Hora actual mexicali: La hora actual en Mexicali, México es

Hora en Mexicali ahora – Hora exacta en la ciudad de Mexicali (México)

La hora en Mexicali está calculada en base a los husos horarios de Mexicali, siempre trataremos de informar
que hora es en Mexicali con la mayor precisión posible, pueden haber cambios en la hora de Mexicali que dependen de la
estación del año en que se encuentre la ciudad.

16:32:18

Sábado 17 de Junio de 2023 PDT-07:00

El cambio de horario en Mexicali se realiza para adaptar las actividades de los ciudadanos y los turistas que visitan
Mexicali al ciclo de luz solar, de forma que se dependa en menor medida de la electricidad. Por todo esto, es que se realiza un cambio de
hora en Mexicali en verano y otro cambio horario en Mexicali en invierno.

Tiempo en Mexicali, México

38 °C

  • Humedad: 16 %
  • Presión atmosférica: 1008 hPa
  • Dirección y Velocidad del viento: 8.016 KPH W
Cambios de horario de verano en Mexicali

Los países adoptan el cambio de horario de verano en distintos días y no con la llegada exacta del verano,
por ello te aconsejamos consultar estos datos para estar bien informado.

Estos son los cambios horarios de Mexicali en 2023:

  • Fecha de inicio del horario de verano en Mexicali: Domingo 12 de Marzo de 2023 01:00 (DST) UTC/GMT -7h

  • Fecha de fin del horario de verano en Mexicali: Domingo 05 de Noviembre de 2023 01:00 (STD) UTC/GMT -8h
Salida y puesta del sol en Mexicali


El horario de salida del sol o amanecer en Mexicali es a las 05:34:01 y el horario de puesta
del sol u ocaso en Mexicali es a las 19:52:03

  • Duración del día en Mexicali es de 14:18 horas
  • Crepúsculo civil comienza a las 05:05:31 y termina a las 20:20:34
  • Crepúsculo náutico en Mexicali comienza a las 04:30:30 y termina a las 20:55:35 horas.
  • Crepúsculo astronómico en Mexicali comienza a las 03:52:27 y termina a las 21:33:38 horas.
Ubicación y coordenadas de Mexicali en el mapa

Cuáles son las coordenadas de latitud y longitud de Mexicali en el mapa del mundo?

  • Latitud de Mexicali: 32° 40′ N
  • Longitud de Mexicali: 115° 28′ O
Hoteles para reservar y alojarse en la ciudad de Mexicali, México

Si viajas por turismo o vacaciones a Mexicali, puedes consultar algunos de los siguientes hoteles para reservar durante tu estadía.
Haz click en el enlace de un hotel para encontrar el que mejor se adaptar a tu presupuesto en tu viaje a Mexicali y encuentra el mejor hotel al precio más económico.
Encontrarás información sobre precios de habitaciones, medios de pago de la reserva del hotel y comentarios de los huéspedes que se han alojado en el hotel
para que puedes encontrar la mejor opción donde alojarte en tus vacaciones en la ciudad de Mexicali, México.

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    Mexican

    ThemesAmerican IndiansAngels and MonksArab, OrientalAfricaBrazilian Carnival, Feather CrownsBritain, ScotlandBurlesque, Cancan, CabaretVenetian CarnivalMilitary uniforms of the USSR and GermanyRenaissance, Baroque, Rococo: 17-18 centuryHawaii and JamaicaGermany, Bavarian OktoberfestGreece, RomeDay VictoryDisco: 70sEgyptIndianSpanishCaucasian,GeorgianCossackCamsoles, royal uniforms armies, frock coats: 18th-19th centuryCyberpunk, Odyssey, SonataCinema of the USSR and HollywoodChinese, JapaneseCowboys and sheriffsConcert costumes, tuxedos and tailcoatsCorsetsSpace costumes, aliensCostumes for the holiday – February 14Costumes for the holiday – Navy DayCostumes for the holiday – Maslenitsa Dashing: 90thMexicanNew Year: Santa Claus and the Snow MaidenPrimitive peoplePilots, stewardesses, conductorsPirates and piratesConcert and ballroom dressesCloaks, capes and boasPolicemen, gendarmes, prisonersRock and Punk: 80s of the 20th centuryRock and Pop starsRussian folk costumesFairy tales and CartoonsScandinavia, VikingsAthletes and RacersMedieval, Gothic: 12th-16th centuryDandies, Pin up: 60sSteampunk, Victorian style: 19th centuryTurkishUzbekFlora, fauna, seasons, life-size puppetsHippies: 60sHalloween costumesCircus, clowns, harlequins, buffoonsGypsyChicago, Gatsby: 20th century 30sChukchi, Yakuts, Eskimo Doormen, doctor, fireman, cookSchool uniform of the USSR

