All posts filed under “salty

DSC_0009

Dare

Dare “We should dare everything, but the difficulty is to dare wisely. Pâte à foncer 185g Butter 5g Sugar 5g Salt 10g Egg yolks 50g Whole milk 250g Flour Goat cheese cream 300g Liquid cream 20g Sugar 100g Fresh goat cheese 2g Kampot pepper 50g […]

Leave a comment
foie gras cerise

Fois gras and cherry by Jean-Yves Bournot

Foie gras and cherry by Jean-Yves Today, we are very proud to introduce someone very special. Jean Yves, an extraordinary chef, passionate and generous. For him, taste and flavors are his language and the way to express his personality. He acquired his abilities by working with the […]

Leave a comment
DSCN7933

Garam Masala

Garam Masala The word “curry” is derived from the Tamil word “kari”, which means “stew” or “simmered dish” and was popularized by British colonists to describe the Indian dishes with sauce. In fact, the term is not used in India.  Each region has its own […]

Leave a comment
DSCN7684

The onion soup

The onion soup The onion soup is an old recipe, slightly old-fashioned, but nonetheless really tasty. Today this old lady will be pimped up (Recipe for about 4 people) Onion soup 1l Homemade poultry (or vegetable) stock 12 Big onions 1 Clove of garlic 1 […]

Leave a comment
DSCN7691

Tzatziki

Tzatziki « Simplicity is not a goal, but one arrives at simplicity in spite of oneself, as one approaches the real meaning of things » (Aristotle) And because the simple things in life are often the best, here a recipe super easy and Supercalifragilisticexpialidocious… Tzatziki and lamb […]

Leave a comment
DSCN7523

Hangover soup

Hangover soup Drunk too much last night? Tired? Don’t want to cook? We have the solution… A chicken broth, made with poultry carcasses, fresh vegetables and Risi. The broth helps to restore the potassium salt level in your body. Potassium influences the nerve and muscle […]

Leave a comment
DSCN7517

The needle in the haystack

The needle in the haystack Creation begins first with a thought. A volatile impression that caresses you, like a plumule. Gradually, this volatile thought begins to sprout and becomes bigger and bigger. Our imagination weaves around this thought an avalanche of impressions, which interlink each […]

comments 4
DSCN7069

Arborio

Arborio The act of creating art is based on rules, but nevertheless art find always a new way to break them… Pumpkin risotto (recipe for 4 persons) 700ml Vegetable stock 1 Onion (finely chopped) 1 Clove garlic (finely chopped) 300g Pumpkin (cut into small cubes) […]

Leave a comment
DSCN6951

The Mighty River

Today I want to introduce you Frédéric Back, the artist who was in love with nature. Frédéric Back, born in Saarbrücken (at the time France, but now Germany) in 1924, was a painter, muralist and director of animated films. His works, especially his amazing cartoons […]

Leave a comment
DSCN6542 2

Arancini and the leftovers

Arancini and the leftovers The Arancini is a culinary specialty from Sicily. Traditionally they are made with the leftovers of the risotto the day before, but using normal rice will be as well! Today, this recipe permits you to use the leftovers in your fridge. […]

Leave a comment