6 unexpected ways to reuse eggshells

6 unexpected ways to reuse eggshells

By Alexandra Marchand Posted 6 hours ago, Update 5 hours ago 6 tips for reusing your eggshells. Getty Images Economical and delicious, the egg has been the basis of our diet since prehistoric times. Yet, we waste our shells every day. A little recycling lesson. As an omelet, soft-boiled, poached, scrambled or simply fried: there … Read more

How to cook vegetarian without losing your omnivorous friends

How to cook vegetarian without losing your omnivorous friends

The legend persists: vegetarians have a limited and boring diet. Culinary blogger and author, Céline Marks proves the opposite. Vegetarians know it: at the mere mention of the word vegetarianism, the panicked, outraged or simply disgusted reactions of meat people are almost systematic. However, vegetarians do not only eat salad. The day when these barbaric … Read more

Mistakes not to make when preparing a fruit salad

Mistakes not to make when preparing a fruit salad

Vitamined, fresh and colorful, the fruit salad is a must at the end of the meal. You still have to prepare it properly. Instructions with Catherine Botti, Meilleur Ouvrier de France primeur. Do not protect the fruits from oxidation, season them too much or even neglect the cutting… While, in the collective imagination, its preparation … Read more

Chef Julien Sebbag’s recipes for a sweet breakfast

Chef Julien Sebbag's recipes for a sweet breakfast

Julien Sebbag and Shin Rayieu. Frederic Vasseur For season 4 of his ephemeral restaurant in Paris, Créatures, chef Julien Sebbag inaugurates a breakfast menu with the creations of pastry chef Shin Rayieu. A moment of pure happiness. He hasn’t slept much. The day before our meeting, chef Julien Sebbag – notably at the head of … Read more

The secrets of a successful vegetarian dinner appetizer

The secrets of a successful vegetarian dinner appetizer

Farewell faithful peanuts, cucumber sticks and hummus. Culinary author Amandine Geers gives us her best advice for a successful veggie aperitif. If the traditional aperitif gives pride of place to meat products, may aspiring vegetarians not panic in the face of the sometimes disarming unknown of the vegetable world. Preparing a dinner aperitif, vegetarian, gourmet, … Read more

“A good ice cream is the full transcription of the flavor and the ingredient”

"A good ice cream is the full transcription of the flavor and the ingredient"

For the summer, David Wesmaël of La Glacerie Paris has worked on a collection of ice creams around Breton ingredients: strawberries from Plougastel, Ribot milk and cow’s milk butter Froment du Léon. Thierry Malty Meilleur Ouvrier de France ice cream maker and creator of La Glacerie Paris, David Wesmaël is an ice cream artist who … Read more

Here is the best mozzarella according to 60 million consumers

Here is the best mozzarella according to 60 million consumers

In its latest issue, the magazine 60 million consumers has meticulously compared 18 brands of the famous Italian cheese at all prices, purchased in medium and large supermarkets. Cow’s milk or buffalo’s milk mozzarella? Whatever the composition, the French love it. In addition to having dethroned Camembert, Italian cheese has become the most consumed French … Read more

No longer confuse peach, nectarine and nectarine

No longer confuse peach, nectarine and nectarine

A fiery color, a very round shape and a juicy and sweet flesh. Without a doubt, this description could stick to peach, nectarine, and nectarine. But there are indeed differences between the three fruits. Overview so as not to be mistaken. Summer is here, and on the stalls of our favorite merchants, peaches, nectarines and … Read more

Fatouche, tabbouleh, katayef… Lebanese cuisine, the star of the summer

Fatouche, tabbouleh, katayef... Lebanese cuisine, the star of the summer

Friendly, giving pride of place to plants, Lebanese cuisine is the star of the moment. Five good reasons to put it on the menu. A shared kitchen This summer, it’s mezze! This multitude of small plates typical of Lebanese cuisine is, in fact, an excellent way to receive without having to set the table in … Read more

Sunny recipes for a kitchen full of color this summer

Sunny recipes for a kitchen full of color this summer

The days are getting longer, the temperatures are rising, and on the stalls, vegetables from the sun and juicy fruits have made a comeback. The opportunity to rediscover recipes and fill up on inspiration, from the dinner aperitif to the barbecue, through seasonal pies. It’s summer, and with the heat, our only desires that invite … Read more