L’Art de Bien Manger

  • 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

  • Brennti Grem – Burnt Cream

    Brennti Grem – Burnt Cream

    Brennti Grem, this evokes those Sundays when everybody gathered around the table in my grandmother Nani’s house, the room served as sitting room and dining room at the same time, and with everyone around it nearly burst and I had to squeeze between the big green tiled oven and my uncle’s back to get out.… Read more

  • Lammschlegel – What to Make for Sunday Lunch

    Lammschlegel – What to Make for Sunday Lunch

    Lammschlegel, that’s leg of lamb and the thing you would do for a Sunday lunch in the old days. In our family, it is cooked with root vegetables and stewed for several hours on the stove or in the stove pipe, the idea was that you’d prepare it before church and let it cook until… Read more