Rice pudding (riz au lait)

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My personal version of this classic family recipe.

Scallops with green asparagus tips and parmesan

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In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.

How to dust

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"Dusting" in cooking is sprinkling a very fine layer of something in powder form. Icing sugar or cocoa powder on cakes for example. As this is not very easy to do evenly, here is a way to do it.

Gratin of purple artichokes

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This is a very simple recipe: just potatoes, purple artichokes, a sprinkling of Parmesan and into the oven it goes...

Galette Charentaise

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This is a traditional cake from France's Charente region. The recipe is straightforward and the cake is slightly dense in texture, but quite delicious.

Hazelnut and orange cake

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A very elegant cake topped with a sprinkling of hazelnut crumble, and with a double helping of orange flavour from chopped candied peel and the orange syrup soaked into the cake after cooking. The recipe is rather sophisticated, inspired by those used by pastry cooks at the INBP. It is a bit trickier than a basic cake, but the result is well worth it.

Thin spinach and potato tart

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A savoury tart with a thin puff pastry base, crushed potatoes, spinach, bechamel sauce and topped with a sprinkling of grated cheese.

Rice pudding with chestnuts and poached pears

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A rice pudding a bit atypical, no sugar added, but chestnut cream instead, and served in a verrine with diced poached pears.

Paris-Brest

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The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel.

Spaghetti with tomatoes and pesto

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For this very simple recipe, just pasta, tomatoes, a few herbs and a little pesto, but a delicious taste you'll see.

Baker's chicken and potato tart

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A baker's tart is made with bread dough. It is sometimes called a baker's pizza, but this version has no tomatoes. It is topped with potatoes and slices of herb-poached chicken on a bed of cream and cheese with more herbs.

Brussels-Bombay salad

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For this salad, two main flavors, raw Brussels sprouts and curry croutons, make a surprisingly delicious combination.

Sorrel and potato quiche

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For this quiche, a shortcrust pastry base is lined with potato slices, onto which a mixture of sorrel and small pieces of meat is placed, then a classic quiche filling is poured. The taste of sorrel makes it delicious and highly original.

Farfalle with green asparagus

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For this recipe, green asparagus and farfalle will be cooked together and bound with pesto.

Blueberry Pie

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Here, a blueberry tart consists of a shortcrust pastry crust with a thin layer of almond cream and a (very) thick layer of blueberries. It’s a summer tart—fruity, sweet, and deliciously tart—served cold or warm.

Moussaka

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Here is my personal version of this famous recipe from the eastern Mediterranean. It's a kind of gratin, made with layers of aubergines, cooked meat with tomatos and bechamel sauce with cheese.

Rabbit with mustard

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This recipe uses boned rabbit. This is sautéed in mustard then cooked in the oven. It is served with broad beans, bacon and mushrooms, and a sauce made with reduced white wine.

Chorba

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Chorba is a spicy meat and vegetable soup, typical of the Maghreb. This is my own personal version.

Milk rolls

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This sweet milk bread, made as baps or rolls, with its sugar topping is delicious for breakfast or with afternoon tea.

Meringues

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A very simple recipe but which always impresses.

Do you know the Mont d'Or, this extraordinary cheese from the Haut-Doubs in France, with a unique taste and appearance, which can be eaten both raw and cooked? I'll tell you a few words about it, and with some tips on how to choose it and cook it. .
November 27^th 202115 K5

When in a recipe you need to sprinkle something, that is to say to spread a fine layer of powder (flour, sugar, etc.) on something, powdered sugar on a pie for example, you will probably use a fine strainer or a sieve, this is the best way to proceed. But is that all?
May 23^th 202312 K4.7

A flan Parisien, or boulanger, is a simple yet delicious cake. A cream, a mixture of milk, eggs and sugar, is poured into a raw pastry base and baked in the oven until the pastry and cream are cooked. This is the simplest version of the recipe, probably the original one, but nowadays the cream...
July 21^th 202318 K4.7

Fleurer

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Dusting, dredging or sprinkling, usually with flour.
16 K4.2