A wonderfully autumnal dish – hearty, salty, earthy and fruity all at once. This salad of Brussels sprouts with orange segments, walnut oil and roasted duck gizzards can be prepared in no time and tastes wonderfully aromatic, satisfying and refined. It can happily sit for a while.
Christian Lohse's little outlier from "Lohses Mundwerk": sardines in tapenade by La Belle-Iloise under seared fennel, spring onions and tomatoes, with balsamic vinegar and piment d'Espelette. For 2 to 4 people, ready in just over half an hour, we recommend serving it with a Coteaux d'Aix-en-Provence rosé.
Radicchio, mozzarella, apricots, anchovies and pistachio oil … This lukewarm salad awaits with an unusual combination of ingredients, textures and flavors that all come together in an unexpectedly-harmonious symbiosis and tickle your taste buds!
An ideal salad for a barbecue party, simple and refreshing: a sun-kissed recipe with wonderfully aromatic coriander – pure summer!
Algae is the "food of the future"! It grows much faster than land plants and requires no valuable agricultural land. But above all, we love algae because it is so delicious! We especially fell for the creations by Poisson d'Ouest. We use two of them in these simple and quick recipes: octopus salad with celery, cucumber and algae, and baked feta with algae. Mmmmh!
Have you ever combined lentils with tuna? We actually haven't until now, but we are so thrilled with our new discovery that we can already guess what will be served more often for lunch this autumn. By the way, this is also one of those salads that tastes almost even better the next day, once the flavors have had a chance to meld! A sophisticated and quick idea for the party buffet, brunch, lunch, or on the go…
Thin puff pastry, a thick layer of braised pink onions from Roscoff, anchovies and black olives: Pissaladière is the street food of Nice and tastes delicious warm or cold. Serves 6, with our recommended wine from Provence.
Potato-based aioli, garlic confit from the lukewarm oil, and a bread salad fried with the confit oil: three recipes from our garlic festival for the pink garlic from Lautrec. To go with it, a rosé from Provence.
Ten toes pink garlic, water, an egg and a spoonful of mustard: the traditional garlic soup from Lautrec is ready in twenty minutes and is finished with a little mayonnaise to bind it. For 4 people, served with a Sauvignon from the Loire.
This week’s recipe is more of a “serving suggestion” or “guide to feasting without much effort” for those days when we simply don’t want to spend a long time in the kitchen. The rosé is already chilled, the evening sun bathes the balcony in golden light, and guests are already waiting? Or the weekend lies ahead with a promising blue sky and no plans, and we feel like a spontaneous picnic in the countryside? Bingo! This menu takes less than 20 minutes but will leave you feeling thoroughly satisfied and happy—promise!
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!
It is not yet too cold, and so dishes that are not too heavy still fit on the table. Yes, fish, butter and tomatoes sound more like spring, but the herbs bring enough wintery aromas to allow this cod to be served even before Christmas. We used cod for this recipe, although haddock, pollock or trout (which should be prepared whole rather than portioned) would also work well.
