L’Art de Bien Manger

  • Workshops 2022

    Workshops 2022

    It is a cold misty morning while I type these lines and the sun is just about to pierce through the soft veil hovering over the river. Beautiful gold leaves embellish the rich green of the hazel tree in front of my window and the vines have turned into flaming red hues. It’s autumn. The… Read more

  • Chocolate Birthday Cake

    Chocolate Birthday Cake

    A soft breeze makes the summer curtains gently sway, outside the distant noise of a lawn mower and a bee flying by the wide open doors to my balcony. Summer has come, and later I will take a dip into the river before night falls and strange creatures surface to play and hunt.  But first… Read more

  • A Very Rainy Cherry Season

    A Very Rainy Cherry Season

    So, cherry season is here, and that means cherry cake! This time I baked a super soft cherry bundt cake, full of flavour and juicy cherries. And a dash of Kirsch, cherry brandy, from the neighbourhood town Fougerolles, they’re famous for it.  Time flies and I am rather busy writing the book, photographing and recipe… Read more

  • Wild Garlic Quiche and A Book

    Wild Garlic Quiche and A Book

    For weeks I have been wanting to write you down the recipe for this simple wild garlic quiche, yet somehow I always did other stuff first. But now, here I am, at my desk with a glass of wine, the evening is slowly drawing in and outside the wind tussles the fresh growth on the… Read more

  • Kochets Broat – Cooked Bread

    Kochets Broat – Cooked Bread

    Kochets Broat, cooked bread. This is a perfect example of the old way no waste cooking, for the main ingredients are stale bread and crumpled old apples. To be honest, Kochets Broat wasn’t really my fav dish, and my mother wouldn’t cook it often. However, going over my childhood foods and food traditions, it just… Read more

  • Leberli – Liver on Toast

    Leberli – Liver on Toast

    Leberli, that’s liver. Before vacuum packaged meat in neat supermarket ranges, meat was rather a local thing. And when the farmer brought an animal to the butcher, it was quite natural to use everything, no waste you see, not because it was trendy, but because it was normal. No one in their right mind would… Read more