Blog

Tips, tricks, recipes & culinary news

Welcome to the space where Cathy's passion for cooking comes to life in words and images. This blog is an invitation to discover behind the scenes of his creations, explore new flavors and immerse yourself in captivating taste stories. Whether you are looking for culinary inspiration, expert advice or simply curious to follow Cathy's gastronomic adventures, you are in the right place. Embark on a culinary journey rich in discoveries and emotions!
Artichoke salad

Artichoke salad

It's summer, the sun shines and cicadas sing and we only want to eat fresh salads. Here's a little artichoke salad I love and it's unanimous. Ingredients for 4 people 8 artichoke bottoms 1 bouquet of basil 150 g...

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Salad octopus aioli sauce

Salad octopus aioli sauce

A recipe that was asked of me and that I love! I am absolutely fond of octopus and especially octopus salad aioli sauce! Freezing, cleaning and cooking the octopus Whatever the recipe, these steps are not to be overlooked. Freezing...

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Blueberry cheesecake

Blueberry cheesecake

I came back from Savoy where I was very inspired by all these blueberries on the stalls of the merchants! Rich in vitamin D and zinc, the blueberry is excellent for boosting the immune system and giving tone! So I come back full of tone...

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Banana bread

Banana bread

Banana bread is a perfect energy cake to start a healthy day! Ideal for attacking a sporty day, it is also a good recycling for bananas that are starting to get soaked. It's nutritious, it's healthy and it's satisfying! The one I...

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Pasta

Pasta

With the Epiphany, the period of the galettes of kings invaded us with images more tempting than each other. I made my own flaky dough to make my galettes of kings, it's a little tedious but it's so good! Don't hesitate to make it big...

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Cooking the duck magret

Cooking the duck magret

The duck magret is one of my cute sins so his cooking is sacred! I'll give you my way of cooking it. Preparation Provide a duck breast of at least 400 g for 2 people With a knife, square the fat of the breast. If that fat...

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The crown of kings

The crown of kings

In the Catholic religion, on the second Sunday after Christmas, it is tradition to celebrate Epiphany. It celebrates the coming of Christ into the world and the visit of the Magi kings. The tradition is that we celebrate Epiphany by "shooting kings", i.e., discovering...

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Menu italien

Menu italien

Since very young, I have been addicted to magazines and cookbooks of all kinds. In the last few days when I did a little sorting, I found this old magazine from 1984, 40 years ago. I was really buying a lot of cookbooks and training me at some...

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Happy New Year 2024!

Happy New Year 2024!

Happy New Year 2024! Happy new year! I wish you all an excellent year 2024! Receive all my wishes for health and happiness. May this year 2024 bring you joy, laughter, love, emotions...... Always keep in mind that your health is on the plate then...

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Duck foie gras

Duck foie gras

It's the holiday season and we love making our own duck foie gras! This recipe that I will deliver to you here was transmitted to me by the disciples of Auguste Escoffier and in particular by my godfather Jo Vally. To make this recipe, it is good...

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The rocket pesto

The rocket pesto

A rest of arugula that's starting to get stuck in the fridge? No, don't throw it away! Turn it into a rocket pesto! Ingredients a rocket salad bowl 100 g of gables 100 g of Parmesan grated a glass of olive oil 5 cloves of garlic Salt, pepper Preparation:...

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Bûche au chocolat noir, noisettes et caramel beurre salé

Bûche au chocolat noir, noisettes et caramel beurre salé

Noël 2023 approche à grands pas et il est temps de penser et tester la bûche que je ferai ! Et cette année, ce sera une bûche au chocolat noir, noisettes et caramel beurre salé ! Cette bûche se fait en plusieurs étapes sur 2 jours. Elle est prévue pour une grande...

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The Disciples of Auguste Escoffier

The Disciples of Auguste Escoffier

On Monday, November 21, 2023, the disciples of Auguste Escoffier Var Alpes under the leadership of their president Raymond Macario and their vice president Jean Troin organized the annual gala around a gourmet meal created by the inducted chefs the previous year. The...

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Vitello Tonnato

Vitello Tonnato

Well, yes, my Italian origins resurface and a craving for vitello Tonnato tickled my taste buds! Yes! Voglio bene darlvi la mia ricetta del vitello Tonnato! Ingredients for 4 people 800 g of roasted veal nuts, 500 ml of white wine, 1...

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Gastronomic trip to Lyon around a meal

Gastronomic trip to Lyon around a meal

What would you say if I took you on a gastronomic trip to Lyon around a meal? Lyon gastronomy is a true culinary gem whose reputation is international. The magic of Lyon corks At the heart of the city and its alleyways...

