Here’s a charming version of Alsatian choucroute, which mixes family-style serving with generous garnishes—including potatoes in case the cabbage and meat are not sufficient enough! A familiar tasting dish, perfect after an afternoon of skiing.

This essential French restaurant dish was missing from our collection. An authentic dish that hits the target every time. To adhere to tradition, serve it rare, with fries that you can dip in the decadent sauce.

French pastry includes inimitable desserts. Among them is the famous rum baba, made with brioche dough soaked in rum and baked in the oven in cork-shaped moulds until golden brown. These cakes take centre stage on a dessert table.

This pastry is made using bread dough, butter and sugar. It lends itself beautifully to various compositions. As it bakes, the layers of butter create flakiness and the sugar caramelizes, resulting in a texture that’s crispy on the outside and soft on the inside, somewhere between a croissant and a brioche.

Leeks in White Wine

On Sunday mornings, these plump vegan pancakes, created in collaboration with SILK®, satisfy your cravings for both crepes and cinnamon buns. Made with simple ingredients, like unsweetened oat milk that gives them their moistness, they’re perfect to treat everyone.

Zucchini and bell peppers cater to all cravings, starting with the desire for soft and roasted veggies. In this recipe, they’re transformed into a simple ratatouille, which serves as a flavourful filling for the giant shells. The pasta is served atop a creamy shallot and chive sauce, bringing a bit of sweetness and colour to the meal.

Asparagus and peas display their good looks in this puff pastry tart topped with a double serving of creamy garlic and herb sauce, both in the recipe and when served. To add to the lightness, opt for a fresh topping consisting of marinated shallots, herbs, almonds and lemon zest. This seasonal recipe makes a great last-minute starter idea.

Among timeless and popular dishes from the Nîmes region of France, there’s salt cod and potato mash, or brandade de morue. Just close your eyes and imagine yourself over there, savouring this deliciously simple dish. One of our favourites for the aperitif or at lunchtime.

This is the cocktail that Ricardo likes to make when he travels to Florida. Basil leaves, sugarcane syrup, chili pepper, rum and pineapple juice: That’s all the ingredients needed to feel like you’re in the South.