It’s Jansen Family Friday! Get to know @justcallmeminay, our Tournade Chef😁
What did you do before becoming a chef?
What's in your fridge right now?
Korean food & lots of chicken breast
Describe your life using one word.
Something you learned in the last week.
I don’t like skim milk
One food you would never give up.
1 292 hours ago
I don't even know where to start
You ever made a dish where when you decided on what you wanted to make it out of you could not really precise the ingredients or flavour, but the odly spesiffic feeling you wanted to have.
This is one of those.
We have burned white chocolat
Smoked creme frais
And together they taste like the instant feeling you get when you open the door.
When you come to your cabin in the woods after a full day of cross country skiing.
And your mom is making dinner.
The fireplace is burning and she gives you a hot BlackBerry toddy. But after you became 15years old you kind of hoping that she would put some gin in it.
You know..... that feeling.
God I miss Norway right now.
Delicious Val Sarentino cuisine is a mix of Mediterranean flavors, mountain cooking and German influences, not fancy and don’t need to be.
One of the best beef tartar I had with avocado cream, leeks and mozzarella from farm-to-table specialities menu at Boutique Hotel Kircher. Refined mountain cuisine, led by the chef Gottfried Messner.