Un goût sucré de terre

“A tale that begins with a beet will end with the devil.” That is a risk we have to take1. Coming from the depths of the earth, the beetroot, at first quite rustic, is a fascinating and exquisite vegetable. Where has it stolen its scarlet red? Where has it drawn its sweet savour from? Although it grew up in the dark, the beetroot contains…

Millefeuille

A millefeuille is a pastry composed of three layers of puff pastry. As the puff pastry is made by folding the dough, traditionally in six steps of three folds, a millefeuille consists of 2187 “feuilles” (sheets) – 3 x 3 x 3 x 3 x 3 x 3 = 729 sheets per layer. These thousand sheets have given the name millefeuille to the pastry….

Sun for dinner

During the polar night, when the winter gets darker than dark, the cod of the Barents Sea comes to spawn in Northern Norway, bringing a well of vitamin D. This vitamin is often called the sunshine vitamin because our body produces it when we are out in the sun. Vitamin D is essential for growth and bone development. During the…

Toc, toc?

Oui! Je suis prête! Mangez-moi! I have long believed that it was difficult to prepare crème brûlée. “My custard remains liquid…” is a frequent comment on Internet forums. Also, many recipes recommend baking in a bain-marie… Well, I was wrong. Preparing a crème brûlée is child’s play! Some hints: The egg yolks allow the custard to take shape. If…