I'm a half French, half Korean chef & this is my culinary notebook, where you'll find all my recipes. Here, I’ll think out loud, test ideas, mess things up, and slowly connect the dots in my culinary exploration.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 46 | Founded | a year ago | Last Issue | 3 days ago |
| Active | |||||
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giltreatsgil.substack.comLatest Issues
Halibut & Harissa beurre blanc
Another cool collaboration from my trip to Montreal was cooking with chef Amine Laabi. We wanted to create something that felt true to both of our styles: simple, generous, and full of Mediterranean sunshine. If you don't know his work yet,...
Koji T-bone
This recipe means a lot to me, it’s a collaboration with my friend Robin, aka Gargantua. For nearly three years we’ve been creating food content on the side while working full‑time in kitchens, grinding through the long tail before anything...
Salada de polvo
The freshest Portuguese octopus salad
Remember when I said we’d focus on big Portuguese classics? This is one of them, the kind of dish you’ll find listed as a starter in most traditional restaurant, brought out next to bread and olives to...
A nice sardines snack
Brioche, curry mayo, and confit sardines.
I have a complicated love/hate relationship with sardines. When they’re handled well, they’re sublime, bright, oily, and utterly moreish, but when they’re not, they can be off-putting. It all comes...
The Bitoque
Portuguese steak & fries dish.
Bitoque is probably one of the strongest childhood food memories for Portuguese people, it’s basically the national steak‑and‑fries. Think a simple pan‑seared beef steak finished with its quick, lacquered pan...
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