Our opinion on whole duck foie gras from Gers
In short ✓ Whole duck foie gras from Gers benefits from a recognized PGI (Protected Geographical Indication) and rare artisanal know-how, rooted in a specific terroir […]
Blackcurrant and lemon muffin: a recipe with invigorating and tangy fruits
I have a weakness for muffin recipes when I want a quick but really elegant snack. These blackcurrant and lemon ones, I've […]
Blackcurrant and lemon muffins: a recipe with invigorating and tangy fruits Read more »
Canistrelli with anise: the recipe for a crunchy biscuit that smells like Corsica
I have a weakness for canistrelli: these slightly rustic, wonderfully crunchy Corsican biscuits that you can nibble on without thinking, with a coffee or a […]
Canistrelli with anise: the recipe for a crunchy biscuit that smells like Corsica Read more »
Gluten-free brownie: my healthy recipe, true to the original
I spent a long time searching for a gluten-free brownie that truly resembles a “classic” brownie: a slightly crispy crust, a dense and fudgy center, […]
Gluten-free brownie: my healthy recipe, true to the original. Read more »
Lyonnais-style mâchon: my quick and easy recipe
I learned about this Lyonnais mâchon on the job: not from a book, but by seeing it always reappear on the table, early, […]
Hanukkah doughnuts: my soft, jam-filled recipe
For a long time, I believed that Hanukkah doughnuts were necessarily a bakery affair: perfect pieces, puffed up to the millimeter, with a jam that […]
Professional refrigerated display cases: the UniversRestau range for every food service business
Professional refrigerated display cases fulfill two functions simultaneously. They preserve your products while maintaining the cold chain and give them […]
Cod with chorizo sauce: a subtle fish recipe with a slightly smoky flavor
I have a soft spot for this dish because it does exactly what I expect from a good everyday recipe: cod that stays […]
Cod with chorizo sauce: a subtle fish recipe with a slightly smoky flavor. Read more »
Gluten-free King Cake: my healthy recipe with frangipane
For a long time, I believed that celebrating Epiphany with a gluten-free king cake inevitably meant a compromise: either a crumbly pastry, or […]
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Citron liqueur: a recipe for a digestif that plays on the bitterness of the citrus fruit
I have a weakness for homemade citrus liqueurs, because it all comes down to simple details: good zest, a neutral alcohol, […]
How is powdered milk made and what are its advantages?
In short ✓ Powdered milk is manufactured in several stages: standardization, pasteurization, evaporation, and spray drying. ✓ Dehydration reduces the […]
How is powdered milk made and what are its advantages? Read more »
How to properly equip your kitchen with high-end small appliances in 2026?
📌 In short, equipping your kitchen properly in 2026 isn't something you can just wing, because with the proliferation of product ranges and generalist brands, it's necessary to […]
How to equip your kitchen with high-end small appliances in 2026? Read more »
Banana liqueur: my sweet and fragrant vanilla recipe
I have a weakness for homemade liqueurs, the kind that really taste of the main ingredient and not just sugar. Banana liqueur, when it's […]
Banana liqueur: my sweet and fragrant vanilla recipe Read more »
Venison shoulder: my forest recipe with red wine
The first time I truly understood venison shoulder was around a casserole dish that was gently simmering: it smelled of red wine, bay leaves, […]
Venison shoulder: my forest recipe with red wine Read more »
Confit chicken liver: my meltingly tender and flavorful recipe
Confit chicken liver is my go-to when I'm craving something incredibly simple, very French, and frankly, quite generous. I discovered it in […]
Confit chicken liver: my meltingly tender and flavorful recipe Read more »
Mirabelle plum wine: the recipe for a sweet and fragrant aperitif
The first time I made mirabelle plum wine, it was purely out of an anti-waste reflex: a crate of perfectly ripe mirabelles, too beautiful to […]
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Coconut curry chicken with cashew nuts: my hot and spicy recipe
I make this coconut curry and cashew chicken when I'm craving a comforting but not heavy dish, the kind that fills the kitchen with a wonderful aroma […]
Coconut curry chicken with cashew nuts: my hot and spicy recipe Read more »
How to organize a successful company buffet? Our tips and menu ideas
In short ✓ First, define the context: guests, time, location, duration, and level of formality. ✓ Choose the type of buffet according to the occasion […]
How to organize a successful company buffet? Our tips and menu ideas Read more »
Banana and vanilla infused rum: my well-macerated recipe that smells like the islands
I make this banana-vanilla infused rum when I have very ripe bananas that are starting to turn yellow. That's exactly when they're at their best: […]
Banana and vanilla infused rum: my well-macerated recipe that smells like the islands Read more »
Gastronomy at home: how is digital technology reviving our local traditions?
