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The turmeric of Mémé Rivière, Reunion

Agricultural turmeric show A few years ago, I discovered at the agricultural fair in Paris the turmeric from Mémé Rivière. I talked to him (yes, Mémé Rivière is a man 🙂) and bought him a bottle of his yellow gold (the photo above). I didn't know at that time...

Sauteed veal with orange

Sauteed veal with orange Hello Hello I have just returned from 3 days in Italy, I will tell you again. I was in Milan and Rome, you can follow this on InstaStory. It was great. There is no need to say that Italy is ALWAYS a good idea. But...

Easy leek and bacon quiche

Leek and bacon quiche a recipe what I often do at home As in many families I imagine, the quiche is part of the basic dinner panoply :). With a soup or salad, it is the perfect combo for one night. You can even cook leeks and bacon in...

Chicken dough with Maho Nabé

Massalé chicken Of the meeting, I brought a massive competition from Malbar given to me by the chef of the Hotel Villa Delisle. Obviously I wanted to use it as soon as I came back and the recipe that was imposed on me is obviously the crowded chicken. We...

What is the difference between an Aoc, an Aop and an Igp?

What is the difference between an Aoc, an Aop and an Igp? Loading…Please wait… Taste buds Y students Culinary blog that takes you on a trip <! – Charte graphique en cours de changement. Nous vous prions de nous excuser pour les petits désagréments. -> Tomme de Savoie The...

The extraordinary Piton de la Fournaise, Reunion

Sand plain I am lucky to have traveled a lot, but I must admit that the road that leads from the Plaine des Palmistes to Python of the Fournaise to meeting It is one of the most beautiful that I have borrowed in my life. I expected something big,...

Fondue Bourguignonne

Burgundy Fondue © bolsher shutterstock I don't know if there is a season for Bourguignonne Fondue ? So much for the Savoyard fondue, it's winter, the chocolate fondue is all year round 🙂 but the Bourguignonne fondue? This is the existential question of the day 🙂. Anyway, Internet friends,...

Bream fillets on a bed of potatoes

Aquitaine gilt fillets on a bed of potatoes the bream It is an excellent fish. When you buy it from your fishmonger, like any fish, make sure it is fresh. Your body should be very stiff, your ears red, your eye sharp and your skin shiny. Kindly ask your...

Apple and raisin compote recipe

Apple and plum sauce I don't like January. As for cooking, it is not very interesting, apart from fish, I have many fish recipes to offer in the next few days. I don't know about you, but I'm a little tired of winter vegetables. I go around in circles...

Carrot and feta soup

Carrot Feta Soup I like to put ingredients in my soups. I do not know equivalent French words? If you have one tell me. Basically I like to sprinkle my soups with small garnishes that add flavor and texture. Since I had some feta cheese dice from a recipe,...

Cooking on a wood fire and smoked, Reunion

Francois Morel It's in the Hauts de Sainte Anne in The meeting that we met Mr. Morel Its construction is not the easiest to detect, right in the middle of the sugar cane fields, thanks GPS (damn, but how we did it before). What I didn't know when I...

Pork cheek with mustard and tarragon.

Pork cheek with mustard and tarragon. the pig cheeksIt's excellent It's fluffy, it melts, once you've tried it you come back. I know that the song is not always easy to find. For Bordeaux residents, I buy mine at the Gautier Capuchin market. It is obviously a meat that...

Villa Delisle, Saint Pierre, Reunion

Hotel Villa Delisle To meeting, we have alternative accommodation. Sometimes family accommodation (with Mr. and Mrs. Leveneur in the Plaine de Palmistes), sometimes in more elegant hotels like this magnificent Hotel Villa Delisle in Saint Pierre. It is the third time since the children were born that we go...

Salazie circus, meeting

During these end of the year celebrations, I wrote you a lot of content about the meeting because I wanted to share these lovely moments with you, be it the beauty of the landscapes like here or the products that are tested in the place (pineapple Victoria, letchi, Bourbon...

