Une tranche de vie
In January 2017, I went on an incredible 5-days off-the-beaten-track sailing journey in the Philippines, into the remote islands with Tao expeditions. Our trip started from Coron, in Busuanga island, and ended in El Nido, in Palawan island. In between, Continue reading Tao farm in Palawan, the perfect example of sustainable cooking
Another great recipe from my Tao expeditions in the Philippines. We tasted an incredibly melting-in-the-mouth and savoury meat at the Tao farm’s Kantina in the North of Palawan island. The pork is first simmered for hours to become tender, then marinated Continue reading Adobo marinated pork belly glazed and grilled on the barbecue
Here is a dish I tasted in the Philippines during my Tao expedition. It was our last night in the remote islands ; we stopped in the sheltered paradisiacal Tapiutan island and slept in a base camp with no running Continue reading Slow cooked duck with coconut milk and lemongrass
In Januray 2017 during my trip to the Philippines, I tasted some outstanding vegan spring rolls at the Tao farm in Palawan island. I even helped rolling them and chef Ann gave me her ultimate roasted peanut sauce recipe that Continue reading Vegan spring rolls with plantain and purslane, ultimate roasted peanut sauce
You probably know the usual ham and cheese omelet, or the mushroom one. But have you ever heard about eggplant omelet? Eggplant and eggs go very well together. Maybe that’s the reason why we call it eggplant? Who knows! In Continue reading Tortang talong, filipino eggplant omelet
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 Continue reading Chapon chocolate mousse
I tasted this great and very easy-to-make dessert last winter in Italy, for New Year’s eve: il gelato alla gilbertona di nonna Pili. It is really tasty and delicate. I just added coffee and replaced the amaretti cookies by some Continue reading Coffee semifreddo
This is an Italian specialty, from Rome particularly (carciofi alla giudia). Italians are artichoke lovers. Simply deep fried and served hot with a pinch of “fleur de sel”, it is a great and very-easy-to-make starter. I just love it! You Continue reading Deep fried artichoke
It’s Guy Savoy’s most famous dish (French top chef). And I am so lucky because it’s one of my mother-in-law’s famous dish too! 🙂 They love artichoke so much in Italy, and of course, they are pretty good at cooking Continue reading Artichoke cream soup
Baccalà alla veronese is a typical dish from the Verona area made of dried cod stewed in a white wine sauce. It is traditionally served with the famous polenta made of corn semolina. Here is a family recipe from my Continue reading Baccalà alla veronese (Verona style cod)