French gastronomy has never been so accessible, and thanks to digital technology, food lovers can now order directly from passionate producers, […]
Gastronomy at home: how is digital technology reviving our local traditions? Read more »
Lorraine pâté: my recipe for a crispy yet melt-in-your-mouth texture
Lorraine pâté is my kind of favorite "weekend" dish: it smells wonderful of puff pastry browning, it crackles a little in the oven, […]
Lorraine pâté: my recipe for a crispy yet melt-in-your-mouth texture Read more »
Pork liver mousse: my creamy recipe with Cognac
Pork liver mousse is exactly the kind of recipe I love: rustic at its core, but with a very refined result […]
Nutella and Banana Pizza: My Crispy and Delicious Recipe
I make this Nutella and banana pizza when I want a dessert to share, something simple but really satisfying: a thin crust […]
Nutella and Banana Pizza: My Crispy and Delicious Recipe Read more »
Black Angus beef flank steak: my recipe with red wine and shallots
I have a weakness for flank steak when I'm craving a bistro-style dish at home, without spending the whole evening in the kitchen. It's a cut […]
Black Angus beef flank steak: my recipe with red wine and shallots Read more »
Snow peas with smoked bacon: my crunchy and colorful recipe
I make this stir-fry when I want a dish that gets straight to the point: crunchy, smoky, and with that little "bistro" touch
Snow peas with smoked bacon: my crunchy and colorful recipe Read more »
Gourmet gift: opt for handmade chocolate
In short ✓ A gourmet handmade chocolate gift stands out thanks to the quality of the ingredients, the absence of additives, and the care taken with each piece. […]
Fougerolles cherry fritters: the secret to a recipe that's both crispy and soft
I make these Fougerolles cherry fritters when I'm in the mood for a simple, slightly rustic dessert, but one that really delivers on its flavors: […]
Fougerolles cherry fritters: the secret to a recipe that's both crispy and soft. Read more »
Burgundy-style snail butter: my fragrant and melt-in-your-mouth recipe
The first time I made snail butter in the Burgundy style, I understood something very simple: it's not "just […]
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A guide to websites for finding excellent kitchen utensils
Looking for good kitchen utensils without spending hours comparing dozens of websites? I've selected the best online retailers for you, those that offer truly useful, well-designed tools at reasonable prices. […]
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Duck leg in a pressure cooker: my quick recipe with vegetables
I have a real fondness for duck leg cooked in a pressure cooker. It's the kind of dish that evokes classic French Sunday cooking, […]
Duck leg in a pressure cooker: my quick recipe with vegetables Read more »
Peanut butter cookies: my recipe for crispy on the outside and soft on the inside
I have a weakness for peanut butter cookies when I'm craving something truly comforting and easy. I've tried them […]
Peanut butter cookies: my recipe for crispy on the outside and soft on the inside Read more »
Galette de Pérouges: the recipe for a thin, brioche-like sugar tart
The first time I ate a galette de Pérouges was after a stroll through the medieval town of Pérouges, in the heart of the Ain region, not […]
Galette de Pérouges: the recipe for a thin, brioche-like sugar tart Read more »
Almond pastry: my recipe for a puff pastry with a soft and fragrant center
Almond pastries are my go-to treat when I'm craving a flaky pastry that's crisp and crunchy, but with a soft, fragrant center. […]
Almond pastry: my recipe for a flaky pastry with a soft and fragrant center Read more »
Sweet and sour zucchini with curry: the recipe for a light and spicy dish
