Anise & white chocolate bonbons
New experimental filling: white chocolate with anise seeds
Recipes & food blog
An overview of my latest cooking experiments, many of them with a ‘modernist cuisine’ twist.
Sous vide Crema Catalana
One of my favorite, easy but delicious, recipes: crema Catalana. The great texture of a crème brûlée with the added flavors of cinnamon and citrus.
Using wine leftovers: making red wine salt
Wine salt is an easy and delicious way of using leftover wine.
Sous vide crème brûlée: easy and delicious
Crème brûlée can be difficult to make and there is a large risk of overcooking. By using a water bath, this classical dessert becomes very easy to make.
The quest for a perfect mousse: The fast option
In need of a fast chocolate mousse? This recipe uses a siphon to get the job done.