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A light and flavorful dish inspired by a challenge: tuna tataki marinated with lemon, lemongrass and soy sauce, served with couscous tabouli and crunchy zucchini ribbons. Quick to prepare, ideal for a healthy lunch or dinner.
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An improvised version of the famous Tarte Tatin, made with Pink Lady apples sliced into strips, salted butter caramel, and a puff pastry substitute made from brick pastry sheets. Ideal for busy cooks who don’t have puff pastry on hand.

A festive Yule log for Christmas combining a hazelnut dacquoise, a silky pistachio mousse, and tangy Morello cherries, all covered with a chocolate glaze made with grapeseed oil and toasted almonds. The result is elegant, crunchy, and full of contrasting flavors.

A moist chocolate cake with pumpkin purée, made without butter. The texture is ultra‑moist thanks to the squash purée, and the shiny chocolate glaze, highlighted with a pinch of fleur de sel, adds a gourmand crunch. Ideal for fans of vegetarian desserts and original pastries.

A small crunchy and indulgent bite that mimics the shape of a desert sand rose, made with milk chocolate, butter, cornflakes, and a splash of milk. No oven is required, just a chill in the refrigerator for it to set. Ideal for an energy snack or a quick dessert.

Boneless farm-raised chicken thighs, browned in a pan then slowly cooked in the oven with a mix of yellow bell pepper, cherry tomatoes, sweet onion, garlic and fresh herbs. A simple, flavorful dish full of sunshine, perfect for a quick dinner served with rice or pasta.

Learn how to make a perfect choux pastry, light and airy, ideal for profiteroles, eclairs or chouquettes. This detailed recipe from the Oum Arwa channel includes all essential tips (using a stainless steel saucepan, precise drying of the dough, incorporating the eggs one by one, baking at 180°C then finishing at 150°C) to avoid flat choux or eclairs that collapse.