Ingrédient: eau

Baked Brussels sprouts To some, this may sound crazy, but I am a fan of Brussels sprouts! Not the traumatic ones from our childhood canteen, eh! But the home-cooked ones. …

Lebanese puff pastries with cashew nuts I love these little flaky cashew cakes, which come from Lebanon, whose gastronomy I love. I had made this recipe in my first book, …

Crispy Shiitake with Hoisin sauce I had proposed on my cooking blog, several recipes of crispy meats. I was craving this vegan option with shiitake mushrooms. It’s been a while …

Extra Crispy Sesame Chicken I’m a bit of a fried, crispy meat freak. I have long wondered how to make doughnuts that stay crisp, despite the presence of sauce. I …

Poke bowl Right now, you may notice, but I’m posting less. I am in the middle of writing my next book, which will be published in November by Flammarion, and …

Korean-style early potatoes: spicy, sweet and with sesame oil Early potatoes have the perfect texture for this generous Korean recipe. It is necessary to take advantage of the good season, …

Kale chips I had discovered these chips recently in the United States. I immediately fell in love with them because I could enjoy them without any complex, since they are …

Chilli salmon avocado maki I’m an unconditional fan of maki. I had proposed it in my book “Je n’en ferai qu’une bouchée” published by Flammarion in 2016. I’m giving you …

Coral lentil, onion and chard pancakes At the moment, I am trying to eat well (well, mostly good and varied!) despite the confinement, and with products that I can easily …

Frittelle with Marsala sabayon I just got back from another little trip to Venice and there were frittelle everywhere for the carnival season. These are doughnuts, a bit like “nun’s …