Designed by Luna Création for an exclusive partnership with Cojean, the plant-based pastries delight the palate and the eye with their delicious moon shape, balanced taste and bluish tint.
Fresh and unusual, this tart will delight all palates to welcome the summer season.
Harry Cummins, the most Marseille-based of British chefs, breathes a Provençal spirit into La Table – the restaurant of La Grande Epicerie de Paris . Today he reveals the secrets of his inimitable limoncello baba, one of his favourite desserts .
This quintessential travel cake, rich, sweet with a crunchy, almost meringue-like crust, has become cult in France. This recipe is Trish Deseine's bolder attempt — revealing intact texture and subtly caramelized flavours.
