This recipe features scallops in cauliflower cream, chanterelles, small herbs, and seasonal flowers. I created it with thoughts of my adopted homeland. A land/sea combination that I hope you will enjoy.
Festive recipe with fresh sardine fillets in olive oil: sure to delight your guests with a combination of original flavors.
This monkfish recipe is taken from a book about Brittany. Photo credit: Guillaume Czerw.
A Banh Mi recipe presented and photographed.
A recipe featuring scallops created by a Michelin-starred chef, winner of season 11 of a cooking competition.
Super-fast and super-simple, this crispy cod dish is perfect for spicing up your midweek meals. Served with seasonal green vegetables or a fresh salad and baby potatoes, it makes a delicious and balanced meal for the whole family.
Enjoy this line-caught white tuna with plum, shiso, and blackberry. A recipe by Manon Fleury, chef of a restaurant, from the book “Paris of Bistros.”
For a chef-style dinner, try this recipe of Alpine fennel with spinach, barbel, and chives. A delight that will make an impression!
Today I offer you a complete dish of shrimp pasta, with Mediterranean flavors. To enhance this dish, I added marinated anchovies, capers, and olives, all resting in a tomato sauce flavored with basil and oregano.
To change from meat, try a fish tagine, lighter for the summer heat. This recipe is made with spring vegetables, but it’s not a shame to use frozen ones to save a considerable amount of time.
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