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Chloé’s Crisps & Chrissy’s Craft Cocktails

Garden Eats Christine Dionese Cielo Salato

While that title is not likely to win any awards for SEO, it’ll make a fun tongue twister at the table tonight while sipping this cocktail! And, the beautiful crackers are really called Billie & Koko’s Noraï Crisps. The lovely and creative, conscious epicurean, Chloé Robillard was sweet enough to share her raw nori crisp recipe with us so we could bring it to you. (I was on a role, I had to keep going with the tongue twisting).

When guests come over this weekend, lay out a spread on your serving board of Chloés crisps, olives, honey, spicy and sweet jams, persimmon, cashew nut or brie cheese, roasted peppers, marinated artichokes and shaved asparagus. An oh so perfect pairing with the culinary based craft cocktail ahead, the Cielo Salato.

The Crisps

Billie & Koko’s Noraï Crisps

What You’ll Need For Crisps

  • 5 raw nori sheets
  • 1 1/2 cup cooked quinoa (save 1/2 cup to the side)
  • 1/4-1/2 cup water (as needed to blend)
  • 2 tablespoons lime juice
  • 2 tablespoons tamari
  • 2 teaspoons coconut flakes
  • 1 small date, pitted
  • 1 teaspoon coconut oil
  • 1 teaspoon crushed coriander seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon turmeric
  • pinch chili flakes
  • salt to taste


  • 1 tablespoon fresh cilantro, thinly chopped
  • 2 teaspoons dried basil
  • 2 green onions, thinly sliced en biseaux

Special Equipment

  • Dehydrator

Putting It All Together:

1. Blend one cup of cooked quinoa with the filling ingredients until the mixture is smooth and uniform.

2. Salt to taste.

3. Add remaining 1/2 cup quinoa and mix well.

4. Lay the norai sheets on a non-stick dehydrator and spread an even amount of filling over each.

5. Garnish with green onions and herbs.

6. Dehydrate for 12 hours at 115F until dry and crunchy. Roughly cut into squares.

The cocktail

Cielo Salato

Salty and strong, the appearance once swirled around is like puffed clouds in the sky. Not too complicated to mix, but sophisticated on the palette, Cielo Salato was created to pair with savory foods to open up their flavor profiles.

What You’ll Need: 

  • 2 oz The Botanist or Hendrick’s Gin
  • 1 tsp black lava sea salt
  • 1 thick, long sprig rosemary
  • 1-2 oz Q Tonic (I prefer only 1 oz)
  • enough ice to fill a proper rocks glass
  • tiny squeeze of fresh lemon if desired

Putting It All Together:

1. Fill glass with ice. Add gin, half of your salt and top with tonic.

2. Swirl with rosemary for about 30 revolutions, allow rosemary to rest along the rim of your glass and dust with remaining salt to garnish.

3. Squeeze a tiny bit of lemon if desired to take bite back a bit.

Garden Eats Chloe RobillardChloé began her career preparing food for a Montreal-based company called Crudessence, which serves and advocates living foodsAttending the Matthew Kenney Academy in Santa Monica early 2013, she sharpened her classical culinary skills and most importantly, learned to balance health, aesthetics and flavourful refinement from reputed plant-based chefs. After managing a small raw restaurant at the Montreal Atwater market, she decided to become a freelance food artist, (involved in) catering, educating, styling and photographing food for a variety of venues. Her exploration of the necessary fusion of pleasure and health brought her to focus on living organic food. Dedicating herself to create and to find harmony and quality, her work therefore promotes the conscious cultivation of life.
Please enjoy a tour of Chloé’s food world at her portfolio and dive into more awesome craft cocktails from Jeremy LeBlanc and me here.

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