Spices: La Boîte à Biscuits

Wednesday, October 12, 2011 1 No tags Permalink 0

Three different spices. Three meals.

I came to La Boîte à Biscuits in search of dog bone-shaped biscuits and snow clouds. I found both, but also left with a shiny handful of treasures. Three spice jars, all signature house blends by Lior Lev Sercarz. Lior creates custom blends for chefs around the city. He also has retail line available online, but I prefer seeing things in person. His gallery on 11th Ave and 51st Street is a far trek (reward yourself with a lunch of tongue tacos at nearby Tehuitzingo), but it’s worth it just to see the space and the art-like display of offerings. It’s called gallery and not store for good reason.

We have breakfast with Mishmish No.33 – Crystallized Honey with Saffron and Lemon. Both sweet and savory, the scent is intoxicating enough to wish it a perfume.

Sprinkle over Greek yogurt with fresh raspberries. Breakfast for two, keep it light, kettle on the stove. Measure out loose tea leaves, Earl Grey is the default this week.

For lunch, Pierre Poivre No.7 in which seven different peppercorns unite. Look carefully and pick out warming shades of black, red, white, and green.

I used the pepper blend in Mushroom Soup, silky and finished with a spoonful of crème fraîche and cilantro. The recipe (adapted from Dorie Greenspan) calls for a good dose of white wine, don’t forget baguette and cheese on the side. We bought a hand blender a few weeks ago and I’ve been puréeing soups like a madman. You must understand, it is so satisfying. Butternut squash on Monday, potato-leek on Tuesday, and mushroom for today. Expect to see many soup posts this winter, oh yes.

For dinner, break out Cancale No.11, a Fleur de Sel with Fennel and Orange…

Rub Cancale generously over that Roast Chicken. A few turns on the pepper mill and more fresh herbs tucked under the skin. Carrots and quartered red potatoes at the base. They soak up all the chicken fat and drippings, making it the perfect accompaniment to this dish. Crispy skin, save me the dark meat, that’s all I ask.

La Boîte à Biscuits

724 11th Avenue

New York, NY 10019

(212) 247-4407

1 Comment
  • K and S
    October 13, 2011

    ooh I like using different spices, these dishes sounds lovely!

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