Catégorie : Board

Cofete.b, a vegetarian coffee in Bordeaux

I've had lunch at home twice Cofete.b, A vegetarian restaurant cafe that offers tasty dishes adapted to every moment of the day, in a cozy atmosphere. It is located near Porte Cailhau, on 22 rue du Chai des Farines, in the center of the city of Bordeaux. What I...

Caramelized pork meatballs | Audrey Cuisine

In a few days it is Chinese New Year the opportunity to exhibit Asian cuisine, right? Talking about Asian cuisine is very wide, it is as if we are talking about European cuisine, already in France, depending on the region, we all have our local specialties. I always find...

Why make homemade yogurts?

It's been more than 14 years that I've had my first yogurt maker to start and make my homemade yogurts. I made many recipes, I missed some, I could discover the secrets of homemade yogurts and understand why sometimes it works and sometimes it doesn't, and since then I...

But why do we eat pancakes at la chandeleur?

CHANDELEUR – The date of February 2 does not leave indifferent the most greedy … Synonymous with pancakes in abundance, the candle festival offers the opportunity to try all kinds and abundance! But why the pancakes at Chandeleur? Going back to its history and its meaning … The origin...

Tribeca, New York | Audrey Cuisine

Today begins our 3rd day in New York. There is no need to wake up again for this new day, the time lag helps us a lot! Today's program is still fabulous: today address Brooklyn with New York in French for a small group and a bike tour through...

Tribeca, New York | Audrey Cuisine

Today begins our 3rd day in New York. There is no need to wake up again for this new day, the time lag helps us a lot! Today's program is still fabulous: today address Brooklyn with New York in French for a small group and a bike tour through...

Easy Chicken Nems | Audrey Cuisine

Last week, I was too interested in cooking Asian specialties and changing my Japanese cuisine I love, I bought what I needed to do spring rolls. We love it at home, and it is not very complicated to do, it takes a little time to fold, but what a...

Exotic Fruit Salad | Audrey Cuisine

We all have our little lantern in the kitchen, and the last one was Picard who helped me. Between the end of the year fatigue and the holidays, I really didn't want to throw myself into a dessert for a raclette night and I thought a fruit salad would...

The table of Inomoto | Audrey Cuisine

I've been listening to the restaurant for a few months. Inomoto's table in Saint-André de Cubzac. A gourmet restaurant that offers Franco-Japanese fusion cuisine; the Chef of Japanese origin, He lived in Japan before coming to France 20 years ago to train in French cuisine. This restaurant is located...

Frangipane choco hazelnut cake | Audrey Cuisine

The epiphany is over, but the galettes des rois It is for the whole month of January! So, to change the brioche crowns, I threw myself into a frangipane, flavored with chocolate and hazelnuts, my darling is not very fond of almonds. This cake was really great, and very...

Road trip in Ireland (12 days)

Last summer we went out for a dozen days to discover Ireland with your family and we loved these desert vacations, to discover a very pleasant country, with varied landscapes, either by the sea, cities and towns or the countryside. Before returning to each stage, here is information to...

Pumpkin and Bacon Quiche

In my vegetable basket, I had three butternut squash. Yes three, and I didn't want to do Soupneither of a roasted pumpkinbut one salty cake. This is good, the pumpkin is cooked in a thousand ways and can arrive salty cake filling. With little bacon, this is how easy...

Ellen & # 39; s Stardust Diner, New York | Audrey Cuisine

I had prepared well for my stay in New York, and we had fun in all the restaurants we've been toexcept one, but I knew it because It is a restaurant where the atmosphere is sought but not the content of the dishes. : Ellen's Stardust Diner. This restaurant...

Cream leek cream

So, if you're one of those who barely bought a bunch of leeks, cut the green and throw it away (or better, with compost), the waste is over today. car the green leek is eaten. We will still avoid getting dressed, you're right, white is better, but in a...

Recipe: old-fashioned beef stew

Discover the old-fashioned beef stew, the one we eat at our grandmother's house in winter. Here is the true recipe for veal blanquette: French cuisine: ingredients: You will need for 8 people: 1 kg of sauteed veal 400 g mushrooms 2 carrots 3 white leeks celery stalk lemon onion...

