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impressions
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likes
786K
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11.4K
posts
114
engagement
3.97%
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$612K
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T-bone taco Gremolata, avocado cream #taco #steak #tacos #mexico
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10mo ago
gil.treats.gil
T-bone taco Gremolata, avocado cream #taco #steak #tacos #mexico
5min done Crudo 😮‍💨 Found this beautiful line caught ikejime tuna from north Britany, had to make something with it. Had no time, wanted something quick, and fresh. Simply olive oil & flakey salt seasonned tuna, with a slightly whipped sour cream from normandy with wasabi, and a fresh salad of kohlrabi, apple, chives.. took literally 5minutes to do. Nice snack 👌 Track ID 💿: Guru - Guidance #crudo #tuna #sourcream #fresh #aesthetic
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12mo ago
gil.treats.gil
5min done Crudo 😮‍💨 Found this beautiful line caught ikejime tuna from north Britany, had to make something with it. Had no time, wanted something quick, and fresh. Simply olive oil & flakey salt seasonned tuna, with a slightly whipped sour cream from normandy with wasabi, and a fresh salad of kohlrabi, apple, chives.. took literally 5minutes to do. Nice snack 👌 Track ID 💿: Guru - Guidance #crudo #tuna #sourcream #fresh #aesthetic
FRENCH BISTRO SERIES IS ON 🇫🇷 We’re back with a new series, with French classics! Every single recipe will be in my next newsletter ! (Link of substack account in Bio) Some cool dishes to come! Give a follow, so you don’t miss anything 🤍 #series #france🇫🇷 #frenchfood #bistro #gastronomia
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8mo ago
gil.treats.gil
FRENCH BISTRO SERIES IS ON 🇫🇷 We’re back with a new series, with French classics! Every single recipe will be in my next newsletter ! (Link of substack account in Bio) Some cool dishes to come! Give a follow, so you don’t miss anything 🤍 #series #france🇫🇷 #frenchfood #bistro #gastronomia
🐟🍅🌱MACKEREL CRUDO + TOMATOES🌱🍅🐟
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3mo ago
gil.treats.gil
🐟🍅🌱MACKEREL CRUDO + TOMATOES🌱🍅🐟
Craving for Portuguese food ? 🌞 After nearly five years here in Lisbon, I thought it was finally time for me to propose something local. Welcome to my new series, where we’ll highlights all my favorite Portuguese classics ! Bunch of cool stuff to come. 🤍🇵🇹 First episode this Sunday 💃 Every recipe will be on my substack, check link in Bio ! #portugal #tasca #portuguesefood #petiscos #aesthetic
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5mo ago
gil.treats.gil
Craving for Portuguese food ? 🌞 After nearly five years here in Lisbon, I thought it was finally time for me to propose something local. Welcome to my new series, where we’ll highlights all my favorite Portuguese classics ! Bunch of cool stuff to come. 🤍🇵🇹 First episode this Sunday 💃 Every recipe will be on my substack, check link in Bio ! #portugal #tasca #portuguesefood #petiscos #aesthetic
How to cook carabineros ? 🦐 Possibly the ultimate snack. I had carabineros in many different ways, raw, in rice, BBQ grilled.. but this one is to me the best. Good thing, it’s super easy to prepare. Salt & the carabineros. Had this in @cervejariaramirooficial, and it blew my mind 🫠 Track ID : Tom Zé - Lá vem a onda #shrimp #carabineros #snack #portugal #seafood
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4mo ago
gil.treats.gil
How to cook carabineros ? 🦐 Possibly the ultimate snack. I had carabineros in many different ways, raw, in rice, BBQ grilled.. but this one is to me the best. Good thing, it’s super easy to prepare. Salt & the carabineros. Had this in @cervejariaramirooficial, and it blew my mind 🫠 Track ID : Tom Zé - Lá vem a onda #shrimp #carabineros #snack #portugal #seafood
