Ahh them egg. If you’ve just overdosed on chocolate, nothing beats the good old savory version. We like them boiled, fried, scrambled and we always find a way to include this food in our breakfasts and lunch breaks. And for the more seasoned in the kitchen, you can also have it in a sophisticated version …
Philippe Etchebest’s recipe for Florentine-style soft-boiled eggs Read More »
Discover the recipe and 3 tips from Aya, finalist of the Best Pastry Chef season 10, to make your lemon meringue cake a success every time! You’ll finish your meal in style, with a cake that has momentum and is visually absolutely gorgeous. Best of all? This recipe is easy and affordable for everyone! Our …
Aya’s recipe and tips (LMP10) for a successful lemon meringue pie! Read More »
Do you want to buy new hobs for your kitchen? It is not easy to find your way around with all the kitchen models available… Here are the criteria to be taken into consideration when choosing the right hob! When it comes to make preparations of all kinds, the equipment used for cooking is of …
Just before the weekend, all cooking readers ask themselves this eternal question: what will we eat? To inspire you, The print suggests some suggestions for seasonal recipes that will make your mouth water. Posted April 22nd Indulgence: green chemoula Chermoula is a typical Moroccan recipe that normally comes in two variants, explains Otman Amer, Moroccan …
Today we are talking about an ongoing crowdfunding campaign on Ulule on the theme of cooking and yôkai. In the Yatai menu in fact, he offers to make recipes for Japanese dishes, in the company of these popular spirits of Japan. To find out more about this project, we interviewed the two designers: Aki and …
Grandstand. Culinary France, like political France, seems to me today to look more to the past than to the future, as if our cuisine seemed destined to return to the recipes of the past. Indeed, the know-how inherited from Auguste Escoffier (1846-1935) and the cuisine of the first half of the twentiethAnd century seems to …
“French cuisine must rediscover the taste of audacity” Read More »
With over 3 million cookery books sold, “Simplissime” remains the book of superlatives: declined in a collection of 41 volumes, translated into 12 languages in 20 countries, a true bookstore phenomenon! Its author Jean-François Mallet returns this week with a work dedicated to Ukraine. Borscht is one of the emblematic recipes of this land. Discovery …
Ukrainian borscht, the soul of a people on your plate! Read More »
Sébastien Parraud, private chef of My boyfriend in the kitchenexplained in Here we are! how to make vegetables “sexy” for the whole family to eat. “In fact, there is always a common thread that I try to respect, whatever the season and what I have on hand is to have what is called in Japan, …
recipes and tips for making children eat vegetables Read More »
From wheat to flour The grain of wheat is composed of: bran: the protective shell of the grain; egg white: the heart of the grain, rich in starch and gluten; of the germ. When the whole grain is ground, a wholemeal flour with unmatched nutritional properties is obtained. But this flour turns rancid quickly due …
What better way to celebrate the return of sunny days than to toast with a festive and refreshing cocktail? During an outdoor picnic or an aperitif in the garden or on the balcony, these drinks can be sipped at will when the weather is nice and warm. When spring and summer arrive, we prefer them …