The original title of this recipe, “sticky sweet-and-sour plums and sausages,” literally translates to “sticky sweet-and-sour plums and sausages,” which didn’t sound very appealing… However, it’s divine! You can use any type of sausage, but preferably not too smoky.
A crispy chicken to devour with your fingers!
A recipe for beef sirloin cooked with hay.
Savor this delicate piece in spicy sauce. This tender and sometimes overlooked cut deserves to be cooked and then enjoyed for its true worth…
Discover this recipe, low in fat even though it’s pork! The pork loin baked in the oven is tender and fairly quick to prepare aside from the cooking time. It’s easy to make and the sauce is really flavorful.
Warm up with this comforting recipe for beef meatballs with sunchokes in a steaming broth. A recipe created by chef Christophe Saintagne.
An ultra-delicious toast.
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.
Ideal for summer and known for its thousand and one combinations, tabbouleh never ceases to surprise us. This time, thanks to this recipe with rabbit, zucchini, and dried fruits.
Today I propose Greek chicken skewers. I cooked them on the barbecue, but you can also cook them in the oven. The meat is tender and juicy, flavored just right. A simple, healthy, economical, and delicious meal.
TH 
EN
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