Four seasons, Five elemenst and Our Daily Bread 不時不吃

不時不吃 Nourishing ourselves with the seasons

Life flows with ease. The earth offers us different seasons with different texture, various flavors, smells and colours of natural resources to nurture us. If we choose what we eat according to what the nature provides us, both of us (man and the Cosmo) will be more nourishing.

Below is a glimpse at the relationships between four seasons (how the nature goes through its tides), five elements, the interactions between different internal organs and systems, according to traditional Chinese medicine and The Emperor’s Inner Canon (黃帝內經). 

sai kung french private kitchen healthy eating with the seasons

sai kung french Gaia private kitchen healthy eating with the seasons

Gratitude to Gaia, for offering us with all these magical food we had in different seasons in our Gaia Private Kitchen (西貢法式私房菜)’s private kitchen .



Traditional macaronsMacarons are little rond cakes, crispy outside and mellow inside. They are always made with almond powder, egg whites and sugar. They are often flavoured with chocolate, coffee, vanilla, strawberry, pistachio or hazelnut.

Their origin is very ancient. The original recipe was probably created in Venice in the VIII century. Macarons were imported to France during the Renaissance and became immediately popular.Some cities like Nancy became famous for their production; macarons were prepared by Carmelite nuns who adopted the precept that almonds are healthy for ladies who don’t eat meat.

In Paris, since the XIX century, macarons are essentially served in tea salons. The most famous one is Ladurée whose macarons were appended by two and garnished with a ganache. This presentation became the new norm and it is how confectioners propose macarons nowadays.

In our private kitchen, we serve a lemon-basil filled macaron as a side dish to the lavender cream.