Pork Tenderloin “Sous Vide” with “Au Jus” Sauce with Chocolate
How to Prepare the Pork: Marinate the pork tenderloin with the pepper spread, salt, pepper; In a vacuum bag add all the ingredients; Seal the vacuum bag and cook with...
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Pan Fried Vegetable Steamed Buns (Sheng Jian Bao)
These healthy pan-fried buns or Sheng Jian Bao are super fluffy and soft with a crispy bottom and will set...
Poached Guinea Fowl Supreme with Wakame Seaweed Cream
I love to cook seaweed: it has an original flavor, a unique texture and brings a lot of freshness to...
Tarte Bourdaloue (French Pear Tarte)
How to Make the Dough: Work the butter until it is soft, add the icing sugar and mix well. Add...
Edible Tiramisu Candle
‘This little light of mine, I’m going to let it shine’ These words feel really apt for today’s post as...
White Chocolate Fondant, Exotic Chocolate Coulis
This very popular recipe, a dark chocolate fondant with its famous flowing heart invented by Michel Bras, can also be...
Creamy Mushroom Soup with Cinnamon, Royal with Coffee Salt and Crunchy Chanterelle Salt
A new exclusive recipe from my cooking school, Scook, with a must-have of the season: mushrooms. How to Make a...
Pumpkin Cream Soup with Saffron & Melting Chestnuts
This delicate and creamy soup is a real childhood memory! Typical of my region, la Drôme, I used to eat it with delight at my grandmother’s house. The pumpkin gives...
Bat Soup
Bat soup is eaten in many countries in South-East Asia and Oceania, primarily in Indonesia (North Sulawesi) and the island nation of Palau. The soup has gotten immense coverage over...
Kohlrabi Ravioli Stuffed with Avocado Cream and Pea Purée
I hope this recipe brightens up your day as much as it did mine! It looks impressive but it really...
Golgappa | Pani Puri
Everyone wants golgappa, or, as I say, pani puri, or, as it’s also called, puchka! Recipe provided by Manan Mittal,...
Kashk-e-Bademjan
Kashk-e-Bademjan is an Iranian eggplant dip and appetizer that is the star of any table. With it’s smoky grilled eggplant...