I have a weakness for sweet and sour dishes when they remain clean and straightforward: a perfectly seared vegetable, a coating sauce, and that little […]
Sweet and sour zucchini with curry: a recipe for a light and spicy dish Read more »
Anti-inflammatory diet: eating better to soothe chronic pain
Chronic inflammation is now recognized as a common factor in many modern diseases: cardiovascular diseases, type 2 diabetes, neuropsychiatric disorders, and pain […]
Anti-inflammatory diet: eat better to soothe chronic pain Read more »
Ghormeh-sabzi: the recipe for Iranian herb stew
The first time I cooked ghormeh-sabzi, I understood something simple: this dish is all about herbs. Lots of herbs! We […]
Pear jelly: my recipe with a touch of lemon and a hint of vanilla
Pear jelly is my little indulgence when I want to capture the taste of the fruit without the texture of jam. It gives you something […]
Pear jelly: my recipe with a touch of lemon and a hint of vanilla Read more »
Pheasant with cabbage: my recipe with bacon and white wine
Pheasant with cabbage is the kind of dish that evokes country cooking, the kind that simmers gently while you set the table. The […]
Pheasant with cabbage: my recipe with bacon and white wine Read more »
The best websites to discover pastries and confectionery
As a passionate lover of sweet treats, I've selected three websites that truly make a difference for pastry and confectionery enthusiasts: online addresses where you can find the essentials of this gourmet art, whether you're looking for inspiration, want to order, or simply dream while browsing beautiful virtual displays. […]
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Which stainless steel pan model should I choose?
Choosing a stainless steel pan proves to be a lasting investment for any demanding kitchen. As a professional chef, I guide you through this […]
Which stainless steel pan model should you choose? Read more »
Veal escalope with lemon: the pan-fried recipe with its butter-enriched sauce
I have a weakness for veal escalope with lemon because it's the kind of dish that looks very simple… but is based on […]
Veal escalope with lemon: the pan-fried recipe with its butter-enriched sauce Read more »
Raspberry brandy: the family recipe that reveals all the aromas of the fruit
The first time I smelled a true raspberry brandy, I understood why it's sometimes called the "spirit" of the fruit. It's lively, precise, […]
Raspberry brandy: the family recipe that reveals all the aromas of the fruit Read more »
Stuffed duck necks: the recipe for a family dish from the Southwest
The first time I cooked stuffed duck necks, I understood why this dish has so many fans in the Southwest: it's simple […]
Stuffed duck necks: the recipe for a family dish from the Southwest Read more »
Diots in red wine: the rustic recipe to withstand the mountains
The first time I cooked diots in red wine, I understood why this dish has been passed down through generations: because it is simple, rustic, […]
Diots in red wine: the rustic recipe to withstand the mountains Read more »
Chinese cabbage soup: a recipe that's both creamy and crunchy
I have a real soft spot for Chinese cabbage soup: it's the kind of bowl that warms you up without weighing you down. The first time I […]
Chinese cabbage soup: a recipe that's both creamy and crunchy. Read more »
Black Forest cake in the Thermomix: how I optimize the steps of my recipe
I have a weakness for a proper Black Forest cake: a light cocoa sponge, a kirsch-flavored syrup, tangy sour cherries, […]
Black Forest cake in the Thermomix: how I optimize the steps of my recipe Read more »
Rabbit with garlic: the Spanish recipe
The first time I tasted real rabbit with garlic “Spanish style” (the famous conejo al ajillo), I remembered two things: the garlic doesn't […]
Which Burgundy terroirs produce exceptional white wines?
