It’s not really a recipe, but an idea; such an obvious one, I still wonder why I hadn’t had it many years ago. One day I…
As you might have noticed, I have a soft spot for filo… I have been experimenting constantly with this delicate Greek pastry, especially with roll-shaped…
This shapeless piece of tart might look quite ordinary, but it’s one of the best baked sweet treats I have made in years. Wondering what dessert might bring…
Every year, when I see first chanterelles on the market, I am looking forward to baking my chanterelle and goat cheese tart, the most delicious way I can…
With their unique sharp flavours, red currants count for me among the biggest stars of the summer. They are perfect in preserves, fantastic in desserts or cakes, but my favourite…
This year, thanks to favourable weather conditions, cherries have appeared in France and Switzerland early, so I have been enjoying them for quite a long…
I rarely boast, but I must say I consider these maki sushi as one of the best fusion creations in my life (and at the same time maybe…
While we all keep on saying taste preferences change with age, I think that, most of all, they broaden. The funny thing is that sometimes…
Monkfish is one of my favourite fish species. Its cheeks and “tail” lend, both firmly fleshed, themselves to various cooking methods. I usually prepare both…
Whenever I desperately wanted to use one precise food ingredient, I always wished I could look at a cookery book’s index, find a tempting recipe…