Toquicimes in Megève, the unmissable autumn festival
They are spreading their high-altitude cuisine around the world while maintaining strong roots in the…
The unstoppable back-to-school tip to save time on your shopping
– Content produced in partnership with Houra.fr – Back to school is an opportunity for…
Chili oil, our ally from starter to dessert
An emblem of conviviality Having arrived in France twenty years ago, Carlos Moreno left his…
How to choose and cook cucumber?
Cucumber is the lightest vegetable but the richest in minerals: 95% precious water! Chilled soups,…
How to choose and cook peppers?
Plump, firm, with a flavor that is instantly recognizable: long live the pepper, star of…
6 recipes to make in just three easy steps
Self-taught, Clémence Gommy became famous thanks to her roasted eggplants with tahini yogurt sauce and…
A pro’s tips for making tofu sublime
How is it done? Tofu is curdled and pressed soy milk (a legume). Low in…
How to choose and cook turnips?
Everything you need to know about turnips What are its nutritional qualities? Turnip is rich…
What to do with hard boiled eggs?
There's nothing easier than making hard-boiled eggs! Easy to decorate and vary, they suit all…
Barley, the cereal ally of the microbiota
A rehabilitated cereal “The fourth most cultivated cereal in the world, barley is mainly used,…