Clean your mixer easily

When you have a jar in your kitchen that’s almost empty—flour or almond flour, for example—you’ll probably refill it before it’s completely empty. And that’s a great way to go about it—no one wants to run out of an ingredient right in the middle of a recipe. Once you’ve...
October 2^nd 20264225

When it comes to serving wine, you may (like me) have a fairly simple rule of thumb: red wine at room temperature, and white, rosé, and yellow wines in the fridge until it’s time to serve them. It’s very easy to remember, but it’s a bit simplistic, and you’ll see that there’s a much...
September 23^th 20268255

In French cuisine, sauces are a very important part of a recipe—not just a side dish. In fact, they’re so important that, especially since the time of Auguste Escoffier, they’ve been classified into categories. And among these categories are “hot emulsified sauces,” or lukewarm ones. ...
September 9^th 20261,2535

When plating or serving a dish—whether hot or cold—on a plate, it’s very important to make sure they’re both the right temperature; in other words: if the dish is hot, the plate should be hot, and conversely, if the dish is cold, the plate should be cold. Is this really important? Let’s...
September 2^nd 20269823

When you bake at home—especially when making pie crusts—you’ve probably noticed that it’s quite difficult to work with the dough when it’s hot. It gets soft, is hard to roll out, and breaks or crumples very easily. And this doesn’t just happen when it’s hot—even in a comfortable...
August 26^th 20261,0165

Parsley, whether curly or flat, is a delicious ingredient in many recipes, where it is used both raw and cooked. When used raw, in a salad for example, where it always provides, alone or with other herbs, a remarkable freshness, only the leaves are kept. And when used cooked?
July 28^th 202511 K 13

Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.
May 23^th 201939 K4.1

We are, as I write this, in the season of Brussels sprouts, a delicious vegetable that often suffers from a bad reputation, let's try to fix that.
March 5^th 202211 K4.7

Do you like sorrel? This delicious plant with its beautiful bright green leaves, whose subtle acidity goes very well with many other things, including in particular cream, to form with salmon the emblematic dish of the 70's, "Salmon with sorrel" on which was built the beginning of the fame of the...
March 19^th 202214 K5

When it comes to serving wine, you may (like me) have a fairly simple rule of thumb: red wine at room temperature, and white, rosé, and yellow wines in the fridge until it’s time to serve them. It’s very easy to remember, but it’s a bit simplistic, and you’ll see that there’s a much...
September 23^th 20268255