Discover the intense and airy chocolate mousse by Chef Éric Raynal, winner of the 2020 Passion Dessert Award. An exceptional dessert created for the Château de Berne.
Sweet, tangy, bitter, salty… the Don Julio Paloma cocktail offers a palette of flavours that makes it unique.
It’s healthy, delicious, crunchy, crispy, and it’s with Wasa toast that you get this irresistible snack.
For a refreshing non-alcoholic drink during the winter season, the Cranberry Ginger Sparkler is a perfect choice. It combines tart cranberry juice with spicy ginger and sparkling water for a vibrant and flavorful mocktail that’s great for holiday gatherings or cozy winter nights.
Chef Alejandro Rivera of Suelo restaurant reveals his best-kept secrets for a foolproof recipe
We bring the sun to the table with this recipe with aromatic flavours, typical of the South of France.
Mannie reveals the secrets of his delicious and healthy Sweet Eggplant dish, which will delight vegan and gluten-free palates.
Chef Yassine Riahi, who works at the Lordy's Paris Club restaurant, gives us the secret to his foolproof recipe for Lord's roast chicken.
Designed by Luna Création for an exclusive partnership with Cojean, the plant-based pastries delight the palate and the eye with their delicious moon shape, balanced taste and bluish tint.
Dominik Iwanski, cocktail engineer at the Candid bar — located in the 18th arrondissement of Paris — reveals his recipe for the NOUVEAU CARRÉ: a twist on the iconic classic Vieux Carré cocktail .
Nothing captures the essence of summer better than a delicious vegetable tian, an iconic Provençal recipe, here offered by Brémond Fils .
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 summer, chocolate is making its way into our cocktails. Refreshing but not cloying, Benoît Nihant offers a series of alcoholic drinks, all enhanced with his famous chocolate.
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).
To feel like you're in The Great Gatsby, you only need two ingredients, and no specific equipment!
Harry Cummins, the most Marseille-based of British chefs, breathes a Provençal spirit into La Table – the restaurant of La Grande Epicerie de Paris . Today he reveals the secrets of his inimitable limoncello baba, one of his favourite desserts .
This quintessential travel cake, rich, sweet with a crunchy, almost meringue-like crust, has become cult in France. This recipe is Trish Deseine's bolder attempt — revealing intact texture and subtly caramelized flavours.
