I really like chard and I really like sardines, and the two are a perfect match. Chard is often unloved, too bad! First of all, to the eye, their large, deep-green leaves are sometimes majestic. And when it comes to sardines, you should always have a few cans in reserve, and I prefer to use organic oil. Did you know that sardines improve with age? There are even vintage sardines!

It’s the gratin of my childhood, my grandmother’s! The simple winter dish. Served with a fine salad of lamb’s lettuce and walnuts, or bitter chicory in the dead of winter. I find the pumpkin the tastiest of all squashes. I love its sweet flavors and dense texture.

Hummus revisited, fresh, green and versatile… perfect for an aperitif or a picnic.
It can be made with chickpeas or large white beans.

Gradients from intense pinkish red to pale green! Known for its acidity, we need sugar to make it gourmet, but the right dose to preserve its lively character. Try a small piece raw, it’s surprisingly fresh and juicy. I only moderately appreciated it until I started cooking it. I decided not to peel it or marinate it in sugar, and it’s perfect that way, and much quicker! What’s more, it remains a romantic pale pink color after baking!
A recipe for a very moist, refined-sugar-free, gluten-free cookie with candied rhubarb that melts into the dough. It can be made the day before, because it’s even better the next day!

We’re looking forward to the first crisp, bright radishes! Their tops are excellent and tender in spring, so make the most of them – it would be a shame to throw them away. You can dip the radishes in the pesto, or spread the creamy, herbaceous flavor on toast.

The return of green before the real Spring. Spinach in late winter is often fleshy, with large leaves, and it’s a delight to eat it fresh. This recipe is very simple and light, and gluten-free, but you can also substitute the flours. As an accompaniment to a salad, for a shared aperitif, or even for breakfast!

They are nourishing and good for you. No added sugar, just sweetened with fruit. They’re even vegan and gluten-free, but still delicious!

I made this dish for the first time 5 years ago on December 31st. The delicate, sweet flavour of kohlrabi blends perfectly with smoked trout and seaweed. For vegetarians, it’s also good without the trout.

I love chard, and I especially love to make people love it! Their flavor is deep, sometimes a little earthy, like beet, which is in the same family: “beet-root”. As we enter the heart of autumn, the last of the summer vegetables are gone for good this time, but there’s still chard to be found, and apart from on the harshest days, it can be picked all winter long.

Autumn is slow in setting in, but the first pears are here. Producers present them according to their maturity and shelf life. They are fragile and are usually bought while still firm, so as not to damage them, then in 2-3 days at room temperature they ripen and exalt all their flavors.