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The squash from starter to dessert

The squash from starter to dessert

Recently, in my cooking column on Radio Star, https://www.radiostarsud.fr/, I gave you ideas on what to do with all kinds of squash. And indeed, we can cook the squash from the entrance to dessert. The entrance What's better than a...

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Orange carrot butternut velvet

Orange carrot butternut velvet

On October 24, 2023, during Radio Star Toulon - https://www.radiostarsud.fr/- the "midi pile" hosted by Christian Vidal, for my culinary column, I delivered you some recipes around the squash. Here's the first one, the squash velvet...

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Salted and grilled squash seeds

Salted and grilled squash seeds

Winter comes and soups come back with it! The squash that they are butternut, betty blue, niçois all have seeds! Don't throw them away, they're useful! We can make salted and grilled squash seeds either for aperitif or for...

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Restaurant "Saisons" in Marseille

Restaurant "Saisons" in Marseille

Cannot pass through Marseille without making a stop at the Restaurant "Saisons" https://restaurant-saisons.com/ in Marseille The restaurant Located close to Castellane Square and very easy to access, the "Seasons" Restaurant is one of the few starred tables of...

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Low temperature beef fillet

Low temperature beef fillet

A recipe for Lois and Jim..... The low temperature beef fillet can eat as hot with a good sauce as cold with a mayonnaise for example Preparation 20 minutes, cooking about 1h30 to 2h, pause 45 minutes. Ingredients for 6 people: 1...

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Intimist marriage

Intimist marriage

Family Love If there's really something I love, it's contact with families and their loved ones. It is therefore very willing that I accept the benefits at home, or other place, of an intimate marriage. During these very intimate moments, I...

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Sprockets pie

Sprockets pie

On the occasion of the olive festival in Ollioules, during the workshops, we cooked a gable pie. I'm glad to deliver it here! Recipe of the gable pie for 8 people Ingredients Sandbread: 150 g of softened butter, 250 g of...

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Anti gaspi remains of tartars of daurades

Anti gaspi remains of tartars of daurades

Fumet de poissons If you have read the recipe for daurades tartare, I told you to keep skin and edges. Technique: In a hopper, heat olive oil and put the trim of the daurades. Seize well and when it hangs on the bottom, wet...

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Tartare de daurade, mango and passion

Tartare de daurade, mango and passion

Ingredients for 4 people: 800 g of daurade fillets 1 mango 1 avocado 2 fruits of passion pink berries https://sarabar.fr/ some dill branches 1 lime olive oil Salt Espelette pepper Preparation: 30 min First, don't hesitate to...

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Atria

Atria

Ingredients for 10 people: 500 g T55 flour The zest of a lemon, 1 cc of salt, 4 eggs, 50g of sugar powder, 50g of olive oil, 1 cs of orange blossom, 500g of sugar for finishing, 2 l of frying oil. Preparation: 10 minutes - Break 2 hours -...

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Artichokes in Barigoule

Artichokes in Barigoule

Ingredients: 12 small violets 100 g of bacon, 2 onions, 1 carrot, 200 g of tomato pulp, 1 lemon juice, 100 ml of white wine, 2 cs of olive oil, salt, pepper. Preparation 20 minutes - Cooking 1 hour Clean and turn artichokes: lift leaves,...

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Focaccia

Focaccia

Ingredients for a very large focaccia or 2 smaller 500 g flour T55 24 g fresh yeast 2 cc fine salt 100 ml olive oil 300 ml water Herbs de Provence 100 g tomato pulp Tapenade (optional) Cooking time and preparation: 1 hour -...

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The little gaspi crap!

The little gaspi crap!

When we make a meringrated lemon pie, we sometimes have meringue! Don't waste it! Ingredients for this meringue: 3 egg whites at room temperature 150 g of ice sugar Mount the whites in snow with a pinch of salt. When they take...

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Frozen beef terrine

Frozen beef terrine

A few leftovers and the trick is played! I still had various recipes, carrots cut into dice, slatted onions, a handful of green olives and ground beef. The anti-gaspi idea that came to me then was to make a terrine. I hesitated between a...

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Fall-Winter cocktail 2023/2024

Fall-Winter cocktail 2023/2024

Rate Lunch or dinners €1.80 per preparation* and per person in delivery - * Preparations are generous - Arrhes 30% for reservation - Verrines or cold bites Crèmes d' avocats au yuzu, Capuccino de mushrooms, Crèmes de châtaignes...

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