Caramelised pears & walnuts

Dear all, So happy to welcome you here again after this long summer, dedicated to children and travel. I was hoping to publish in September, but the schedule was very, very tight because of children going back to school, and of  a very heavy workload on my side. In short, happy to welcome October in a more serene way and come back here to share some recipes, interviews and good ideas! For this coming back on Sweet Cabane, I’ve written…

Litchee & raspberry popsicles

The months of May and June were full of great shooting opportunities and photo workshops … to my great pleasure! My new job as a  stylist and photographer is developing very well , I love this new professional life full of lovely meets and beautiful projects. However, I would like to spend more time here … I hope that Summer and Autumn will give me this opportunity On this warm day , I would like to share with you an…

Heaven for families on the Parisian Left Bank

For those who live in Paris and have children over 5 years, you probably remember this magical place, housed in the heart of  Bonpoint Parisian flagship store,   6 rue de Tournon, which offered families delicious lunches and snacks in a friendly place, with a beautiful courtaud. Well, after 3 years without anything,  Bonpoint tea room opens again tomorrow! At the head of this new enchanting place, Angèle Ferreux-Maeght, the talented young woman at the origin of La Guinguette d’Angèle that…

Natural Easter egg dye

Just a few days before Easter, let me share with you a recipe which can be a wonderful workshop with kids : Natural dyed eggs. It’s a funny activity, ecological and very useful to create a lovely atmosphere on your Easter lunch table :). After dying all the eggs, you can serve them as an appetizer and/or use them for the Easter egg hunt in the garden. I’m used to doing this activity each year with the kids and they…

Conforting salted butter caramel for snowy days…

This year, for Candlemas, we enjoyed pancakes generously garnished with homemade salted butter caramel. Since then, we have been using this gourmet recipe in many desserts, accompanied by a simple Swiss cheese, a slice of brioche or bread, or a vanilla ice cream … You can also taste it just from the jar 😉 Here is the recipe that I’d like to share with you. It will allow you  to make about 4 pots of 300g … To keep then…

Toasts d’hiver

Sorry, this entry is only available in French. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. Janvier est un mois très particulier culinairement parlant. Après le gras des fêtes, on a envie de manger sain, mais pas de se priver car il fait tout de même froid et le temps est plutôt au gris… Alors, comment manger bon, sain et faire le juste…

Christmas pie

Just one week before Christmas, we just have so many things to do and organise : last gifts, composition of the festive menus,  finalization of the outfits and decorations … Here, the idea is always to respect some criteria when choosing or buying something : it has to be  beautiful, useful, responsible … and easy to make. This is also the case for  the recipes we choose for Christmas. So here’s the simple, tasty and seasonal Christmas pie, inspired by…

Cosy soup

Night is falling early these days and evening temperatures are decreasing rapidly  … In short, it’s time to welcome soup again! 🙂  Nothing better to warm up the body and fill it up with good vitamins to fight against viruses! And to remain seasonal, I propose a recipe based on celeriac and chestnuts, made in only 15 minutes. *** Preparation time: 10 minutes Cooking time: 15 minutes Ingredients 1/2 celeriac 400 ml of water 400 ml whole milk 10 large…

Apples’ season

Apples are back! Such a great news! These fruits are an inexhaustible source of recipes : baked in the oven, prepared in a crumble, a pudding, or a pie … Served as dessert or  with a salty dish … In short, endless possibilities! Today, after several seasons spent in Sologne, I would like to share with you the French Tatin pie recipe. Invented by chance by the Tatin sisters at Lamotte-Beuvron, this dessert made from shortcrust  (or puff pastry) and caramelized…

Blackberry bars

When I was a child, I used to go and pick wild blackberries with my mother and my little brother at the end of Summer. So many joyful memories! And now, nothing makes me happier than picking blackberries with my own kids to make some jam or some desserts… It’s a very special moment as we enjoy last days of long summer holidays and already see the first signs of Autumn… Here are some photos of our last picking into…