Celery puree recipe

A few weeks ago I saw a report about M6 that talked about robot kitchens and I loved finding it there. my expert cook I love. I have had this robot for almost 4 years and I use it very often for my daily dish recipes. In winter it...

Dream snack at the Grand Hotel de Bordeaux

In Bordeaux, in the Place de la Comédie is the most beautiful hotel in the city, known as the Grand hoteleven if it's called now Intercontinental Bordeaux. This place is beautiful and full of history and I have already had the opportunity to go there several times, whether for...

My soft and sweet vanilla yogurt

I'm still a fan of my multiple delightsI made a new recipe that we loved at home: a soft and sweet vanilla yogurt. It has a very nice silky texture, without making threads, and without being compact. We love it for breakfast with a compote or pieces of fresh...

Chelsea and Greenwich Village, New York

Second day in New York, after Rock top and a walk through the High line, we are in the district of Meat Packers Districtbetween Chelsea and Greenwich Village. Meat Packers District This is where you are in Manhattan: This district was historically the district of the slaughterhouses of the...

Vide Frigo # 01: potato stews with raclette

Do you have raclette and there you have leftovers? No problem, I give you recipes to use them! Today I am offering you a recipe for recycle the rest of the potatoes and raclette cheese, to make small stews to accompany a grilled duck or any other grilled meat....

Swiss chard with potatoes and bacon

Well they chardIt's not really my favorite vegetable, but my son loves it, so I prepared it in the form of his favorite gratin with bechamel and cheese. Since I had two chard boots to sell (the joys of Amap …), I prepared a full plate by adding potatoes...

Futilities # 32 | Audrey Cuisine

Hello everyone my best wishes for this new year ! I hope you had a good holiday and a good vacation if you enjoyed it for a few days. For my part, I took a few days of family vacations and it did me a lot of good! Decreasing...

How to make a mango smoothie

My little mistress my homemade yogurts, those in the vanilla They are perfect for your breakfast, but regularly ask me for a mango smoothie. I also love this smoothie aroma, it is one of my favorite recipes, I am a fan of mango flavor, but what I do not...

Brioche Crown of Kings | Audrey Cuisine

In Bordeaux, the Traditional Galette des Rois is brioche and scented with orange blossom water. That's good, it's the one I prefer, I find it very tasty and lighter than a portion of Frangipane at snack time, even at any time of the day! I've been making a brioche...

Royal Pimm Cocktail | Audrey Cuisine

Today I offer you a recipe for cocktail that will be all the rage in 2020 : you know the Pimm ? It is a well-known liquor in Britain, and is fashionable in Australia at the moment. This liquor is the basis of many cocktails, Not too high in...

Comté Chef Gougères with Cooking Chef

I did it last week for the Christmas appetizer Gougères with Comté. It's the first time I do it and use my Cooking Robot and Chef it was amazing! This recipe was really perfect for the appetizer. Voluntarily, I didn't overload it with cheese, just to try it, and...

The little detox soup between the holidays

Ah, festive meals, chocolates, champagne glasses, this is not a completely relaxing period for the balance! So, to make up for these overly rich meals, here is my whole healthy and balanced soup for a meal that will do you good. I added several superfood stuff to boost it...

Discovery of teas Goo & # 39; Thé | Audrey Cuisine

Tea is my favorite drinkI drink liters all year! I have my favorites, my eternal ones, but according to the wishes and the seasons I like to discover new mixtures. There, for example, I just discovered the 3 tea blends of Goo & # 39;tea. The creators just released...

Lemon Bundt Cake | Audrey Cuisine

the bundt cake It is a typically American cake that owes its name to the shape of the mold used, a crown-shaped mold with grooves that make it once baked and demolished a real look, especially because it is always covered with a glaze to bring the final touch....

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A wine gift box for Christmas

There are only a few hours left to finish our gift purchases and today I would like to tell you again about a last-minute gift idea that should appeal to fans, a wine gift box for Christmas. Yesterday I was talking about it with a friend who lacked inspiration...

