Les dernières recettes
I propose you here cooking classes in my workshop in Porte des Lilas! Do not hesitate to contact me for any request for private lessons, lessons for company committees or renting the place to do your own lessons.
Sunday, May 26, 2024 at 2pm: Vietnamese cooking workshop! In this course, we’ll look together at four dishes from Vietnamese cuisine. First of all, the famous Banh cuons, delicious rice and tapioca pancakes stuffed with pork and mushrooms. Then banh kots, small coconut milk and rice flour pancakes, topped with shrimp and pork. We’ll simmer an irresistible dish of pork with lemongrass, and the course will end with an explosive dish of flavors and textures, crispy beef with chili sauce. SOLD OUT
Saturday, June 8, 2024 at 2 p.m.: Maki and mochi workshop! An afternoon devoted to Japanese cuisine. We’ll prepare the sushi rice, then each of us will make two maki, those famous and delicious rolls, with crab, surimi and avocado. We’ll be making mochi, those fluffy little sweets. First, we’ll look at the ingredients used, then cook the azuki bean paste, anko, and its sidekick, the more versatile white bean-based shiroan, which will be used to prepare the lime mochi. We’ll also be making tamagoyaki, the irresistible Japanese omelette! You’ll leave with the maki and mochi you’ve made.
Sunday, June 30 at 2pm: Vietnamese cooking workshop! In this course, we’ll look together at four dishes from Vietnamese cuisine. First of all, the famous Banh cuons, delicious rice and tapioca pancakes stuffed with pork and mushrooms. Then banh kots, small coconut milk and rice flour pancakes, topped with shrimp and pork. We’ll simmer an irresistible dish of pork with lemongrass, and the course will end with an explosive dish of flavors and textures, crispy beef with chili sauce. Registration HERE
Saturday, November 23 and Sunday, November 24, 2024: Chocolate Madness Workshop! This two-day course is unique in France. We will indeed see the manufacture of the bean to the tablet. The dark, milk and white chocolate will be made live and together. We will make homemade Nutella, pralines, but we will also learn more about cocoa butter and its tempering. We’ll start this course on Saturday morning with a hot chocolate and learn all the secrets of chocolate: roasting, crushing, winnowing and conching… My book “Je fais mon chocolat maison” published by Solar and prefaced by Christophe Michalak, will also be offered during this workshop! Registration HERE
See registration details below.
An autumn cheesecake with everything I love about it. A chewy texture, but also crunchy on top with the addition of a cinnamon crumble, all on a speculo base. It’s an irresistible delight for all cheesecake lovers. The melting apples add a touch of freshness to this rich, flavorful cake.
Not quite a far, nor a dutchbaby, still less a pancake, pannukakku is the Finnish version with its own identity of this type of dessert. The idea is to cook the dough in butter in a frying pan, then put it in the oven until it’s a lovely golden color! Here’s my version with cinnamon apples, to get in the autumn mood.
A deliciously comforting, nourishing and balanced soup! If you haven’t yet tried this Finnish dish, now’s the time to get started, because it’s not only very easy to make, but also very, very good! The soup is quick to prepare, and the salmon is cooked at the last minute, just before dinner. I just added a small piece of fennel to this traditional dish, as seen once in Helsinki. And just writing the recipe makes me salivate all over again!
A good cake with fresh figs and hazelnut powder, very melt-in-your-mouth, that’s the recipe I suggest. I use mixed figs in the batter, but also chopped figs for even more flavor and softness. A delicious cake, as good warm as out of the fridge.
A really tasty and fresh soup for hot summer days! A real alchemy takes place with all the ingredients gathered. The crunchy pine nuts, the freshness of coriander leaves and the …
