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Homemade mascarpone made from whole fresh cream and fresh lemon juice. A velvety texture, without preservatives, ideal for desserts like tiramisu or enjoyed plain.
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A historic French onion soup from 1651 that uses milk instead of broth and omits the modern Gruyère topping. Caramelized onions are simmered in milk for a rich, velvety broth, served over a toasted baguette slice at the bottom of the bowl. Inspired by the Tasting History with Max Miller video and the Tasting History cookbook.

Ultra‑light French crepes, flavored with vanilla and lightly lifted with a splash of cognac. The batter rests 30 minutes for an airy texture, then cooks quickly in a very hot pan. Ideal for breakfast or a snack, they are enjoyed with sugar, honey or your favorite topping.

Small coconut rocks ultra moist inside and crunchy outside, made with egg whites. A simple, quick recipe ideal for using up egg whites lingering in the fridge.

Soft brioche rolls, hollowed in the center and filled with a tasty preparation of spiced chicken, colorful peppers and melting mozzarella. Ideal for a convivial meal or a gourmand snack.

Rustic tart with homemade puff pastry, filled with a moist almond cream (frangipane) and fresh mirabelles. Ideal for enjoying the mirabelle season in Lorraine.

Flaky, crispy, caramelized vanilla palmiers made with homemade puff pastry and a touch of fragrant blond sugar. Ideal for a snack or dessert, this French biscuit is ready in under two hours and stores easily.