Bread in a cocotte

The French are crazy about bread! I’m used to making homemade bread, but today, I tried baking bread in a pan. It’s easy, quick and it works!



  • 500g  flour ( 400gr white & 100gr  whole wheat for me)
  • 30 cl lukewarm water
  • 2 teaspoon  dry yeast
  • Coarse sea salt
  • 1 teaspoon sugar
  • Grains as sunflower, poppy seeds, nuts …( walnuts, oats and sunflower for me)
  1. Dissolve the yeast in 10 cl lukewarm water .
  2. Combine the flour, sugar, water, yeast and salt in the bowl of a stand mixer fitted with the hook. Mix on slow speed until the dough is smooth and elastic for 10 minutes. Remove the bowl from the mixer and cover it with a plastic wrap. Allow the dough to rise until it has doubled in size, about 2 hours.
  3. Turn the dough out onto a floury work surface and knead it to release the gas.
  4. Shape the dough, add sunflower, pumpkin, poppy seeds or nuts and put the dough in the center of the pot, on parchment paper. Score the bread with a sharp knife. Place the lid on. Allow the dough to rise again, 30 to 60 minutes.
  5. Place the cocotte in a cold oven ( surprising!) and preheat at 450°F .
  6. Bake for 40/45 minutes.
  7. Remove the cocotte from the oven, the bread from the cocotte and allow it to cool on a cooling rack.
  8. Enjoy warm or cold


Recette en Français:

  • 500 gr de faine ( 400gr blanche et 100 gr complète pour moi)
  • 30 cl d’eau tiède
  • 2 cuillères à café  de levure de boulanger déshydratée
  • 1 c. à café de sucre en poudre
  • 1 c. à café de sel
  • Graines de pavot, de lin, noix…
  1. Mélanger dans le bol d’un robot muni du crochet,la farine, le sucre et le sel. Ajouter le mélange eau tiède /levure et pétrir pendant 10 minutes, jusqu’à obtenir une pâte élastique et souple.
  2. Laisser lever  la pâte dans le bol du robot pendant environ 2 heures, recouvert d’un torchon ou d’un film plastique. La boule va doubler de volume.
  3. Dégazer la pâte en  appuyant avec le poing pour chasser l’air. Reformer un beau pâton bien rond et ajouter les graines ou noix a ce moment.Laisser lever à nouveau 30 a 60 minutes.
  4. Placer un rond de papier sulfurisé au fond de la cocotte ou huiler légèrement. Déposer le pâton et le badigeonner d’un peu d’eau au pinceau.
  5. Réaliser le motif de votre choix à l’aide d’un couteau bien aiguisé. Parsemer quelques graines de pavot et de lin par-dessus.
  6. Placer le couvercle sur la cocotte et enfourner à four froid. Faire chauffer à 240°C,  pendant 40 minutes environ. Ne pas ouvrir la cocotte pendant les 30 premières minutes.
  7. Sortir le pain de la cocotte, le déposer sur une grille et laisser refroidir.
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Le gâteau du dimanche !

Just kidding! I’ve the pleasure to make it for a friend…

The ” Croque en bouche” or ” Pièce montée” is a traditional cake for a wedding, baptism , communion and even for a special birthday. It is made with choux  filled with pastry cream and caramel. A delight…


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Happy New Year 2018!

La galette 2018: A little nod to Provence

In France, there are 2 types of “Galette des rois“: King galette with frangipane cream and a brioche sprinkled with pearl sugar and candied fruits. Of course, I love both of them! I remember when my grandfather baked brioches for  Epiphany… So this year, I baked a ” Brioche des rois Provençale”. The shape is like a crown and the  orange blossom water adds a taste from the south…


I wish you all the best for 2018!

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La vie en rose: Raspberry & pistachio tart

Today, I have the pleasure to make a raspberry & pistachio tart.  Raspberries are my favorite fruit: I love their color, their shape and their juicy acidity! I would like to make a special tart for the birthday of a friend.

It works well: sweet crust, almond & pistachio cream, raspberry jam, light pastry cream and raspberries… what a great association!


It takes time, but we can make the sweet dough and the cream one day before.


I have found this recipe in the French magazine ” Fou de Pâtisserie” # 23  from the chef: Cyril Lignac. As I love pistachio, I have added some paste in the almond cream. This is my personal touch!


The result is fantastic for the eyes and in the mouth.

Have a nice day!

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Sweet corn risotto


No, no, no…I was not gone! Yes, yes, yes, I’m still here!

Since June, I’ve been busy, on vacation in Canada, then in France… then my son got married… At last, I’ve come back to reality with a nice sweet corn risotto! For my birthday, we went to a Restaurant in Cambridge where I discovered this corn risotto: I was so surprised and excited that I wanted to try a recipe at home. Here we are: I added Chorizo to spice things up and bring a crunchy touch. The result: a delicious quick lunch!

Get ready to make it. We need, as every basic risotto:

  • 200 gr. Arborio rice
  • 2 shallots ,minced
  • 15 cl white wine
  • 50 cl chicken broth
  • freshly grated Parmesan
  • butter
  • salt & pepper
  • 1 cup of sweet corn
  • Chorizo

First of all, bring the chicken broth to a boil and keep it warm.

In a pan, melt butter, add shallots and cook until it becomes tender. Add the rice and stir until the grains are coated with fat, 2 minutes. Pour in the wine and continue stirring until it has been absorbed. Then add the corn, stir.

Add the chicken stock, about 1/2 cup at a time.  Keep stirring the risotto until the stock is absorbed before adding more. The risotto is done when the rice is al dente and the sauce is creamy. It takes about 20 minutes. Stir in the Parmigiano. Season with salt & pepper.