Black Chocolate Meringue Cake

Don't you want a log and are you looking for a chocolate recipe for Christmas dessert? Try my dark chocolate meringue cake! This cake is sublime, very chocolatey and the meringue gives a touch of sweetness very pleasant. You can prepare it in advance and store it in the...

Discovery of Akitanian Caviar | Audrey Cuisine

I love the brand Sturia, a producer of caviar from Aquitaine. For several years they have made me discover the different types of caviar they offer and they always teach me a little more about their production. On the occasion of the holidays, they offer a much more accessible...

Old-fashioned mustard meat tournedos

Many of you have asked me poultry recipes for the holidays, and it is true that there are not many. I cooked it in the past, but it is not a recipe I made before the holidays to try (a turkey at 3 is good to eat all week),...

Puff pastry with leek and mushroom salmon

Do you want to offer a fish recipe for the holidays and you still have no ideas? Here is my puff pastry with salmon, leeks and mushrooms. This recipe is perfect for 6 people, double or triple if there is more of you! Above all, it has the advantage...

Christmas Tiramisu Log | Audrey Cuisine

Tiramisu with coffee It is always a success with gourmets, so for the holidays I offer a version in the form of a tiramisu record. This recipe is childishly simple and does not require complicated equipment to make it. As for flavors, it is sparkling and light, He's doing...

Christmas recipe index

Audrey Bourdin Author, blogger and influencer Bordeaux – France Since 2005 I share my daily recipes more greedy than others, as well as my discoveries in the world of gluttony, my good addresses, my favorites and my trips. Ma P & # 39; tite Cuisine is a great community,...

Enter the recipe index for Christmas

Audrey Bourdin Author, blogger and influencer Bordeaux – France Since 2005 I share my daily recipes mutual greed, as well as my discoveries in the world of gluttony, my good addresses, my favorites and my trips. My Little Kitchen is an excellent complex, you are more than 12,000 unique...

Secrets of champagne: from fermentation to bottling

The secrets of champagne are well kept, but we find them! Champagne … Do you love that? We also ! Let's discover together all the secrets of Champagne. How is this jewel of French gastronomy made? Don't panic, we explain everything in this article! We start with the grapes....

Cook a scallop

Cooking a scallop with sweetness is better! Scallops called "Pecten maximus" is a bivalve mollusk, queen of the vast family of scallops. This shell is very sought after by gourmets because its very fleshy nut is delicate and fine. This treasure is protected by two shells of a color...

The brioches of San Nicolás or Mannelle

the St nicolas It is tomorrow. In eastern France, it's time to prepare delicious snowman buns, or Mannele. They have a childish side that I love during this holiday preparation period, we just want to eat in it. Accompanied by a spice tea or hot chocolate, it is really...

Makis and spring rolls with raisins from Agen

During the summer, I collaborated with the brand of Agen prunes to make a vegetable recipe and … that changes a bit! In fact, the image of Agen prunes is a bit old and the associated recipes are often quite traditional. For once, I wanted to prepare a recipe...

Choose a sole: our gourmet tips

Let's see how to choose a sole! The fish commonly called sole in French is sole (Solea Solea) that lives in the waters of the coast, it is a flat fish of the family of the soléidae. The peculiarity of the sole is that it merges with the ground...

Audrey Cuisine cookbooks

Did you know My little kitchen is a recipe blog that you know well, but also various cookbooksSuitable for all levels, all wishes! Since I cook Writing a cookbook with my own recipes was a dream. It has become a reality, because today I am the author of several...

Conchiglioni au gratin with mushrooms and parsley –

Here is a new recipe created in support of the Veggie 1,2,3 campaign of the Vegetarian Association of France. This is an absolutely simple pasta au gratin to make but requires a little preparation time. However, you will not be disappointed, this dish is delicious and will please everyone!...

To cook the bar, yes, but how? Our greedy advice

Cooking the bar is an art! The bar is a marine fish of the species Dicentrachus labrax. It can also be called wolf when caught in the Mediterranean. There are many ways to cook the bar. The origin of the name bar comes from the Germanic bars, which means...

Pineapple and macaroni Christmas dessert

A small recipe for a dessert. In the middle of all these savory dishes it wouldn't hurt, right? So today, this is my first holiday dessert, and next week I will offer you an easy-to-prepare registration recipe. For this dessert I wanted fruit, but as long as the season....

