QUINOA PARIS is a seed to germinate a certain idea of living well and preserve the reminiscence of beauty and well-being, through places and decorations, taste and sensory experiences, and timeless objects designed to grow with you.

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QUINOA PARIS est une graine pour faire germer une certaine idée du bien vivre et préserver la réminiscence du beau et du bien-être, à travers des lieux et décors, des expériences gustatives et sensorielles, et des objets intemporels pensés pour grandir avec vous.


URAB

URAB

INGREDIENTS
 

For the saffron sauce

  • 1 pistil or 2 of the saffron or 0,5 grams of powder of saffron
  • 5 cl of bottom chicken breast
  • 3 cl of smell of fish
  • ¼ of glass of white wine
  • ¼ of glass of whole single cream
  • 1 knob of butter
  • 1 half-zucchini
  • Salt and pepper

For the salad

  • French beans
  • Bean sprouts
  • Shoots of spinach
  • 1 onion fries
  • 1 tblsp of worn coconut


    INSTRUCTIONS

For the saffron sauce

  1. In the pan, put the pistil of saffron with the white wine on slow fire.
     
  2. Peel the half-zucchini, put the white in the sauce (it is going to serve to thicken the sauce, to give substance to him(her), without giving to him(her) of taste).
     
  3. After 3 minutes of boiling, add broth, let cook approximately 10 minutes.
     
  4. Begin to add a little salt and pepper, we shall rectify at the end of recipe(takings).
     
  5. After 10 minutes of cooking, you should obtain a syrupy juice, add the single cream.
     
  6. Finish the reduction of the cream, rectify the seasoning (has the sauce to coat the spoon).
     
  7. Cross(Spend) your sauce in armor or in the arm mix to smooth her(it) with the knob of butter.

For the salad

  1. Mix French beans, bean sprouts, and shoots of spinach.
     
  2. Add 2 cuil. to soup of saffron yellow sauce prepared beforehand, the onion fries and the worn coconut.
     
  3. Cook in the vapor approximately 10 minutes.
MIE GORENG

MIE GORENG

LUMPIA OF PRAWNS

LUMPIA OF PRAWNS