Les dernières recettes
Here is a fresh and light sorbet to finish the meal (or take a break). I had tasted a similar sorbet in Bangkok at tea time at the “Salon …
Here is my fourth method for making foie gras. You will notice that I still haven’t suggested the classic method cooked in a terrine in the oven! This time, it …
If you followed my “culinary journey” from Lausanne (you can see it HERE), you were able to discover the chocolate maker Blondel. For our greatest pleasure, this one offers us …
During my stays in Bangkok, I never fail to buy these cashew and sesame pralines, which are slightly caramelized and especially very crunchy! The sugar is salted to …
As promised, I am offering you one tarama recipe per week. This time, a creamy shrimp tarama. For the holidays, you will be ready to prepare your own taramas! By …
At the request of Maud Maillard, I made a kouglof to be used for culinary photos. You will find her pictures at the end of the recipe. I didn’t put …
