At the heart of the 11th arrondissement, Mokonuts has become a gem both for Parisians and visitors. I trust we no longer introduce this tiny twenty-ish seats restaurant which is surely known to make the capital’s best cookies – which honestly are to die for ! Very far beyond the “Café & Bakery”  as stated on the door sign, husband and wife Omar Koreitem and Moko Hirayama are offering a daily menu inspired by fresh, seasonal produces, as local and organic possible, influenced by their cultures and loaded with talent.

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French Toasts with Roasted Apricots (vegan option)

French toasts – pain perdu – is definitely part of my breakfast, brunch & afternoon snacks favorite – ok this kind of sound like an all time favorite, I admit! This recipe is such an easy one and traditionally consists of soaking thick bread slices dipped into an egg and milk preparation, then panfried with butter, sugar and lightly spiced. Who could resist such a perfectly crunchy and slightly gooey recipe, so warming and comforting. It just reminds me so much of childhood winter nights when I used to have French toasts very often. Today’s recipe is a much lighter version of the French toast than the original recipe and is just as good, along gorgeous and juicy roasted apricots!

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Rosemary infused strawberries

I left Paris yesterday for the countryside and this feels so nice to be away from town for a few days, particularly with the heatwave hitting the country. With all this heat, you’re most probably looking for fresh dessert recipes, fruity and herbaceous, and this one is such a nice one for summer. I love strawberries and this red fruit makes a perfect basis for a light summer dessert! Most of the time, I just feel like a simple salad might be a little basic to serve, especially when we’re hosting lunch or BBQ with family and friends. To move away from the traditional combination with mint, vanilla or verbena, I made a light rosemary sirup which gives your fruit salad a whole new dimension 🙂

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Roasted Fennel

Summer is finally here in Paris and we’ll have a very intense heatwave in the next days, so today is meal-prep for the week so I don’t heat up my apartment while it’s already difficult to keep it cool! So that means not a lot of cooking or baking for the upcoming week… I have started getting vegetables ready as you may have noticed that I’m not fond of eating raw. First on the list, these super flavourful roasted fennel wedges which are very nice to top up a salad or paired with a piece of meat.

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Salty Chocolate Granola

If you love granola, you should definitely think of making your own! Homemaking granola has so many advantages mostly being much healthier than store-bought ones which are usually containing a lot of sugar, unhealthy fats and many other unnecessary ingredients. I’m an unconditional fan of chocolate and nut flavoured granola as it go on approximately everything and is such a delicious treat. Trust me, once you’ve tried making a first recipe you’ll want to keep on creating more flavourful combinations! This one is just about the most perfectly chunky granola, check out my tip in the recipe 🙂

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Warm Lentils, Roasted Carrots & Tahini Dressing Salad

Lentils tend to be a very under-appreciated legume, not being much used as a basic components in meals to change from starch or any more common grains as quinoa. This recipe is a very easy one, perfect for late spring season when warm dishes are still much appreciated. Trust me, it’s such a nice combination of natural, earthy and tangy flavours. It’s about the most perfect healthy, high-protein vegan lunch !

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Cherry Clafoutis

Today’s recipe is a classic of the French pastry. This dessert definitely is a flash back in time reminding me of childhood holidays in the Limousin region. I’ve always liked cherries better cooked than raw as it enhances the very delicate taste of the fruit and it’s ultimate juicy texture. Clafoutis really is a good option to consume cherries cooked (baked) while respecting the unprocessed product’s quality. Trust me, you truly won’t regret trying summer recipe out!

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Upgraded Avocado Toast: grilled zucchini & spicy crispy chickpeas

The past years have truly been the avocado toast mania literally everywhere around the world 🙂 In my opinion, avo toasts should remain a guilty pleasure, not because they are sweet, but because avocados are not grown in France, usually in large productions having a very negative impact on the planet (high carbon footprint, water consumption, deforestation). But, as I mentioned in other posts, nobody is perfect and I can’t resolve myself to stop eating any exotic fruits or veggies because they come from far away. So I still have an avocado if I really crave one and moderate my consumption to the extent with I trust is reasonable. I will always consider that food frustration isn’t part of a healthy diet.

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Lemon Poppy Seed & Pistachio Cake

Last weekend, summer finally decided to make an apparition although it was very brief! Whenever temperatures are rising, I’m always hesitating to bake cakes, just because I’ll have to turn on the oven 🙂 But the lemon craving definitely was stronger than heating up the kitchen. This lemon cake is very easy to make and only takes a few ingredients. I twisted it with poppyseeds and pistachios to bring a little crunchy texture. This recipe is just about the perfect one if looking for a refreshing dessert option!

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5 tips for responsible grocery shopping

Grocery shopping has become such a stressful part of our lives. It’s so easy to get lost between all the offered options, products and food trends. Our perception of what a balanced and conscious diet turns out to be quite extreme or restrictive, being influenced by the ‘new diets’ guidelines, the urgency to reduce our animal protein consumption or by the democratisation of organic products. My perception as a consumer is that these trends can be rather disruptive than forward-thinking, not always positively affecting the way we grocery shop. Isn’t the real urgency to start sustainably rethinking the way we consume more than trying to fit within ruled diets ?

It’s with these confusions in mind that I decided to developed five tips which might help you in adopting more sustainable food consumption habits in a relaxed manner.

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