Burgundy produces some of the most sought-after white wines in the world! This isn't a matter of marketing: it's the result of […]
Which Burgundy terroirs produce exceptional white wines? Read more »
Guinea fowl with raisins, baked in the oven: the perfect Sunday family recipe
I have a particular fondness for roast guinea fowl: it's the poultry with character, a slightly more "wild" taste than the […]
Guinea fowl with raisins, baked in the oven: the perfect Sunday family recipe Read more »
Xipister Etxekoa Basque Sauce: the improved traditional recipe
I have a soft spot for sauces that taste of sunshine but are still simple to make. Xipister Etxekoa Basque Sauce, I really love it […]
Xipister Etxekoa Basque Sauce: The improved traditional recipe Read more »
Pork paupiettes with mustard and white wine: my slow-cooked recipe in a casserole dish
I have a weakness for dishes that fill the kitchen with a wonderful aroma within minutes. My recipe for pork paupiette with mustard and […]
Pork paupiettes with mustard and white wine: my slow-cooked recipe in a casserole dish Read more »
Baked pork paupiette with potatoes: my melt-in-your-mouth recipe
I have a weakness for oven-baked dishes that practically cook themselves, and this oven-baked pork paupiette with potatoes […]
Baked pork paupiette with potatoes: my melt-in-your-mouth recipe Read more »
The quiz that tests your knowledge of coffee and its origins
From Arabica to Robusta, including extraction methods and grand cru coffees, this fun 10-question quiz invites you to explore the fascinating world of coffee! […]
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Gluten-free gingerbread: my healthy recipe with honey, rice flour, and buckwheat flour
I have a weakness for gingerbread: that aroma of warm honey, of spices that tickle the nose, and that slightly dense but […] texture
Gluten-free gingerbread: my healthy recipe with honey, rice flour, and buckwheat flour. Read more »
Mini peppers stuffed with tuna: my recipe for perfectly roasted tapas!
I have a particular fondness for mini peppers stuffed with tuna: it's the kind of dish that looks like "Southern tapas," but which […]
Mini peppers stuffed with tuna: my perfectly roasted recipe for successful tapas! Read more »
Oatmeal and banana waffles: my delicious recipe
I make these oatmeal and banana waffles when I'm craving something comforting, but without going overboard and ending up with a "fairground dessert" waffle […]
Air fryer meringue: my light and crispy recipe
For a long time, I thought meringue was all about "oven time, at least two hours, and cross your fingers." Then I tried it in an air fryer, just out of curiosity… […]
Pear brandy: the traditional recipe
I'll be frank: the recipe for pear brandy, the real thing, is a classic… but it's not a quick and easy recipe […]
Myrtle wine: my recipe, well macerated with a hint of citrus
The first time I tasted myrtle wine, I had that little shock of discovering how "simple" drinks actually have real character. It […]
Myrtle wine: my well-macerated recipe with a hint of citrus. Read more »
Pork paupiette baked in the oven with mustard: the old-fashioned recipe
I have a weakness for simple, oven-baked meat dishes – recipes that do the job while the kitchen fills with wonderful aromas […]
Pork paupiette baked in the oven with mustard: the old-fashioned recipe Read more »
Pear liqueur: the recipe for the favorite digestif of our ancestors
I have a weakness for homemade fruit liqueurs: that little ritual of the jar, the waiting, then the moment when you taste it and everything […]
Pear liqueur: the recipe for the favorite digestif of our ancestors Read more »
Beans, ground or capsule: which Italian coffee suits you best?
Italian coffee fascinates with its aromatic richness and its culture of ritual. Whole beans, ready-to-use ground coffee, or convenient capsules: every format […]
Beans, ground, or capsules: which Italian coffee suits you best? Read more »
Scallop and leek gratin: my recipe with white wine and cream
I've made this scallop and leek gratin several times because it ticks all the boxes for what I love about French cuisine: […]
Scallop and leek gratin: my recipe with white wine and cream Read more »
Salers Squares: my simple recipe for these traditional Cantal biscuits
I discovered square biscuits during a visit to Salers, a village in the Cantal region that has the knack of making you hungry just by looking at it […]
