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Crispy little homemade granola cups filled with creamy quark and fresh red berries. Perfect for a balanced breakfast or an indulgent brunch.
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A twist on the classic French quiche Lorraine featuring a homemade buttery crust colored and flavored with turmeric and Madras curry, filled with a rich custard of eggs, cream, milk, and smoky lardons. Perfect for brunch, lunch, or dinner.

A simple yet elegant French provincial dish that celebrates the bright flavors of lemon and garlic. Bone‑in chicken pieces are lightly dusted with flour, browned, then braised with white wine, chicken stock, skinless lemon slices and herbs. Finish the sauce with a splash of cream for extra richness or serve it pure for a clean, citrus‑forward taste.

Delicate French crepes layered with a silky lemon‑condensed‑milk custard and topped with airy whipped cream, finished with a dusting of icing sugar. Quick to assemble and perfect for a bright, elegant dessert.

Delicious squares with shortcrust pastry, filled with a silky almond and lemon cream, topped with fresh red fruit and a crunchy crumble. Ideal for a snack or a light dessert.

A warm cauliflower salad, simple and economical, seasoned with a lemon‑mustard vinaigrette flavored with fresh herbs and served with hard‑boiled eggs. Ideal for a winter lunch or a light dinner.

A rustic French country terrine made with a blend of lean pork, pork liver, and pork neck, flavored with cognac, herbs, and rehydrated dried porcini mushrooms, then set with a savory gelatin. Served cold as an elegant appetizer.