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 recipe steps Read more »
The first time I tasted real rabbit with garlic “Spanish style” (the famous conejo al ajillo), I remembered two things: the garlic doesn't […]
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 »
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 »
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 »
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 »
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 »
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! […]
The quiz that tests your knowledge of coffee and its origins Read more »
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 »
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 »
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 […]
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… […]
I'll be frank: the recipe for pear brandy, the real thing, is a classic… but it's not a quick and easy recipe […]
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 »
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 »
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 »
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 »
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 »
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 »
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 »
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 »
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 »
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 »
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 »
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 first time I cooked bò kho, I understood why this dish was so sticky: it smells of lemongrass from the very first minutes, […]
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 »
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 »
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 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 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 »
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 »
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 […]
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 »
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 »
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 »
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 »
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 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 »
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 »
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 »
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 »
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 »
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 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 »
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 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 »
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 »
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 […]
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 »
You have your dogfish on the worktop and a saucepan ready to prepare it. But the sticking point is: how many […]
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 »
I really adopted this Reblochon sauce the day I wanted to recreate, at home, that "mountain" feel you get on your plate when […]
Reblochon sauce: a meltingly smooth Savoyard recipe Read more »
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 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 »
For a long time, I thought that barbecued octopus was bound to be elastic… until the day I figured it out: you tenderize it beforehand, then […]
Barbecued octopus: my recipe with parsley and grilled vegetables Read more »
This yeast-free bread is something I've adopted for days when I crave homemade bread but have zero patience for it to rise. Here, we […]
Yeast-free bread: my quick and easy yogurt recipe Read more »
The first time I prepared a spit-roasted pig "properly," I understood that everything hinges on what happens even before lighting the fire […]
Marinade for spit-roasted pork: my simple recipe for flavorful grilled meat Read more »
In short ✓ Saffron risotto alla milanese is the traditional accompaniment to osso buco in Lombard cuisine — it's the benchmark pairing. ✓ […]
You're planning a raclette party and the same question comes up every time: how much charcuterie should you buy? Too little, and some […]
Charcuterie platter for a raclette: how much do you need? Read more »
From raw cacao to grand cru dark chocolate, including ganaches and sweet and savory pairings, this fun 10-question quiz invites you to explore the delicious world of chocolate! […]
The first time I cooked a veal heart, I understood why "old-fashioned" offal dishes have so much character! It smells […]
Veal heart in sauce: my offal recipe, bistro style. Read more »
I have a weakness for snails when they move beyond the simple "parsley butter" and are served in a rich, tomatoey, garlicky, slightly spicy sauce. […]
Catalan-style snails: a tomato-based recipe that tastes like the south! Read more »
Belgian rice tart is my kind of "simple but serious" dessert. It starts with a creamy, vanilla-flavored rice pudding, which is then poured into […]
Belgian rice tart: the recipe for an easy but little-known dessert Read more »
Snails in court-bouillon are one of those French classics that evoke the essence of traditional cuisine: simple, precise, and frankly satisfying when done well […]
Snails in court-bouillon: the slightly adapted French recipe Read more »
In short ✓ Black trumpet mushrooms are edible and non-toxic, despite their intimidating name. ✓ They are recognizable by their […]
Croziflette is my go-to comfort food when I'm craving a warming gratin without any fuss. I've really tried it and tried it again, […]
Croziflette: the tartiflette recipe made with crozets Read more »
