The alliaire is a type of “weed” that you will find in your garden if you pay attention. It is in full season right now: easily recognizable, its long stems reach for the sky and bear lovely white cross-shaped flowers. If you crush or chew the leaves, you will find the taste and aroma of garlic. They delicately enhance this asparagus cream soup.
Fresh tagliatelle with cucumber.
With the deliciously fragrant lemons available right now, I made this soft, tender, and aromatic cake… It’s a little moment of happiness around a coffee…
The Blanc-manger is one of the signature dishes of the chef. Discover the recipe for this elegant dessert, created by the chef, perfect for celebrations!
A gentle soup that will warm you up, while (re)discovering the ancient vegetable that is parsnip. The honey adds a delicately sweet note, and I topped it with granola for a crunchy texture. A soft, delicate, and especially indulgent soup.
As the holiday season approaches, a special menu has been created in collaboration with Chef Jean Imbert to add deliciousness to the magic of Christmas. An original and flavorful recipe where smoked trout reveals all its finesse.
A recipe for pancakes.
A cod recipe. Photo credit: Hervé Hôte.
This recipe for a potato and sausage gratin is presented by AOP Goat Cheeses from the Centre region.
Usually, when there are oranges at home, they don’t last long enough to be used in cooking. But this time, I managed to make a soft marble cake flavored with this round citrus fruit.
TH 
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