    Mexican costume is a real mosaic of bright colors and a mixture of several cultures. One of these elements is the poncho, a traditional item of Mexican clothing recognizable throughout the world. The poncho that we know today was inherited by the Mexicans from the indigenous peoples – the Indians, who used it as protection from the cold and rain. Often, a poncho was a simple rectangular piece of fabric with a hole for the head, however, for big holidays and for dignitaries, richly decorated decorative ponchos were sewn, which became the prototype of modern bright models.

    However, when it comes to Mexican costume, the famous sombrero hat is indispensable. Interestingly, the sombrero was brought to Mexico by the Spanish colonizers, and then found its unique performance in this country. The Mexicans widened and rounded the brim of the hat, and slightly pointed the crown at the top. Today, the sombrero has become an integral part of the national costume of Mexico and a symbol of Mexican fashion in general.

    In addition to the poncho and sombrero, Mexican costume may include unique ethnic jewelry, boots or sandals, wide trousers and colorful shirts. The Mexican costume is not only an elegant image, but also a rich culture and history that unites many generations of Mexicans. The most famous Mexican holiday is the “Day of the Dead” – this is a unique event, a beautiful and vibrant celebration associated with the memory of ancestors, honoring departed relatives and friends. Organize a Day of the Dead-themed event with Mexican-inspired costumes from the Theater of Imperial Spectacles.

    Mexican costume in St. Petersburg

    Mexican outfits for parties, filming of music videos and other events will be created by the stage and theatrical costume shop “Theater of Imperial Spectacles”, which is located on Vasilyevsky Island. Thanks to its own production, the suits of the TIZ factory store have high quality materials and a short tailoring time. This is a real find for any fan of Mexican culture and bright colors!

    You can get acquainted with the assortment and purchase Mexican-style costumes, as well as traditional accessories, online, in the tizgroup. ru online store or in person at the salon-workshop at the address: st. Cash, house number 36, building 5B (immediately behind the house Novosmolenskaya embankment number 4 you will see the sign of the theater costumes salon). In addition, delivery is carried out – by courier in St. Petersburg and transport campaigns – throughout the Russian Federation and around the world.

    Mexican costumes at the Theater of Imperial Spectacles

    Mexican images are actively used at various events – it can be a theatrical production, video shooting, a festival or a party. In any case, in costumes created by the masters of the Theater of Imperial Spectacles in the best traditions of Mexican aesthetics, you will always be on top.

    • Carnival poncho is a bright and colorful wardrobe item, made of light cotton. The poncho is painted in iridescent colors, and a drawing is applied on the side, in the form of girls in multi-colored clothes, with various vessels. The edges of the fabric are framed with multi-colored fringe of threads tied with knots.
    • Mexican poncho – multicolour viscose poncho. Uneven stripes of different colors run along the entire length of the product, and a fringe of knots decorates the lower edge. You can complement the poncho with a false mustache, a guitar and a hat.
    • Mexican suit – a bright orange shirt with a large neckline, in the Mexican style, decorated with ethnic ornaments and patterns running along the front of the shirt and along the sleeves. An excellent choice for a real lover of burritos and enchiladas!
    • Mexican cape – viscose poncho, has sleeves, made in light green color, decorated with national patterns and floral ornaments. It remains to find a hat and false mustache.
    • Men’s Mexican poncho – poncho shirt in black, trimmed with knot fringes and decorated with orange Indian patterns. A black sombrero from the TIZ range will be the perfect complement to your look.
    • Men’s poncho – a Mexican costume for fans of Latin American style at a themed event. This poncho shirt is sewn of blue viscose and decorated with patterns in Indian style.
    • Poncho is a colorful poncho shirt with sleeves, in yellow, with multi-coloured Mexican-style prints. The lower part of the poncho is framed with many dangling knots. As additional accessories, a hat with large brim or a national musical instrument is suitable.
    • Mexican poncho – sleeveless cotton poncho. The fabric is decorated with multi-colored stripes, decorated with ornaments, which alternate with a thin blue stripe. The poncho has a V-neckline, a triangular hem and a fringed hemline. This attire is perfect for a cowboy look in the western style of “The Good, the Bad, the Ugly.”
    • Mexican costume – poncho is made of cotton and polyester, multi-colored stripes with unpretentious ornament go along the entire length of the fabric. The cut is rectangular. The lower part of the product is trimmed with gold fringe.
    • Mexican costume – light cotton poncho is a piece of fabric with a cutout for the head. The fabric is decorated with stripes with multi-colored ornaments of green, yellow, blue and red. The bottom of the product is decorated with a fringe in the form of strands in the color of the stripes on the poncho.
    • Mexican poncho – cape with multi-colored stripes along the length of the poncho. Complementing the outfit with a sombrero hat and maracas, you can safely go to a Mexican party.

