L’Art de Bien Manger

  • Müüslichüechli

    Müüslichüechli

    These are called Müüslichüechli, mouse cakes, can you see? The stem of the sage leaf the tail? Right? As a child I loved all form of food in animal shape. Hedgehog-brioches and pears-with-chocolate-mice. And Müüslichüechli.  I still do. What you’ll need About 20 sage leafs, 1dl of sunflower seed oil, 1.5dl of beer, 100g of Read more

  • Nani’s Nusstorte

    Nani’s Nusstorte

    Nusstorte is a pie very typical for where I come from and my grandmother, whom we all called Nani, used to make this for coffee or as a dessert. It’s a mixture of walnuts, sugar, honey, eggs and cream baked in velvety buttercrust pastry. The secret is to take your time, stir well and let Read more

  • In Nani’s Kitchen – Swiss Mac and Cheese

    In Nani’s Kitchen – Swiss Mac and Cheese

    I’m working on a little something for you, and this dish absolutely fits with its theme: the Swiss Weeks! Throughout the month of March I will post daily treats and musings on my Instagram account @lespoissonchats, all related to where I come from at the Eastern border of Switzerland. There’s going to be many sumptuous Read more

  • Orange Peel on Green Tiles – A Fish Recipe

    Orange Peel on Green Tiles – A Fish Recipe

    An orange to me is a luxury, it doesn’t matter that they are to be had everywhere and at the most ridiculous prices, an orange to me has an aura of exquisiteness. Perhaps it’s my mother’s stories, when they shared one orange for the entire family come Saint Nicholas Day, one orange for eight heads Read more

  • A French Christmas

    A French Christmas

    Now what a month of December! I broke my camera (which bloke invented these spiky metal thingies for reading memory cards), burnt my hand (very stupidly, things like burning oneself usually happen in the most silly manner, so silly that a disposition for self destructive behaviour should be seriously considered), then the freezer stopped working Read more

  • Eating Colours: Red Cabbage Velouté

    Eating Colours: Red Cabbage Velouté

    There he is, rotten muddy wet and a chill as freezes you thorough and thoroughly, damp and moody, November at its finest.  Bags of rain passing in front of the window, the crows cawing in the big bare oak trees, the sun a tired cold disc behind the low hanging clouds, rolling flatly along the Read more