Sweet Potato Gnocchi, Radicchio & Sage
I’ve published this recipe on my first blog in 2012 and since its complete new design one year ago, I needed to reshoot the recipe, to think about it and the
Menu
I’ve published this recipe on my first blog in 2012 and since its complete new design one year ago, I needed to reshoot the recipe, to think about it and the
This salad is directly inspired by a Spanish dish called ‘Fabes con almejas’ or also ‘fabada’ from the Asturias region. This traditional dish often served in a terra cotta plate (cazuela)
Let the new year begin ! I am so lucky to start this new year with you dear readers and to slowly but surely fulfill one of my dreams by
I think this month of December has allowed me to debate, many times, on my low love for Christmas time. The elements I was mentioning with great efficiency most of
I’m late publishing this recipe…Yes I know, as the fig season is already over even if you can find some coming from warmer countries. At the same time, this galette
Those past weeks of Fall have been the occasion to rediscover figs and jujubes. For the figs, during our Bordeaux workshop (check the ‘Workshop’ section), I was given to taste
It’s been a while since I wanted to make this polenta cake and once I finally baked it, it took me too long to publish it….I can say that the
I’ve discovered agretti last Spring during one of my trips to my favorite Italian delicatessen store (@RAP Epicerie). And because I was spending so much time, back then, changing the
Taking the time to eat healthy and balanced breakfasts during the holidays is something that I really cherish. All year long, I take the time to eat a solid breakfast
Gravlax salmon is a Scandinavian dish (‘gravad lax’ in Swedish) with a mix of salt, sugar, pink pepper and even vodka. It’s a true delish if you respect few important
Lately, I’ve grown a real fascination for octopus. Before, I used to dislike everything about it. Before… the idea of eating tentacles, its texture, the raw slippery beast even on
I’m a great great fan of risotto and I love to prepare it with lots of different ingredients. Every time I see a recipe in a magazine, I check the suggested
Salted cod is not often chosen on the market stalls but it is a great great ingredient ! I already published a recipe with cod a while ago (
Looking at the outside temperatures, we do need to eat warm. And roasting vegetables is one of the greatest ways to do so ! I’ve already used pumpkin in many
This recipe is really easy to prepare with simple ingredients: avocado, egg yolk, fresh herbs, lemon and a rustic rye bread (you can also use spelt). The avocado is turned
Since I’m not eating any wheat anymore, I’m just a big fan of other flours such as spelt, chickpea, corn, millet, chestnut, rice, rye, coconut… there are so numerous and
One of the last weekends at the countryside by the end of 2016 was dedicated to making those little airy caramelized pear cakes. Iv’e used some pears called ‘passe-crassane’. This pear is
For many days, I’ve been thinking about re-organizing my blog and to make it bran new so it can better illustrate all my culinary ‘activities’ (which cannot be resumed to
‘Golden latte’ is a divine drink. It is a mix of non dairy-milk (either coconut or almond milk) and different spices such as cinnamon, ginger, turmeric, even chai spices (nutmeg, clove,
Gremolata (from the Milanese gremolà, to crush grains into smaller pieces) is a side dish traditionally served with a dish of ‘osso buco’ (a veal recipe) as well as ith white