🥩 Koji T-Bone • Jus de viande au Dashi • Pommes dauphines au Sarrasin 🥩 Des années à s’appeler toutes les semaines pour finalement se retrouver à cuisiner ensemble en apportant chacun nos inspis, sah quel grand moment de plaisir mon frérot jtm @gil.treats.gil 📀: @infinitdbf - Inf is back RECETTE ⬇️ (english version on Gil’s Substack, link in his bio) • Un beau T-Bone • Shio Koji Pour la sauce : • 300ml de demi-glace de veau • Katsuobushi • Shiitake séchés • 100ml de Dashi (recette à la fin) • Crème fraîche • Sauce soja Pour les pommes dauphines : • 500g de pdt farineuses (type bintje) • Sel, poivre • 125ml d’eau • 60g de beurre • 40g de farine • 35g de farine de sarrasin • 3 œufs 1. Pour la viande : 24h avant, on recouvre le morceau de koji, on filme bien serré et on laisse au frigo. Le lendemain, on retire le koji, on rince rapidement à l’eau et on laisse sécher à découvert au frigo 2h. On sort la viande 20-30 min avant cuisson puis on la saisit à feu vif +/-60s par côté en faisant attention, car le koji la fait brûler plus vite. On cherche une belle caramélisation puis on enfourne à 180°C pour 7-8 min. On laisse reposer +/-10 min avant de trancher. 2. Pour le jus : on réduit la demi-glace avec le dashi jusqu’à légère épaississement. On ajoute 3 shiitakés et une poignée de katsuobushi, puis on laisse infuser 1 min. On filtre, on réduit de nouveau puis, une fois la sauce nappante, on ajoute une pointe de crème fraîche et de sauce soja. On rectifie l’assaisonnement au besoin. 3. Pour le dashi : on fait tremper les feuilles de kombu dans 2 L d’eau froide pendant au moins 1h. On chauffe puis, dès les premiers frémissements, on retire les algues. On porte à ébullition, on coupe le feu et on ajoute les flocons de bonite. On laisse infuser 60 à 90 s puis on filtre. 4. Pour les dauphines : on cuit les patates puis on les réduit en purée. Pendant ce temps, on prépare une pâte à choux avec l’eau, le beurre, les farines et les œufs un à un puis on fais sécher rapidement sur feu doux. On incorpore la purée, on forme des petites boules et on les frit à 180�
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3mo ago
gil.treats.gil
🥩 Koji T-Bone • Jus de viande au Dashi • Pommes dauphines au Sarrasin 🥩 Des années à s’appeler toutes les semaines pour finalement se retrouver à cuisiner ensemble en apportant chacun nos inspis, sah quel grand moment de plaisir mon frérot jtm @gil.treats.gil 📀: @infinitdbf - Inf is back RECETTE ⬇️ (english version on Gil’s Substack, link in his bio) • Un beau T-Bone • Shio Koji Pour la sauce : • 300ml de demi-glace de veau • Katsuobushi • Shiitake séchés • 100ml de Dashi (recette à la fin) • Crème fraîche • Sauce soja Pour les pommes dauphines : • 500g de pdt farineuses (type bintje) • Sel, poivre • 125ml d’eau • 60g de beurre • 40g de farine • 35g de farine de sarrasin • 3 œufs 1. Pour la viande : 24h avant, on recouvre le morceau de koji, on filme bien serré et on laisse au frigo. Le lendemain, on retire le koji, on rince rapidement à l’eau et on laisse sécher à découvert au frigo 2h. On sort la viande 20-30 min avant cuisson puis on la saisit à feu vif +/-60s par côté en faisant attention, car le koji la fait brûler plus vite. On cherche une belle caramélisation puis on enfourne à 180°C pour 7-8 min. On laisse reposer +/-10 min avant de trancher. 2. Pour le jus : on réduit la demi-glace avec le dashi jusqu’à légère épaississement. On ajoute 3 shiitakés et une poignée de katsuobushi, puis on laisse infuser 1 min. On filtre, on réduit de nouveau puis, une fois la sauce nappante, on ajoute une pointe de crème fraîche et de sauce soja. On rectifie l’assaisonnement au besoin. 3. Pour le dashi : on fait tremper les feuilles de kombu dans 2 L d’eau froide pendant au moins 1h. On chauffe puis, dès les premiers frémissements, on retire les algues. On porte à ébullition, on coupe le feu et on ajoute les flocons de bonite. On laisse infuser 60 à 90 s puis on filtre. 4. Pour les dauphines : on cuit les patates puis on les réduit en purée. Pendant ce temps, on prépare une pâte à choux avec l’eau, le beurre, les farines et les œufs un à un puis on fais sécher rapidement sur feu doux. On incorpore la purée, on forme des petites boules et on les frit à 180�
Fried Jaquinzinhos 🐟🇵🇹 Another big classic, deep fried fresh tiny horse mackerel, served with a simple tomato rice. One of my personal favorite local summer dish 🤍 Made mostly everything traditionally, just added a little bit of butter with the rice. RECIPE out on my next newsletter, check in Bio Track ID: Maria Bethânia - Cheiro de amor 🇧🇷🤍 #tasca #portugal #friedfish #tomato #rice
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3mo ago
gil.treats.gil
