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Recipes

Butternut Squash and Curry Soup Recipe

This soup is truly very smooth and pleasant to the palate. Ideal for a bit of comfort during cool periods.

Recipe for Appetizer Bites with Ratatouille

Presented in edible containers, these ratatouille bites will make a great impression. A healthy, colorful, and flavorful appetizer made effortlessly with leftovers from the previous day’s ratatouille.

Spinach, Mushroom, and Walnut Cream Soup Recipe

Soups and purees are dishes that can be prepared on a daily basis, but also for more festive occasions. It is very easy to enhance a soup: a few nuts, a bit of granola, a touch of coconut milk for a unique twist. This spinach soup, with its mushrooms and nuts, has a festive touch. For special occasions but not only: why not treat yourself to a delicious and festive dish without any particular reason?

Recipe for Chocolate Filled Cookies

A perfect recipe for little foodies who love chocolate-filled cookies. This delightful treat is so simple to prepare that it would be a shame to miss out. These cookies can be stored for several days (if they aren’t all devoured) in a metal tin.

Surprise Braided Brioche Recipe

A recipe for surprise braided brioche. Here is an original way to cook with this delicious cheese for your guests.

Spring Beer Cocktail Recipe with mango, rosemary, and chili.

A beer cocktail recipe. Photo credit: Amélie Roche.

Recipe for Skyr Brownies with Dark Chocolate

This skyr brownie recipe is presented.

Spicy Duck Gyoza Recipe

A surprising recipe that showcases duck in collaboration with a culinary studio.

Braised Endives and Pork in Mushroom Sauce with Nuts and Potatoes

Discover a recipe for braised endives and pork with mushroom sauce, walnuts, and potatoes, perfect for a family or friends’ Easter lunch. This recipe featuring red endives, button mushrooms, potatoes, pork medallions, and walnuts is foolproof and offers a change from traditional meals.

Recipe for Tomato Spread with Chef Vincenzo Regine’s Oil

A recipe for tomato spread proposed by Chef Vincenzo Regine. Photo credit: Bendetta Chiala.

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