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Cari, curry, kari, …
is a mixture of spices from India used to prepare meat, poultry, fish and seafood dishes or vegetarian dishes. The first traces of certain cultivated spices (mustard seeds for example) date back to 3000 BC and suggest that the Indians of the time had already begun the development of modern Indian gastronomy. The base of the curries is always closely linked to the history of the region from which they come.Turmeric, mustard seeds, paprika, coriander seeds are usually a base, to which we add clove, star anise, cumin, pepper, cinnamon, cardamom, nutmeg etc. Curries in Southeast Asia tend to have a base of fresh produce such as peppers, fresh coriander, galangal, ginger, garlic, lemongrass, grated coconut, fish or dried shrimp.The Indian curries are moistened mainly with water, yogurt or tomato. In Sri Lanka and southern India, coconut water or coconut milk is added.The importance of Colombo harbor
1st era.The curry started migrating eastward at the beginning of the first millennium with the Chinese and Buddhists. First to Bangladesh, Myanmar, then Thailand, Vietnam and Laos. There are even traces of traditional curry in Yunnan, with a chicken curry with very sweet flavors.Then curry spread to Japan mainly with the return of traders and the comings and goings of Buddhist pilgrims. Genghis Kan, the founder of the Mongolian Empire, greatly influenced the gastronomy of northern China and Mongolia, his country of origin. Under his era, there are curry preparations, but also byrianis and breads of Indian origin.Malaysian cuisine has also been influenced by Indians since the first millennium, but its diversity has increased under the English Empire.
Under The Empire, East India Company
From the 17th century, everything is accelerating. The English export everything from India and work towards the globalization of curry. First to East Africa, then South Africa and then West India and the Caribbean. All these countries have an enormous influence on Indian spices and curries, which are now the popular dishes of the respective nations.
The Sultanate of Oman
The trade automatically created a brew of spices between the Sultanate and India. The tastes of the preparations here are a mixture of Pakistani curries and traditional dishes from the Oman region. As native populations are more fond of sweet tastes, the curries from this region are more subtle and incorporate dried fruits and nuts.Les laboratoires culinaires' class "What did you put in your curry?" (October 24) will trace the multiple influences that this preparation has experienced through the ages by following the route of spices. From North India to South India, through Southeast Asia and Africa, to the confines of Muslim cultures. Our chef will teach you many curry bases and a tasting of some typical dishes that will bring a little exoticism to your eating habits. -
When we decided to do a theme class on beer, it did not take us long to know who we would like to collaborate with ... The Brasserie des Franches-Montagnes, the well-known BFM -- naturally imposed itself as the ideal partner.
The BFM was already on our menu during Les Glouton du lac this summer. On this occasion we discovered their special brew with cucumber, mint and lemon that did not leave us indifferent...
The next step was to select the dishes that will be made during the course of October 17 and identify the flavors. Then, thanks to the expert advice of our chef Christian Wiehe and Jérôme Rebetez (founder of the BFM, epicurean and gastronomy enthusiast), we have imagined for you not only original recipes but also food and beer pairings that will amaze you!There will be Salamander, La Brouette, this Season's beer, Alex le rouge, La Torpille, La Saint Bonchien, La Latex and a surprise, not yet labeled and specially presented tonight for you ...
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We are going to discover today spinach from Malabar.
In 1688, Mr Rheede, a Dutch botanist was the governor of the coast of Malabar, India. He discovers a plant that the natives grow and call Basella. This is the first mention of this plant. In 1749 it is found in Paris in the Garden of the King.
Basella alba is not a spectacular plant but it is worth watching it a little. First, its leaves are succulent. Here, in the botanical sense of the term, that is to say fleshy tissues rich in water. It is for this reason that Basella alba was cultivated. When cooked, its leaves, replaced advantageously those of the spinach.
To better understand it, we must put ourselves in the context of time. The freezer did not exist and as you know, spinach does not like heat. It goes up and is no longer edible. Vasella alba, on the other hand, needs heat to grow well. However, Basella alba is not as rich in vitamins as spinach, which means that under our latitudes this plant is no longer cultivated.
Basella alba is a climbing plant which at the end of the season reaches a height of 2m. If we look closer, in the armpit of each leaf there's a cluster of small white cones (alba). Each cone is actually a flower that blooms really discreetly. This flower is so special that botanists have had to create a family for her, the family Basellaceae.You can admire Malabar spinach in Neuchâtel at the Jardin Anglais (English Garden) near the La Rotunde. Since the beginning of June, a selection of climbing plants has been planted, among which you will find Basella alba, but also a variation with very decorative red foliage Basella alba rubra.
We wish you great discoveries.
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If you are passing through the city of Neuchâtel on September 9th, there will be a market of local products (Marché du terrior) in the framework of festivities of Neuchâtel The City of Taste 2017. We will be installed in a small chalet filled with some products that we will have made by then. There will be products that were presented at the Les Gloutons du lac (gomasio, preserved lemons and chili olive oil), but also new products and some products from our partners.
Is it also an opportunity for you to fill up on granola. We are delighted to see you there! -
Les Gloutons du lac are over. The event went by very quickly, it was very intense but also amazing. 130 participants took part in our pop-up kitchen over 3 days. We saw marinades, borage, geranium, pineapple sage, basella, strawberry spinach ... only the Ndolé was missing.
