This “recipe” isn’t really a recipe – it takes one minute and has three ingredients. Still, it’s one of the things our customers talk about the most: vanilla ice cream, a generous drizzle of pistachio or almond oil, and a few crystals of Fleur de Sel. Don’t be afraid of the sweet and salty combination. Try it once, and you’ll be making it again and again. Dessert · sweet and savory Vanilla ice cream with pistachio or almond oil 5 min Preparation 2 Servings Easy Difficulty Drizzle vanilla ice cream with a generous splash of oil and sprinkle with Fleur de Sel. Don’t be afraid of this sweet and savory combination – it tastes fantastic! Ingredients Vanilla ice cream Fleur de Sel Pistachio or almond oil Order the ingredients directly from the shop Fleur de Sel de Guérande €8.95 Buy Pistachio oil La Tourangelle · 250 ml €14.95 Buy Almond oil La Tourangelle · 250 ml €9.95 Buy Preparation 1Place two scoops of vanilla ice cream in a bowl. 2Drizzle over a generous splash of pistachio or almond oil. 3Sprinkle with some Fleur de Sel and serve immediately. Our wine pairing recommendation Pet Nat Rosé Uivo (Douro) · Folias de Baco Naturally sparkling Pet Nat from Pinot Noir with raspberry, orange blossom and fine effervescence – fresh, mineral and playful. A charming companion for the sweet and savory dessert. €15.95 0.75 l · €21.27/l To the wine →

A first: a sweet recipe at Maître Philippe & Filles! The pre-Christmas season is to blame, and the fact that I finally wanted to know what on earth you can do with pure hazelnut paste made from delicious Piedmontese hazelnuts. The answer: nutty oat cookies with blackcurrant jelly!

Shortcrust pastry, caramel and 200 g of walnuts: a tart for 6 people, featuring Laurent Mariotte’s nut filling and Jamie Oliver’s pastry. We recommend serving it with Quevedo’s 10-year-old Tawny Port.

For her birthday, our former employee Theresa Anaïs baked the wonderful original Piedmontese Torta di Nocciole, which consists of no fewer than 3 ingredients: eggs, nuts, and sugar. And a few coffee beans to enhance it. And lots of love, of course! So that makes 5 ingredients after all, not just 3 ... Theresa brought the recipe back from her student days in Piedmont, where it is among the region's best-known Dolci. 

A quick walnut cake with 150 g of walnuts, just 40 g of flour and two tablespoons of Armagnac, for 6 people and mixed in ten minutes. To go with it, we recommend the Pineau des Charentes Blanc by Jean-Luc Pasquet.

My neighbor is a Californian with Philippine roots, and when he invites us to spontaneous dinner parties in his kitchen, not only is the crowd around the table wonderfully diverse, but the unforgettable menus he serves up are to die for too. Inspired by these delightful evenings and their creatively composed combinations of dishes, I decided to venture into cross-border fusion once again for our new recipe of the week: Kedgeree with lentils and leeks, a spicy Anglo-Indian dish made with French green lentils, Portuguese smoked mackerel and free-range eggs from Brandenburg. Comfort food with an international twist!

The second Sunday of Advent is just around the corner, and the festive season is officially underway! That means we can indulge in plenty of delicious treats from now until January 1st—and without feeling guilty. In keeping with the motto "Life is short, eat dessert first," we have chosen a dessert to kick off this culinary marathon as our Recipe of the Month. A cake with chestnuts, walnuts, chocolate and cognac. A gluten-free sweet indulgence that puts us in a festive mood after just one bite...

True to the motto "first things first", our current recipe of the week is a very classic dessert that is sold in almost every bakery in Brittany and was once invented by Breton sailors: the Far Breton aux Pruneaux, a kind of flan with lots of egg and the Pruneaux d'Agen, which remind me of my childhood summers in France like almost nothing else …