In the meantime, fry chorizo in a pan, until it comes crispy.


Garnish with chorizo, fresh parsley and freshly grated Parmesan .



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Salade niçoise

A quick recipe for a fresh traditional niçoise salad… you just need to boil eggs!

To make this salad, you will need:

  • Ripe tomatoes, quartered
  • Italian pepper finely sliced
  • Green onions
  • Black olives
  • Anchovies
  • Green fava beans
  • Capers
  • Salt & pepper
  • A very good olive oil
  • Tuna
  • Eggs, cooked 6 minutes

Arrange tomatoes in a plate, add all the ingredients, drizzle with olive oil, season with salt & pepper and simply ENJOY!

Of course, you can add artichokes, fresh herbs …

Or anything you love! (However it will be not be a Salad niçoise anymore)

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Spotty cake

Today , it was fun to make a roll cake with raspberry jam.

Funky, spotty, girly, easy and yummy!

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Meringue Suisse

I very often make French or Italian meringue. Today, I tried for the first time the Swiss one.

Please, don’t throw away the egg white you don’t use: Keep them few days in your fridge or freeze them. Then you will always have some, just in case…


  • 150 gr egg white
  • 300 gr sugar



  1. Place the egg whites and sugar into a stainless steel bowl. Beat with a wire whisk over hot water (Bain Marie) until the mixture is warm and the sugar is dissolved, for 5 minutes.
  2. Transfer the mixture to the mixing bowl and whip at high speed until stiff peaks form and the meringue is completely cool (it takes 10 minutes). The meringue should be very glossy.
  3. Transfer the mix into a piping bag fitted with the tip of your choice.


4.Pipe the meringue shapes onto parchment lined sheet-pan and bake them in a very low  temperature oven (200 degrees F.) for 2-3 hours. They must be dry and crisp!

In Switzerland, we enjoy those meringues with a spoon of  crème double ( minimum 45% fat) and red fruits: a famous dessert , crunchy, creamy and fruity! We can’t do more simple…but where can we find such a cream, here, in US ???


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Fish Chowder…in my way!


My friend Isabelle, asked me if I knew how to make the famous New-England Clam Chowder. I usually prefer to cook fish chowder, because I find clams a little bit chewy… So I promised her to post my recipe. As usual, I’ve arranged it the way I like to eat this soup! Sometimes, I add salmon or shrimps and carrots for the taste and the color. Anyway, do as you feel and like!

Ingredients for 6 people:

  • 1 pound of Cod
  • 3 Yukon potatoes, peeled and diced
  • 1 leek, thinly sliced
  • 1 celery sticks, thinly sliced
  • 1 carrot, peeled and diced
  • 1 onions, finely chopped
  • Bacon, chopped (optional)

  • 1/2 cup of heavy cream
  • 1 quarter of fish stock
  • 1 bay leaf
  • Thyme
  • 1 tbsp butter
  • Salt & pepper



  1. In a “cocotte”, melt butter and sauté onions, leeks, celery & potatoes for 10 minutes, stirring frequently.
  2. Add fish broth, thyme, bay leaf and cook for 20 minutes until potatoes are soft.
  3. Meanwhile, cook bacon over medium heat, until crisp. Set aside.
  4. Pour half the soup into a bowl and mash with a potato masher or fork. Return it to the pan, add the cream and fish. Simmer for 5 minutes, taste and season if needed.
  5. Sprinkle with bacon and fresh thyme to serve.






Ingrédients (pour 8 personnes) :

  •  2 pavés de saumon
  • 2 pavés de cabillaud
  • 200g de crevettes roses décortiquées ou clam hachées (facultatif)
  • 2 grosses pommes de terre
  • 2 poireaux
  • 2 carottes
  • 1 gros oignon émincé
  • 1L fumet de poisson
  • 125 ml de crème fraîche
  • Bacon (facultatif)
  • thym
  • Poivre, sel

Préparation :

  1. Dans une cocotte, faire revenir l’oignon émincé dans un peu de beurre.
  2. Laver et éplucher les légumes. Couper les carottes et les pommes de terre en  cubes et les poireaux en rondelles. Les ajouter à l’oignon ainsi que le fumet de poisson et du thym. Faire bouillir et enlever l’écume de la surface. Saler, poivrer.
  3. Laisser cuire 20 minutes jusqu’à ce que les légumes soient bien tendres.
  4. Pendant ce temps, faire dorer de petits morceaux de bacon à sec jusqu’à ce qu’ils soient croustillants et réserver.
  5. Prélever la moitié de la préparation, soit environ 1/2 litre, mixer et rajouter à la préparation.
  6. Ajouter la crème, donner un bouillon puis mettre les poissons coupés en gros cubes, laisser cuire 10 minutes doucement. Si vous voulez mettre des crevettes ou clams, il faut les ajouter 5 minutes avant de servir.
  7. Servir chaud et parsemer de brisures de bacon.






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Black forest cake, la Forêt noire

Last week, I had great pleasure in making this Black Forest cake for a special birthday. This cake comes from Germany: Schwarzwälder Kirschtorte, which meansBlack Forest cherry torte”.

Traditionally, Black Forest cake consists of many layers of light chocolate génoise (soaked in Kirsch), whipped cream and cherries.

However I made this one with raspberries, and it even has a name: “Vosgienne“.


   Fist layer: chocolate génoise, whipped cream and raspberries.




After 3 more layers, whipped cream every where…



Garnish with shaved chocolate, whipped cream and fresh raspberries: it is so nice!



Then enjoy after few hours in the fridge!

Surprisingly, this cake is very light…

I promise!


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