Recipe for Skewers of Organic Duck Fillet, Zucchini, Figs, and Apricots
Indulge in this recipe for organic duck fillet skewers served with zucchini, figs, and apricots.
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Recipes
Recipe for Rabbit Paupiette Confit in Autumn Attire
Both tender and flavorful, rabbit meat combines culinary delights with health benefits. Discover this delicious recipe for rabbit roll with an autumn twist, created by the chef and winner of the 11th season of a popular cooking competition. Credits: Chef / Photographer / Agent.
Recipe for Crackers, rocket pesto, cucumber, sardine fillet, and lemon zest.
Try this recipe for crackers, arugula pesto, cucumber, sardine fillet, and lemon zest.
Butternut Squash Crème Brûlée Recipe
I usually make crème brûlée that I flavor according to the seasons: elderflower in spring, cherry or fennel in summer, flambéed banana in winter… so, for my autumn version, I thought it would be interesting to try a butternut squash version.
Recipe for Mint, Verbena, and Lime Granita
Refreshing, fragrant, icy!
Cherry Soda and Vodka Cocktail Recipe, the Enchanted Cherry
Would you like a festive drink? Try the Enchanted Cherry, a cocktail made with cherry soda and vodka. It’s a delight!
Recipe for Parmesan Crème Brûlée with Sun-Dried Tomatoes and Basil
Are you looking for a unique and delicious custard? This modern version combines the softness of the cream with the intense flavor of parmesan, sun-dried tomatoes, and fresh basil. An amazing combination that will tickle your taste buds while impressing those who share your table.
Peach and vanilla jam: the easy recipe
Discover this recipe for peach and vanilla jam. This easy recipe uses a type of white-fleshed peach with green and red fuzzy skin and a later maturity than commercial peaches.
Cheese Tartlets Recipe
These cheese tarts are divine, to die for! To keep it simple, they are the best I have ever made and eaten so far, and I can tell you that I will never let go of this recipe!
Recipe for the 5 Nut Tart
Discover this recipe for the 5 nut tart in the book “Make Your Pastry Like a Pro” published by Flammarion. Photo credit: Caroline Faccioli assisted by Margaux Besnier.
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