Tenho uma paixão sem limites por tiramisu e adoro a receita que tenho desde que era muito jovem e que compartilhei com você no meu site de culinária. Mas também gosto de variar e fazer experiências. D...
Read More → لديّ شغف لا حدود له بالتيراميسو، وأحب هذه الوصفة التي أتناولها منذ صغري وأشاركها معكم على موقع الطبخ الخاص بي. ولكنني أحب أيضاً التنويع والتجربة. خلال رحلتي إلى البرازيل هذا العام (أذهب إلى هناك كل عا...
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Después de las clases de cocina que doy en mi estudio, a veces me sobran ingredientes. Esto ocurrió después de una clase de cocina tailandesa y comí fideos de arroz frescos. ¡Hice un plato excelente c...
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Biscoitos generosos, feitos com massa temperada e amêndoas em pó, cobertos com cream cheese com laranja, limão e gengibre fresco. Aqui estão meus biscoitos com um sabor festivo! Eles são muito fáceis ...
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Biscoito de amendoim grande e maravilhosamente crocante com um rico recheio de manteiga de amendoim. Não são biscoitos, pois não contêm chocolate nem ovos, e têm uma textura muito diferente. Aqui, ele...
Read More → Após as aulas de culinária que dou em meu estúdio, às vezes sobram ingredientes. Esse foi o caso depois de uma aula de culinária tailandesa e eu comi macarrão de arroz fresco. Fiz um excelente prato c...
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Since I've been teaching Japanese cooking classes, where you learn how to make mochi, it's become something I do very regularly at home. And as I like to vary the pleasures, I allowed myself a little ...
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لقد كنت أنوي وضع هذه الوصفة على موقعي الإلكتروني منذ زمن طويل، وها هي الآن أخيرًا هنا! تُعرف هذه الكعكة أيضاً باسم « غاتو دي روا » و »كورون دي روا » و »غاليت بروفنسال » و »غاتو دي ليمو » وغيرها. سيكون...
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Para las fiestas, los caracoles son una tradición consagrada. Pero por mucho que me encantara cuando era más joven, hoy en día me resulta mucho más difícil, ¡extrañamente! Tengo que admitir que obviam...
Read More → Large, wonderfully crunchy peanut shortbread, richly topped with peanut butter. They're not cookies, because they don't contain chocolate or eggs, and the texture is quite different. Here, it's crackl...
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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
