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 still
Type de plat: Entrée
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 real fresh delight! When the
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 wasabi prawns really
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 delight with lots of things.
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 grain rice, marinated salmon and tuna and
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 and you will only find
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 be released in
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 her Instagram page HERE!
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 nuts that decorate
Leek, chorizo and goat cheese tart
It had been a while since I had made a savory pie. I also like to make thick pies, giving high slices that you just want to bite into. Here
