Gratinéed scallops, topped with a silky béchamel sauce, are combined with finely julienned vegetables. The dish is finished with a layer of mild Gruyère, melted and lightly browned to create a refined, creamy crust.

A very nice free-range chicken that we stuffed with black trumpet mushrooms, shallots, truffles, and parsley, making it ultra-tender and divinely flavorful. To accompany it, a beautiful pan-fried selection of forgotten vegetables. A wonderful meal.

Lovely Swiss farm chicken that we stuffed with trumpet mushrooms, shallots, truffles and parsley, which made it ultra moist and succulent. To accompany it, a nice crushed potato with cubes of Jerusalem artichokes and truffles.

Today we're indulging in a classic Italian recipe: truffle risotto! Here, I'm using French black truffles.

Treat yourself to a heart-warming 5 o’clock tea-time moment with this elegant trio of festive financiers. The Pistachio Financier brings a rich, nutty warmth; the Orange Cinnamon Financier adds a comforting citrus-spiced glow; and the Chocolate Rosemary Financier offers a deep, aromatic sweetness with a herbal twist. Perfect for cosy holiday afternoons, these little cakes turn a simple break into a delicious celebration.