Sel Noir

So if you haven’t added me on facebook or twitter, please go do that. Is my twitter feed SUPER EXCITING, you might ask? Yes it is. More than you can ever imagine.

I know I only post once every one or two weeks, but I do truly try for quality not quantity. Writing original recipes that are literally not seen anywhere else, doing my own photography (which I am awful at, but learning), designing plates, blogging and not to mention actually cooking, tends to take a long time for me. At home I spend most of my free time playing cello, and weekend is reserves for my cooking “projects”.

That being said, all the people I’ve encountered on Tumblr are seriously wonderful. I love every one of you, boy or girl, young or old, and thank you a lot for reblogging my stuff and supporting me :) If you ever have any questions or comments about food / my site / my ideas or just want to talk music or movies, don’t hesitate to contact me! Cheers.

Adrian.

So listen here. I am very proud of that last post of mine, I put a lot of effort into it and I love how it looks. Not to mention it is totally vegan, so delicious and really one of a kind. So, if we could reblog the s**t of out it, that would just make me little heart melt. Make it work, kids. I love you all. <3

Asparagus and Cocoa Butter - Maple, Mustard and Caraway Candied Pearl Onions, Purple Cauliflower from http://www.selnoircuisine.com

Finally a food update! An exhausting but worthwhile weekend cooking a 5 course menu for 10 people. A few minor hitches but the food was fantastic. Biggest surprise: avocado butter. A thousand times yes. Check out the link for the full menu and photos. <3
 
http://selnoircuisine.com/index.php/blog/173-5-course-vegan-menu