I have a weakness for spring roll recipes: that delicate crispness that crunches, the fragrant filling, and that moment when everyone […]
Vegetarian spring rolls: my tofu recipe, true to the original. Read more »
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 »
Pork liver mousse is exactly the kind of recipe I love: rustic at its core, but with a very refined result […]
The first time I made snail butter in the Burgundy style, I understood something very simple: it's not "just […]
Burgundy-style snail butter: my fragrant and melt-in-your-mouth recipe Read more »
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 »
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 »
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 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 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 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 »
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 »
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 »
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 »
I have a weakness for cheese gougères: they're simple, they smell of Burgundy, and they're a crowd-pleaser as soon as they're served
Cheese gougères: the traditional recipe for an appetizer Read more »
For a long time, I thought tteokbokki was either "spicy or nothing." But then, cooking it at home, I realized that its charm […]
I have a particular fondness for this salad recipe with white cabbage, bacon, and Comté cheese: it has that simple, bistro-style feel that […]
Hot Saint-Étienne-style pâté is exactly the kind of starter that everyone loves: crispy puff pastry, a generous filling, and that little […]
Hot Saint-Étienne-style pâté: the gourmet recipe Read more »
Sausage in brioche is one of those Lyon classics that everyone loves: soft, salty, with a golden crust… and this […]
The composed salad is a bit like the Swiss Army knife of everyday cooking. Quick to prepare, easy to adapt depending on what you have on hand […]
Gourmet composed salads: our best seasonal combinations Read more »
I have a weakness for chorizo cake: it's the kind of recipe that makes you say "wow" when you cut into it, when in reality, it's just […]
I love playing with unexpected combinations, and this verrine recipe was born from a desire to combine savory and sweet in a single dish
Asparagus verrines with strawberries and fresh goat cheese Read more »
This tartlet recipe is dear to my heart because it showcases Jerusalem artichokes, an ancient vegetable that is too often overlooked. I discovered this combination […]
Jerusalem artichoke tartlets with walnuts and lamb's lettuce Read more »
This starter is particularly dear to me because it perfectly embodies the spirit of spring on a plate. I created this recipe during a cooking workshop where […]
Artichoke mousse with broad beans and radish tuile Read more »
This open-faced sandwich recipe came to me at a farmers' market in Provence, when I fell in love with some purple zucchini and fragrant peaches. The combination […]
Grilled zucchini toasts with goat cheese and peaches Read more »
I created this recipe one Sunday in May, when I found some beautiful fresh broad beans at the market. The idea came to me when I saw these lovely pods […]
