As a big friend of Alice in Wonderland, i am more like her friend the rabbit… always late.

I started a series of pop-up restaurant in Notting Hill, the first one was late March and it was a big success. Because of that, or thanks to that, I am doing now a pop-up once a month.

56 people attended the Mexican fiesta. Why Mexican ? Because I love this culture, this country, those people and I have an experience in a Mexican restaurant. I did the opening, worked for the ‘dia de los muertos’, I learned how to make tacos from scratch, ceviche, tostadas, tres leches, chilaquiles and I had of course, this 2 weeks training with the cooking encyclopedia, ‘Eduardo from Mexico’ himself, a real bliss to learn from him.

This pop-up event was a mix of cumbia, mariachi, tacos, salsa verde, sombreros, tequila and a few drunk people, it was just perfect.

Here is a video made by one of my friend late in the evening (meaning lots of mezcal) so bad quality movie but you can still feel the vibe. https://www.youtube.com/watch?v=mJC_YcUfqo8

The next pop-up is on the 25th of this month. After a first success, weeks of excitement and stress, I want some more.

It will be French this time with a 4 courses menu, canapés, champagne and frogs legs, of course. Same place in Notting Hill from 7.30pm till midnight.

While I am adding more stress and joy to my life, I am still cooking of course as I feel the need to grab a knife as soon as I desert the kitchen just for a few days. The more I cook, the more I want to cook and the more I eat, the more I want to eat, that’s also why I applied for a new membership at the gym.

Simple is this recipe, vegetarian and so good.

Tomato, spinach and halloumi cheese casserole, serves 2.

Ingredients :

• 1 onion
• 1 tin of tomatoes in juice
• 1 tin of chick peas
• 1 bag of spinach
• 250g of halloumi cheese
• 1 tsp of harissa or finely chopped hot chilies
• 1 lemon
• Grated parmesan cheese
• Salt and pepper
• Pita bread

Method :

Chop the onion finely and fry it in olive oil, when it’s brown, add the tomato and chickpeas tins. Let it simmer for a few minutes, add the harissa spoon, salt and pepper. Add the whole bag of spinach as it will reduce a lot. In the mean time cut the halloumi in little pieces.

When the spinach have reduced it’s ready !

Serve with a bit of lemon juice, parmesan cheese on top and pita bread.

If you want to join the froggies vibe on the 25th, here is the link : http://1nightinparis.eventbrite.co.uk