Food Blogger Interview: Liên & Ralf of Bouillon de Notes
We just love our food bloggers at Dishfolio, which
is why we want to tell the world about them! Today we're
interviewing Liên & Ralf of Bouillon de
Notes to find out about their mission to bring good food and
good music together, sharing special moments with the planet.
Tell us about your food blogging goals: What are they? How are you accomplishing them?
Our main goal is to share unique moments with other people. We live these special moments especially when preparing, cooking and eating a fantastic meal around a big table and/or listening or even making music together. The result is here on Bouillon de Notes presenting excellent recipes, great musicians and fantastic food photography of our plates - and if this is not enough read stories about us or musicians, listen to their music or our own music presented by the Bouillon de Notes Band and even watch little video clips of us or the presented musicians.
Of innovative cooking ingredients you've tried, which was the hardest to find or use?
Actually there is not only one that's hard to find. We love to cook with regional herbs and ingredients. To find people to know abut the regional herbs, where to find them that's a challenge.
Who is your foodie hero and how do they
inspire you?
Carlo Crisci in Cossonay, Switzerland. His cooking combines all his sensitivity for taste, he finds the right combination of a cuisine exquisite with simple and fine local products presented in a way that reflects his experience from living in Japan for a couple years. Inspiring? Oh yes! The magic is in the simplicity!!!
What's your go-to literary tool and how does it make your food blog successful?
I guess it comes with the combination of food and music and our talented food photographer who has the capacity to catch taste in pictures. People who love eating have the sense of life. People who love music have the sense of life. So why not bringing them together !?!
What ethical food issues get you talking with your friends and family?
One of the main issues is where the products - we use in our kitchen - are coming from. Regarding animal elevation, transport costs, therefore environmental aspects. Cooking fresh, buying products from the local market or even getting your vegetables or meat directly at the farm. This is the best 'food security' you can find.
Are you making money with your food blog? If so, what's your secret blog monetization ingredient?
Maybe one day ?!? So far it is a pure heart affair including a
lot of close people around us who are fascinated by the idea to
bring 
eating and music together.
Describe your all-time favorite recipe.
This is difficult to answer. It is so much depending on the season, what is offered by the farmers on the market, how do the ingredients look like, how they smell, how they feel like. If I had to choose one it would be a Risotto with very fine slices of fresh white Truffle
What's the best food photography tip you've learned in the past year?
Maybe the one I remember and use is, to use more backlighting. Second one is to introduce more props into the picture.
How many cookbooks do you own and which do you reach for most often?
Not easy to say but I guess at least a hundred. But one is the most important: the cookbook of my grandfather who was pastry chef himself. All written by hand - a real source of ideas for the kitchen. The other one is in my head, honestly. I constantly try to figure out combinations sometimes inspired by an existing recipe.
If you had to choose a kitchen tool you couldn't live without, what would it be and why?
It is definitely my Bamix hand blender. It is constantly in use for all my soups, sauces, creams and tapenades. Without that device it would take hours to cut, slice, hack, mix, …
What's next? How will you make yours the best food blog in town?
There is always something to improve like adding more recipes, getting more musicians presented via our site. But one thing we really want to intensify: the exchange with our readers - we are working on that.
What keywords or cooking types would you like to be best known for?
'Bouillon de Notes' what means on one hand 'soup of notes' but in French and I guess in English as well there is a double meaning with that: notes in the sense of flavours. So you could also say a 'mix of flavours'. The whole title on our site is 'Bouillon de Notes' eating music travel life. That's it!
Want to be interviewed for the Dishfolio blog? Drop us a line to let us know!
Caramel Butter Tartlets with Chocololat
These Caramel Salted Butter Tartlets with Chocolate Ganache and this nutty flavor are a feast of gourmandise.
by ufrank
