It’s time to introduce you to a good digestive herbal tea to sip nice warm, maybe before going to bed 🙂 . We did a little research for the most curious of you about the spices that compose it. Licorice root contains glycyrrhizin, which gives it its characteristic sweet taste. You’ll not need, therefore, to sweeten the tea. Licorice has anti-inflammatory … Read More
Rabbit with dried plums
How many of you have tasted or at least heard of the famous “Seuppa à la vapeuleunnentse” or “Favo” from Ozein? Today we want to share with you a recipe of our valley, perhaps less known but equally tasty: the rabbit with dried plums, accompanied by snow peas and boiled potatoes 🙂 That’s quicker to eat than to pronounce it! … Read More
Confis Tomatoes
Mid-August, vacation time… We will travel with the taste: while sitting at the table you’ll enjoy the colorful cuisine of Morocco. Today we’re presenting a traditional meze: confis tomatoes with honey, sesame seeds and a mild spice mix 🙂 . The meze are typical starters of Moroccan cuisine, served on the table in a myriad of small bowls and accompanied by … Read More
Citron pollock with cailletier olives and orange blossom honey
After the wild rice with chicken, raisins and mint let’s continue the menu for Easter, with a fish main course: pollock fillets scented with slices of citron, sweetened by orange blossom honey, and with capers and cailletiier olives. Citron is normally consumed candied; it has a less sour than lemon but with of more pronounced bitterness. When you’re using it in … Read More
Dark chocolates with mint heart
Easter would not be Easter without a little chocolate! 🙂 We could not forget about it, that’s why today we’re presenting some chocolates to prepare and leave unattended in the living room during the holidays 😉 . The shell of dark chocolate encloses a soft filling of white chocolate scented by the first mint leaves in spring 🙂 . We … Read More
Gratin Dauphinois
To accompany the tasty turkey roulade with ham, we’re proposing a side dish of French origin. The classic Gratin Dauphinois with potatoes, milk, Parmesan and a pinch of spice 🙂 . The version that we’re proposing has a lot less fat than the traditional version, there is no need to give up the taste, even if we give up the … Read More
Turkey roulade with ham and caramelized onions
Let’s proceed with the Easter lunch, presenting a tasty turkey roulade, which contains the delicate caramelized onions and ham. All wrapped in slices cooked ham, which help to keep the meat soft and making it even tastier 😉 . Last year at Easter we prepared an excellent rabbit with cranberries… And we did not find any chocolate egg hidden in the garden … Read More
Winter bud
Christmas is getting closer and closer, so today we’ll conclude dinner with Winter bud: a aperitif cocktail with prosecco, lychee cream and a drop of rose essence. We kinda love lychees, do you? There must be someone else always ordering the fruit salad in Chinese restaurants! 😀 In Winter bud the bitterness of prosecco wine is tempered by the sweetness … Read More
Cailletier olives and citrus salad
Every main course has to be accompanied by a worthy side dish 🙂 . And today we’re presenting a fresh salad with unusual combination of flavors: a fennel crudité enriched with cailletier olives and sweetened by orange and raisins. In this dish we wanted to revive some flavours typical of winter and of Christmas time. We approached the delicate bitterness of … Read More
Perch morsels in almond crust
Here we come with the main course for Christmas dinner. Last year we presented a veal roast with candied fruits sauce, but this year we want to propose some fish: morsels of perch in almond crust, lightly spiced with Sichuan pepper berries and Persian blue salt 🙂 . The morsels are very quick to prepare; you can safely bread them even … Read More