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 »
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 […]
Mirabelle plum wine: the recipe for a sweet and fragrant aperitif Read more »
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 »
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 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 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 »
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 »
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 »
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 »
I have a weakness for straightforward infused rums: few ingredients, but carefully chosen and prepared. The lemon and […] recipe
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 »
Limoncello is one of those little rituals I adore: a few fragrant lemons, a little patience, and you get a sunny liqueur […]
I have a weakness for homemade liqueurs: they smell of cooking that takes its time, even when the recipe itself is quick. The […]
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 »
Anchovy cream is my go-to when I want an appetizer with character without spending hours in the kitchen. I discovered it at […]
I truly embraced lavender liqueur the day I understood something very simple: lavender is worked with like a spice. […]
I have a particular fondness for almond liqueur: it's the kind of bottle you bring out as an aperitif when you want a simple moment, […]
I have a weakness for aperitifs that feel festive without requiring all the bells and whistles. This Spritz with Ratafia de Champagne, I really loved it […]
I have a weakness for Ratafia de Champagne as an aperitif: it's the kind of bottle that everyone can agree on without being pretentious […]
I have a soft spot for these old-fashioned herbal liqueurs that you prepare almost without thinking: you pick the herbs, crush them a little to awaken […]
I have a weakness for homemade herbal liqueurs, the kind that truly smell like the garden when you crush a branch between your fingers. The liqueur […]
I created this recipe last year during a lunch with friends in the garden. I wanted something fresh that truly heralded spring, […]
I created this toast recipe at a spring market where the stalls were overflowing with fresh peas and crisp radishes. The idea came to me […]
I created this version of the Old Fashioned one October evening, inspired by the apples from my orchard and a jar of chestnut honey I brought back […]
I created this recipe one day when I had a beautiful bunch of radishes with their bright green tops. Instead of throwing away the tops like […]
Creamy radish soup with radish greens and fresh goat cheese toasts Read more »
