"There is spice in all my dishes," enthuses Martin Maumet. The chef of the Parisian restaurant Kitchen Galerie Bis (1) took the fold of spiciness with William Ledeuil of whom he was the second at the nearby starred table Kitchen Galerie. "For me, it's a seasoning in the same way as salt. It's all about balance. I like to work it in classic recipes: it's the "little thing" that comes from elsewhere and that will change everything." To get started with a spicy dish without fear, the best is, in his eyes, to see it as a condiment and play with a palette of products. List of its essentials to spice up the menu.
To discover
- Recipes, tips, chefs' secrets... Download the Le Figaro Cuisine app
Bird peppers
"These are the only fresh peppers I use. They are never left in fatty substances for a long time because they do not stop infuse, making the preparations stronger and stronger. So, either serve your dressing and poultry broth with bird peppers immediately, or you keep them after filtering. Since you don't put a whole pepper in a dish, you cut it into small pieces that you put in the freezer and take out as you go, according to your needs."
Where to buy them? In Thai and Asian grocery stores.
A recipe combining shellfish and chili. Bernhard Winkelmann
See the recipe for shellfish and new citron-pepper vegetables.
Espelette pepper jelly
"It softens salad dressings and also gives them texture. Sugar and chili go perfectly together. We see it in Asian gastronomy in which coconut milk and palm sugar are very present, calming this particularly powerful cuisine. I also like this jelly in a stuffing of meat or shellfish."
Where to buy it? In delicatessens, including La Grande Épicerie de Paris.
At the helm of Kitchen Galerie Bis, chef Martin Maumet likes to put chili in all sauces in a kitchen with Asian references. Bernhard Winkelmann
Harissa
"I like it semi-strong. It is perfect spread on bread as an aperitif. I also sometimes mix it with almonds and olives to break its very spicy side but without losing its notes of aromatic herbs. It then accompanies tempuras, vegetables...".
Where to buy it? Chez La Tête dans les olives by Cédric Casanova, 2 rue Sainte-Marthe, 75010 Paris. Tel.: 0951313334.
A Japanese recipe revisited with hot sauce. Bernhard Winkelmann
See the recipe for vegetable tempura, harissa, almonds and olives.
Gochujang
"It's a very strong Korean chilli paste. I use it in meat and shellfish stuffings. Thick, it coats the ingredients very well."
Where to buy it? In Korean or Asian grocery stores.
In video, 5 tips to keep your fruits and vegetables fresh longer
Green yuzu kosho
"This is my favorite chilli condiment. It is fresh and vegetable. I like to flavor butters, in particular. And for an unforgettable linguine dish, just mix a teaspoon of yuzu kosho with the juice of a lemon, then add plenty of olive oil, Parmesan and fresh herbs."
Where to buy it? At Workshop Issé, 11 rue Saint-Augustin, 75002 Paris. Tel.: 0142962674.
The 'nduja
"This very spicy Italian soft sausage can be used as a condiment. It is excellent in salads, pasta, shellfish. It can also be mixed with a sauce or vinaigrette."
Where to buy it? At Qualitalia, partner of professionals who also sells to individuals.
(1) Kitchen Galerie Bis, 25 rue des Grands-Augustins, 75006 Paris. Tel.: 0146330085.