Salers Squares: My simple recipe for these traditional Cantal biscuits Read more »
Pierre Hermé-style cake: a subtle recipe inspired by a great pastry chef
I've made this Pierre Hermé-style cake several times because it ticks exactly what I expect from a "real" pastry-style cake: a soft crumb […]
Pierre Hermé-style cake: a subtle recipe inspired by a great pastry chef Read more »
Zucchini and tuna cake: the melt-in-your-mouth and flavorful recipe
I make this zucchini and tuna cake every time I need a simple dish that holds its shape well and goes down easily […]
Tuna and zucchini cake: a melt-in-your-mouth, flavorful recipe Read more »
Tunisian Bsissa: a shortbread recipe that gives you energy
I discovered bsissa like one discovers a treasure in a cupboard: a jar of golden powder, smelling of toast, anise, and […]
Tunisian Bsissa: A shortbread recipe that gives you energy Read more »
Homemade Alsatian Bredeles: my traditional recipe with butter
I have a weakness for bredeles: these little Alsatian biscuits have that simple, comforting quality that everyone loves! The […]
Homemade Alsatian Bredeles: My Traditional Butter Recipe Read more »
Pasta with foie gras: my gourmet recipe for your holiday meals
I have a weakness for dishes that make a "big occasion" without requiring two hours in the kitchen, and these pasta with foie gras […]
Pasta with foie gras: my gourmet recipe for your holiday meals Read more »
Braised endives with honey: my meltingly tender and caramelized recipe
I have a particular fondness for braised endives with honey: it's the kind of simple dish that smells like home cooking, but […]
Braised endives with honey: my meltingly tender and caramelized recipe Read more »
The recipe for Bò kho: Vietnamese beef stew
The first time I cooked bò kho, I understood why this dish was so sticky: it smells of lemongrass from the very first minutes, […]
How to cook your foie gras to perfection? Our 5 techniques
In short ✓ Deveining and seasoning before cooking make all the difference — don't neglect them. ✓ There are five methods: pan, oven […]
How to cook your foie gras to perfection? Our 5 techniques Read more »
My recipe for Tunisian Baklava: a delicious oriental pastry!
I truly understood Tunisian baklava the day I stopped seeing it as a simple “honey dessert” recipe and […]
My recipe for Tunisian Baklava: a delicious oriental pastry! Read more »
Chestnut cream ice cream without an ice cream maker: my homemade recipe
I have a weakness for chestnut cream: that slightly vanilla-flavored chestnut taste, both rustic and indulgent, it takes me back […]
Chestnut cream ice cream without an ice cream maker: my homemade recipe Read more »
Thyme alcohol: the perfect recipe for flavoring or flambéing
Thyme liqueur is a classic in country cupboards: an amber bottle, a half-erased label, and that scent of the garrigue from the first sip […]
Thyme alcohol: the perfect recipe for flavoring or flambéing. Read more »
Veal spider steak: my recipe for ultra-tender meat served with asparagus and peas
Veal spider steak is one of those slightly "secret" cuts that I love for my recipes: not the most well-known, but frankly in the […]
Veal spider steak: my recipe for ultra-tender meat served with asparagus and peas Read more »
Corsican torta: my melting recipe with chard, brocciu and herbs
I discovered Corsican torta the way one falls in love with a simple dish: a warm slice, placed on a table without fuss, with this […]
Corsican torta: my melting recipe with chard, brocciu and herbs Read more »
Sweet tarte flambée: the Alsatian recipe
I discovered this sweet version of tarte flambée during a stay in Alsace, in a small winstub where the chef offered this creation as a […]
Pork spider steak: an overlooked cut of meat for gourmet recipes
In short ✓ Pork spider steak is a rare and delicate cut taken from near the pig's pelvis, recognizable by its strands of meat which […]
Pork spider steak: an overlooked cut of meat for gourmet recipes Read more »
Chocolate Bento Cake: My recipe for a moist and punchy mini layer cake
I have a particular fondness for bento cakes: this simple, tall little cake that gives the impression of having made a real pastry shop […]
Chocolate Bento Cake: My recipe for a moist and flavorful mini layer cake Read more »
What is the cooking time for an artichoke in the Seb Clipso pressure cooker?