Port d & # 39; Arcachon: visit to the auction

The Arcachon auction – 9 a.m. It was a Thursday at the end of November, it was 6 in the morning, the night was still dark and wrapped in my coat, I was going to the Arcachon auction. Only a few lampposts illuminated Commander Silhouette's dock when I arrived....

Sweet Spiced Butter Soup

Buttercream with croutons of bread To brighten up this simple and delicious nut soup, I added some small croutons of toast. This brings the little scrountch srountch that changes everything and allows you to use the leftover bread from the previous day. The touch of cinnamon (be careful with...

Le Bourbon Pointu, one of the best coffees in the world.

Roasted Bourbon Pointu coffee Having a blog makes you curious. Before when I was drinking a coffeeI was not wondering about its origin, its variety, its toast. I put 2 sugars and gave the giraffe. But now it is different. I must say that I had the opportunity to...

Broken Potato Recipe

Shattered Potaoes The return to the "rustic", made at home, to the authenticity of society in general, of course, affects the kitchen in particular. We see it with the development of short circuits or with the success of chains such as Eataly, where consumers are offered "real artisanal products"...

Stewed endives with mustard and pumpkin seeds

Stewed endives with pumpkin seeds the stewed endives, I have offered you many variations on the blog. It must be said that I prepare it regularly, often when I pay attention to what I eat. It is obviously light. To change, I prepared them by adding mustard during cooking...

To all those who scrupulously followed the recipe but …

Development © Ollyy shutterstock If I write this article, it is because from time to time I receive a comment or an email that begins with: I scrupulously followed the recipe … I followed the recipe to the letter … I did exactly what they told me … And...

Blooper 2019

Christmas blooper © Antonio Guillem. Shutterstock You expected it, here it is. Is he blooper 2019. Before reading it, I offer you the best of me: I sent 3 or 4 " very idiot "Instead of" see you soon ", I sent some emails with the wrong recipient (including...

Crispy Irish Beef, Orange and Ginger Sauce

Crispy Irish Beef, Orange and Ginger Sauce themeat tab It is a meat that I don't cook very often. It is a very rare piece that is not easy to find in supermarkets. It is also called the butcher's room because it is an excellent piece that he kept...

Discovering Galabé, Reunion

Galabé – Different products I hope you had a great Christmas. I didn't want to offer you a recipe today (I'd rather feel in a diet mood friendly) and I want nothing more than a small clear soup and verbena 🙂. We will return to the kitchen tomorrow with...

Happy Holidays

Merry Christmas © Agnes Kantaruk shutterstock I hope this holiday season, you and your loved ones have been able to meet wherever they are and that they can spend time with the people they love. We were able to recover Miss P&P who arrived from Barcelona and with P’tit...

Victoria Pineapple Reunion

Victoria Pineapple Impossible to talk about the meeting without honoring one of his jewels, Victoria pineapple (Queen Victoria of her full name). He is for me the best in the world. It is very sweet but not too sweet, fragrant and aromatic, it is a delight. As for the...

Baked potatoes and celery

Baked potatoes and celery I prepare regularly bake potatoes. We all love him very much at home and I am becoming increasingly competent in the mandolin. I know I need to focus on this and only that. If not, be careful with the cuts. The other day, I no...

Candied Parmentier duck, pumpkin and chestnuts

Parmentier duck with pumpkin and chestnuts A very delicious recipe I had in my library. I like to make Parmentier with confit duck, it always works very well. Sometimes I buy frozen confit (in Mister P not bad), or then canned (I brought it from my holiday in Corrèze)....

Blue Margouillat Restaurant, Saint Leu, Reunion

Blue Margarita The table had been reserved at 8 p.m. But we arrived earlier. It was our first dinner on the island and even if there is only 3 hours of time lag with the metropolis, the fatigue of the trip was felt. And then, we wanted to marvel...

The lychees of the meeting

Letchis – Meeting When I was in meeting A few weeks ago with my dear and tender <3, 2 trees drew our attention so much that they were beautiful: the spectacular extravagant covered with red flowers, magnificent, and lychee trees also loaded with old pink berries. Simply excellent! Let's...

