Origins by Vanessa Jubenot

SUNDAY: Crème Brûlée .bistrotducoin

So, today is my first day implementing Jessie 's 10 Glucose Hacks.

1. VINEGAR: Apple Cider Vinegar before my meal
2. BREAKFAST: Savoury breakfast
3. STARTER: Veggies
4. FOOD ORDER: ⬇️
FIBER: Veggies 🥦
PROTEIN & FAT: Then the Salmon
CARBS: Then bread and oatmilk latte
SUGAR: And finally dessert for pleasure ⬇️
5. SUGAR: ALL sugars are equal 😲
6. SUGAR: Crème Brûlée on a full stomach
7. MOVE: Within 90min after eating
8. SNACKS: Make them savoury
9. CARBS: Never eat them 'naked'
10. CALORIES: Never counted calories anyways

(I'm actually doing calf raises as I type this 😂)

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SUNDAY: Saumon Gravlax Chimichuri .bistrotducoin

During the Middle Ages, gravlax was made by Scandinavian fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. These days it's cured anywhere from 12 hours to a few days.

Chimichuri dressing was originally found in Argentinian and Uruguayan cooking... but is now all the rage everywhere.

Two worlds colliding deliciously on my plate. 😋

SATURDAY: A new discovery... Œuf Parfait .bistrotducoin

Cooked in its shell over low heat (around 64°C | 147°F) in order to keep the white/yolk closest to their coagulation point and maintain a soft translucent consistency.

The Japanese call this technique "onsen tamago".

In Turkey and Greece, their eggs "hamine" can cook in warm amber's for up to 6 hours.

How marvellous !

Thank you 🙏🐔🥚💖

SUNDAY: Œuf Cocotte Tartufata

This little snack is fast becoming a weekend tradition. I'm strickly veggie (often vegan) all week but occasionally, when my body craves an egg or some sushi (usually when we've reached the deepest, darkest parts of winter) ... I say OK... and find the absolutely highest quality place and people to prepare it for me.

Merci .bistrotducoin 💗

TUESDAY: Matcha Coco 🤧😷 .be

SUNDAY: Soup... to try to kick the lurgy .bistrotducoin 😷🤒🥴

MONDAY: Breakfast treat

PASTERIES: Nœud Bergamote, Pain au Chocolat
DRINK: Oatmilk Latte

Coffee, wheat and sugar are not normally on my menu... but once in awhile, when I feel like it, I pop by my gorgeous new local bakery in the old abandoned garage (that, and I ran out of ALL of my breakfast food 😂).

SUNDAY: Studious and delicious! 😋

SUNDAY: Studious and delicious! 😋

CHEESE SLATE: Conté, Gorgonzola, Taleggio with Walnuts, Mustard and Sesame Seeds
EGG: Œuf Cocotte Tartufata

GHEE: A fresh batch for the New Year, courtesy of my favourite recipe from one of my favourite humans.

Pottering around the kitchen always makes me think of you .mitchell.988711.

Sending love from 'Up-Above' 🇪🇺💖🇦🇺

And thank you for the raw butter @