Walnuts from Grenoble, butter, sugar, caramel... Can you go even richer? We think baking should be a little decadent, so we didn't hold back on this tart. The recipe was inspired by Laurent Mariotte, French gastro-journalist and popular radio and TV presenter, combined with Jamie Oliver's shortcrust pastry recipe, which always works. You will be enthusiastic!

For her birthday, our former employee Theresa Anaïs baked the wonderful original Piedmontese Torta di Nocciole, which consists of no less than 3 ingredients: eggs, nuts and sugar. And a few coffee beans to refine. And lots of love of course! So there are 5 and not just 3 ingredients... Theresa brought the recipe back from her student days in Piedmont, where it is one of the most famous dolci in the region.

Who says life isn't a cake buffet? We prove the opposite with this quick and delicious walnut cake with Armagnac, for which we use the good walnuts from Grenoble. Juicy, fluffy, aromatic ... you will be amazed! It keeps in the fridge for a few days and freezes wonderfully. However, we don't think that will happen...

The 2nd Advent is just around the corner and the Christmas season has officially begun! This means that from now until January 1st you can feast properly, and please without a guilty conscience. True to the motto "Life is short, eat dessert first", we have chosen a dessert as the recipe of the month to kick off this culinary marathon. A cake with chestnuts, walnuts, chocolate and cognac. A gluten-free sweet sin that gets us in the celebratory mood after just one bite...

New year, new quiche, something like that could be the motto of today's recipe, which comes up with a special mixture of salty and sweet flavors. After all the hearty dishes that were served at Christmas, it's time to start the new year with a lighter creation that tastes at least as good. Stichelton-Membrillo Quiche with nutty Hokkaido pumpkin. The recipe comes from the Israeli chef Yotam Ottolenghi, who became world famous through his excellent cookbooks. We have modified the recipe a bit and present you with our version of this delicacy.

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...