Drizzle the vanilla ice cream with a generous splash of oil and sprinkle with fleur de sel. Don't be afraid of this sweet and savory combo, it tastes amazing! Ingredients: Vanilla ice cream Fleur de Sel Pistachio oil or almond oil

My neighbor is Californian with Filipino roots and when he throws impromptu dinner parties in his kitchen, not only are the people around the table a colorful mix, but also the unforgettable menus he serves us. Inspired by these inspiring evenings with their creatively composed food combinations, I once again dared to try a cross-over number for our new recipe of the week: lentil and leek kedgeree, a spicy dish from Anglo-Indian cuisine made from green French ones Lentils, Portuguese smoked mackerel and free-range eggs from Brandenburg. Comfort food with an international twist!

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 that was once invented by Breton sailors: the Far Breton aux Pruneaux, a kind of flan with lots of eggs and the Pruneaux d'Agen, which remind me more than anything else of my childhood summers in France...