Ahora que el otoño empieza a hacerse notar, te propongo una receta que incorpora muchos ingredientes deliciosos que evocan esta hermosa estación. Manzanas, peras, chocolate con leche, praliné y avella...
Read More → As fall begins to make itself felt, I've come up with a recipe that incorporates lots of delicious ingredients that evoke this beautiful season. Apples, pears, milk chocolate, praline and hazelnuts, a...
Read More → À medida que o Outono começa a fazer-se sentir, proponho uma receita que incorpora muitos ingredientes deliciosos que evocam esta bela estação. Maçãs, pêras, chocolate de leite, pralina e avelãs, tudo...
Read More → بدأ الخريف محسوسًا ، أقدم لك وصفة تحتوي على الكثير من المكونات اللذيذة التي تستحضر هذا الموسم الجميل. التفاح والكمثرى وشوكولاتة الحليب والبرالين والبندق ، كل هذا تحت عجينة البندق المقرمشة. أنا مقتنع أ...
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Este belo brioche chega-nos do Brasil onde Dona Arlene gentilmente concordou em partilhar a sua receita comigo. Fizemo-lo juntos no estado de São Paulo no Verão passado e eu estava à espera do momento...
Read More → Este hermoso brioche nos llega desde Brasil, donde Doña Arlene ha accedido amablemente a compartir su receta conmigo. Lo hicimos juntos en el estado de São Paulo el verano pasado y estaba esperando el...
Read More → This beautiful brioche comes to us from Brazil where Dona Arlene has kindly accepted to share her recipe with me. We made it together in the state of São Paulo last summer and I was waiting for the ri...
Read More → تأتي هذه البريوش الجميلة إلينا من البرازيل حيث وافقت دونا أرلين على مشاركة وصفتها معي. لقد فعلنا ذلك معًا في ولاية ساو باولو الصيف الماضي وكنت أنتظر اللحظة المناسبة لنشره. الخريف هنا ، لقد حان الوقت ل...
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Je continue mes propositions de potimarron pour l'automne, car ce dernier est très facile à utiliser dans des recettes aussi bien sucrées que salées. Voici donc des gnocchis très simples à faire. Cela...
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Voilà, après ma recette de buns au thangzong, je vous propose celle du burger pimenté au poulet croustillant ! Une véritable bombe de saveurs et de textures… J'en ai mangé plusieurs fois dans ma...
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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
