Recipes

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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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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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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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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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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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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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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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Cod brandade

At the Olivier's Festival in Ollioules - https://cathyrosi.com/olulian party-alloules-2023/ - 30 September and 1 October 2023, I hosted culinary workshops. Together with the participants we prepared this traditional recipe: the cod brandade...

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Supions to Provencal

Supions to Provencal

Ingredients for 4 people - Preparation and cooking: 1 hour 800 g of supions (small seiches) 1 kg of fresh tomatoes or pulp of tomatoes, 1 sugar, 1 onions 1 garlic clove, Bouquet garni, 100 ml of white wine, 50 ml of Marc de Provence Sel, Espelette pepper,...

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Thousand leaves of tapenade and tian

Ingredients for 4 people: Preparation time and cooking time: 1 hour 16 fillets of reddish 250 g of black olives denoyed with Greek 8 fillets of anchovy 3 cloves of garlic 100 g of capers 1 tablespoon of marc de Provence the juice of 1/2 lemon 4 spoons of...

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