Fried Jaquinzinhos 🐟🇵🇹 Another big classic, deep fried fresh tiny horse mackerel, served with a simple tomato rice. One of my personal favorite local summer dish 🤍 Made mostly everything traditionally, just added a little bit of butter with the rice. RECIPE out on my next newsletter, check in Bio Track ID: Maria Bethânia - Cheiro de amor 🇧🇷🤍 #tasca #portugal #friedfish #tomato #rice
🐟 Roasted Halibut & Harissa Beurre Blanc With the one and only @gil.treats.gil Ingredients For the fish * 2 kg halibut tail, skin-on (you can also use turbot or any large flat fish) * 200 g garlic scapes * 3 garlic cloves, crushed * Salt * Olive oil * Zest of 1 lemon * Fresh thyme For the Harissa Beurre Blanc * 2 French shallots, finely diced * 500 ml dry white wine * 50 ml apple cider vinegar * 50 ml Crème fraîche * Salt * Black pepper * 500 g cold butter, cubed * 35 g harissa For the herb salad * Fresh chervil * Fresh tarragon * Flat-leaf parsley * Preserved lemon peel, finely julienned * Olive oil * Salt * Sumac ⸻ Method Preheat the oven to 500°F (260°C). Arrange the garlic scapes in a large ovenproof pan. Season the halibut with olive oil and salt, then place it on top. Add the crushed garlic, lemon zest, and fresh thyme around the fish. Roast for 20–25 minutes, or until the thickest part reaches an internal temperature of 42°C (108°F). Remove from the oven and let the fish rest for 8–10 minutes. For the beurre blanc, combine the shallots, white wine, apple cider vinegar, salt, and black pepper in a saucepan. Bring to a simmer and reduce until only a few tablespoons of liquid remain. Gradually whisk in Crème fraîche & the cold butter, a few cubes at a time, until the sauce is smooth and fully emulsified. Strain through a fine-mesh sieve, then whisk in the harissa and adjust the seasoning with a splash of vinegar if needed. For the herb salad, combine the chervil, tarragon, parsley, preserved lemon, olive oil, salt, and a pinch of sumac. Toss gently. Remove the skin from the roasted halibut and carefully lift the fillets onto a serving platter. Spoon the harissa beurre blanc generously over the fish and finish with the herb salad. Serve immediately. #halibut #fish
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3mo ago
gil.treats.gil
🐟 Roasted Halibut & Harissa Beurre Blanc With the one and only @gil.treats.gil Ingredients For the fish * 2 kg halibut tail, skin-on (you can also use turbot or any large flat fish) * 200 g garlic scapes * 3 garlic cloves, crushed * Salt * Olive oil * Zest of 1 lemon * Fresh thyme For the Harissa Beurre Blanc * 2 French shallots, finely diced * 500 ml dry white wine * 50 ml apple cider vinegar * 50 ml Crème fraîche * Salt * Black pepper * 500 g cold butter, cubed * 35 g harissa For the herb salad * Fresh chervil * Fresh tarragon * Flat-leaf parsley * Preserved lemon peel, finely julienned * Olive oil * Salt * Sumac ⸻ Method Preheat the oven to 500°F (260°C). Arrange the garlic scapes in a large ovenproof pan. Season the halibut with olive oil and salt, then place it on top. Add the crushed garlic, lemon zest, and fresh thyme around the fish. Roast for 20–25 minutes, or until the thickest part reaches an internal temperature of 42°C (108°F). Remove from the oven and let the fish rest for 8–10 minutes. For the beurre blanc, combine the shallots, white wine, apple cider vinegar, salt, and black pepper in a saucepan. Bring to a simmer and reduce until only a few tablespoons of liquid remain. Gradually whisk in Crème fraîche & the cold butter, a few cubes at a time, until the sauce is smooth and fully emulsified. Strain through a fine-mesh sieve, then whisk in the harissa and adjust the seasoning with a splash of vinegar if needed. For the herb salad, combine the chervil, tarragon, parsley, preserved lemon, olive oil, salt, and a pinch of sumac. Toss gently. Remove the skin from the roasted halibut and carefully lift the fillets onto a serving platter. Spoon the harissa beurre blanc generously over the fish and finish with the herb salad. Serve immediately. #halibut #fish
FRENCH BISTRO EP10 Croque madame, last episode of this series 🤍 Recipe in my next newsletter, check in Bio! Track ID 💿: Mc Solaar - Nouveau Western #france🇫🇷 #croquemonsieur #croquemadame #sandwhich #sauce
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7mo ago
gil.treats.gil
