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 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 »
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 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 »
I have a weakness for sole: it's a fish that doesn't make a lot of noise, but when it's cooked properly, it's incredibly delicate […]
I have a particular fondness for apple caramel: it's the kind of simple thing that nonetheless has an immediate "wow" factor. I […]
