Meringues

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A very simple recipe but which always impresses.
June 10^th 2019394 K4.5 4 hours 20 min.

Röstis

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Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.
February 21^th 2011266 K4.2 40 min.

Swiss meringues

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Swiss meringues are a variant of the classic French meringue. The eggs whites and sugar are beaten together in a bain-marie at first, then beaten stiff as normal. This makes for a firmer meringue which can be used to make small items or figures to decorate cakes or ice creams (such as mushrooms,...
June 2^nd 2015121 K3.8 1 hour 20 min.

Cervelas salad

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This bistro-style salad combines potatoes and gherkins with, of course, the famous cervelas sausage.
December 5^th 2013101 K4.4 55 min.

Endive gratin with cancoillotte

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Here is a variation on the classic French recipe for endives with ham. This recipe uses cancoillotte cheese instead of the usual béchamel sauce.
February 5^th 2014121 K3.8 60 min.

Like MaronSui's

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Perhaps you've heard of "MaronSui's", those chestnut mousses you find in shops? Here's a much better homemade version, easy enough to make.
May 26^th 202414 K 2 2 hours 30 min.

Chard and potato gratin

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All of the chard leaves (greens and stalk) will be used in this recipe. They are first boiled, then layered with sliced potatoes and topped with a bechamel sauce.
June 10^th 202049 K 1 hour 6 min.

Salmon chard rolls

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For this dish only the green part of the chard is used. The blanched leaves are rolled around grilled salmon portions. The rolls are served coated with a savoury lemon sabayon, or the sauce of your choice.
August 8^th 2010170 K3.8 1 hour 25 min.

The 3 kinds of meringue

Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...
June 14^th 201360 K4.5

In praise of Mont d'Or cheese

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 20218,8655