FRENCH BISTRO EP10 Croque madame, last episode of this series 🤍 Recipe in my next newsletter, check in Bio! Track ID 💿: Mc Solaar - Nouveau Western #france🇫🇷 #croquemonsieur #croquemadame #sandwhich #sauce
10m done lil snack ! 👌 Another simple snack, for the lazy ones! Clams with beurre blanc is a classic that rarely misses! Fresh razor clams simply cooked into a nice EVOO shallots and garlic, and served with a classic beurre blanc, twisted with some spices from the fam @epicesroellinger, “poudre retour des indes”, a mix of curcuma, coriander, star anise.. with my friend’s lambic vinegar @vinaigrerie_sainte_odile, best vinegars !! Mark my words 🫶 Track ID 💿: Zé Roberto - Lotus 72 #snack #clams #beurreblanc #spices #aesthetic
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11mo ago
gil.treats.gil
10m done lil snack ! 👌 Another simple snack, for the lazy ones! Clams with beurre blanc is a classic that rarely misses! Fresh razor clams simply cooked into a nice EVOO shallots and garlic, and served with a classic beurre blanc, twisted with some spices from the fam @epicesroellinger, “poudre retour des indes”, a mix of curcuma, coriander, star anise.. with my friend’s lambic vinegar @vinaigrerie_sainte_odile, best vinegars !! Mark my words 🫶 Track ID 💿: Zé Roberto - Lotus 72 #snack #clams #beurreblanc #spices #aesthetic
Pastéis de bacalhau 💃🇵🇹 Today we’re cooking one of Portugal’s culinary monuments: the iconic pastéis de bacalhau, potato and cod fritters served here with a creamy cod mayonnaise. RECIPE IS ONLINE check on my substack (link in bio) Track ID : Mendes & Mendes - Riqueza & valor 🤍 #portugal #pasteis #bacalhau #cod #fritters
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gil.treats.gil
Pastéis de bacalhau 💃🇵🇹 Today we’re cooking one of Portugal’s culinary monuments: the iconic pastéis de bacalhau, potato and cod fritters served here with a creamy cod mayonnaise. RECIPE IS ONLINE check on my substack (link in bio) Track ID : Mendes & Mendes - Riqueza & valor 🤍 #portugal #pasteis #bacalhau #cod #fritters
Korean inspired tartare 🔥 Kind of, not fully traditional. It’s kind of a mix between French classic tartare and Korean tartare. Gochujang mayo, Korean pear, chives, shallots, sesame, pine nuts, yolk, pepper, spring onions, and the meat is served very cold, almost frozen🤌 With a sweet & garlicky sesame vinaigrette Plating Inspo chef @thomas_salent 🫶 Track ID 💿: Hi-Fi set - Sky restaurant #tartare #koreanfood #aesthetic #snack
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9mo ago
gil.treats.gil
Korean inspired tartare 🔥 Kind of, not fully traditional. It’s kind of a mix between French classic tartare and Korean tartare. Gochujang mayo, Korean pear, chives, shallots, sesame, pine nuts, yolk, pepper, spring onions, and the meat is served very cold, almost frozen🤌 With a sweet & garlicky sesame vinaigrette Plating Inspo chef @thomas_salent 🫶 Track ID 💿: Hi-Fi set - Sky restaurant #tartare #koreanfood #aesthetic #snack
Tuna Crudo Beetroot & orange, tomatillo, jalapeños #tuna #crudo #beetroot #spicy
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10mo ago
gil.treats.gil
Tuna Crudo Beetroot & orange, tomatillo, jalapeños #tuna #crudo #beetroot #spicy
Some simple snacks 👌 Was receiving some friends lately for a little apéritif before going out. Nice snack, good wine, good music — and you’ve got the vibe. Found some fresh horse mackerel and made a very simple sashimi with an infused oil I had at home. Also made a classic beef tartare with nice EVOO, lemon zest, shallots, and simple seasoning, to dip into a super airy chervil siphon sabayon 👌 I used my ETO to keep the wine fresh over the week,  if you want to try one, you can use GIL10 for 10% off. * L'abus d'alcool est dangereux pour la santé, à consommer avec modération*
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10mo ago
gil.treats.gil
Some simple snacks 👌 Was receiving some friends lately for a little apéritif before going out. Nice snack, good wine, good music — and you’ve got the vibe. Found some fresh horse mackerel and made a very simple sashimi with an infused oil I had at home. Also made a classic beef tartare with nice EVOO, lemon zest, shallots, and simple seasoning, to dip into a super airy chervil siphon sabayon 👌 I used my ETO to keep the wine fresh over the week,  if you want to try one, you can use GIL10 for 10% off. * L'abus d'alcool est dangereux pour la santé, à consommer avec modération*
