Niçoise salad, the real salade niçoise
The real Niçoise salad (salade niçoise): tomatoes, hard-boiled eggs, tuna, anchovies and Niçoise olives with raw vegetables and basil. No potatoes, no green beans, as tradition demands.
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French
Provencal ratatouille, summer vegetables stewed slowly
Provencal ratatouille with eggplant, zucchini, bell peppers and tomatoes cooked separately and then combined, scented with garlic and thyme. The summer vegetable dish of the South of France.
Glossy Chocolate Ganache, Just Two Ingredients
Chocolate ganache with cream and dark chocolate: glossy, smooth, and versatile. The base for glazes, fillings, and truffles, ready in ten minutes.
Homemade Choux Pastry for Cream Puffs and Éclairs
Homemade choux pastry with water, milk, butter, flour, and eggs: light and hollow inside. The base for cream puffs, éclairs, profiteroles, and savory gougères.
Homemade Savoury Shortcrust Pastry for Quiches and Tarts
Homemade savoury shortcrust pastry (pâte brisée) with flour, butter, and water: crumbly and neutral, egg-free. The perfect base for quiches and savory tarts.