    Soloists of the choir of smells and tastes | Publications

    Vokrug sveta magazine articles

    On the shelves of Rollinger stores, each spice is presented in dozens of varieties, varieties and geographical subspecies fragrances begin to “sound” in a completely new way

    Olivier Rollinger’s dream: “To find a taste as close as possible to the taste of the wind. It contains the essence of Brittany: the taste of iodine and algae of the North Atlantic and the subtle smells of pepper and cinnamon. This is the pinnacle of taste.”

    Once upon a time, spices were fabulously expensive, but today they are sold in any store and are plentiful in any kitchen. Hence the attitude towards them, as something necessary, but by no means the main thing in cooking. However, the acquaintance with Olivier Rollinger, the universally recognized king of fragrances, changes a lot in our ideas. Several times a year, this person travels to India or Madagascar, Peru or Uganda in search of the perfect vanilla or a new variety of pepper. Once he was the owner of the only seafood restaurant in the world, Maisons de Bricourt, which received the maximum number of Michelin stars – three. However, the new hobby captured the restaurateur completely, and the thriving establishment was closed. In his place, Olivier opened the marine bistro Le Coquillage (“Shell”), retaining the old restaurant team. Here, you can still order the signature dish of the chef “Lobster Remembering the Islands” in 14 spices. Olivier knows almost everything about spices and spice mixtures, but, as ancient wisdom says, the greater the radius of knowledge, the greater the circumference of contact with the unknown. And this unknown attracts with unrelenting force.

    Hot peas

    You can do without any spices, but you can’t do without pepper. Even an avid bachelor will surely throw a few peas into the water, where dumplings or shrimp are boiled. As for professionals, for them it is the most important and most versatile spice.

    There are many varieties of pepper. The most famous are black, white, green, red. As olives with olives are the fruits of the same olive tree, so all these varieties are given to us by the same vine – piper nigrum. They differ only in different terms of collection and different processing. Green pepper, as you might guess, is obtained from unripe fruits (it is less hot than others, but more fragrant, it is often used in marinades), red – from ripe berries (the most non-burning of all, used mainly for desserts), white – these are also ripe fruits that are boiled and freed from the skin (it has a more delicate taste with rich hues). For black pepper, the berries are taken slightly unripe, they are fermented, dried in the sun for several days, which makes them blacken and wrinkle (this is the most burning variety).

    Piper nigrum resembles a vine, with creeping, as it should be liana, branches and large roots coming out of the ground. Fruits, similar to currant clusters, have 20-30 berries. Malabar is considered to be the birthplace of pepper – a region of the southwestern coast of India. This unpretentious culture is also widespread in Java, Sumatra, and Sri Lanka. Vietnam, Brazil and Madagascar are also well-known suppliers of pepper.

    There are several varieties of pepper that are not literally peppers. For example, Sichuan pepper is not the fruit of a creeper, but of a thorny shrub. It is valued mainly for its anise-lemon aroma. Jamaican pepper (from the myrtle family) is a whole bunch of flavors: cinnamon, cloves, nutmeg and pepper itself. No wonder the British call it allspice. If we continue this list, then we should mention the Malaysian Sarawak (with a strong spicy aroma), the South American rose (with a floral taste), the Guinean long (with the aroma of ginger and turmeric), the Tasmanian, which tastes like regular black, but less dense, so it grinds well , and Indonesian, or cubeba, which is practically unknown in Europe (acutely burning, with a cooling mint tint).

