Cooking

It all starts in 2020, during the lockdown: alone in a flat, with a kitchen and time. The first experiments date from then, and the practice has not stopped since.

The feedback loop is the shortest on this whole site. Try, taste, know. No test to write, no metric to instrument, no week of waiting: the verdict comes the same evening.

The most frequent dish is peppered steak, the version where the sauce is built in the pan: shallots, deglazed cognac, stock, reduction. It is a recipe that does not forgive the order of operations, and that is what makes it interesting. Alongside, what comes back most: carbonara, fajitas, ramen, tiramisu, Breton galettes and crêpes.

The main point is not in those names. Most of the time, cooking without a recipe, from whatever is left in the fridge, and it generally holds up, from having repeated the same basic movements many times.

Only one genuinely difficult thing attempted: sushi. Once, and not yet a second time.