👩🍳 Food + 🍷 Wine + 🤭 Fun 🤸♀️
A slightly different version from the classic Iitalian Tiramisu, with some Languedoc influences, to use the last figs of the season. For those of you who have never heard of Noilly Prat, it is a vermouth made in the small & beautiful town of Marseillan in the Languedoc. It is mostly used in cocktails but …
Cheese and Wine tend to work very well together (please see my last infographics about this here – click). But Comté is a multiform cheese. Its taste and aromas depend on the micro-region where it was produced, the local microflora, the season in which the cheese was made, the distinctive style of the cheesemaker, the cellar …
The idea for this recipe came to me over the week-end. I was organising a Xmas dinner with friends and each one of us had to bring something. There were some kids with us, so I thought making some pizzas with various toppings and some shapes reminding us of Xmas would be a good option …
The “piquiche” is a recipe found in a cooking book that I bought a while ago in the UK. It is actually a savoury tart with a cream & eggs-based filling, and a pizza/bread crust. Hence the name “piquiche” : pizza + quiche. I made one with ham & leek a while ago, this one is a …
Soba noodles are a kind of Japanese noodle made with buckwheat. This is the reason why they are brown-coloured. Japanese people usually eat them in a soup, in alight miso broth, a classic japanese dish. But a more modern version is to use theam in a sald, just like in this recipe where I created …
For 1 large cake for 6 to 8 or 2 small for 3 to 4 – 45 minutes I love savoury cakes for picnics. They do not need to be stored in a cool place, they can be made with whatever you have in the fridge as long as you have the right basic recipe …
An original recipe that changes from meat-stuffed zucchini. Spicier, healthier and more original. A recipe created according to my inspiration of the day! Serves 2/3 | Preparation time: 20 minutes | Baking time: 40 minutes 220°C Ingredients 1 large or 2 small zucchini 60 ml de semolina + same quantity of boiling water 1 teaspoon …
This is a very quick and easy Strawberry & White Peach salad recipe, using some Muscat de Frontignan for the Languedoc touch 😉 Serves 4 – 10 minutes Ingredients 400 g strawberries 4 white peaches 250 ml Muscat de Frontignan 4 tablespoons honey 4 fresh mint leaves Recipe Cut the strawberries in halves and the …
After several fails in trying to make a classic puff pastry, I stoped making it myself… Until the day I tried this inverse puff pastry that I kept seeing on food blogs. It is just amazing! “To try is to adopt it” as says our famous French food blogger Mercotte. Ingredients for a pie or …
I discovered the “Croustade” recently while I was in Gascony at our friends from Armagnacs Delord, a great family-owned spirits business run by the two sons of the family, Jérôme and Sylvain. The croustade is a dessert made of apples marinated in Armagnac, the local spirit (of course!) and many layers of a very thin …
Matching Asian Food with Wine is not easy as Far-Eastern food is so different from Western Food, where most wines are produced. Colours, textures, flavours are so different from our Western references. This is the reason why I have put together this infographics explaining the 8 things to take into account to choose your wine …
My friend Hortense told me about the great Green Kitchen Stories website. I absolutely love it. I am not a great fan of gluten-free/dairy-free/vegan or any x-free style of food, but I have to say, all the recipes I have tried from this website so far are absolutely great. You really do not feel like …