Le hasard fait bien les choses – Truffes à la cannelle, au caramel au beurre salé, au gingembre et à la vanille

[Cinnamon, salted caramel, ginger and vanilla truffles]

I am currently working on the impact of colour - and more generally vision – on perceived flavour.
Many studies have shown that the colour of food has an influence on flavour.
what happens when one gets no visual hints? When the food eaten has the same exact form but […]

Une feuille morte en automne et une délicieuse tarte au nutella

[A dead autumn leaf and a delicious nutella tart]

I am deeply in love with my origins.
Each year, around mid-October I remember the enchanting autumn I spent years and years ago in Unchio di Verbania, a small village just 4 kilometres north to the beautiful lago Maggiore, where my paternal grand parents were from.
There, in Piemonte, […]

Pierre Hermé, je t’aime – History of a Cœur Velours

Did I really need to write another post about Pierre Hermé? No, not really if we consider I’ve already spoken about this genius at least six times before.
I’m sorry but I can’t help.Pierre Hermé, je t’aime.
I love every single thing you make. Who can deny that you are the most creative pâtissier of the world.
Avocat […]

La vie en rose - Macarons à la rose de Pierre Hermé

[Life in pink - Pierre Hermé’s Rose macarons]

Adapted from Pierre Hermé’s PH10
I think one of the best secrets for incredible food is bright and eye-catching colours; at least in the patisserie realm.
You’re not so sure?
Check Ladurée’s religieuse, Fauchon’s éclairs or Hermé’s truffles. Don’t they look yummy?

I do love black and white photos but I […]

Eclairs et choux à la vanille

[Vanilla eclairs and choux buns]

Saying that I hate to fail would be an understatement. An ever stronger one when it comes to the cooking realm.
A couple of months ago, as I decided to make a pièce montée for my sister’s birthday, I could only notice how flat - and weirdly shaped - the choux were.
It […]