Recipes
Good strawberries for this dessert… I only use local strawberries; it’s worth waiting a bit longer. They are more expensive, but it’s essential to support local producers, and they taste so much better! This little dessert cup is a delight; you’ll see!
Here is my 3rd log of the year, with praline mousse and a lemon insert. An unprecedented combination of flavors for me, which I wanted to try for a long time. And I loved it! It’s fresh, not too sweet, sweet-tart, and quite complementary. In terms of texture, there is the contrast of the light and melting mousse with the crunch of the roasted hazelnuts on top of the biscuit and the crispness. In short, it’s a delight!
Discover the recipe for white asparagus pizza with crème fraîche, smoked salmon, and arugula, ideal for a meal that stands out. This recipe featuring white asparagus, crème fraîche, smoked salmon, and red onion is quick to prepare and delightful to enjoy.
Here is a delicious recipe that combines the delicacy of smoked trout with the mild flavor of leeks. This savory tart is perfect for a light lunch or a friendly dinner with friends. The crisp shortcrust pastry surrounds a creamy filling where the flavors blend perfectly. Easy to prepare, this dish will delight your taste buds with its subtle mix of smoked fish and vegetables, enhanced with a hint of nutmeg.
This recipe for a spring flat tart with ricotta and trout is provided by CIPA.
When they tell you it’s an instant cream, that’s no exaggeration. And with just three ingredients. The cream simply thickens by stirring. Amazing!
Very easy to prepare, I will show you how to quickly make a sauté of fresh vegetables with bacon.
A recipe that is both crispy and creamy.
This pissaladière recipe is offered by chef Julia Sedefdjian, owner of a starred restaurant. Photo credit: Pierre Lucet Penato.
Chicken Gaston Gérard has become a classic of Dijon and Burgundy cuisine. The recipe was created in 1930 by Reine Geneviève, the wife of the mayor of Dijon. While preparing a chicken to entertain a famous gastronomist and culinary critic, she accidentally spilled paprika into the pot and decided to add white wine, mustard, fresh cream, and cheese. The art of doing a relevant interpretation.
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