Apple and cinnamon cookies –

Another recipe created in support of the 1,2,3 Veggie campaign of the Vegetarian Association of France. These are small apple cookies and scented with cinnamon, they are really seasonal! Very greedy, you will love them with a cup of steaming tea or a chocolate drink. It is always a...

Cook Salmon as a Star Chef

Let's learn together to cook salmon like a star chef! Salmon refers to a group of eight species of salmonid fish in French. But in France, what is commonly called salmon is the Atlantic ocean salmon called "Salmo salar", it is the most widespread and most consumed species in...

Christmas shopping ideas | Audrey Cuisine

Looking for gourmet ideas to brighten up your party tables or slide under the tree? I was able to discover many news recently, I give you a short summary I take this opportunity to remind you to follow me on social networks, especially in Instagram, it is possible that...

My vegan party menu 2019 –

Hello, good morning to you! This is a lease agreement that I have not published on the blog … lack of time, laziness, organizational problem, blank page syndrome … many excuses to prevent me from posting and yet I could have done it. Nevertheless ! I think December is...

Cooking turbot: our tips to sublimate it

Cook the turbot, how to sublimate it? The turbot is the noble fish par excellence. He lives on sandy bottoms between 10 and 250 meters deep, depending on his age. Juveniles of turbot will prefer the coasts, unlike turbot for 7 years, which will prefer depths of more than...

A gift idea for the holidays, Gin In the box

Appetizer fashion is in gin. While we do, we will eliminate the main brands that we find everywhere, and we go in search of artisanal distilleries, which offer flavors of more typical less classic gins. Last summer, for example, during our stay in Ireland I was able to discover...

My natural home: household products –

Good morning to all, Here is an article that I put a lot of time to do, go find out why, I always postponed it, I put it aside, deleted it, etc. While, in fact, it is really an important part of my daily life. (# Ménagèredudimanche) And it...

Spider crab

So the sea spider is a crab or not? Yes! The spider crab is a crab from the Majidae family. It is little known to the general public, but very popular among connoisseurs looking for its fine and delicate meat. It is part of the species of decapods, which...

My recipes for Christmas

Audrey Bourdin Author, blogger and influencer Bordeaux – France Since 2005 I share my daily recipes mutual greed, as well as my discoveries in the world of gluttony, my good addresses, my favorites and my trips. My Little Kitchen is an excellent complex, you are more than 12,000 unique...

Reverse cake with rhubarb –

It is really a pleasure to find, every spring, the rhubarb in markets or in our gardens. For us cakes, pies, compotes … It's too good! Personally, I am lucky to have a great foot in my garden that he likes and that makes very beautiful rhubarb stalks, I...

Why eat insects? Our advice to discover

Are you ready to eat insects? There are dozens of good reasons to eat insects and discover entomophagy. In the first place, we now know that our mode of consumption must evolve because we cannot continue producing as we do now. By 2050 we will be 9 billion people...

BlogTrip in Charente Maritime, Suite and Fin … – Paprikas

Yesterday I published the first part of my blog in Charente Maritime and today is the continuation and the end of this pleasant stay. 15:45 Address Ile de Ré (30 km from La Rochelle) where we will make a quick stop at the Ile de Ré Chocolat store in...

Salmon gravlax with beet

I am completely in my holiday preparations, and in recipe ideas for large tables. It is not always easy to cook, for example, for more than 10 people when you do not have a chef's kitchen, a large fridge to store everything and enough space in your work plan....

Strawberry Muffins –

I present a small recipe from Strawberry Madeleine created in support of the 1,2,3 Veggie campaign of the Vegetarian Association of France. It is always a pleasure to participate, in my own way, in information campaigns on vegetarian food and vegan lifestyle. I invite you to discover your site...

Calendar of seasonal fruits and vegetables.

Eating seasonal fruits and vegetables is obvious to some, but much less to the vast majority of us. However, choosing seasonal fruits and vegetables is a real commitment for the planet, but also for you! In fact, seasonal fruits and vegetables are cheaper, have more flavor, are less treated,...

