Chef Pier

Behind the Service — Episode 1 🎬

First episode of our new series, filmed at .

We start introducing some of the characters, like Chef Pier and Taha, and you can already clearly see that Pier is stressed… and pretty pi**ed off with the front of house. 😂

And for some reason, whenever something goes wrong, it always seems to happen at table 26. 😂

And this is only Episode 1.

Episode 33 of Turning into the Best Beach Club in Sharm.

As I was saying, my mom came to visit—and to check whether we’re really turning Allora into the best beach club in Sharm. Everyone was happy to see her, especially Toto.

She tried the food and liked it. Thank God, we passed Mom’s food inspection.

Of course, she couldn’t leave without exPieriencing one of our Saturday nights. So she stayed and enjoyed it with us.

Being a Chef is easy, you just cook right?!

You can find me here at. 😜

What chefs Really care about it 🤣

Ps you can find me here at Allora Beach

The day didn’t start in the best way. Omar was exhausted, so he asked for the day off—which meant I had to cover for him. ApPierently, people need days off to rest now. Can you believe it? 😂

Anyway, we did all the Pierparation, and then our Saturday night began. As always, we had a great time, and everything went smoothly. 🔥

Follow this page to see what happens next! 👀

Sometimes I feel more like a mom then a chef 😒😂

Episode 30 – Turning into the best beach club of Sharm

Finally, the new freezer we ordered arrived, and I was very happy.

But the happiness didn’t last long, because the freezer immediately stopped working. 😂

Then Saturday night kicked in. It wasn’t as full as in August, but there was a really good vibe from the guests.

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Black duck tortelli, Saffron Parmesan cream, duck jus with orange & dark chocolate

BLACK PASTA
150 g Blackerry flour, .dallagiovanna
3 egg yolks
1 whole egg
1 pinch of salt

DUCK FILLING
1 whole duck, deboned
1 onion
1 carrot
1 celery stalk
1 tbsp tomato paste
Extra virgin olive oil, as needed
Salt, as needed
Black pepper, as needed

DUCK JUS
Duck bones and carcass
1 onion
1 carrot
1 celery stalk
Water, as needed
Juice of ½ orange
1 small piece of dark chocolate

PARMESAN CREAM
250 ml heavy cream
100 g grated Parmigiano Reggiano
A bit of saffron

GARNISH
Saffron threads, as needed

METHOD

Debone the duck and reserve the bones. Cut the duck meat into very small cubes and sear well in a saucepan with a drizzle of olive oil. Add the finely chopped celery, carrot and onion and continue cooking. Add the tomato paste and cook slowly for about 2 hours, adding a little water if necessary. At the end of cooking, the mixture should be very dry. Blend briefly with a hand blender to make the filling more compact and creamy while still retaining some texture, then allow to cool completely.

For the jus, roast the duck bones well in the oven, then transfer them to a saucepan with the celery, carrot and onion. Cover with water and simmer slowly. Strain and reduce until you have a rich, concentrated sauce. Add the juice of half an orange and reduce again. Remove from the heat and stir in a small piece of dark chocolate.

For the pasta, knead the Blackerry flour with the egg yolks, whole egg and salt until smooth and homogeneous. Allow the dough to rest, roll it out thinly, fill with the duck mixture and shape into tortelli.

For the Parmesan cream, heat the cream without bringing it to a boil. Remove from the heat, add the grated Parmigiano Reggiano and blend until completely smooth.

Cook the tortelli in plenty of salted boiling water. Spread the Parmesan cream on the bottom of the plate, arrange the tortelli on top, add a little more Parmesan cream and finish with the orange and dark chocolate duck jus and a few saffron threads.

Episode 29 – Turning Allora into the Best Beach Club in Sharm has been challenging…

I know, I know, I disapPIERed. I just couldn’t keep up, especially since August has been crazy busy.

But now, Mohamed is here. Mohamed is my new assistant, and he’ll be helping me film and edit all the new videos.

And this is actually the first video he edited. Considering it’s his first video and he had no previous experience, I have to say… he did a pretty good job. What do you think?

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