I have a weakness for veal escalope with lemon because it's the kind of dish that looks very simple… but is based on […]
Veal escalope with lemon: the pan-fried recipe with its butter-enriched sauce 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 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 »
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 »
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 »
Beef flank steak is typically the cut that's underestimated… until the day you cook it properly. The first time I […]
I have a particular fondness for pork tenderloin cooked in the Cookeo: you get tender meat, a sauce that holds its shape, and above all, you don't […]
Pork tenderloin with Boursin cheese in a Cookeo: the tender recipe with herbs Read more »
I have a confessed weakness for crozet gratin: it's the ultimate Savoyard comfort food. The first time I really […]
Lemongrass chicken is my go-to dish when I want something simple but incredibly flavorful, without spending the whole afternoon in the kitchen. […]
Golden, slow-cooked lemongrass chicken: a super fragrant recipe Read more »
A seafood casserole is typically the dish I make when I'm in the mood for something a bit "bistro-style," warm and inviting, but […]
I have a weakness for duck leg: it's rustic, hearty, and when the skin is nice and crispy, it's honestly hard to beat. […]
I have a particular fondness for roast leg of lamb: it's the dish that instantly makes it a "grand meal" without keeping you busy for three hours […]
Roast leg of lamb: the recipe with garlic and rosemary Read more »
I have a weakness for offal when it's cooked simply, with just a few clean steps and pure flavors. Beef heart is exactly that […]
Beef Heart with Garlic and Parsley: an offal recipe packed with nutrients Read more »
I have a weakness for Breton galettes when they're truly "just like they are there": buckwheat, water, salt, a nice hot pan, and that crusty edge that […]
Breton Galettes à la Langouille: delicious savory crepes bursting with flavor Read more »
I have a weakness for homemade breaded fish, because it's nothing like the industrial versions: here, the fish stays juicy, […]
Homemade crispy breaded fish: a healthier recipe Read more »
I discovered fideuà as a kind of paella… but with pasta. And frankly, it's incredibly charming: the vermicelli soaks up the broth, […]
I cobbled together this recipe one winter evening when I was craving something comforting, but not heavy. I had a tub of cream with […]
Parsnip fritters with truffle cream and pear: a light winter recipe Read more »
I have a bit of an obsession with tofu when it's done right: pressed, browned, then glazed in a sauce that reduces just as it […]
Caramelized tofu stir-fry: crispy and meltingly tender. Read more »
I have a weakness for one-pan dishes that transform three simple ingredients into a real meal. Red cabbage and pork stir-fry is […]
Sautéed red cabbage with pork: a quick and healthy recipe Read more »
I have a weakness for traditional wild boar stew: that slightly wild taste, the dark sauce that clings to the spoon, and that impression […]
