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Jean A. Nihoul

Curatorial Associate, Museum of Food and Drink

Tuna Tiradito- Tuna, Pickled Tomatillo, Truffled Lychee Emulsion, Pink Peppercorn, Micro-Cilantro

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Angkor Wat, Cambodia

Thank you for visiting Jean's website. Please do not hesitate to request more information about his writings or research interests, or to submit any questions.

Images & Dishes (left to right): Deviled Eggs- Pork Jowl Toasts, Harissa Aioli, Charred Scallion; Tête de Cochon Sandwich- Pork, Sriracha Aioli, Pickled Carrots, Cilantro, Charred Pullman; Beet Tartare- Red Beet, Arugula Coulis, Shaved Walnut, Whipped Goat Cheese, Fried Beet Tops, Golden Beet Vinaigrette, Beet Powder; Corn Chowder- Corn, Potato, Maitake, Smoked Sungold and Cherry Tomato Jams, Pickled Corn Relish, Chili, Garden Herbs; Pan Seared Striped Bass- Sweet Soy Glaze, Jicama Slaw, Truffled Watercress and Red Beet Emulsions.

All images of dishes featured on this website were cooked by Jean unless otherwise noted

Last updated: November, 2017

Jean Nihoul, Jean A. Nihoul, Jean A Nihoul, UConn, University of Connecticut, Art History, Kant, Hume, Richard Hamilton, elBulli, Ferran Adria, Documenta 12, Dan Barber, Wheat