Terroir is one of the most important terms in French cuisine, the term comes from the word Terre, land in French. In a country as big as France there are different types of soils, different types of climates, animals, and
Terroir is one of the most important terms in French cuisine, the…
Gali and I were born the same day 18.2 (not the same year). We don't know how and why, but the "world" decided that we should meet. 8 years ago Gali took a Culinary Tour with me, the longest tour
Gali and I were born the same day 18.2 (not the same…
When I published the classic Madeleine recipe I received so many enthusiastic responses, it turns out that you really like this magical cookie and also the stories around it. Madeleine's shell shape mesmerizes me over and over again so I
When I published the classic Madeleine recipe I received so many enthusiastic…
"L'heure du Goûter", snack time, is a magical hour in the afternoon, when school or kindergarten end and the parents or caregivers take the children to their homes. On the way they pass via the Boulangerie to buy the snack
"L'heure du Goûter", snack time, is a magical hour in the afternoon,…
Anyone who follows me knows that I love cookies, crunchy dough, and generally prefer crunchy carbs. One of my favorite cookies is the Spritz cookie. The Spritz came into my life a few weeks ago and have become one of
Anyone who follows me knows that I love cookies, crunchy dough, and…
We love visiting Alsace in this time of the year. Two and a half hours by train and we are in another world, a world that sometimes seems like it was taken from a fantasy book, but real people live
We love visiting Alsace in this time of the year. Two and…
An autumn wind is blowing in Paris, the streets are full of fallen leaves and in the mornings you have to wear something long when you walk to Emanuel's boulangerie. This is also the season when chestnuts fall from the
An autumn wind is blowing in Paris, the streets are full of…
I first met Pierre Hermé 9 years ago. I was then a year in the City of Lights and as part of my search for all possible information in the field of patisserie, I purchased all the relevant magazines every
I first met Pierre Hermé 9 years ago. I was then a…
When I was a tourist in Paris, I did tourist things—by the way, to this day I like to do them when guests come to us. Climb the Eiffel, sail on the Seine and marvel as if it were the
When I was a tourist in Paris, I did tourist things—by the…
Autumn in Paris is like a hot chocolate cake with ice cream, like the taste of Ramen in Tokyo. I love Paris in this beautiful season, the colors of the autumn leaves, the smell of roasted chestnuts in the streets
Autumn in Paris is like a hot chocolate cake with ice cream,…