Blogosphere  Gastronomy

Easy! The Rustic Camembert Sauce!

If you are not afraid to open the box, let's discover together Mayu's recipe for the Rustic Camembert Sauce...

, 30/05/2015 06:00

It's the season of the white asparagus

Many stands in Parisian markets are now selling the healthy white asparagus! In France, the season will end in late June so let's learn how to cook them and get ready for summer!

, 12/05/2015 08:00

Le Boudoir Presents its New Menu! (Hong-Kong)

Opened on October 2010, Le Boudoir is the French Creations’ bar. Pierre dos Santos, newcomer, has decided to disrupt entrenched habits, offering a collection of drinks adapted to every taste and de...

, 09/05/2015 08:00

Blanc mange with poached peaches and nectarines with tarragon

This recipe comes from one of our favorite cooking program: Épicerie Fine. This is a perfect dessert if you like fruits. The fruits bring a subtle freshness while the Blanc mange makes it a delica...

, 24/04/2015 08:00

Ricardo's Chocolate Fondue recipe

A Fondue au Chocolat is perfect for a romantic dinner, for a kid’s party, Easter, Valentine’s Day… And the good thing is that you can really personalize it by choosing any dip you like (candies, ch...

, 17/04/2015 17:27

Did a French Chef invent the Molecular Gastronomy?

What do you know about the exact temperature for cooking an egg with a “perfecto” runny yolk? Have you ever wondered why do we sometimes have to add the eggs one by one in this recipe, and altogeth...

, 09/04/2015 13:00

The Fruit Minestrone and Champagne Emulsion from Epicerie Fine

This dessert recipe comes from an episode of "Epicerie Fine" about the Kiwi fruit. We share with you the recipe for the Minestrone of Kiwi and exotic fruits with spices syrup served with Champagne ...

, 02/04/2015 15:00

Celebrate the Francophonie at La Crêperie de Caroline (KL)

Discover la Crêperie de Caroline: a very welcoming restaurant that serves supreme food specialties from Brittany, organizes quiz nights, and involves with charities once a month! In Kuala Lumpur.

, 16/03/2015 16:53

A wonderful cake with French marron cream

This recipe has been published by Mayu’s Kitchen in Paris on Valentines Day. Who said we should wait until next year Valentines? If we could we would bake this cake every day…

, 10/03/2015 12:18

A good way to eat your celery

Rémoulade is essentially a homemade mayonnaise and the sauce was originally created in France. The all-time classic way of serving celeriac is a “celeriac remoulade”, which means “mixing with 2 ing...

, 06/03/2015 10:00
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