These past months, I’ve seen Alison Roman’s chocolate chunks shortbread cookies all over my Instagram feed! If you’re a foodie, you’ve most probably seen them too. They look delicious as cookies can be, but my first thought was that they reminded me a lot of a certain kind of French biscuits, the sablés diamant (literally, … Continue reading Les Sablés Diamant – Diamond shortbread
I am Italian, and of course I am proud of our cuisine. A never-ending discussion will start if you ask if it is better than the french one. But I admit that when we talk about bread, the cousins are superiors. And their most emblematic bread, the baguette is something simply delicious. If you've read … Continue reading Classic French Baguette
Joyeuses Pâques! Happy Easter! Today, we decided to cook and bake a very casual lunch for Easter. First of all, we still have half of our cookware still unpacked. Then, we're just both of us, plus our cat Roquette. So nothing fancy today! Just lamb followed by egg custard covered with caramel. Egg custard is … Continue reading Homemade Egg Custard – Our Easter dessert
If you've already browsed through the Pâtisserie section of my website, you already know that I have a weakness for chestnuts, especially when it comes to the Clément Faugier chestnut spread. [Warning: be prepared if you click on that link, their website looks terrible!] Today, I'm making use of it in the famous Mont Blanc recipe. The … Continue reading Mont Blanc – A peak of sweetness
During a trip to the Vosges mountains in Alsace, Anaïs and I decided to indulge ourselves in the pleasures of local food and wines. Besides great memories, we also brought home an alsatian cookbook and a traditional Kugelhopf pan. You're probably wondering: what on earth is a kugelhopf (pronounced "koo-glof")? Actually, it is very similar … Continue reading The Kugelhopf – An Alsatian Brioche
Rice pudding - riz au lait en français - is one of my favorite sweet treat. Even though I am not sure I would serve it to my guests for two reasons. The first one is that not everybody is a rice pudding lover. The second one is about the look of it. Let's be … Continue reading Vanilla Bean Rice Pudding – Riz au Lait
The fondant au chocolat is a rich chocolate cake made of only five ingredients. Not to mention the fact that it is also gluten free. Even though it is one of the easiest cake to bake, it has been for years one of the signature dessert of three-Michelin stars Chef Paul Bocuse. Today, I want … Continue reading Fondant au Chocolat – Au Revoir Monsieur Paul
Ok, this is one of those neverending Italian food battles: to onion or not to onion the carbonara sauce? Is tiramisu from Veneto or from Friuli region? What is better, Pizza romana or Pizza Napolitana? Skip my blah blah and go to the recipe. The pizza romana is much thinner and crispy than the napolitan … Continue reading La pizza Romana
Chestnuts are perfect for fall time. Here is a very easy recipe of chestnut mousse made of only 2 ingredients and ready in less than five minutes plus a night in the fridge. Thanksgiving is around the corner, you don't need to look further for the perfect dessert! As you may know, in France you … Continue reading Chestnut Mousse – Homemade Maronsui’s
On my recipe of "pain de campagne" I promised to give you the secret on how to start and how to feed the sourdough. But first thing first, what's sourdough? Maybe you call it "levain", "starter", "mother" or sometimes improperly "poolish". We are talking about the same combination of fermented water + flour, a fermented dough with … Continue reading Sourdough – How to make starter
