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 […]
Snails in court-bouillon: the slightly modified French recipe
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 […]
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Ostergruss radishes: the recipe for a fresh and crunchy appetizer
I have a weakness for starters that have a satisfying crunch, and the Ostergruss radish, with its beautiful pinkish-red color and crisp flesh, […]
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Korean Tteokbokki: The Chili-Free Recipe
For a long time, I thought tteokbokki was either "spicy or nothing." But then, cooking it at home, I realized that its charm […]
White cabbage salad with bacon and Comté cheese: the "bistro" recipe that gives vitality!
I have a particular fondness for this salad recipe with white cabbage, bacon, and Comté cheese: it has that simple, bistro-style feel that […]
Anchovy cream: the simple appetizer recipe
Anchovy cream is my go-to when I want an appetizer with character without spending hours in the kitchen. I discovered it at […]
Hot Saint-Étienne-style pâté: the gourmet recipe
Hot Saint-Étienne-style pâté is exactly the kind of starter that everyone loves: crispy puff pastry, a generous filling, and that little […]
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Corsican fresh cheese fritters: the recipe
I have a weakness for Corsican doughnuts with fresh cheese, the kind that arrive still warm at the table, with a thin, crackly crust and a […]
Chorizo and leek cake with lemon and dill cream
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 […]
Asparagus verrines with strawberries and fresh goat cheese
I love playing with unexpected combinations, and this verrine recipe was born from a desire to combine savory and sweet in a single dish
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Jerusalem artichoke tartlets with walnuts and lamb's lettuce
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 […]
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Artichoke mousse with broad beans and radish tuile
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 […]
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