This refreshing, light cream is the second dish I have made with matcha, Japanese powdered green tea. It has become my staple throughout the Summer…
“Elle à table” is the only food magazine I regularly buy. It is modern, creative, interesting, doesn’t feature only recipes, but also food-related articles and,…
Ratatouille is a French vegetable ragoût from Provence region (originally from Nice). Its name comes from “ratatohla”, a word in Occitan language, still spoken…
As an avowed coffee addict I also adore desserts containing my favourite drug. Last week I thought it was high time I tried to make…
Apart from the very practical home-cooking books I also buy those written by famous – usually French – chefs or confectioners with breathtaking, state-of-the-art photos…
Chanterelles (Cantarellus Cibarius) have always been my favourite mushrooms and since I paired them with goat cheese for the first time in my life, I…
Crème brûlée or burnt cream is probably the most frequent dessert I make and my favourite along with chocolate mousse. It is light, it is…
Financiers are one of the most famous French cakes and an obligatory experience for every almonds fan. In fact, they hardly contain any flour, no…
Raw, cooked or fried, the celeriac was high on my “hated vegetables” list since I was a child. When I started to cook, the only…
Tartiflette is a famous French gratin of potatoes baked with bacon, onions and reblochon cheese, perfect for a Winter dinner meal. The name comes from…