Chef Mikaela Liaroutsous, who works at the restaurants Etsi Le Bistro and Etsi L'Ouzéri, reveals her summer recipe for dolmadakias — also called dolmas or vine leaves — stuffed with meat.

Chef Saayaan, at the helm of the festive and responsible restaurant ORA Farmhouse, reveals his ceviche recipe perfect for your summer tables.

Salad is boring? Not at all! Delight your guests with these recipes.

Focus on flavours that explode in the mouth when cooking this season.

This cocktail is the promise of a new sensory exploration. On crushed ice, the freshness of the cucumber and the bouquet of basil awaken the vegetal side of the tequila and enhance the aromatic complexity of the cognac and bitter orange of Grand Marnier Cordon Rouge. An unexpected and refreshing twist. Follow the guide to reproduce it at home.

Reginettes originate from Naples, in southern Italy. Long, flat, and 1 centimetre wide, they look like tagliatelle with at least one serrated edge. Their name refers to Princess Mafalda of Savoy (1125-1158).

Fresh and unusual, this tart will delight all palates to welcome the summer season.

We love this vegan and gluten-free receipe, the secrets of which have been entrusted to us by the adaptogenic superfood brand The Kinsei Shop.