    The main thing in cooking is not to overdo it with pepper. As the old French proverb says: “Salt should be trusted to the wise, olive oil to the wasteful, vinegar to the cautious, and pepper to the greedy.”

    Fragrant pods

    Vanilla, which contains more than 200 aromatic substances, is the most delicate and refined of all spices. It is used most often in desserts, but not only. She is also able to decorate dishes with fish, seafood, poultry, meat. When it is necessary to weaken the too strong aroma of some spice, they also resort to vanilla. The Aztecs were the first to notice this spice. They added it to soften the bitterness in a drink made from cocoa beans (that is, cocoa), which was also not known in Europe before the discovery of America. For a long time, the Mexicans held a monopoly on vanilla, since without hummingbirds or native Melipona bees, natural pollination of vanilla does not occur. However, in the middle of the XIX century on the island of Reunion in the Indian Ocean, flowers began to be pollinated by hand. The technology has not changed since that time. Women, who are called “matchmakers”, with the help of a lemon tree thorn or a thin stick, process up to 1000 flowers a day. You have to work from dark to dark, because, having opened, the bud fades in a day.

    Vanilla pods are harvested after nine months. In appearance, they are not much different from beans, and they do not show themselves in any way. A subtle vanilla aroma is felt only after many months of fermentation, sun-drying, boiling, shade-drying and other operations. The duration and complexity of the process explain the high price of this spice. A sign that it is ready for use is the appearance of a white coating on the pods. With proper storage (in vacuum or sealed packaging), vanilla does not lose its properties for up to 30 years.

    In order for the spice to fully release its aroma, the pod must be pressed down with a knife blade, then carefully, so as not to lose a single grain, cut lengthwise, dip into milk and bring to a boil. The resulting vanilla milk is an ideal base for any desserts and ice cream. Today, instead of natural vanilla, cheap vanillin, which is obtained from wood, has become widely used (it accounts for 95% of the market). But it is not good enough for a natural product.

    Richet Castle is designed in such a way that you can see the sea from any window. Not so long ago, it was here that the famous restaurant, marked with three Michelin stars

    Spicy tree

    Cinnamon is nothing but the inner layer of the thick and rough bark of the tree of the laurel family Cinnamomum zaylanicum, growing in the tropics: Sri Lanka, southern China, the Seychelles, Madagascar, Peru. This plant is not remarkable for anything else – neither in size, nor in flowers, nor in fruits. The bark is usually removed from a 3–4-year-old tree in the spring, when vital juices move through it most actively (the tree dies after that, but the roots immediately give new shoots). The separated thin inner layer is cut into equal strips and dried. During the drying process, they themselves roll into sticks, which are broken or ground before use. Essences are sometimes made from the outer rough bark, and the Chinese, for the preparation of their cinnamon, do not at all separate the inside from the outside.

    From time immemorial, cinnamon has been used in medicine: as an antiseptic, to improve digestion, vision, and kidney function. It has tonic properties, good for the prevention of colds, which is why it must be added to mulled wine.

    In the East, cinnamon is most commonly used in pickles, stews, vegetables, game and salads. In the West, it is considered the perfect companion for desserts: strudel, biscuits, fruit and chocolate.

    1. Ceylon cinnamon is considered the most valuable
    2. Spicy mixtures are Olivier Rollinger’s forte. Many are prepared according to the maestro’s own recipes

    Vigorous root

    Ginger is the rhizome of a small, about a meter tall herbaceous plant Zingiber officinale Rosc, resembling terrible clumsy swollen fingers. It grows well in all countries with a tropical climate. Ginger comes from South Asia and is cultivated in India, China, Jamaica, Malaysia, the island of Java, the American continent. This plant is very unpretentious, however, it has such a good appetite that it cannot be grown on the same site for more than three or four years – the land is so depleted that nothing grows on it at all.

    Ginger has a very pungent taste. It goes well with rice, and in the company of other spices it can decorate any fish and meat dish. In Southeast Asia, ginger is candied and also made into jam. In Europe, this root has long been used mainly as a medicine, it was believed that it saves from scurvy or plague. Culinary experts appreciated it later and began to use it to flavor wines, sbitney, kvass, kissels, gingerbread and Easter cakes. Overseas spice was expensive. Henry Nicholas Ridley, an English botanist and geologist, writes in his book Spices that in the 13th-14th centuries in England “a pound of ginger cost 1 shilling 7 pennies, that is, about as much as a sheep.

