We would like to welcome Monique (now fondly called Monica by the Laocook team) to our kitchens.
Monica is a self professed addict to cuisine and is French born of Lao and Viet descent. Having completed an internship in a well known French Restaurant, she asked if she could join the A-Team and gain some Work Experience.
King explains the technique of cleaning a whole Tenderloin.
Monica appreciates the development of Asiatic foods. An ardent lover of traditional cuisine, she is embracing the creativity of modern cooking.
Asked why she wanted to join Laocook, she said it was because;
“I love the audacity of presenting Lao foods with modern presentation and cooking methods”.
Monica gets to grips with our Amuse Bouche of the day, Chorizo Puree with Maggi, Poached Quail Eggs, Crispy Bacon and Shallot Bread Crumbs.
Getting our Dried Star Fruits ready.
These will be slow dried in the oven until crispy and used as garnishes for our “sweet things”.
Also this Easter Weekend, my Mother and Father took a few days off from their hectic schedule to join us us for a weekend, which meant a lot of eating and drinking…
If there ever was a good reason to eat out everyday, it is when your parents are here…. 🙂
No visit to Spain would be complete without a lunch at the Asia House.
Khamhoung and the rest of the team prepared a lovely lunch, using loads of fine herbs and veggies, Tum Mhak Houng, Som Moo, Larb etc…
Whilst the rest of Europe is experiencing cold storms and snow, we are enjoying the afternoon sun (and light breeze)….
That evening we decided to make some Vietnamese Style Amuse Bouche for our diners.
Finger thin Vietnamese Style Fresh Rolls filled with King Prawn, Noodles, Egg and Herbs.
Served in Shot Glasses with Sweet Chilli and Jerez “Reserva” Vinegar Sauce.
Easy to eat. Just the way we like it… 😉