Don’t listen people who says « Paris is not Paris anymore »… Negative guys are wrong. Whether they are food critic or USA President. The reality is that Paris has never been as rich, beautiful and gourmet as now.
Crisis ? Which crisis ? Crisis is in speeches for so long, and it’s its fault when something bad happens. Attacks ? We will never forget, but… the line is still long at Angelina's historic pâtisserie on Rivoli street. The Ritz palace hotel has fastuously reopened last summer with talented Executive Chef Nicolas Sale in the kitchen. Young pastry chefs, mostly trained at starred restaurants, open their own chic pâtisseries with an incredible success. Don’t miss to visit Yann Couvreur’s shop at Metro Goncourt. 
Paris is a style, a symbol, a flag. Queen of the world’s gastronomy, Paris is the temple of rising star young chefs such as David Toutain (awarded Chef of the Year 2017 in Pudlo Paris guide), Akrame, Laurent Magnin who has not turned 30 yet (trained at Violier’s) and exc…

Grand Marnier Soufflé

Certainly one of the most popular French dessert... A soufflé, whose name derives from the French verb "to blow," is an airy concoction leavened by beaten egg whites and oven heat. Soufflés should be served directly from the oven, before they have any chance to deflate. 

Ingredients (6 serving):
120ml Grand Marnier liquor
250ml milk
120g granulated sugar
120g egg yolk (6 eggs)
30g all-purpose flour
15g cornstarch
180g egg whites (6 eggs)
Icing sugar to sprinkle once baked.
50g butter + 100g granulated sugar (for the moulds)

Preheat oven to 190°C (380°F). 

In a pot, pour the milk and bring it to a boil over medium heat. In a bowl, put egg yolks and granulated sugar. Whisk to whiten. Then incorporate the flour and starch that you would have sifted before. Stir to combine. Pour the hot milk on the yolks mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the pot over medium heat. Cook for 3 or 4 minutes in stirring consta…

Rack of Lamb topped with herbs crust, accompanied by shallots, white & green beans

Preparation : 15 minutes cooking Time : 20 minutes at 400°F (200°C)
INGREDIENTS (6 serving) 6 racks of lamb (170g each) prepared by your butcher 200 ml veal stock 2g herbs of Provence Fleur de sel (table salt) and ground pepper  1 tomato A pinch of granulated sugar A pinch of Espelette ground bell pepper (or paprika) 30g carrots 4 shallots 25g chopped herbs (chive, parsley, tarragon) 70g bread crumbs 180g olive oil 2 garlic cloves White beans (already cooked) 500g green beans + 1 leak
DIRECTIONS Step 1: Preheat oven to 200°C (400°F). Step 2: Combine bread crumbs, chopped herbs with olive oil. Season with salt and ground pepper. Step 3: Season the racks of lamb with salt and pepper. Add one spoon of sunflower oil in a pan, and heat it. Sauté the racks on all sides until lightly brown. Top the meat with the herbs mixture. Bake for 20 minutes. Step 4: Meantime, peel and crush one garlic clove. Peel and chop 1 shallot. Peel and dice the carrots. Cook it in a pan with sugar, paprika and the veal stock for 5 min…

Squash, chorizo and Comté cheese mini-cakes

Preparation : 10 to 20 mn Baking Time : 10 to 20 mn at 350°F (180°C)
INGREDIENTS (4 serving) 300g squash,
3 eggs,
100g unsalted butter (at room temperature),
150g all purpose flour,
10g baking powder,
2 tbsp sunflower oil,
100g grated Comté cheese,
100g chorizo, 
Salt and ground pepper.
DIRECTIONS Preheat oven to 350°F (180°C).
Peel the squash, cut it and grate it (like you do with carrots...)
In a bowl, whisk butter with eggs, and add the flour little by little while whisking. Add oil. Stir to combine. Add the grated cheese and the baking powder then. Season with salt and pepper. Combine.
Slice the chorizo sausage and cut into strips. Incorporate to the batter and add the grated squash. Combine.
Take a silicone cupcakes mould. Pour the batter. Bake for 15 to 20 minutes (check the baking after the 15 minutes). 
Cool on a rack before unmoulding.
Serve for aperitif of as an appetizer accompanied by a mesclun salad.

Lemon flavored Almond creamed peach Tart

Preparation : 20 mn Baking Time : 45 mn at 350°F (180°C)
INGREDIENTS (6 to 8 serving) 1/ Pastry: 200g all-purpose flour, 60g confectioner's (icing) sugar, 130g unsalted butter, 1 egg yolk, half of lemon zest
2/ Fruits garnish : 5 peaches, 50g almond meal, 50g softened butter, 30g granulated sugar, 2 tbsp brown sugar, 2 eggs, 30g candied lemon skin, 1 lavender stem (option).
DIRECTIONS Preheat oven to 350°F (180°C).
Cut butter in small knobes. Put it in the mixer with icing sugar, flour and lemon zest. Add the yolk at the end.  Roll out pastry and lay into the mould (best is to use a cooking ring). If you use a metal mould, don't forget to grease it. Chill.
Meantime, prepare the fruits garnish.
Leave butter at room temperature to soften.
Make a cross on the bak side of peaches. Poach the fruits for 1 to 2 minutes in boiling water. Place the fruits in iced water then (it stops to cook). Remove the skins and cut it in quarters (same size is better !). In a bowl combine butter and granulate…

Leeks and soy bean puff pastry samosas

Preparation : 15 mn
Baking Time : 30 mn
INGREDIENTS (4 serving) 2 organic buttered puff pastry rolls 2 organic medium-size leeks 4 1/2 oz organic soy bean curd 1 egg yolk 3 tbsp olive oil 1 tsp curry powder 2 tbsp soy cream 1 tsp gomasio 2 tsp poppy seeds
DIRECTIONS Preheat oven to 350°F (180°C). Wash the leeks under clear water and slice it finely. In a wok or a large pan, cook it over low heat with the olive oil and 50ml water for 10 minutes until tender. Add the soy bean curd cutted in pieces, curry powder, soy cream and gomasio. Cook for 5 more minutes. Remove from the stove and leave at room temperature. Separate the yolk to the egg white. Keep both. Unroll the puff pastry and cut in squares of 4 inches each. Place a table spoon of stuffing in the center of each pastry square. Brush the sides with the egg white. Fold pastry to shape a triangle and seal edges in using a fork. Process for the eleven other pastries. Brush each pastry with the yolk, and sprinkle poppy seeds. Cover a baking tray with parch…

Home-made Gomasio

Gomasio is a combination of whole sesame seeds and natural salt.  Gomasio is recommended to people who have to follow a low sodium diet but want to flavor their food. As you know sesame seeds are very high in calcium and other important minerals such as copper, manganese, magnesium, phosphorus, iron, zinc... as the list is long! I personally add gomasio in every savory food I cook, even in my salad dressing. I really like its nutty taste and delicate crunch. Here is the recipe :