Type de plat: Entrée

Savoury cake with morbier cheese, parsley and hazelnuts No notes yet Print Recipe Pin Recipe Add to Collection Go to Collections Prep Time 15 minutes minsCook Time 50 minutes mins …

Temaki I have been a total fan of sushi, sashimi, maki, temaki etc. for a long time. Even if of course the expertise is reserved to real professionals, we can …

Spring Maki with Rice Leaf This recipe is ideal for those who do not want raw fish or nori seaweed leaves. We see them everywhere nowadays and they are a …

Wasabi Crispy Shrimp As I travel much less than before, I look at my notebooks in which I wrote down the dishes I had tasted abroad. This dish of crispy …

Croque-monsieur Brillat-Savarin, ham and tartufata After the holidays, I had a jar of tartufata sauce left over, basically mushrooms with truffle oil. It’s super rich in taste and it’s a …

Tuna salmon poke bowl with mango-passion sauce Here is the third and final recipe in partnership with Uhaina Organic Beer. This time I propose a healthy poke bowl, with whole …

Green beans with sesame sauce In a small Japanese restaurant that I really like, the Sake Lover (83 rue de Turbigo in Paris) that I adore, the food is traditional …

Bear’s garlic pie Last recipe with wild garlic for this year. At the moment I am publishing a little less, as I have just finished my 7th book which will …

Savoury bear garlic cake A good friend gave me a huge bag of wild garlic freshly picked in the forest. Many thanks to Flore, I invite you to check out …

Labneh with zaatar A very good friend Gaëlle, once made me this dish to serve as an aperitif or starter. It’s tasty, fresh and delicious! Its little extra: toasted pine …