A look annoyed – Roquefort pear tarts
It was 1 weeks than I had imagined these little pies roquefort pear in my head. I knew exactly what size they would be and how I would present. I bought all the necessary ingredients for 3 days and yet I do it…
Read more »A bunch of breadsticks, it is chic – Gressins tapenade & gressins romarin
Breadsticks, I class in the same category as sushi, ie the stuff that takes a long time to be home for a worse result than if you had bought from a good craftsman. J’ai…
Read more »A taste of holidays – Nice-style beef stuffed vegetables
I spend my holidays in Nice (on the French Riviera). Each year, the holidays announces the return of cooking with olive oil, de la ratatouille, des beignets de fleur de courgettes et du thym ou romarin qui embaume la cuisine. Je suis…
Read more »The Easter Lamb – Rosemary and Lemon Lamb Shank
If you are preparing your Easter meal, it is time to consider how you will prepare your Easter lamb. There are a thousand ways to prepare lamb, here is one that works with almost…
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