A parmesan panna cotta with wild garlic juice, an elegant and festive dish for a starter among friends or family, which was the case. I am fortunate to have a patch of wild garlic in the garden, so I can go gather it whenever I want.
A slowly cooked red onion compote, similar to a chutney, to accompany terrines, cheeses, and why not, pâté!
These small pastries are a classic at cocktail parties, generally made with small sausages that are a bit too salty and too processed. I preferred to use regional sausages, even though they are larger. A childhood classic.
An appetizer in the garden, and here are some little cakes to accompany it… Easy to eat, full of colors and flavors, these delightful little cakes!
An original recipe that combines the indulgence and richness of raw cheese and the freshness and delicacy of scallop carpaccio. A delightful pairing!
A recipe for a balanced and tasty vegetarian bowl!
Revised recipe for the famous hummus but with cooked beetroot instead of chickpeas.
These fun glasses always make an impression and are really not expensive. These tender pearls have a quite appealing texture that allows you to prepare them in multiple ways.
Today I propose a savory cake with ham, cheese, and mushrooms. A delicious cake, rich in flavor and very indulgent. An alternative to quiches and savory tarts. Very easy to make, it is quite substantial. Perfect for an appetizer, a starter, a buffet, or a picnic.
To change from traditional peanuts and other slices of sausage as an appetizer, let’s be a bit original. Why not innovate with some delicious little toasts? Artichokes are commonly found in Spanish tapas and Italian antipasti, preserved in olive oil. I started with this base to create my little bruschetta.
TH 
EN
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