Back from the market with a beautiful bunch of white asparagus. To change from the traditional vinaigrette, I was inspired by a recipe to prepare asparagus in the style of Grenoble. A Grenoble sauce consists of butter, lemon, capers, and parsley. It is a traditional sauce that is usually served to accompany fish. It pairs very well with white asparagus, resulting in a very tasty spring vegetarian dish.
The cherry season is short. One is tempted to preserve them to enjoy throughout the year… This time, I opted for pickled cherries. These cherries, prepared this way, will be both tangy and aromatic, perfect alongside terrines, cured meats, and slices of pork tenderloin or dried duck breast. I use plenty of herbs and spices because they will impart all the strength and richness of flavor to the pickles.
A recipe for mozzarella nests stuffed with panzanella, a Florentine salad made with bread and tomatoes.
What could be better than a good salad? Whether it’s summer or winter, it always hits the spot. Thanks to the cilantro, this salad takes us on a journey! You can enjoy it on its own, without sides, or with a bowl of rice for those who are hungrier.
Here come the beautiful days, and the desire to eat outside is being felt. I suggest this fresh fish terrine, fragrant with garden herbs.
Enjoy this delicious homemade recipe for mini tuna bagnats and sardine buns.
When octopus joins the appetizers. Summer is just around the corner, which means the return of gatherings with friends and family! For this new summer season, octopus makes its way to the appetizer with a fresh recipe that will impress many: octopus chutney crostini.
Discover this recipe for zucchini and cheese cake. Perfect for snack time or to take on a picnic, this cake has everything to please.
We love this recipe for spring rolls with duck confit.
A recipe for a buddha bowl proposed and photographed by a brand.
EN 
TH
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