · 5 comments · 23 Apr 2026
Saturday, 11th of April dinner with Friends! 9 courses for 12 people. Another great evening with great people that ended up being an insane surprise for me.
1 - beef tartare.
Prime filet and torched A5 wagyu filet tartare. I torched the wagyu to give some roast flavors and also to render some of the fat from the wagyu. The beef was then folded with koshihikari rice and rolled inside a nori sheet from my favourite nori shop in Asakusa. ( @numatanori ). It was served with an espuma of French scrambled eggs seasoned with soy sauce.
2 - Onion dashi.
Heavily oven roasted onions steeped inside an ichiban dashi, finished with a touch of chicken stock. Split with home smoked bone marrow, topped with chives.
3 - kirimochi
Using a special tool, I thinly sliced kirimochi and puffed them in a hot oven. I stuffed them with a tartare of Hamachi and akami tuna seasoned with homemade ponzu and yuzu kosho, miyoga and freshly grated wasabi.
4 - Uni toast
Homemade Japanese milkbread toasted in Miso butter. Atop the toast there's a puree of pure corn (just corn juice reduced until the internal starch thickens it. You need a fuck ton of corn!) the whole thing is topped with Hokkaido bafun uni.
5 - Shiraebi
Toyama white shrimps served raw over a cauliflower purée, pork floss and a drizzle of Olive oil from Kabylia, Algeria.
6 - Toasty
Inspired by a chilli cheese toasty snack i fell in love with on the movie set in Mumbai. Homemade milkbread, 18 and 36 months comté, a jalapeno compote, a smear of black garlic and topped with thick Mornay sauce.
7 - rice
Rice from the Camargue, France cooked in a crab stock. Once it was cooked it was folded in a thick crab bisque with crab meat, topped with cold crab meat. Like a risotto, but not a risotto.
8 - Fish and Chips.
Halibut cheek crusted in panko and potato chips then deep fried. Served on top of potato fondant, minted pea puree and topped with tartare sauce.
9 - Coconut
Another dishes inspired by my time on set in Mumbai. Once in a while a person would come by with a platter of coconut sprinkled with sugar.
This version is a coconut ice cream, a jaggery toffee sauce, ginger/coconut crumble and young coconut chunks.
63 likes · 12 comments · 13 Apr 2026
Tartine
Grilled sourdough/ mustard sauce/ smoked salmon/ zucchini noodles/ salmon roe/ pickled cucumber/ salsa verde (coriander-Thai basil-dill-chives-green olives-cornichons)
70 likes · 0 comments · 11 Jan 2026
Homemade flat bread/ roasted steelhead trout/ pickled cucumber/ yogurt-curry sauce/ salmon skin chips/ fried shallots.
@seafoodcity_granville_island
61 likes · 1 comments · 09 Jan 2026
From delicate pastas to pristine seafood 🤍✨
These dishes are elevated with our local Italian white Bianchetto truffles, grown on our farm in Langley, BC.
Indulgent, luxurious, and deeply earthy, their aroma and flavour bring depth, elegance, and richness to every plate!it’s incredible seeing chefs bring them to life in so many beautiful ways. @belowtheoaksfarm @casqu8 @rachel.galvin @narissalovescooking @aditi_shalome @vancity_chefdan #BianchettoTruffles #BCTruffles #FarmToForkLuxury #WhiteTruffleSeason #LangleyBC
71 likes · 3 comments · 08 Jan 2026
Tortilla de patatas/ Spanish omelette.
A bit different from the traditional. There's potatoes, shallots and shirasu (Japanese boiled young anchovies). So good!
50 likes · 3 comments · 07 Jan 2026
Kabocha squash agnolotti/ kabocha and beef stock sauce/ local uni/ @nomaprojects pumpkin bushi/ chives.
Need to work on my agnolotti folding, but the flavours were on point. Savoury from the kabocha and beef stock, briny from the uni, smokey from the pumpkin bushi.
55 likes · 2 comments · 04 Jan 2026
2025 was a good cooking year! Onto the next one!
53 likes · 4 comments · 02 Jan 2026
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