Shortcrust pas­try is very easy to make, you just have to be care­ful with the tem­per­a­ture of the but­ter. All the tips for one of the basic pas­try recipes.

A clas­sic assort­ment (fen­nel and car­rots) revis­it­ed by a cit­rus and saf­fron sauce and a sesame mar­i­nat­ed chicken.

For a gourmet snack, a tra­di­tion­al cake trans­formed by a saf­fron syrup.

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.