Featured chef of the week…

Citrus and Basil cheesecake.


Beef tartar, fennel and wasabi

Tristan has a real eye for clean and picturesque plates of food, we @chefs_eye really like his style and panache.

We caught up with @tristan_cuisine who currently works in Bordeaux in France,but he will be soon moving to a new restaurant to continue expanding his knowledge.

We at @chefs_eye asked Tristan a few questions.

ChefsE: Who inspires you?

Tristan: Pierre Gagnaire is a really great french chef.

ChefsE: Give one piece off good advice?

Tristan: Be organised and passionate.

ChefsE: Whats the worst attribute to have in a kitchen?

Tristan: Be messy.

ChefsE: Favourite dinning experience?

Tristan: I think i have two my first was with my grandmother when i was younger, because our grandmother are the best chef. And the second one was on vanuatu island i have eaten a typical rice with wild vegetable and i have realised sometimes simple food are the best. Sometimes we don’t need to go in a 3 stars Michelin for have a really tasty meal.

Make sure to follow @tristan_cuisine and @chefs_eye for more amazing uploads. Subscribe to the blog for much more.

Pacojet Sorbet Recipe for citrus fruits.

This recipe works best for citrus fruits but also works with most purees, just need to reduce the sugar quantity depending on the sugar percentage of the fruit.


  • Blood Orange puree x liters
  • Sugar x 750g
  • Water x 750g
  • Gelatin sheets (gold) x 4
  • Pro Sorbet x 8g


  • Bloom the gelatin in cold water (make sure to squeeze the water out before adding to the mix).
  • Heat up the water, sugar and puree.
  • Take off the heat and add the gelatin gently whisking it in.
  • Let cool down and hand blend the pro sorbet powder in.
  • Let sit over night in the fridge.
  • Whisk to combine and pour in to the pacojet tins and freeze over night.
  • Next day churn at least 1 hour before service.