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.

Vorschmack is a typ­i­cal Eastern European recipe, which can also be made in Morocco. Served cold, it is per­fect for an aper­i­tif or a F'tour table.

I found some sweet and sour pick­les at Marjane's that are almost Malossols and that, in any case, do the job while wait­ing to find real ones!

Three dif­fer­ent bli­ni recipes, from the most tra­di­tion­al to mine, with a Moroccan twist. Choose the one you like best!

Turkish cui­sine has not been able to influ­ence Moroccan cui­sine, which has nev­er been under Ottoman rule. Only the city of Tetouan has expe­ri­enced this influ­ence, indi­rect­ly, via the Algerians who set­tled there.

As usu­al, a very long first show, var­i­ous can­di­dates, an "ingre­di­ent of the sea­son" and some sur­pris­es. And my first arti­cle on Top Chef

Maslenitsa is both a car­ni­val and the Pancake Festival. Find out why and what is eat­en there before div­ing into Lent (at least in Russia)