In the spotlight


This very simple dish can be served as an appetizer or a first course. To make it even tastier, you could grate a little truffle over the top.

Even the French cook this famous quiche the wrong way. Why? Because while cheese is common in versions of this recipe, it’s technically not allowed in a true Quiche Lorraine. What a delicious mistake to make!

Ah, caramel! I’m currently obsessed with caramel, and this rich and indulgent tart is the proof. With an extra-creamy caramel and mascarpone filling, coated with a thin layer of caramel chocolate glaze, and embellished with a mass of nuts floating on the surface, every mouthful is a treat.

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