For a change from babaganoush (which is also on my site), I suggest a zucchini, mint and lime caviar. Very easy to make, this dish will be luminously fresh, bringing …
A cheesecake of Basque origin? Not really, but the story is mostly very recent (less than 30 years) and is clearly becoming a classic and well-known recipe on social networks …
Crisp, crunchy shortbread! These are my cocoa-pecan shortbread. They are very low in sugar (enough for my taste), which may surprise some people. You’d expect a chocolate shortbread, but I …
During a trip to the Cyclades, I was lucky enough to taste saganáki, a delicious fried cheese, several times. One of the versions was made with rolled oats, and the …
I really like the idea of travel cakes, these cakes that keep for quite a long time. It contains no cream or butter and reveals the intense taste of roasted …
Here’s a delicious and surprising cake, with an almond base and a good taste of honey, but also with a rather unexpected ingredient that adds a lovely texture. It’s delicious …
I’m lucky enough to have a market gardener who offers quite a few exotic vegetables, including the classic orange sweet potatoes, but also the firmer-textured white ones that I’m particularly …
It’s been a long time since I made a chocolate cake on my cooking site. Here’s an ultra-chocolate fondant with roasted almonds. This is a low-sugar cake, with 70% cocoa …
My friend Gaëlle, a pianist by trade, is also a fine cook, and if you have my latest book “La cuisine de Bernard” published by Flammarion, you’ll find her recipe …
Perfect for an original starter or as an aperitif! I tasted the equivalent of this salted Morbier, parsley and hazelnut cake in a restaurant in Joigny where I was lucky …
