Holiday menu: lobster caramelle from Italian chef Simone Zanoni
Who said that Italian gastronomy doesn’t have the right to enter our end-of-year holiday tables?…
Aligot: chef Sébastien Bras reveals his secret recipe
He arrives from the kitchens on a rolling trolley and, suddenly, it’s as if Brad…
Our favorite cheeses to replace raclette
Let’s now dot the i’s and cross the t’s: we have no problem with the…
Why were oranges given at Christmas?
Until the 1960s, giving oranges at Christmas was one of the best gifts you could…
Marjo, the good tutorials: the belle-hélène pear in stage outfit
In the editorial office of ELLE à table, when we need advice on a recipe…
Discover all the secrets of beef Wellington
Beef Wellington is a traditional English dish, made from beef fillet garnished with mushroom stuffing,…
Christmas: the revenge of panettone
When I was a kid, on the French Riviera, the day my grandmother arrived with…
Lychee: everything you need to know about this Christmas fruit
Lychee is the big star of New Year’s Eve. But why is it the Christmas…
Lobster and caviar: why weren’t they originally luxury foods?
Caviar and lobster are luxury foods. Their prices are very high, from €40 per kg…
A family dish with sauce like at grandma’s
Sauce is often the finishing touch to a family dish. Like a jewel, it enhances…