    Ginger is equally good both fresh (mashed or thinly sliced), and dried, as well as marinated, candied, in various syrups. Depending on the method of pre-treatment, two types of ginger are distinguished: white – peeled from the top layer, and black – not subjected to pre-treatment. The latter is more pungent.

    Unopened flower

    The common carnation is the sun-dried buds of the clove tree Eugenia caryphyllata Thunb, resembling laurel. They are harvested by hand and dried in the sun until they turn red-brown. In order for the product to become more spicy, it is dried longer until the oxidation process begins. As a result, its color becomes darker.

    At first, cloves were used more as a medicine than as a spice, and they were highly valued. Due to the presence of eugenol in them, these buds are indeed a weak analgesic and antiseptic. But they were also considered an aphrodisiac.

    Today’s chefs use cloves to muffle the strong onion flavor, they flavor broths, meat, hot wine, cocktails, gingerbread and gingerbread. In Asia, especially in India, there is almost no spice mix where cloves are not present. The same can be said about any dish of Indian cuisine. And in Indonesia, it is even added to certain types of cigarettes, some of which are 40% cloves.

    Child of the Sultan

    Nutmeg is the seed contained in the fruit of the nutmeg tree Myristica fragrans Houtt, which reaches a height of 12 m. For this property, Muscat is often called the “tropical sultan”. The walnut was brought to Europe by the Arabs in the Middle Ages. Like other spices, nutmeg was originally considered a medicine.

    Muscat has a strong, pungent taste – a mixture of mild pepper, walnut and cinnamon. In modern cuisine, nutmeg is used both in mixtures and on its own. Whole nuts grated on a fine grater are added to stews, mashed potatoes, and vegetable dishes. In France, nutmeg is included in the list of quatre épices – “four (main) spices”: black pepper, cinnamon, cloves and nutmeg (sometimes ginger). Particularly fastidious gourmets always carry a nut with them (sometimes even on a chain, like a medallion) in order to use it to kill the taste of a dish they don’t like. In cooking, dried nutmeg flowers are also used, which have a more subtle taste than a nut.

    Maestro’s comments
    Olivier Rollinger:

    Pepper
    An old Indian taught me how to tell a good pepper from a bad one: you have to crush a pea between two sheets of paper. Fat traces will remain – it means this is a “great” pepper, no – do not expect aroma from it. If I work with pepper, then I must know in which region it is grown – I do not recognize mixtures. I prefer products from Malabar and Madagascar. It took me 25 years of my life to learn to distinguish each species by aroma. By the way, I gave names to all my favorite peppers: karimunda, gerakarimundi, ninamundi. These are the places where they are grown.

    Vanilla
    The quality of vanilla is affected by soil, climate, but the main thing is the human factor, that is, how scrupulously the technology is followed. Often ruined pods are soaked or filled with oil, which makes them look like conditioned ones. A non-professional can easily fall for this bait. To get the most out of vanilla, you need to know what properties the product obtained in a particular region has.

    Mexican (tanitanzis) has the most delicate aroma. Bourbon (from Reunion Island) and Madagascar are not as good, but much more affordable. Dishes made with Tahiti vanilla are wonderfully fragrant, but in terms of taste, they are by no means so beautiful. Vanilla from Uganda has a masculine “character” that smells like a new leather wallet or, as my financial adviser pointed out, a BMW leather interior. If we talk about my attitude to vanilla, then for me it is the tenderness of a child and the sensuality of a woman.

    Cinnamon
    Like pepper, the most common spice in the world. Almost no mixture of spices can do without it. A good cinnamon should be thin, smooth, easy to break, very fragrant, yellow-red in color. The taste is spicy, but not sharp, rather pleasant. The most common is Chinese. I prefer Ceylon. It is thinner, has a pronounced smell, is good both in sweets and desserts, and in soups, vegetable and meat dishes, fruit salads, sauces, cereals.

    Ginger
    Popular, especially as a medicine in the Middle Ages, ginger eventually gave way to pepper, although it was much more expensive. But today, this root is an insanely modern spice. Fashion for him is only gaining momentum. Moderately spicy, with a slightly camphor flavor and hints of citrus, it is the quintessence of freshness, a symbol of progress in cooking. You will rarely find a dish that would not be decorated if you grate a little ginger into it.

