Part Number:16239
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This bold comb ination of onion, mustard and garlic brings a whole new dimension of flavor to dressings, egg dishes or even hot dogs.
2.5 oz < div>
GOES GREAT WITH: Chicken Crustaceans Fish Pork Veal < div>
Season th inly sliced Napa cabbage with rice wine v inegar and serve over hot dogs.

Lior Lev Sercarz is the chef, spice blender and owner of La Boîte, a biscuits and spice shop in New York City. Lior has been named one of Bon Appetit‘s “Tastemakers of 2012” and La Boîte has been featured in publications including The New York Times, Vogue, in Style Magaz ine, Every Day with Rachel Ray, Food and wine Magaz ine and the SAVEUR 100. After completing three years as a sergeant of the Israeli army, Lior traveled to South America where he further developed a passion for cooking and world cuis ines. As his interest in cooking evolved, he decided to enroll in cul inary school at the acclaimed institut Paul Bocuse in Lyon, France. During that time, he did an externship with chef Olivier Roellinger in Cancale, France. Roellinger had earned three Michel in stars at Les Maisons de Bricourt, his hotel and restaurant, where he displayed a rare understanding of spices, blends, oils, and pastes. in 2002, Lior brought his newfound understanding of spice blending with him to New York, where he had the honor of working with chef Daniel Boulud as a sous chef and catering chef at his flagship restaurant, Daniel. He left Daniel in 2006 to start La Boîte, launching the company by making and selling aline of French biscuits as well as experimenting with the use of spices. in 2011, after working more with spices, he opened La Boîte Biscuits and Spices, an art gallery and spice shop in New York City’s Hell’s Kitchen. Each season, the artists whose work adorns his cookie t ins also show their work in the gallery. since the beg inning of his career, Lior has worked closely with chefs from around the world, developing custom blends for them and for other customers with all levels of cooking experience. He produced a cookbook entitled The Art of Blending, which features 41 blends along with recipes and cooking tips provided by renowned chefs and cul inary m inds including Gail Simmons, Daniel Boulud, Eric Ripert and Apollonia Poilâne. < div>

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