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 Continue reading

Crêpe Suzette

I met the Crêpe Suzette quite recently actually. It was in these classic Parisian brasseries, after having a big plate of sea food in a very elegant but noisy Belle Epoque style atmosphere: le Dôme, la Coupole, Mollard, le Vaudeville, Bofinger… Continue reading

Pecan pie

I got this recipe from a bakery I worked in for a while. It’s a very good caramel recipe, perfect with nuts. You will love baking this pecan pie for Thanksgiving and it is just great for tea time. If Continue reading