In short ✓ A medium artichoke cooks in 10 to 12 minutes in a Seb Clipso pressure cooker ✓ The timer only starts […]
How long does it take to cook an artichoke in a Seb Clipso pressure cooker? Read more »
Red onion tart: my melt-in-your-mouth, 100% vegetarian recipe
I always come back to this red onion tart recipe when I'm craving a simple, rustic, and frankly satisfying dish. I made it again and […]
Red onion tart: my melt-in-your-mouth, 100% vegetarian recipe Read more »
Homemade lumberjack bread: my rustic recipe with whole grains
I have a weakness for rustic breads, the kind that smell of grain, that slice firmly and don't crumble as soon as you put them down […]
Homemade lumberjack bread: my rustic whole-grain recipe Read more »
Portuguese-style pumpkin jam: my recipe with lemon and cinnamon
Portuguese-style pumpkin jam is the kind of recipe that surprised me the first time: you expect something like […]
Portuguese-style pumpkin jam: my recipe with lemon and cinnamon Read more »
Lorraine-style sausage: my recipe for homemade smoked pork belly
I discovered the Lorraine spindle on a country table in Lorraine: a board, some bread, a gherkin, and these thin slices of […]
Lorraine-style sausage: my recipe for homemade smoked pork belly Read more »
Rabbit in the Air Fryer: my recipe with a mustard sauce and baby vegetables
I have a particular fondness for rabbit with mustard sauce: it's a classic French dish, simple, and it immediately evokes the feeling of a good meal […]
Rabbit in the Air Fryer: my recipe with a mustard sauce and baby vegetables Read more »
Chestnut syrup: the recipe that enhances all your desserts!
I have a weakness for anything with that slightly "foresty" chestnut flavor. This chestnut syrup, I put it […]
Chestnut syrup: the recipe that elevates all your desserts! Read more »
How to improve the cooking of frozen raw langoustines?
You have a package of frozen raw langoustines at the back of the freezer and you're not quite sure how to cook them without ruining the texture […]
How to improve the cooking of frozen raw langoustines? Read more »
Homemade pancetta: my recipe for rolled pork belly with herbs and pepper
For a long time, I thought of pancetta as something "reserved for butchers"... until the day I tried a homemade version, a quick porchetta-style dish […]
Homemade pancetta: my recipe for rolled pork belly with herbs and pepper Read more »
Turkey neck: my recipe braised in white wine with carrots and mushrooms
Turkey neck is typically the cut that gets overlooked in the poultry section… and that's a real shame! The first time I cooked it, […]
Turkey neck: my braised recipe with white wine, carrots, and mushrooms Read more »
Potato, carrot and onion in a casserole: a simple but comforting recipe!
I make this casserole when I'm craving a simple yet truly comforting dish. Three everyday vegetables — potato, carrot, onion […]
Potato, carrot, and onion casserole: a simple yet comforting recipe! Read more »
Beef flank steak: my slow-cooked and ultra-tender recipe
Beef flank steak is a cut I love because it has this rustic and incredibly comforting quality: a bit of fat, collagen, […]
Beef flank steak: my slow-cooked, ultra-tender recipe Read more »
Wood pigeon salmi: the hunter's recipe with red wine
The first time I tasted wood pigeon salmi, what struck me wasn't the meat (which was already very good), but the sauce. […]
Wood pigeon salmi: the hunter's recipe with red wine Read more »
Aioli sauce: my egg-free recipe
For a long time, I thought that an egg-free aioli sauce would inevitably be a rather disappointing "Plan B." And then I (re)tested the version with milk, the one […]
What is the cooking time for a stuffed veal roast?
In short ✓ Allow approximately 20 to 25 minutes per 500g for a stuffed veal roast cooked in the oven at 180°C. ✓ […]
How long does it take to cook a stuffed veal roast? Read more »
How long should dogfish be cooked in court-bouillon?
You have your dogfish on the worktop and a saucepan ready to prepare it. But the sticking point is: how many […]
Salmon in court-bouillon: a recipe for tender fish, cooked gently
Poached dogfish is the kind of dish I like to make when I'm craving a tender fish like dogfish (its other name), without […]
Salmon in court-bouillon: a recipe for tender fish, gently cooked. Read more »
Reblochon sauce: a meltingly smooth Savoyard recipe
I really adopted this Reblochon sauce the day I wanted to recreate, at home, that "mountain" feel you get on your plate when […]
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Apple ratafia: my recipe with vanilla and cinnamon
Like many others, I discovered apple ratafia: a slightly amber-colored bottle that was lying around in a cupboard, served in a small glass at […]
Apple ratafia: my recipe with vanilla and cinnamon Read more »
Veal tongue in tomato sauce: my super tender "bistro" recipe with its garnish
Veal tongue in tomato sauce is one of those bistro dishes that looks intimidating… but in reality, once you […]
Veal tongue in tomato sauce: my super tender "bistro" recipe with its garnish. Read more »