Lime and Ginger Sorbet
Here is a fresh and light sorbet to finish the meal (or take a break). I had tasted a similar sorbet in Bangkok at tea time at the "Salon…
Read More → Here is a fresh and light sorbet to finish the meal (or take a break). I had tasted a similar sorbet in Bangkok at tea time at the "Salon…
Read More →
Uma deliciosa carne de porco brasada de Taiwan. A receita é realmente muito simples de fazer, existem apenas alguns ingredientes que terá de obter numa mercearia asiática. Para além do passo-a-passo, ...
Read More → A delicious braised pork that comes to us from Taiwan. The recipe is really very simple to make, there will be just a few ingredients to get in Asian grocery stores. In addition to the step by step, l...
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I am a real fan of these « hot dogs » with shrimps or lobster that we see in the United States and more and more in our country. So I suggest both versions, because the lobster version is quite expens...
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Aqui está uma segunda receita em parceria com Boursin® Garlic and Fine Herbs. Depois do risoto (receita AQUI), desta vez, preparei uma panela com frango, cogumelos, acelga e tomate seco, num molho de ...
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De volta do Vietname, onde passei uma incrível estadia gustativa em Saigão (Hô Chi Minh), ofereço-vos a receita para phở. Claro que existem muitas variações deste delicioso prato entre o…
Read More → Here is a second recipe in partnership with Boursin® Garlic and Fine Herbs. After the risotto (recipe HERE), I have this time concocted a pan with chicken, mushrooms, chard and sundried tomatoes, in a...
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Prometi-vos, aqui estão as pérolas de sésamo e amendoim de coco. Depois das pérolas de coco com creme de ovos, esta variante é mais simples nos seus ingredientes, mais fácil de encontrar (haverá sempr...
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Deliciosos chiles jalapeños rellenos de queso crema, cheddar y pimiento rojo. Los había probado en Seattle hace un tiempo en un estupendo restaurante frente al mar cerca de la universidad en 2019 y an...
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Este es un sorbete realmente delicioso, especialmente cuando se hace con albaricoques frescos de temporada. Esta vez propongo una receta de Lenôtre, del libro de culto "Faites vos glaces…
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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