We got to know a lot of cooking enthusiasts and could share our passion throughout this wonderful weekend. Thank you to all our visitors and all the participants for all these great moments. We were truly spoiled.
An immense THANK YOU also to Lena Brina, the wonderful tourist delegate of our city and to Eva Volery, without whom this entire event could never have seen the light of day. Thanks also to GastroNeuchâtel and Karen Allemann for their support and encouragement. Thank you to Monsieur Vincent for all his explanations and for these great moments gathering the plants in your company.
Not to forget the whole team of Viteos, the Parks and Promenades Service, Cuisinox, Nuits de Folie, Baumann SA, Mr. Schiffelle (for his patience), the Urban Safety Department, the Infrastructure Department, MD -Security and Soundpatch.
A big thanks also to our favorite partners: the Grillette for their wines, ChicKids for the gifts that have delighted the children, HappyMeat and the fisherman from Hauterive, M. Magnen.
The last word goes to our great team: without you friends, nothing would be possible. You are incredible and we have no words. Thank you Christian, thank you Florence, we are so lucky to have you at our side. Thanks to Géraldine, Daniela, Zéline, Gabi, Delphine, Annja, Laure, Juliette, Christelle, Janina, RoseMa and Daniel. We love you!
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At Les laboratories culinaires, we also have fun cooking with kids. After 2 particularly successful classes, we take out the pans and we offer kids the possibility to make a burger with local products from Neuchâtel ... Impossible now for parents to complain about their little ones eating junk food since our version of a burger is "100% home made" will not be prepared only from local ingredients any preservatives, nor additives ... PURE happiness!
For children who are looking some extra cooking challenges, do not forget that we also offer, within the framework of Les Gloutons du lac, the creation of a dessert made of flowers (Tagetes and strawberries, crispy biscuit, cream infused with tagetes, Saturday, 8/26, 2-3pm). -
The preparations for the Les Gloutons du lac are going well. The installation of the pop-up kitchen is going as planned and to our great relief, everything should be ready on time (phew!).
We must admit that the task of installing a professional pop-up kitchen with all the imperatives that it generates (arrival of water, electricity, waste water evacuation, ...) is not easy, not forgetting about the preparation of the recipes and all the other surprises that we have reserved for you.For all these reasons, we had to make the decision to settle on the Quai Osterwald (right next to the beach bar) instead of the Esplanade du Mont-Blanc as previously announced.
The classes will be held in all weather conditions as they will be given under a tent. The registration fee includes the workshop, the 8 recipes and also the on site tasting.
On the other hand, if you do not feel comfortable pulling your sleeves up and cooking in front of everyone, you are nevertheless welcome to listen to the explanations of our chefs and admire from afar the work of the artists. We will also have a bar to quench your thirst and if the participants work well, there will certainly be little things to taste and buy. Unfortunately, it is not possible to eat on site.
Some classes are already sold out, others are still available. Register quickly, here...
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But who is Thomas Bouledin?
First of all, he is the pastry chef of the famous Pont de Brent, a 2 Michelin Star restaurant, run by Stéphane Décotterd.
Then, he is a very friendly and very down to Earth chef, whose talent did not escape the recruiters of the TV show "Who will be the next big pastry chef?", which will broadcast on FRANCE 2 starting August 29th.
He will be visiting Les laboratories culinaires for a theme course on apples and will give you his advice for a gourmet version of the tarte tatin as well as a revisited tiramisu. -
You're not going to believe us but our vacation was going to be a short one. Already after a few hours of rest, our calling for cooking was awoken... We must admit that the traditional dishes prepared by our nice host have tickled our taste buds and made us particularly want to discover its secrets. We went from surprise to surprise enjoying each delight. So we started looking for a cooking school.The school is right next to where we're staying and very well organized. We were going to make 8 dishes in 3 hours, but first we had to go to the market to choose fresh products and to make an offering.
Spicy, colorful and varied, this Balinese cooking is worth the detour. Not less than 4 kinds of ginger, garlic, chilis and different types of oil ...as awesome taste journey that we'd love to share with you. Have a look at our videos on Instagram and our Facebook page...something to make your mouth water!
If you're interested in having us organize a Balinese cooking class, please let us know by writing to us at info@leslaboratoiresculinaires.com.
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It's beautiful outside, it's hot ... we really craved a new look and we slightly revised the design of our website, added new photos for the classes and soon new topics will appear.
How do you like it? What do you think? We are constantly listening to your remarks and suggestions, so do not hesitate to send us your suggestions, desires, questions or remarks by e-mail to info@leslaboratoiresculinaires.com
Soon we're leaving on vacation and we will have all the time to think of you ... while sipping delicious cocktails ... Promise -- we will bring you tons of new ideas and recipes for the 2018 program.
We wish you all a wonderful summer and a great vacation. -
Christmas is still far away but unfortunately December has only a total of 4 Fridays before the holidays... and the agenda fills up quickly...
We regularly organize private evenings at the request of companies, whether for the end of the year or during the year for a workshop. These tailor-made cooking classes offer you the opportunity to strengthen ties within your company or allow your employees to get to know each other in a different light.
Our team building events are also an occasion to organize an original and relaxed end of year party, in a totally privatized setting during an evening. Do not hesitate to contact us for a personalized offer (starting 6 people).
