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Le Procope - Paris
If you've never spent an afternoon nursing a coffee or kir on a café terrace, you have missed an essential Parisian experience. Le...


Brasserie les Deux Palais - Paris
Feels Like Paris, Tastes Like Paris ! On nearly every corner, there’s a good chance you’ll find a café or brasserie with a chair to rest...


Café Hugo - Paris
It's all about your neighbors! This is one of those terraces where you settle down around 4 and where you start, even if it is too early...


Yam'Tcha - Paris
“Now I can feel that a cuisine reflects what you have inside of you. It’s an expression of your inner life. I had never heard of Yam'Tcha...


Au Sauvignon - Paris
“Le prix attire la clientèle, la qualité seule la retient” This is another one where you can settle down without hunger and thirst...Au...


Le Récamier - Paris
In the heart of Saint-Germain-des-Prés and almost invisible from the street, you will find this fantastic restaurant. I just walked past...


Le Loir dans la Théière - Paris
There are many beautiful and fun, quiet and busy neighborhoods in Paris. Yet every neighbourhood, even every cluster of streets together,...


Café de Varenne - Paris
I am in love with the French cafes. I can go from one to the other all day long and marvel at the atmosphere, the kind of people, the...


Is Lise’s Soupe Verte the Ultimate Superfood Soup?!
Ingredients 2 courgettes 3 leek whites 3 stalks of celery 1/2 head of fennel 1 clove of garlic 1 handful of flat leaf parsley 1 chicken...


How to Make Delicious Zucchini Stuffed with Tofu and Quinoa
Ingredients 4 persons 4 round zucchini’s 100 g tofu 80 g of quinoa 2 tomatoes 1 chopped onion 2 garlic cloves, crushed 4 tbsp of olive...


An Elegant Twist: Roquefort and Lentil Salad Recipe
Ingredients ½ cucumber 3 bunch of tomatoes 2 spring onions ½ cup of mint leaves (à 15 g) ½ tbsp (groundnut) oil ½ tbsp lemon juice ½...


How to Make Delicious Green Tomato Jam with Vanilla, Lemon & Ginger at Home
Ingredients 1.2 kg of green tomatoes 1 kg of gelling sugar or granulated sugar 1 lemon 1 vanilla pod little piece of fresh ginger, peeled...


Mastering the Art of Roasting Veal: A Sage-infused Recipe for Forgotten Vegetables
Ingredients 1 roast veal of 1.2 kg 1 small bunch of fresh sage 5 pink garlic cloves 2 bay leaves some olive oil 200 g of cleaned crosnes...


Gratin of pears in almond cream
Ingredients 6 pears (doyenne de comice) 2 whole eggs + 2 yolks 60 g almond powder 30 cl of whipping cream 1 lemon 70 g brown sugar...


Choco caramel cookies
Ingredients 42 rich tea biscuits 100 g of butter 150 g of pastry milk chocolate 395 g of sweetened condensed milk Preparation Grind the...


Bicicletta - Tel Aviv
During a work trip to Israel (Jerusalem) where I had to give a lecture together with former star chef Ruud Wunneberg about the past...


Bundt cake with fresh herbs and cheese
Ingredients 1 roll of shortcrust pastry 3 small goat cheeses (crottin chavignol) or 150 gram of Roque Fort. 200 g diced ham 5 eggs 15 cl...


Little crunchy bacon & eggs
Ingredients 12 slices of bacon 8 eggs 125 ml grated cheddar cheese Salt and pepper from the mill Preparation Preheat the oven to 175 ° C....


Flan of Leek with Ras El Hanout
Ingredients 200 g of leeks butter pinch of ras el hanout 2 handfuls of spinach 20 cl cooking cream 6 eggs Salt and pepper Preparation...


Madeleines
Ingredients (for 18 madeleines): 45 g ground almonds 45 g flour 80 g icing sugar 23 g lavender honey 3.5 egg whites 70 g butter...


Le Chartier - Paris
You don't become a myth by chance… The first time I came to Le Chartier dates back to the eighties. The French adventure, and ultimately...


The Clown Bar - Paris
In 1907, “Le Clown” becomes a café which will be the meeting place and the mailbox of circus artists from all over the world. Its name...


Tarte aux Reines Claude
Ingredients 1 shortbread dough 1 egg 15 cl of milk 600 to 800 gr of plums Reine Claude 50 gr of almond powder 50 gr of caster sugar...


Couteaux à la plancha by Christian Etchebest
A simple recipe that is rich in flavors of 'Couteau à la plancha' drizzled with virgin sauce made by chef Christian Etchebest....
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