Sea Bream Ceviche, Avocado, Pomegranate & Lime

This recipe is not mine but the one of Jimmy Desrivières, the great Chef of the W Paris Opera ! After working together on creating some of the 'Saturway' brunch together (every saturday - Details and reservations: +33 1 77 48 94 94), I've...

Dragon Fruit, Banana & Coconut Smoothie

After a little tour to a local exotic product supermarket near my home, I found some dragon fruits. I find this fruit fascinating with its colors and the contrast of its fuchsia skin and white (with black seeds) flesh; this cactus fruit is als...

A Spring Plate

I'm happy! New seasonal fruits and veggies are being sold at my favorite market ! I've found amazing stuff at my regular treasure hunt: new radishes, some pink, some fully white and even some Japanese ones (pink but much bigger). Some lemon th...

Beet Hummus

A third recipe for an aperitivo with plain corn crisps or toasted rye bread: beet hummus ! The base is the same one as the classic hummus; I've just added a cooked beet and some ground cumin. So you can nibble and please yourself with hea...

Parsnip Fries, Thyme & Honey

You can still find parsnips on market stalls, you should definitely taste its flavor, I would say between the carrot and the celeriac. And moreover, why not taste it for an aperitivo with all the other next recipes on this blog? Yum...Ingredients...

Kale Chips

I've been lurking at kale for a long time no not knowing really how to cook it. The crisps recipe is very simple but allowed me to taste this great vegetable. As a salty snack or as a side dish...yum ! Ingredients 1 bunch kale leav...

Fresh Mango & Coconut Milk ‘Trifles’

A ‘trifle’ is a typical English dessert, traditionally made of fresh fruits, Chantilly and Jello. Here’s an unstructured and vegan version: the agar agar, a gelling agent is mixed with the coconut milk and the fresh mango is pureed. I di...

Salmon & Smoked Trout ‘Rillettes, Lime

Spring has been here for 10 days now ! And even if it's grey and cold, even if we wander in rain boots, heavy coats and scarves... you can see in the woods and in the parks the very beginning of the Spring blossoming fever. At the marke...

Sardine ‘Rillettes’ & Spelt Toasts

Have you ever paid attention to how beautiful sardine cans are pretty? The overall graphic design, the logo, the colors... The ones pictured above are coming from a trip to Portugal. Sardine is maybe not an 'it fish' ... but it should! Ful...

Almond & Parmesan Fluffy Little Cakes

I always thought almond meal was made for cakes…I was so wrong! As a delicious proof, those fluffy cakes light as ‘soufflés’ with no almond 'back taste' whatsoever. I use parmesan cheese very often because it is full of calcium, vitamin...