Brussels sprouts sauteed in molasses

Brussels sprouts sauteed in molasses It was in an American blog that I found this delicious recipe. So far I have not used the molasses (click) for dessert, but I admit that with Brussels sprouts, it's very interesting. This sugar residue is bought in organic supermarkets. It has a...

Afternoon tea at the Grand Hôtel d & # 39; Aleksandre Oliver, Bordeaux

Gran Hotel Orangerie On Friday it was raining in torrents and the wind was blowing very hard. He was soaked, he couldn't open a single umbrella, he turned immediately. Needless to say, I'm going home‘Orangerie of the Gran Hotel It was synonymous with entering a haven of peace. Goodbye...

Cream Butter Curry Soup

Butternut cream with curry and Espelette pepper A few weeks ago, Charlotte, a Capital reporter, contacted me on Sunday night on M6. She was preparing a report on soups and I wanted to compare the price of a homemade soup with a bought soup. And also, ask me why...

Scallops, green apples and pistachios

Scallops, apple and pistachio Still in the series holiday recipe, I share my achievements from last year 😀. I like very much scallops, I don't buy very often, but for the holiday season, we had fun 🙂. And to add some pep and crunchy, I wanted to design them...

Veal roast with cream and beehives

Veal roast with cream and beehives I don't know if you remember, but at the end of the summer I went to Haute Loire to see the company Edge, specializing in wild mushrooms. I had brought some morels (their interest is the relentless supply of products for 3 generations)...

Meeting lenses

Meeting lenses As you know, if you follow me on social media, at the end of November I left to the meeting. I took the opportunity to discover the local culinary specialties. Did you know there was a variety of lentils there, the Cilaos lenses (click to know more)?...

Irish lamb shoulder lacquered with honey and spices

Leg of lamb lacquered with honey and spices. Damn, we delight in this recipe. theIrish Lamb It was of exceptional quality. His flesh melted, very tender and very fragrant thanks to spices and light honey glaze A true meal of the king that will be perfect for the holidays....

Baked Potatoes Stuffed with Bacon and Cheddar

Baked Potatoes Stuffed with Bacon and Cheddar I have been subscribed for about ten years to the English cuisine magazine Delicious. I love her very much. And in the last issue, there were these baked potatoes stuffed with cheddar cheese, bacon and chives. It caught my attention and I...

Dina Morgabine, Salines les Bains, Reunion

Dina Morgabine Hotel Getting on the Boeing of Air Austral, we leave the gloom, the cold and the rain. With my husband, this is the first time in years that we are both leaving. Already on the plane, we had a holiday and reunion perfume thanks to the excellent...

Christmas Spice Cake

Christmas cake with orange and spices Last year I offered you a cake with orange and olive oil that we loved. I propose another version, spicy. It is succulent and really represents for me the period ofadvent and Christmas Do not hesitate to realize, you will celebrate. For a...

Roasted walnut dice in Zaatar

Baked butternut zaatar I love zaatar, this mixture of spices of Lebanese origin. It is quite easy to find in spice stores. If you don't have one, it's easy, mix thyme (or marjoram or hyssop) and sesame seeds. If you ever have sumac, place it, otherwise you will do...

M, the Michelin guide

M, the great Michelin Guide book This is a beautiful book that I propose today. I can call it miscellaneous Michelin Guide So much information is diverse and varied. You can follow the inspectors of the little red book through a good culinary journey and Discover the rich French...

Pumpkin cream with massalé

Pumpkin cream with massalé Meeting suit Massalé, a mixture of spices that includes fenugreek, cumin and mustard seeds. It is super fragrant and delicious. I wanted to use it to flavor my pumpkin soup and it was a good idea. It's great. If you do not have Massalé, use...

Franswa Tiberius, a thief in Reunion

Franswa Tiberius In the heights of San Pablo, in the western part of Reunion, we are Franswa Tiberius. Fortunately, we had a great pilot because I am not sure that without him we would have arrived. Maybe we will always come back 🙂. It is necessary to climb to...