I’m an unconditional fan of maki. I had proposed it in my book “Je n’en ferai qu’une bouchée” published by Flammarion in 2016. I’m giving you a very good recipe …
At the moment, I am trying to eat well (well, mostly good and varied!) despite the confinement, and with products that I can easily find around me. I love pajeon …
I have a new recipe for you, this time in partnership with Boursin® with garlic and fine herbs. This risotto is absolutely delicious and creamy with simple ingredients. I added …
In this moment of confinement, I empty my freezer. I happened to have lamb mice in preparation for a recipe for my cooking blog. And a package of peeled beans …
In the midst of confinement, you have to keep busy. Here I am doing facebook lives and making recipes that I love. This time it is the Korean gimbaps, these …
Here is a quick recipe! I made it during a facebook live during the lockdown with what I had on hand. The result is a delight with peanuts, cilantro and …
Here is the recipe from my facebook live on Wednesday March 18th. A simple recipe, easy and quick to prepare, less traditional than what I usually do. You can also …
Here is a crab curry that is quite different from the creamy curries I usually post or those I make during my Thai cooking workshops. However it is a curry …
Here is a very classic recipe to accommodate the lotus roots still sometimes very unknown in our countries. You have to like the slightly crunchy texture, but this version will …
I’ve just returned from another short stay in Italy. I always enjoy it! I had a really delicious lasagna and I wanted to share my version with you. It takes …
