Time to put your apron on!
Get ready, Valentine's Day is on its way! Are you planning something special for your significant other? If you haven't found any gift idea yet, stay calm and bake this delicious strawberry pavlova! To be honest, Andrea and I never really cared about it. Just to give you an exemple, we had dinner to Byron's … Continue reading Strawberry Pavlova for your Valentine
Quiche Lorraine is a great brasserie classic. Even in the US, you've probably already ordered this savoury pie filled with bacon, eggs and cream. Most of the time, you can order a slice as a starter or even an individual one as an entrée. The quiche is usually served with green salad. The original recipe … Continue reading Quiche Lorraine – A French Classic
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
A few months ago I shared with you the Green Soup recipe. Now that winter is back again, here comes the time for another soup recipe: the Fancy Soup. Why is it so fancy? First of all, it is served in lion's head bowls under a dome of puff pastry. But the fancy doesn't stop … Continue reading The Fancy Soup in Puff Pastry Crust
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
During the last 2 years I am regularly baking, I became a decent baker on Pizza, Focaccia, Brioche, kugelhopf (a regional brioche from est of France) and many others. Moved in the US with Anaïs last year, I have had the possibility to improve my main baking tool from a tiny oven to a decent typical US oven … Continue reading Pain de Campagne – Homemade loaf
For the reasons I've already explained in a previous article, you will sometimes bump into Italian recipes. The following one is quite tricky to bake - let's be honest, the first five attempts haven't been successful - but it absolutely worths to give it a try when you'll taste the result! Amaretti Sardi are from … Continue reading Amaretti Sardi – Bittersweet Almond Biscuits
