Monsieur Ducasse shared this recipe on a radio show at least 20 years ago. I quickly grabbed a pen to jot down the details. You can substitute Port wine for Pineau, but I think that little touch of cognac really makes a difference. I’ve never …

It was during a very pleasant evening many years ago that I tasted this delicious dish, and I have Eliane to thank for the recipe.

Prepared in no time, you can even adapt this recipe with a variety of different flavors, these bites are always a great hit! This recipe is an inspiration of Zoé de Las Cases’s published in the French Figaro Magazine Cuisine as a spotlight for country …

The feta cheese and the Greek yogurt bring a nice fresh touch to this delicious zucchini bread recipe. This one is from my friend Marina. I am a fan of her cooking always healthy, inspiring, and so savoury.

In Belgium as in France, I choose the fish according to the fishermen’s catch of the day. Cod fish, sea bass, or sea bream are equally good for this recipe.

Here are some useful tips to make your soft-boiled eggs: -Eggs should be extra fresh; here is how you check on their freshness: dip the eggs in cold water. The perfect egg for the soft-boiled recipe is the one that remains at the bottom of …

The dish is great for lunch boxes, for picnics, buffets, on sandwich bread or  just scooped onto lettuce. ​

Stéphanie, who is a great cook and who is used to organising large dinner parties, managed to convince me to make this fantastic recipe. Use one of your nice terrine dishes as it will be served on the table.

This appetizer served in a glass verrine is one of many recipes using this layer principle; you may use various herbs and spices with the eggs (chives, dill…) or even add tuna, salmon, sardines to suit your taste. You could also beat the extra egg white …

✨It’s a Scandinavian classic dish, thank you Francine for the recipe.✨ You can try it with vodka instead of gin. Many recipes recommend freezing the fish before curing in order to kill any parasites. It makes a stunning party platter if you serve it up appetizer style. For a …

Easier than you think  and really delicious! Many thanks Nicole for your recipe.

It’s  is easy to prepare, really impressive and elegant as a starter.

This recipe can be quickly prepared at the last minute if you get help of another person. The leftover you have kept in the refrigerator may be eaten within 12 hours with Japanese rice.

This terrine’s taste is lovely and fresh. It is a great dish for vegetarian.

Very tasty and really delicious. Enjoy it warm or cold.

Delicious ! The leftover sauce can be kept for 3 or 4 weeks in a sealed container in the refrigerator.