[Rose Chalalai], is a Thai chef originally from Bangkok, who moved to Paris over a decade ago, where she has established herself as a prominent figure in the city’s gastronomy scene. She is the founder of Rose Kitchen, in Le Marais, where she offers unique culinary experiences.Her culinary approach goes beyond food, as she also creates special atmospheres for each event, turning gastronomy into a complete aesthetic and sensory experience.

AUBERGINE WITH SWEET CHILI OILS

Ingredients

2 medium-sized aubergines (eggplants)

2 tablespoons olive oil

1 tablespoon chili oil

A pinch of salt

1 tablespoon coriander (cilantro), finely chopped

Oil for deep frying

Kitchen paper (for draining excess oil)

Preparation

Wash the aubergines thoroughly under cold water.

Cut each aubergine in half lengthwise.

Score the flesh of the aubergines in a crisscross pattern, ensuring not to cut through the skin.

In a small bowl, mix olive oil, chili oil, salt, and chopped coriander to make the marinade.

Spoon the marinade over the cut side of the aubergines, allowing it to seep into the cuts.

Heat oil in a deep pan or fryer to 180°C (350°F).

Deep-fry the aubergines, cut side down, for about 3 minutes or until golden and tender.

Remove the aubergines from the oil and place them on kitchen paper to drain excess oil.

Serve hot as a side dish or main course.

GRILLED CHICKEN >

GRILLED CHICKEN MARINATED WITH MIXED SPICES FROM ISTANBUL

Ingredients

1 whole chicken (1.2–1.5 kg)

Butter (for stuffing)

Mixed herbs (e.g., thyme, rosemary, parsley, or any available)

Fresh ginger

1 lemon, sliced

Citronella (lemongrass), finely chopped

3–4 garlic cloves, minced

Olive oil (to coat the chicken)

Spices: black pepper, paprika, salt (to taste)

Preparation

Stuff the chicken cavity with a bit of butter, fresh herbs, ginger, lemon slices, lemongrass, and garlic.

Coat the chicken with olive oil and generously massage with the spices (black pepper, paprika, and salt).

Preheat the oven to 170°C. Roast the chicken for 40–60 minutes. Monitor as oven performance varies.

Increase the temperature to 280°C for the last 10 minutes to achieve a crispy finish.

Serve immediately.

AUBERGINE

PUMPKIN >

PUMPKIN WITH COCONUT FLAN AND GRILLED MIXED VEGETABLES

Ingredients

1 medium pumpkin (well cleaned)

For the flan:

200 ml coconut milk

6 eggs

200 g brown sugar

½ teaspoon salt

Preparation

Cut the bottom of the pumpkin slightly to make it stable and upright.

Slice off the top (about 15% of the pumpkin) and scoop out the seeds.

In a bowl, mix the coconut milk, eggs, brown sugar, and salt until smooth. Pour this mixture into the hollowed pumpkin.

Preheat the oven to 170°C and bake the filled pumpkin for 30–40 minutes. Check if the flan is set by inserting a toothpick; it should come out clean.

Increase the oven temperature to 280°C for the last 5 minutes to caramelize the top.

Let cool slightly before serving.

GRILLED CHICKEN

STEAMED LOBSTER >

STEAMED LOBSTER WITH THAI SEAFOOD SAUCE

Ingredients

1.2–1.5 kg lobster

Salt (for steaming water)

Mixed vegetables and watercress (for serving)

For the Thai Seafood Sauce

50 g lemongrass, thinly sliced

2 tablespoons fish sauce

3 tablespoons lime juice

1 fresh chili, finely chopped

1 tablespoon toasted rice powder

Mint leaves (a few, for garnish)

Coriander (a small handful, chopped)

Preparation

Steam the lobster in salted water for approximately 30 minutes.

Once steamed, cut the lobster in half and remove all the meat. Set aside.

Arrange a mixed vegetable salad and watercress on a serving plate.

Prepare the Thai seafood sauce: combine lemongrass, fish sauce, lime juice, chili, toasted rice powder, mint leaves, and coriander in a bowl. Mix well.