When you find quinces, you often wonder how you’re going to eat them. At the beginning, you might even confuse them with a large pear…but quinces have a much thicker

The last time I was offered me those beautiful flowers, named ‘Amour en cage’ or ‘Love in a cage’, I thought they were really interesting to shoot. And so I did. And

I wanted to make a tiramisu for a long time but never dared to as I had the multiple constraints of not using wheat and dairy products. Tiramisu – understand

I’m just a great, great fan of ginger. There’s something about this root that I find amazing, about the spicy yet not hot tone it gives to herbal teas, cakes,

You can still make this recipe and enjoy while Fall is still lasting, with plums like the green Reine-Claude and some blue ones called ‘quetsches’ in French (yes I know, hard

My first recipe dedicated to…pineapple ! And what a recipe, I’ve never tasted something like that ! Some pineapple rolled into spices, normally used for salty recipes… I cannot tell

Growing up in Africa, I’m really found of papaya. I found some amazing and tasteful ones in a small exotic fruit vendor, not far from home. Loaded with fibers, the

It’s super hot outside! Here’s a fresh recipe with cooked ingredients (the rhubarb and some strawberries) for an easy digestion (cooked fruits are easily digested) and some raw ones (the

Medicinal plant used since the Antiquity, sage has a scientific name ‘Salvia’ taken from the Latin  ‘Salvare‘ , which means ‘to heal’. It has countless vertues, one of them being to

Rhubarb has arrived on the market stalls ! And with it, the very first Gariguette strawberries and raspberries! ‘Fontainebleau’ is a very light dessert  mixing yogurt and chantilly; here’s a

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

Panna cotta is a traditional Italian dessert, made of full fat milk and cream… Here’s a much lighter vegan version: with almond and coconut milk, very little sugar and slightly

The first time I’ve tried this recipe was for some icing on muffins and the result to remain objective was … not that convincing… I didn’t want to stay on

Nothing as simple as this recipe and the result is just divine! The acidity of the apricots contrasts with the sweetness and softness of the coconut milk…yum…Ingredients: one kilo riped