    Carnation
    Good clove oily, fragrant, easy to break. When you apply pressure, it leaves an oily residue. The main plantations in the islands of St. Mauritius, Antilles, Reunion, Madagascar, as well as in Zanzibar and Mozambique. I most often use ground cloves in mixtures.

    Muscat
    For me, the taste of Muscat is the most sensual of all. It has roundness, depth, velvety. I use nutmeg very extensively, but never by itself. Like cinnamon, in combination with other spices, it does not lose, but only gains.

    Olivier Rollanger can recognize any spice mix by smell with his eyes closed. Now he dreams of getting to Central Asia: he is especially attracted to Uzbekistan

    There is nothing surprising in the fact that Olivier Rollinger became a traveler: he was born in Cancale, a city in French Brittany, where from time immemorial it was believed: “To succeed, you need to leave.” He traveled all over Eastern Europe, sailed the seas, took part in sailing regattas. But one day a misfortune happened to him – he was robbed and beaten half to death. Olivier just turned 20. For two years he was bedridden. But just then, Olivier Rollinger realized that there is a more exciting way to experience the world than just moving around it. He began to create culinary compositions in which, in addition to fish, seafood and herbs from his native Brittany, there were spices from various countries. Gradually, the world of spices fascinated Olivier so much that it supplanted all other interests.

    Why did you decide to drop everything and start a new business?

    It is not entirely new to me: spices and spices have always been the main “characters” of my dishes. No wonder. Historically, Brittany is the land of corsairs and sailors. I myself live in a house that once belonged to a corsair, who in the 18th century also traded in spices. My grandfather was a spice merchant – before the war he was the biggest grocer in Rennes. So I continued his work.

    Today I have about 250 suppliers. I can trust them completely, and with some we just became friends, like, for example, with Monsieur Jean, who lives in Madagascar. He supplies me with black pepper prepared in a special way, thanks to which it acquires an indescribable bouquet of vanilla, pepper and cocoa aromas. I call this pepper “noble”, there is simply no other like it. I myself am obsessed with finding the perfect vanilla. Once I managed to find great pods. The tree stood on the outskirts, and when it came time to harvest, they forgot about it. The pods miraculously did not rot and were so fragrant that their smell led me to the tree. It was an unforgettable day in my life! I hope that the world of spices will present me many more surprises.

    1. For the needs of the marine bistro “Rakushka”, a 100-year-old forge was converted into a mini-bakery
    2. Freshly baked bread with a crispy crust – rye and buckwheat, with seaweed and spices – an important component of the meal

    And where do you intend to go for these surprises ?

    For more than 20 years, I have learned quite well the geography of spices. In addition, I am familiar with many of the same enthusiasts, and we exchange information. Sometimes you have to walk long distances with a heavy backpack, spend the night in a tent. These are quite dangerous hikes. In Madagascar, for example, it is generally better not to travel without a security guard. Indeed, in the villages checks and credit cards are not accepted, and you have to carry cash with you. And when you return with spices, there may well be a hunter to take them away from you. The money earned for 10 kg of good vanilla will be enough for a robber for a year of his life.

    Are there any corners of the planet that you haven’t explored yet?

    I would really like to visit Kazakhstan and Central Asia. Uzbekistan is especially attractive. This is completely uncharted territory for me.

    You have recently opened your third store. Is there really that much demand?

    In my opinion, a kitchen without spices is something terribly boring. And many people think so. And those who attended my Cuisine corsaire courses are simply sure of this. The number of people for whom food is something more than a physiological necessity is growing, so more and more goods have to be purchased. For some positions, it is no longer kilograms, but tons. I pay producers not at market prices, but four times more. This is a kind of way to thank them for really high-quality products, the one that buyers expect from me. My motto is to give people what makes them happier.

    How are your stores different from others?

    The assortment of herbs and spices in all my stores – in Cancale, Saint-Malo and Paris – is very wide. Only black pepper is represented by 27 varieties. But the main thing that I offer to buyers is mixtures. It’s a real symphony of smells and tastes. No wonder every culture is its own mixture. For example, in the Antilles – colombo (coriander, chili, cinnamon, nutmeg, saffron and garlic), in India – masala (cardamom, coriander and nutmeg), Neapolitan spice mix – pizzaiola (garlic, parsley and oregano), in Tunisia home – offak (ground coriander seeds, cumin, green anise, cinnamon, rose buds and grated turmeric root). By the way, taste is not the only advantage of mixtures – spices are better absorbed in the company.