Wild garlic season is short, so I make sure I buy it every week while it lasts. Last Saturday, the nice lady who keeps my favourite goat…
Before embarking on this flatbread adventure I had never tasted chapatti or even seen them in “real” life. I had read about them, seen on blogs and…
I’ve always loved fresh goat cheese, but it has really become my daily fare since I met a lovely young woman selling her organic goat cheese at…
If you like Japanese soba noodles and don’t mind a typical coarse texture of certain grains, you might be tempted to test this combination of buckwheat and…
I you didn’t expect to see a pickling post in January, believe me, I’m as surprised as you are, but sometimes cravings make one forget about the seasonality…
No matter if we have guests or not, fat liver (foie gras) terrine is the only item I cannot imagine my Christmas without. Undisciplined and messy cook that I…
I love razor clams for their delicate taste, still recognisable in the presence of strong seasoning, and, most of all, for their texture: soft, but slightly al dente.…
This year I succeeded to grow my beloved shiso (perilla) from seeds for the first time. After several years of total failure, in spite of…
A plate of raw spring rolls is one of the most cooling, heatwave-adapted meal I can think of, so I make tons of them every…
After a particularly cold spring, we’re having impossibly hot days (28°C at 9 pm is not my favourite weather in the city…), so my body and mind…