A very easy recipe, per­fect for the fam­i­ly table. The flavour of the rab­bit is enhanced by the saf­fron and the slow cook­ing in the casserole.

A creamy, spicy soup that com­bines corn and pota­to, which can be made veg­e­tar­i­an if the chick­en stock is replaced.

Peru is a huge coun­try with a wide vari­ety of land­scapes, and its cui­sine is even more var­ied: local and pre-Columbian recipes, Spanish and Asian influ­ences… to be dis­cov­ered with­out moderation

Inspired by Iranian cui­sine, sole fil­lets with cit­rus juice, gar­lic and saf­fron. Easy and tasty!

A sim­ple, healthy and tasty lentil sal­ad with lemon con­fit and fennel

A great HBO series for a great lady (lit­er­al­ly and fig­u­ra­tive­ly) of the kitchen, Julia Child, a pio­neer of cook­ing shows on the screen.

Deglazing is a tech­nique for extract­ing cook­ing juices and adding flavour to your dish. Find out how to do it, with what liq­uid, what utensil.

A sim­ple and eco­nom­i­cal recipe, easy to make, from Ashkenazi cui­sine but total­ly revis­it­ed, with a deglaz­ing and cream.

Olivier sal­ad is a dish born in Moscow that has under­gone many trans­for­ma­tions. Whether it is a gas­tro­nom­ic ver­sion or a sim­pler one, it is found on all Russian fes­tive tables and is enjoyed all over the world.

This is not "the" Olivier sal­ad recipe, there are as many as there are cooks. This is my own, with a spe­cial sauce to boost the flavour.