A flowery break


Today I’m sharing with you some recent pictures, a beautiful bouquet of roses from my the garden of my friend’s auntie. The flowers were gorgeous, all different, some so tight they looked like peonies, others with a divine smell, with striped petals, or with the prettiest pink color. It would have been a shame not to photography them. I also realised that I’m quite found of taking pictures of flowers. It’s a delicate process because I want to capture every nuance of a bouquet, it’s a very different approach from food photography I think. I also tend to take way too many pictures and I’m very indecisive in choosing the one to keep (I’d love to keep them all !). I hope you will enjoy those flowers as much as I did.
A quick note to say that the blog is going on holiday mode until the end of the month ! I will be back in August with fresh summer recipes :)








Breakfast after the rain : Greek Yoghurt with berries and toasted seeds


You surely know this already if you’ve been reading this blog, but the weather this pas few weeks has been incertain to say the least. The weekends have been punctuated with bright rays of sunshine followed by floodlike rain. We have spent a lot of time in Biscarrosse, making the most of it. One of my favorite things to do during the warmer months is to take my breakfast outside, in the garden. It’s really soothing and allows me to start the day on a peaceful note.

Those pictures were taken after a shower, when the sun was just starting to come out and casted its beautiful light on the greens, heavy with rain.
The sky was still dark and grey, but a few rays of light were creating this incredible lighting. I was really smitten by it and took advantage of it to shoot my breakfast. Nothing fancy really, but I thought it could give you some ideas for your morning rituals.

Something that has been increasingly important for me is the aesthetics of the food I eat : I’m more enthusiastic if what I eat is pretty. I like starting my day on a beautiful note, a nice bowl, that forces me to take my time and enjoy.
There are many lovely recipes on the internet, and it is somewhat “trendy” to make pretty breakfasts : miam-aux-fruits, smoothie bowls, açai bowls, overnight oats, fruit parfaits, … and the list goes on.
My version is simpler but also delicious : fresh fruits, greek yogurt, toasted seeds (here sunflower), flax seed oil and some oats (if I want a more substantial meal).






Greek Yoghurt with berries and toasted seeds

For 1 bowl

125g (4.4 oz) of greek yoghurt
Fresh fruits : raspberries, strawberries, blueberries (in winter : apples, kiwis, grappes, persimmons, pears)
Toastes seeds (sunflower, pumpkin, sesame) ou nuts (hazelnuts, pecans)
1 tsp of flax seed oil


Fabulous chocolate & pistachio custard with silken tofu


Lately, I haven’t been able to post as often as I would like. The weather has been capricious and I had to forget all the photoshoots I had in mind : bye bye bucolic picnics and dinners outside. But as it turns out, the sun is sticking around and I won’t have an excuse for those photos and summer recipes. These photos are a bit old, and I even hesitated before posting them as I feel they weren’t really in season any more but this recipe is so fabulous that it would have been such a shame not to share it with you.
These chocolate custards have saved many dinners recently. Often, when I cook for my friends and my family, I get stuck for the dessert. Usually I’m a bit lazy to bake a cake that monopolize the oven (I save this for the afternoon snack : le goûter) and I feel that fruit salad as simple and good as they may be don’t get the most votes.
But these custards are really winners : the guests are always happy to have a chocolate dessert (even the one that rarely eat chocolate) and the hostess is relieved because it literally takes 2 minutes to make. The only caveat is that it must be made in advance for the custard to settle. Otherwise, it is deceptively easy with a mixer and no egg to beat, I’m even a little ashamed to call it a “recipe”.

Especially as after a quick internet search I realized that the whole world already knows this recipe, except me. To be fair, even if I use firm tofu a lot, I’m not really familiar with silken tofu and I only recently came to use it in different recipes for sauces or creams (it is off topic, but I highly recommend this mousseline/mayo – 100g of silken tofu, 1 tbsp of olive oil, 1tbsp of lemon juice, 1 tbsp of mustard- to use as a dip for asparagus or raw vegetables)
Nonetheless, I’m sharing the recipe today, in case, like me, you are not yet aware of the virtues of silken tofu !




Fabulous chocolate & pistachio custard with silken tofu

Serves 6


400g (14 oz) of silken tofu
200g (7 oz) of chocolate (milk or dark)
A handful of chopped pistachios


1. Melt the chocolate in a bain-marie.
2. In your mixer bowl, place the tofu and add the melted chocolate. Mix until smooth.
3. Transfer to 6 small ramekins and top with chopped pistachios. Place in the fridge for at least 4 hours (12 is ideal)


Aperitivo Al fresco


In France, spring has played hide and seek with us and we didn’t enjoyed it much. Here comes June with its promise of summer, its long evenings when time stretches and the sun never sets. It’s a month that is so full of freedom, it always reminds me of those final school days when we closed our books and finally embraced those relentless vacation days, before everyone else (oddly, it don’t really recall all those years when I was stuck studying until early July, my memory has only kept the best). It’s also the perfect time for those long apéritifs, in the city, at your local spot, or in your own garden. We often go to my parent’s beachhouse during the weekend, I particularly love those moments, in the deck, before dinner. With friends or family, everyone likes to take their time and we always end up eating at the Spanish hour.

I like to prepare some things to nibble at before dinner. I avoid heavy foods, so no saucisson or piles of canapés, and favor raw vegetables, crackers and grains.
Here are some of my favorite “recipes” (they are not recipes per se, just some food combinations I love) for your aperitifs al fresco. I love making some kind of spread, a tzatziki like here or a lemony houmous. We also buy some good quality fish preserves (octopus, anchovy, tuna) or marinated vegetables (sundried tomatoes, artichokes) that I use as is or that I mix to make a fresh salad like I did here. I like to add some local cheese (here sheep’s cheese from the French Pyrénées) with some jam or marinated vegetables. Also, I always throw together a quick trail mix with some organic grains and nuts.

During the summer months, we often drink dry white wine rather than rosé (still hugely popular, but not really our thing). Right now, we are quite found of this pinot grigio from the Alto Adigio (a northern Italy region, near Austria and Switzerland) with citrus and peach notes, perfect for this early summer apéro.










The dishware and boards are from Planète Plage in Biscarrosse.

Herbed tzatziki with Hazelnuts

125g (4.4 oz) of greek yogurt
1/2 cucumber, seeded and diced
1 handful of hazelnuts, chopped
Cilantro and mint leaves, chopped
Juice of 1 lemon
Olive Oil

1. Mix the yogurt, cucumber, lemon juice, mint and cilantro. Add Salt and pepper to taste.
2. Serve with the chopped hazelnut and a glug of olive oil.

Octopus Salad with Radishes

1 can of octopus, drained
A dozen of pink radishes, sliced
Cilantro leaves
Juice of 1 lemon

1. Mix the octopus, lemon juice, radishes, some cilantro leaves, salt and pepper.

Sheep’s Cheese Tartines with Sundried Tomatoes

Some good baguette slices
Sheep’s cheese, basque country style or some local hard cheese that you like
Sundried tomatoes

1. On each baguette slice, place a slice of cheese and a 1/2 sundried tomato

Salted Trail Mix

100 g of raisins
100 g of mix seeds : sunflower and pumpkin
50 g of walnuts
1/2 cc of fine sea salt

1. Mix everything and serve !