pis.taʃ

"Seed of the pistachio tree, native to Syria and cultivated in some levantine countries, Iran and Tunisia. The pistachio is an oval, pale green fruit covered with a reddish skin, enclosed in an easily broken shell. It has a delicate flavour.
In Mediterranean and Oriental cuisine, the pistachio is used in poultry stuffing and sauces, as well as in mincemeat. In India, it is pureed and used to season rice and vegetables. It goes perfectly with veal, pork and poultry."

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The Pistachio represents for me both my sensibility and the representation of the twist I like to give from time to time to the European cuisine which is mine. - Dorothée