Breaded soft-boiled egg with herbs

Oeuf mollet pané aux herbes sèches

I just love eggs! Hard-boiled, soft-boiled, poached, fried, scrambled, omelet, they are just so good. Of course, it is very important to buy them organic and super fresh. You can really taste the difference when they are good quality eggs. Lire la suite

Chwa, Moroccan lamb roast with cumin tomato sauce

Rôti de chwa d'agneau et sauce tomate au cumin

Do you remember my Moroccan roomies from Barcelona and their amazing spicy recipes? Harira soup, Moroccan chicken, mint tea… Here is another of their recipes: lamb chwa. It is perfect for Easter time. And I think it would be so Lire la suite

Marcela’s lemon and wholegrain mustard cod

I discovered Iceland during the summer 2016, the fire and ice land where nature is salvage and strong. During our trip, we slept at Marcela’s in Reyðarfjörður, a fjord on the East coast of Iceland. Marcela was very welcoming. She is Lire la suite

Molten chocolate cake with azuki beans

I really wanted to share with you this deliciously soft and light molten chocolate cake recipe made with red Japanese azuki beans. It’s a very nice and gluten free recipe that will help you eat more legume, full of proteins Lire la suite

Ultimate silky bay leaf crème brûlée

To create this dessert, I used my friend and pastry chef Gilles Bajolles‘ crème brûlée recipe which is so silky and creamy. And I infused some bay leaves in the cream like the chef Florent Ladeyn: I tasted his wonderful Flemish Lire la suite

Chapon chocolate mousse

This is a delicious, fluffy and light chocolate mousse recipe. It seems like eating a cloud! It’s Patrice Chapon‘s recipe, famous for his chocolate mousse bar in Paris, with chocolate from Peru, Equator, Madagascar, Venezuela… I made this recipe with Lire la suite

Caramelized hazelnuts and almonds, homemade praline

That is a very simple and completely addictive sweet that will make you go nuts! It is great as a present, to decorate your cakes and desserts, or to make your own praline. You just have to mix them in Lire la suite

Steamed foie gras with Armagnac and Calvados

I tried to steam some foie gras and the result is amazing. The foie gras is perfectly cooked, with few « yellow fat ». I left it to marinate with Armagnac (French kind of brandy) and Calvados (apple French brandy), a perfect Lire la suite

Ginger cake

A delightful and soft ginger cake recipe, with Christmas fragrances, that you can keep for days. Thanks to my friend and great pastry chef Gilles Bajolle for this great ginger cake recipe. That will bring joy and cosiness to your Lire la suite