Lior Lev Sercarz

Photo Credit: David Engelhardt for Find. Eat. Drink.

Food and Wine has cited our friend and Spice Master Lior Lev Sercarz in it’s current master series feature: Lessons from Spice Whiz Lior Lev Sercarz. He has been featured in Bon Appetit, and on CBS Morning.

Saveur Magazine chose our Spice Master for the recent Saveur 100. Florence Fabricant of THE NEW YORK TIMES discovered his wonderful spice blends. Traveling and cooking around the world, chef Lior Lev Sercarz is inspired by his passion for spices and the stories they tell. Now you can travel the globe without leaving your kitchen with these magnificent spice blends.

We are excited to present his wonderful recipes, several created with Chef David Malbequi of Prima, formerly of La Silhouette, who has also cooked in New York’s Restaurant Daniel, BLT and the Standard Hotel.

Each perfectly balanced spice blend is a reflection of a place and a moment in time, using only the best spices, to obtain a fresh, aromatic and powerful palette of flavors. Use these unique flavor stories to transport you to exotic locales. Liven up a simple dish, from grilled meats to scrambled eggs or add complexity to your best soups and sauces. Like globe-trotting, the possibilities are endless.

 

Our own Chef Lior of La Boite a Epice is featured in F&W’s Masters Series: Lessons from Spice Whiz Lior Lev Sercarz Our own Chef Lior of La Boite a Epice has been selected as one of the Top Tastemakers 2012 by Bon Appetit!  

Our own spice master Lior Lev Sercarz has been selected as one of Bon Appetit’s Top Tastemakers. His stunning and evocative spice blends are used by America’s top restaurants, from Le Bernardin in New York to Chicago’s Blackbird. Try his new Lula N.41, you’ll understand the power of his spice blends immediately.

Spice Master Lior on CBS Early Show with Katie

Saveur Magazine chose our Spice Master for the recent Saveur 100. Florence Fabricant of THE NEW YORK TIMES discovered his wonderful spice blends. Traveling and cooking around the world, chef Lior Lev Sercarz is inspired by his passion for spices and the stories they tell. Now you can travel the globe without leaving your kitchen with these magnificent spice blends.

Each perfectly balanced blend is a reflection of a place and a moment in time, using only the best spices, to obtain a fresh, aromatic and powerful palette of flavors. Use these unique flavor stories to transport you to exotic locales. Liven up a simple dish, from grilled meats to scrambled eggs or add complexity to your best soups and sauces. Like globe-trotting, the possibilities are endless.

  • Roast Turkey Mousa Style

    2014-10-12
    Thanksgiving is a special time of year, and the pressure is on the cook to make a memorable feast for family and friends. Try this simple and winning recipe featuring expertly crafted Spice and Herb Blends by La Boite a Epices.
  • When Spices Meet Mixology

    2013-06-25
    La Boîte’s Lior Lev Sercarz and star mixologist Jim Meehan present 4 new spice blends to create the perfect Bloody Mary every time and in a flash. Each of the blends comes with a recipe card.
  • Grilled Lamb Chops with Labane Sauce

    2013-06-11
    La Boite's Ararat N.35 blend combines Smoked Paprika, Urfa biber and fenugreek leaves add diverse and exciting flavors to this lamp chop recipe.
  • Fluke Crudo

    2013-06-11
    A great simple crudo recipe created by David Malbequi.
  • Grilled Fennel Salad

    2013-06-11
    Grilled fennel with Moruno N.21 marinade, Pernod and lemon. The exotic spices of the Moruno blend, zesty notes of lemon and the anise flavored Pernod add complexity to a simple salad.
  • Grilled Shrimp and Nectarine Salad

    2013-06-11
    This salad is light and tangy. It can be served as the perfect appetizer or side dish for a summer dinner party.
  • Roasted Veal Tenderloin with Sunchoke Puree, Peas, and Carrots

    2013-06-11
    'Meat and potatoes’ or ‘peas and carrots’ can seem bland and ordinary, but substitute milk-fed veal for beef, Jerusalem artichokes (sunchokes) for potatoes, and farm fresh spring veggies for their preservative-packed counterparts, and you have a gorgeous, flavorful dish with practically the same amount of work.
  • Seared Ahi Tuna with Fire Roasted Peppers and Fregula Sarda

    2013-06-11
    Fire roasted peppers are the star of this dish, and a quick buzz in the blender turns them into a sweet, tangy condiment for any grilled fish or meat. Seared tuna may not seem like a home cook’s fish, but ‘sushi-grade’ has become a common term in most markets, so be sure to ask your fishmonger.
  • Grilled Swordfish with Cilantro Lime Marinated Vegetables

    2013-06-11
    The onset of summer weather always puts me in the mood for grilling. One of my favorite family meals growing up was my mother’s grilled swordfish, briefly marinated in a mixture of lime juice, olive oil and cilantro.
  • Cucumber Salad with Yogurt and Mint

    2013-06-11
    Cucumbers often fall to the vegetable wayside, and most of the time, I think they belong there. That being said, the lengthy legumes make a great condiment and this curry-mint combo takes full advantage of their cool flavor and juicy crunch with minimal effort.
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