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Frenchy way to use Goat Cheese 26 Feb 2011 | 07:19 am

Want something quick and tasty ? Frenchy and smelly ? or just add a little something to your salads ? Try some “crottin de chèvre”, I can’t traduce it but literally it’s “goat dung”… usually It’s cal...

Keep fresh basil 25 Feb 2011 | 08:35 pm

You have a lots of basil, parsley or other herbs ? Way too much to use immediately ? If you do want to protect your herbs from rotting, here is an simple advice for you. Method remove humidity from...

Medieval Hypocras 24 Feb 2011 | 07:14 pm

Legend attributes the authorship of hypocras to Hippocrates, a Greek physician of the 4th century BC. In the Middle Ages, the hypocras was primarily a medicinal wine with spices and can only be found...

In Tartiflette we trust 23 Feb 2011 | 09:35 pm

Tartiflette, is a recipe based on Reblochon (a french cheese) and has been created in the 80s. Tartiflette comes from the word “tartiflâ” meaning potato in Savoyard’s dialect. Apparently this dish wa...

Goat’s milk, honey and savory beverage 22 Feb 2011 | 03:42 pm

Savory has been renowned for centuries for its tonic and stimulant effects. Beside having a good neurological benefit, the savory is also good for the immune systems and the circulatory system. By fr...

Champagne sorbet 15 Feb 2011 | 06:48 pm

If there is one thing really well with cooking, is that you can easily innovate, find new flavors, new tastes… Even if not for all the tastes. Today we offer a rearrangement of taste, classy and orig...

Woked Fennel 4 Feb 2011 | 02:40 pm

Fennel is a vegetable leaves. It is light since caloric intake is just 25 kcal per 100 g, the same as cabbage or asparagus. Another plus for the line, its high fiber content (3.3 g/100 g), very sweet,...

French Thin Genoise recipe 19 Jan 2011 | 03:40 pm

You want to create a new cake but you don’t really know how to start ? One of my favorite way to start a “new cake” is to make a genoise cake as a first layer like in thoses verrines. I often try ne...

Tomato makes its Italian Show 13 Jan 2011 | 05:54 am

How to feel in Italy with cheap ingredients and especially by mixing the flavors and smells…. Ingredients for two verrines 1 egg 125 gr ricotta 125 gr mascarpone 25 g pine nuts 1 large tomato 2...

Crunchy chestnut cream 12 Jan 2011 | 12:43 am

A few days ago I posted the “making-of” of our Christmas bûche, the first part was dedicated to the first layer, made with French Genoise with pear. Now I gonna show you how to make the second layer ...

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