Salada de frango e laranja
Ainda são as férias de Verão e eu quero prolongar um pouco este sentimento! Isto não é estritamente uma receita, mas uma ideia para uma salada onde os elementos trabalham bem em conjunto! É fresco, le...
Read More → Ainda são as férias de Verão e eu quero prolongar um pouco este sentimento! Isto não é estritamente uma receita, mas uma ideia para uma salada onde os elementos trabalham bem em conjunto! É fresco, le...
Read More → لا تزال العطلة الصيفية وأريد إطالة هذا الشعور قليلاً! إنها ليست وصفة بالمعنى الدقيق للكلمة ، ولكنها فكرة عن سلطة حيث تعمل العناصر معًا بشكل جيد! إنه طازج وخفيف ولذيذ ومغذٍ للغاية. الصلصة ، بلمستها من ...
Read More →
البهجة الأولى لتجربتي في الطهي في "Délice de la Casbah" . أود أن أشكر بحرارة فتيحة التي كانت لطيفة بما يكفي لنقل معرفتها ووصفتها اللذيذة إلي. "montecaos" كعكات كبيرة ومتفتتة…
Read More →
A pesar de su parecido, no son florentinas (¡una receta que propondré pronto!). Los "mielats" son galletas con una base crujiente y una parte superior crujiente y suave con miel,…
Read More →
He aquí una receta que parece completamente americana y, sin embargo, .... La palabra muffin puede provenir del francés "mouflet" y apareció por primera vez en Gales alrededor del siglo…
Read More →
Estava na altura de vestir este grande clássico... Maçãs perfeitamente caramelizadas cristalizadas em manteiga sobre uma massa maravilhosamente crocante embebida em caramelo... Dou aqui um exemplo com...
Read More →
On December 6th, it's Saint Nicolas' day and it's a tradition in the north (not only in France) to offer a large speculoos (or not...!) molded. I promised you, after…
Read More →
Here is a great classic of the American kitchen! Dating from the late 19th century, probably from Chicago, it is a kind of chocolate cake without yeast, so quite flat…
Read More →
Aqui está finalmente a receita de um dos meus doces favoritos! Graças a Hakim e ao"Délice de la Casbah", pude pôr a mão na massa e fazer estes…
Read More → هنا هو كلاسيكي رائع من المطبخ الأمريكي! يعود تاريخها إلى نهاية القرن التاسع عشر ، ربما من شيكاغو ، وهي نوع من كعكة الشوكولاتة بدون خميرة ، لذا فهي مسطحة…
Read More →
A traveler and passionate about cooking, I share all my culinary secrets with you, without holding back. I try to pay homage to traditions, from the canelé of Bordeaux to the dim sum of Hong Kong. "Bernard's Recipes" includes dozens of recipes for pastries, appetizers, and various main dishes.
My recipe books and culinary guides
A traveler and passionate about cooking, I share all my culinary secrets with you, without holding back. I try to pay homage to traditions, from the canelé of Bordeaux to the dim sum of Hong Kong. "Bernard's Recipes" includes dozens of recipes for pastries, appetizers, and various main dishes.
My recipe books and culinary guides