From Camembert to Roquefort, via Comté and Brie, this fun 10-question quiz invites you to explore the delicious world of French cheeses! […]
The Quiz that tests your knowledge of French Cheeses Read more »
I have a weakness for straightforward infused rums: few ingredients, but carefully chosen and prepared. The lemon and […] recipe
I came up with this peach and mascarpone charlotte one day when I wanted a "pastry" dessert without going through the […]
I have a soft spot for skate wing: it's a fish with character, but it's easy to cook when you […]
Pan-fried skate wing: my recipe with butter, capers, and lemon. Read more »
Pork galantine is one of those "old-fashioned" dishes that instantly makes me happy: you chop it, you season it, you roll it, […]
Pork galantine: the tender and perfectly rolled recipe! Read more »
I have a soft spot for champagne soup: it's the kind of recipe that everyone loves without making you feel unwell
Champagne and prosecco soup: my homemade aperitif recipe Read more »
Monkfish tail is my go-to fish when I want a dish that looks impressive without being complicated! The flesh […]
I have a soft spot for Orloff roast: it's the kind of "Sunday" dish that doesn't require complicated equipment, but has everything […]
Orloff-style roast veal: the accordion-style recipe garnished with ham and cheese Read more »
I make Auvergne-style stew when I'm in the mood for a warming dish that smells like my grandmother's cooking, without any fuss. This […]
Auvergne-style hot pot: Grandma's recipe that warms you up! Read more »
Red lentils are among the quickest legumes to prepare. Yet, overcooking them is surprisingly easy: if they're too cooked, they turn […]
Cooking time for red lentils: our practical tips to ensure perfect results every time! Read more »
In short ✓ Commercially available Limoncello typically has an alcohol content between 25° and 35°, with an average of around 30°. ✓ The alcohol content varies depending on […]
What is the alcohol content in a bottle of Limoncello? Read more »
The first time I heard about Curbelets, they pronounced it to me with the accent: "Curbélets." And then I knew that […]
Curbelets: the traditional recipe from the Tarn region, slightly enhanced. Read more »
Limoncello is one of those little rituals I adore: a few fragrant lemons, a little patience, and you get a sunny liqueur […]
In short ✓ Milk and fruit kefir grains have different storage requirements: milk kefir requires more attention. […]
Are you hesitant to cook kidneys for fear they'll be too strong-tasting or rubbery? It's a common concern. However, when properly prepared and seared […]
The first time I tried to recreate Charmelcia Sauce (Bistro Regent style), I mainly wanted to recapture that "bar sauce" feel: brown, […]
Charmelcia Sauce (Bistro Regent style): the creamy recipe Read more »
You have a large frying pan and you're wondering what to cook to please everyone? Whether it's for a birthday, a party […]
Wondering how to alkalize the water you drink every day? Between special pitchers, baking soda, and lemon, advice abounds… and […]
What are the effective methods for alkalizing water? Our quick and easy techniques Read more »
I have a weakness for old-fashioned cauliflower gratin. The kind that comes out of the oven with a nice golden crust, a recipe with […]
Cauliflower gratin: the old-fashioned Béchamel recipe Read more »
Braised pork knuckle is my go-to comfort food when I'm craving something simple, rustic, and truly hearty. I've cooked it a lot in […]
Braised pork knuckle: my super tender slow-cooked recipe Read more »
For a long time, I reserved beef tartare for brasseries… until the day I realized that the real secret is above all the quality of the […]
Beef tartare: the traditional recipe with its garnish Read more »
I have a weakness for rose-flavored Turkish delight when I'm in the mood for a very simple dessert, no oven required, but made with a real technique of […]
Rose-flavored Turkish Delight: the recipe for a soft and fragrant oriental confection Read more »
The first time I tasted a real Portuguese suckling pig (the famous leitão assado), two things struck me: the aroma of garlic and […]
I spent a long time trying to accurately recreate the sauce from Quick's Giant burger: the one that's creamy, slightly sweet, slightly […]
Spain continues to attract wine and spirits enthusiasts, particularly thanks to its consistently attractive whisky prices. Whether you're a passionate […]
Whisky and spirits prices in Spain: a 2026 comparison Read more »
The first time I cooked Job's grains (also called "Job's tears"), I had a real epiphany: […]
Job's tears or Job's grains: my French-style plant-based recipe Read more »
I discovered aletria somewhat by chance during a family meal with Portuguese friends: a large, shallow dish, a smooth surface, some […]
Portuguese Aletria: The traditional dessert recipe of the country Read more »
I have a weakness for starters that have a satisfying crunch, and the Ostergruss radish, with its beautiful pinkish-red color and crisp flesh, […]
Ostergruss radishes: the recipe for a fresh and crunchy appetizer Read more »
The first time I cooked pork spider steak, I had a little epiphany: this unassuming cut (often sold in butcher shops rather than in supermarkets […]
Pork spider steak: my recipe with mushrooms and peas Read more »
Beef and carrots is the quintessential French dish, and it's my go-to comfort food when I'm craving a traditional stew without spending all afternoon in the kitchen. […]
Beef and carrots: my traditional grandmother's recipe Read more »
Pheasant terrine is the kind of dish that everyone can agree on if they like slightly rustic French cuisine, the kind […]
Pheasant terrine: my improved gamey-tasting recipe Read more »
Pétafine is the kind of dish I love: the ingredient list is minimal, but it takes real skill to make […]
Veal Marengo is the dish that makes me appreciate quick stews again: you get the richness of a ragout, but without spending all afternoon on it. […]
Veal Marengo: the traditional slow-cooked recipe Read more »
