It is said that champagne fondues are lighter and easier to digest. Based on experience, this is true, and what’s more, it is excellent! Try it with my Cœur de Domaine Brut. Choose a half-and-half type fondue mix, without wine or any other liquid, and without...
For this first message of the year, we are sharing a quote from Jean-Jacques Rousseau (1712–1778), a Genevan writer who travelled to Valais on several occasions and who, in contact with the people of Valais, noted the following thoughts: “I have always noticed...
Cut a sheet of puff pastry into strips approx. 1 cm wide. Spread them with tomato pesto (or another pesto). Sprinkle with a little grated cheese (Gruyère, raclette, for example). Fold them into the shape of a Christmas tree as shown in the photo (note: they will puff...
Out of breath, exhausted, worn out, completely drained of its substance, the vine is preparing to enter hibernation. The stripped cane has lost its leaves and, trembling in the pale November sun, is now but a shadow of its former self. It has carried out considerable...
In tribute to our Belgian roots, here is today’s recipe for moules marinières. I prefer them simple and authentic, so for me there are no unnecessary additions; I go straight to the essentials.Allow 750 g of bouchot mussels, 1/2 an onion, and a tablespoon of butter...
