Bernard

I had tasted these inverted makis in a “fusion” restaurant in Santiago, Chile with two friends. Although not very traditional, they were really delicious. I had proposed on the blog, …

Here’s a simple recipe for crispy, golden shrimp. They are perfect as is with the sauce of your choice, or to incorporate into another recipe that I will tell you …

Generous doughnuts, soft and filled with blueberries, not too sweet! If this makes you want to, I’ll tell you all my secrets. I start with a yudane paste that will …

To some, this may sound crazy, but I am a fan of Brussels sprouts! Not the traumatic ones from our childhood canteen, eh! But the home-cooked ones. I love them …

De drôles de sablés avec une jolie forme en spirale, tout cela sans ustensile particulier. Vous les façonnerez à la main. C’est un peu de travail et vous recommencerez sans …

Delicious jalapeño peppers filled with cream cheese, cheddar and red bell pepper. I had tasted some in Seattle a while back at a great waterfront restaurant near the university in …

I am a real fan of these “hot dogs” with shrimps or lobster that we see in the United States and more and more in our country. So I suggest …

Le yudane tient du petit miracle. Pour obtenir des brioches, buns et pains au lait magiquement moelleux, le yudane et le tangzhong sont des solution assez hallucinantes ! Je commence …

J’adore ces petits gâteaux feuilletés aux noix de cajou, qui nous viennent du Liban, dont j’adore toute la gastronomie. J’avais fait cette recette dans mon premier livre, Mes desserts, édité …

For Christmas, I offer you one of the many recipes from my new book, Scandalously Decadent, published by Flammarion, the Kanelsnurrer. I redid everything step by step for the blog, …