Some Portuguese food recs 🫒 Lisbon & around Feel free to drop your favorite ones in the comments so others can check them out ! #lisbon #portugal #tasca #cervejaria #wheretoea
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gil.treats.gil
Some Portuguese food recs 🫒 Lisbon & around Feel free to drop your favorite ones in the comments so others can check them out ! #lisbon #portugal #tasca #cervejaria #wheretoea
Fancy snack 💃 Doesn’t need to cook much, when you have such quality products, today I’m treating myself with fresh carabineros Heads were slightly grilled, and it was simply served with a 2 ingredients vinaigrette, burnt butter, burnt lemon juice, to which you then add the head sauce of the shrimp. It will emulsify, add some fresh lemon juice, and you’ve got the perfect dipping sauce for the flesh 🫠 Track ID 💿: Zander - The lonely shepherd 🤍 #carabineros #shrimp #snack #vibes
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9mo ago
gil.treats.gil
Fancy snack 💃 Doesn’t need to cook much, when you have such quality products, today I’m treating myself with fresh carabineros Heads were slightly grilled, and it was simply served with a 2 ingredients vinaigrette, burnt butter, burnt lemon juice, to which you then add the head sauce of the shrimp. It will emulsify, add some fresh lemon juice, and you’ve got the perfect dipping sauce for the flesh 🫠 Track ID 💿: Zander - The lonely shepherd 🤍 #carabineros #shrimp #snack #vibes
Pan con tomate 🍅 Can’t beat the classics 🤷🏻‍♂️ Best breakfast / snack. Super simple yet so umami & addictive. Lil bellota iberico & a fresh vermouth with it ?💃 Track ID: Manolo Sanlucar - El cañaveral #spain #españa #pancontomate #tomato #snack
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4mo ago
gil.treats.gil
Pan con tomate 🍅 Can’t beat the classics 🤷🏻‍♂️ Best breakfast / snack. Super simple yet so umami & addictive. Lil bellota iberico & a fresh vermouth with it ?💃 Track ID: Manolo Sanlucar - El cañaveral #spain #españa #pancontomate #tomato #snack
Fish & chips @oishimate ? A fun take on a British classic, collar fish & chips with a sort of tempura beer batter, nori pomme paille & shiso tartare. 💃 Track ID: Meiko Nakahara - Fantasy #fishandchips #tempura #tartare
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2mo ago
gil.treats.gil
Fish & chips @oishimate ? A fun take on a British classic, collar fish & chips with a sort of tempura beer batter, nori pomme paille & shiso tartare. 💃 Track ID: Meiko Nakahara - Fantasy #fishandchips #tempura #tartare
CRUDO101 S2, Ep.8 Dry aged red mullet, strawberry, chil & EVOO 🍓🌶️ RECIPE IN MY NEXT NEWSLETTER, check in bio Dry aged & torched red mulet served with a simple strawberry & chili vinaigrette, and olive oil Track ID 💿: Elia y Elizabeth - Alegria #crudo #strawberry #redmullet #sashimi #aesthetic
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gil.treats.gil
CRUDO101 S2, Ep.8 Dry aged red mullet, strawberry, chil & EVOO 🍓🌶️ RECIPE IN MY NEXT NEWSLETTER, check in bio Dry aged & torched red mulet served with a simple strawberry & chili vinaigrette, and olive oil Track ID 💿: Elia y Elizabeth - Alegria #crudo #strawberry #redmullet #sashimi #aesthetic

Gil (@gil.treats.gil) Instagram Stats & Analytics

Gil (@gil.treats.gil) has 200K Instagram followers with a 3.97% engagement rate over the past 12 months. Across 114 posts, Gil received 786K total likes and 20.1M impressions, averaging 6.89K likes per post. This page tracks Gil's performance metrics, top content, and engagement trends — updated daily. To benchmark @gil.treats.gil against other accounts, use Socialpruf's Instagram competitor analysis tool.

Gil (@gil.treats.gil) Instagram Analytics FAQ

How many Instagram followers does Gil have?+
Gil (@gil.treats.gil) has 200K Instagram followers as of October 2026.
What is Gil's Instagram engagement rate?+
Gil's Instagram engagement rate is 3.97% over the last 12 months, based on 114 posts.
How many likes does Gil get on Instagram?+
Gil received 786K total likes across 114 posts in the last 12 months, averaging 6.89K likes per post.
How many Instagram impressions does Gil get?+
Gil's Instagram content generated 20.1M total impressions over the last 12 months.
Can I compare Gil with other Instagram accounts?+
Yes. Add @gil.treats.gil to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.