White Chocolate, Vanilla and Raspberry Crème Merveilleuse
If you have my first book "Les desserts de Bernard", you may have noticed my macaroon recipes which are the ones I give during my workshops. And maybe you saw…
Read More → If you have my first book "Les desserts de Bernard", you may have noticed my macaroon recipes which are the ones I give during my workshops. And maybe you saw…
Read More →
Tempering chocolate is not very difficult, it just requires a little rigor and especially a thermometer! Since it's almost Easter, I'm giving you the method to temper chocolate at home.…
Read More →
"سلطة" بسيطة جدا وطازجة ولذيذة! أنا أحب البروكلي بجميع أشكاله. لقد صنعت هذا الإصدار مستوحى من وصفة تذوقها في الولايات المتحدة في Whole Foods. مع صلصة الثوم الكريمية ، وبذور…
Read More →
¡La primavera ya está aquí y me dan ganas de comer bien! ¡Como todas las estaciones me dirás! Esto no es realmente una receta, sino más bien el plato que…
Read More →
En Sicilia, por las mañanas, cuando hace calor, son granizados de almendra y brioches. Este granizado sólo requiere unos pocos ingredientes: buenas almendras, azúcar y agua. En unos minutos todo…
Read More →
بعد رحلتي إلى اليونان ، أفكر في الكثير من الوصفات التي أريد أن أقدمها لكم !! هنا ، واحدة بسيطة جدًا من الزبيب المطبوخ في السكر والذي يعطي شيئًا ما…
Read More → Una "ensalada" sencilla, fresca y deliciosa. Me encanta el brócoli, en todas sus formas. Hice esta versión basándome en una receta que probé en Estados Unidos en Whole Foods. Con…
Read More →
Acabo de regresar de Praga con algunas recetas en la maleta. Antes de mi viaje culinario, que publicaré muy pronto, aquí está esta deliciosa sopa de setas, patatas y eneldo.…
Read More →
Nashi Pear Beef is a delicious, extra-tender beef that remains for several hours in a Nashi Pear marinade. This pear also called "Shingo Pear" or "Korean Pear" is between the pear and…
Read More → In Sicily, in the morning when the weather is hot, it's almond granita and buns. This granita requires only a few ingredients: good almonds, sugar and water. In a few…
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