On the way to a road Tripes – Paprikas

For the 16th edition of Operation "November, the month of tripartite products", the French are invited to (re) discover these forgotten pieces too often. Big or small, true fans or just curious, it doesn't matter: the idea is to try Tripiers products, learn to cook them and, of course,...

Who won the 2 Tupperware molds? – paprika

Tadaaaaaaaaaaaaaaaamm! I am pleased to announce that the comments ofalexia and that of Hugues They were raffled and Alexia and Hugues are the winners of the Tupperware Bonhomme mold. Congratulations to the winners and thanks to all the participants because soon they will spoil me and they will surely...

Carpaccio of St Jacques with Caviar

Who says that Christmas recipes do not necessarily mean a day in the kitchen to prepare everything. It can also be used for Have fun with very good products, which are sublimated with the taste, make a sensation once the tasting began. This is the case of this scallop...

Sliced ​​Salmon from Maison Matthieu

A novelty for Christmas, slices of smoked salmon. You can find it in pavé of 500g or net of 1g. For the New Year holidays 2019, Stéphane de la Maison Matthieu thinks of those who will dress up as (mother) Santa Claus, iron their little dress or red pants,...

Nordic tradition: Salmon gravlax

Raw, cooked, smoked, sushi or sashimi, salmon in all its forms awakens our taste buds. Recently, on the cards we found a new guest: Gravlax Salmon. The Scandinavian tradition A tradition that was born 2,000 kilometers from here in Sweden. Swedish specialty, gravlax is consumed throughout Scandinavia and its...

Salted Waffles – Chestnut, Garlic and Chive Flour –

New recipe created in support of the Veggie 1,2,3 campaign of the Vegetarian Association of France: waffles! It is always a pleasure to participate, in my own way, in information campaigns on vegetarian food and vegan lifestyle. I invite you to discover your site and your actions. You will...

11 cocktail recipes with juices and nectars Alain Milliat

Alain Milliat flasks are today a reference in terms of juice and nectars. Discover 11 cocktail recipes made with Alain Milliat juices and nectars. Whether for breakfast, brunch, snack or tea time … Alain Milliat juices and nectars can be enjoyed at any time. It can also be very...

Taste of Paris with Electrolux – Paprikas

I don't know if you've ever heard of The taste of Paris but let me tell you that if you have the opportunity, cheer up! Go visit this festival that is huge! Taste of Paris is the chef festival in France where we discover signature dishes from the best...

How to make your whipped cream? – paprika

You wish prepare your whipped cream To make gourmet desserts, here are some tips and tricks to make your own whipped cream. And how to succeed. First, you need: – 50 cl of cream or foil with 35% fat– 35 g icing sugar– an electric whip (preferably at various...

Onion tattoos with foie gras | Audrey Cuisine

I'm still trying Christmas recipes, so I'll make you enjoy it. Today I propose a recipe to display the foigras in a different way Living in the southwest of France is essential for our recipes. Instead of accompanying it with bread (country or brioche) and a sweet and savory...

Recipe: Duck breast with honey sauce

The end of the year celebrations are approaching, Temps Gourmand has prepared a recipe for this occasion. Discover the recipe for duck breast with honey sauce. A recipe 100% producer products. Ingredient: To make this recipe, you will need: Recipe cost: Magret: € 15.44 Honey: € 7 Other: €...

Recipe: Potimarron Foie Gras Soup

Discover the delicious soup with pumpkin and foie gras. Temps Gourmand has prepared a recipe to warm you up this winter. Ingredient: To make this soup for two people, you will need: 1 pumpkin 2 potatoes 1 tablespoon fresh cream 60 gr duck foie gras A tasty nutmeg Some...

Prepare your 2019 Christmas dinner from A to Z

First, Christmas food! They are always the same questions we ask each year:How to organize to prepare a beautiful Christmas meal? What budget What festive menu will I prepare? Christmas is always a great time, it is time to take care of it and organize it a bit, it...

Vegan organization, menus, shopping and pantry:

Hi you 🙂 See you today to talk about a topic that concerns us all and that comes up regularly: The organization of careers and menus. This is really a question that has returned many times to my Instagram account and it is time to share my experience as...

