Recipes

Fight grey skies by stocking on sweets! You can bake them when the time comes: after school, for dessert, for tea, in the middle of the night...

Rachèle blends cultures! In this traditional American dessert, you will find a dash of Quebecois maple syrup and Asian coconut.

Cook's block in front of the blank plate? Estelle to the rescue!

This simple icing is just perfect to enhance a bread or a cake's flavour. Try it with the zucchini or carrot cake, or with buckwheat, rhubarb or beet muffins.

You were all waiting for it: the third sautéed mushroom recipe, fruit of the Bazinet-Mainguy family culinary creativity! They have already delighted us with the flavours of nutmeg and apple vermouth and then with sweet gale and calvados. You are now spoilt for ways to transform your little mushroom pint into a refined delicacy!

Need ideas to fill the lunch boxes?

Vary the fruits and the essential oils as you wish!

A couple fork strokes suffice to take your corn party off the beaten path! Freeze the leftovers in ice trays, store the cubes in an airtight container and you will have delicious instant croutons in stock!

For more flavours, take a look here.

After infiltrating the gazpacho, watermelon now turns into salsa! A simple and surprising recipe to refresh your guests this summer.

We love summer! Here are three new arrangements to cool down big and small. Easy, healthy and delicious! For more ideas, see our 2017 combinations.

An original avenue for our dear strawberries, taken from La cuisine aux huiles essentielles, des recettes saines et créatives (Ambre Éditions, p.24), by French chef Aymeric Pataud.