👩🍳 Food + 🍷 Wine + 🤭 Fun 🤸♀️
Every year, the Twelth Night Bread (known as royaume in Languedoc) makes a grand comeback for Epiphany, offering an opportunity to indulge in this soft, fragrant crown of brioche. This year, it was also my chance to bring out my Phrygian fèves—a nostalgic nod to the Paris Olympics! But why not shake up tradition a …
Twelth’s Night is over and it might have been an opportunity for you to try one of my brioches, either the classic version flavored with orange blossom or the cocoa-pralines version. But the treat isn’t over yet for those who adore orange blossom! Fougasse from Aigues-Mortes is a traditional culinary specialty of the town of …
Today, we rediscover the turnip, this old-time vegetable often relegated to the forgotten corners of gastronomy. Let yourself be charmed by this trompe l’oeil tart, which bears a striking resemblance to a pear amandine tart. Level: Accessible to all 🍴 Preparation Time: 15 min 🕰️ Total Time: 1h 30min ⏳ Servings: For 6 guests seeking …
Hello, food lovers! Today, I’m in my Momix-adventurer mode 🌪️. I’ve mixed two Cookidoo recipes to create this super cool and original tart with leek and camembert. In this recipe, I’ve decided to spotlight two ingredients that, let’s be honest, wouldn’t win a beauty contest: the leek and the camembert. The leek, with its old …
Hello, food lovers! Today, I’m sharing with you a recipe that smells of the southern sun and… garlic! Ah, garlic, that magical ingredient that turns any dish into a masterpiece! Paired with delicious vegetables and fish, this Grand Aïoli Provençal recipe is perfect to delight your taste buds. And I’ve tried it all in the …
Level: Easy as Pie Preparation Time: 15 minutes of culinary magic Total Time: 1 hour 45 minutes of gastronomic adventure Servings: 4 portions of joy Magical Ingredients – 100 g of onion, cut in half (like a heart) – 4 cloves of garlic, to keep the vampires away – 10 g of fresh ginger, for …
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 …
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 …
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 …
The “Crespeou“, which means “crêpe” in provencal dialect, is a bright-coloured typical dish from Provence. It is made from several layers of coloured omelettes, made with what is left in your fridge and cupboard : salad leftovers, canned fish, olives, roastde meat, vegetables etc. Once again, a dish for the poor! However, you will need …
Cela faisait longtemps que je voulais m’essayer à la célèbre tropézienne mais non seulement je ne trouvais pas la bonne recette, mais en plus je voulais en créer une version plus légère et décalée. C’est chose faite avec ces petites tropéziennes à la mie très aérienne et des crèmes colorées agrémentées de fruits. Durée totale : 3h30 (dont …