10 cocktail recipes with Gabriel Boudier alcohols

The Gabriel Boudier house has been producing world-famous creams, spirits and spirits since 1874. Many waiters use these bottles to make innovative cocktails. Here are 10 cocktail ideas made with Gabriel Boudier products. Let your creativity speak! COCKTAIL 50 NUANCES DE CASSIS – GABRIEL BOUDIER ingredients The bartender's trick...

How to make whites white? – paprika

Some recipes require soaking the egg whites as hard as possible. This operation involves beating the egg whites to obtain a foam with a homogeneous snowy appearance. Especially without eggs too fresh Surprisingly, eggs that already have a few days will be easier to lay in the snow. In...

The beautiful dish – paprika

Many of us dream of one day receiving friends for dinner and not worrying about the races or the preparations of the dishes and especially putting our feet under the table and enjoying the presence of their friends! With The beautiful dish it's possible ! The concept is that...

Qooq tablet test

You know the tablet Qooq ? I've already told you a little about instagramIt is a digital tablet adapted to the kitchen, with an integrated application that promises more than 3,000 recipes. I have been testing it for a few weeks, and it is time to give my full...

10 guests 10 minutes € 10 per person

I don't want to cook for the holidays. The challenge: 10 guests 10 minutes € 10 per person. You invite 10 people to dinner, or 20, or 30, and you love them so much that you want to spend time with them, not cook them. We have a solution...

Chateau Bellevue: its conditions of reproduction

The foie gras, emblematic product of French gastronomy, star product during the Christmas holidays, gourmets concerned with the welfare of animals are asking questions. Discover Chateau Bellevue: its reproduction conditionsIn Chateau Bellevue, the breeders of IGP Duck exercise their passion from generation to generation, the guardians of a know-how,...

Egg Casserole with Foie Gras and Espelette Pepper

Variations based on egg casserole are innumerable. This recipe is particularly mysterious because nobody expects to find foie gras under the creamy egg. It is an ideal recipe for a lunch after a party and to finish your leftover foie gras. Discover the recipe for foie gras egg and...

Recette pissaladière

Pissaladière ©Monkey Business Images shutterstock C’est de la région niçoise que vient cette recette de pissaladière qui m’avait été donnée par la regrettée Paule Neyrat, une super diététicienne, auteure de nombreux livres de cuisine, notamment pour Alain Ducasse. J’aimais beaucoup papoter avec elle sur les réseaux sociaux et IRL. ...

Comment faire un grog

Grog ©Micaela Fiorellini shutterstock Et si on parlait du grog ? Dans le temps, c’était la boisson anti refroidissement par excellence. Un rhume (j’avais d’abord écrit un rhum comme quoi 🙂 ), un mal de gorge, un coup de froid, allez hop, un grog et au lit :p Ce...

Sapin en pâte à pizza fourrée de mozzarella

Des petites boules de pate à pizza garnies de mozzarella et recouvertes de beurre aux herbes. A partager pour l’apéritif de Noel! Noël arrive à grands pas et comme chaque année j’essaie de vous partager un maximum de belles recettes faciles pour épater vos invités. Mon sapin feuilleté à...

picnic and vegan barbecue –

Hi 🙂 It's hot, it's good weather, we just want to relax and not spend hours in the kitchen to simmer. Yes, it is summer and we have much better things to do! Today, I offer you some recipes for summer, from drinks to desserts, perfect for picnicking or...

Le Galabé – Sucre volcanique des chefs étoilés

Avez-vous entendu parlé du Galabé ? Il a déjà séduit de nombreux chefs étoilés… Pascal Barbot ou Pierre Gagnaire ont adopté le Galabé alors pourquoi pas vous ? Laissez nous vous présenter ce produit originaire de l’île de la Réunion qui va mettre une touche d’originalité dans votre cuisine. C’est...

Muffins carambar et pépites de chocolat

Pour 17 muffins Préparation: 20 mn Cuisson: 20 mn Ingrédients secs : 320 g de farine 1 sachet de levure chimique 20 g de sucre 10 carambar 100 g de pépites de chocolat Ingrédients liquides : 265 ml de crème fraîche 60 g de beurre 3 oeufs Préchauffer le…...