Recipes
Explore an ever-growing collection of plant-based vegan recipes — from quick weeknight dinners to vibrant bowls and seasonal favorites. All crafted with health, flavor, and simplicity in mind.
Philippe Etchebest’s secret: why he always adds beer to beignet batter
Mardi Gras calls for golden, airy beignets. Chef Philippe Etchebest’s method focuses on a lump-free batter and a light, crunchy ...
Airy waffles without yeast: Christophe Michalak’s revolutionary method
Mardi Gras invites indulgence, and a plate of warm waffles fits that mood perfectly. Forget long rests and packets of ...
Churros recipe: Cyril Lignac’s easy version revealed
For Mardi Gras, skip the debate and treat yourself: Cyril Lignac’s churros recipe turns simple pantry staples into long, ridged ...
Homemade peanut butter in 3 minutes and under €3: chef’s genius hack
If you love peanut butter, making your own at home is faster than you think. Chef Thibaut Spiwack’s method yields ...
Ultra-creamy flan from simple crepe batter: the result is magical
If you loved crêpes on Chandeleur, keep the batter — and try something new. A simple crêpe mix becomes a ...
Express waffle recipe: Jean‑François Piège’s simple, quick and foolproof
This Mardi Gras, skip the frying oil and revive a timeless treat: crispy, airy waffles that come together fast. Chef ...
Foolproof béchamel: nail it like a pro with this chef’s recipe
Béchamel remains a cornerstone of French cooking for good reason: it brings a silky creaminess to dishes with little effort. ...
Air fryer tuna bricks: get irresistible crunch in minutes
Crispy, golden and full of flavor, North African bricks have a long culinary history and make an instant crowd-pleaser. This ...
Baghrir recipe: ultra-soft thousand-hole pancakes that melt in your mouth
Soft, spongy pancakes dotted with tiny holes, baghrir are a beloved Maghrebi treat. They arrive warm, soaked in honey and ...
Apfelkiechle: Alsace’s apple doughnuts worth ditching bugnes for Mardi Gras
Ready to shake up your Mardi Gras treats? Swap the usual bugnes for a crunchy, cinnamon-kissed Alsatian classic: Apfelkiechle. These ...