A foodista around the world


Starters & Main Courses

I decided to merge these two themes as I live by the rule that every recipe can be made either as a starter or a main course!

J’ai décidé de fusionner ces deux catégories car je suis convaincu que toute recette est versatile selon les envies de chacun!


Fresh, healthy and spicy, ceviche has it all. This raw fish specialty from Peru is the perfect summer dish to bring some exotic twist to any meal! Serve in small verrines as a starter or on top of a bed of guacamole like a tartar for a nice main. The original ceviche is just about marinated fish but you can also twist yours by adding a sweet touch such as some mango cubes, which will nicely offset the spiciness of the chili. Continue reading “Ceviche”

Lentil salad – Salade de lentilles

Here comes the alternative to my red lentils salad! Again, the ultimate healthy meal, full of vitamins, with beautiful colors, combining the sweet and the salty, the soft and the crispy… aka a mind blower! AND perfect to get summer-ready in these sunny times of the year. What’s new this time? This alternative plays with green lentils instead, full of iron, and an apple to add the sweet and sour touch. Continue reading “Lentil salad – Salade de lentilles”

Red lentils salad – Salade de lentilles corail

Trying to stay on the healthy side? Go for this huge bowl of lentils and plenty of other colorful and tasty things! I actually have two versions of this recipe, I’ll post the second option very soon. This one is the sweetest alternative thanks to the red lentils, the beetroot and the sweet potato. Veggie protein, antioxydants and vitamins: your perfect remedy against winter blues. Continue reading “Red lentils salad – Salade de lentilles corail”

Shrimp & mango colombo – Colombo de crevettes à la mangue

I love how food helps me travel sometimes, don’t you? Add some spices, some coconut milk, a pinch of sweet-sour and you’re on for a trip in the midst of Asia! I love how this dish unites India with Thailand with just a few ingredients. It’s easy, it’s healthy and it’s got lots of woaw effect to it, perfect for a dinner with friends. Continue reading “Shrimp & mango colombo – Colombo de crevettes à la mangue”

Monkfish cider casserole – Lotte au cidre en cocotte

An easy recipe to impress your guests! The noble monkfish should already add a sophisticated touch to your meal but the breton cider marinade will upgrade it even more. Served with pilaf rice and some winter vegetables, it is the perfect option for a 3 course dinner. Continue reading “Monkfish cider casserole – Lotte au cidre en cocotte”

Salmon Tataki – Tataki de Saumon

What would a week on my blogpage be without some salmon featured?? This one’s got some Japanese roots to it and is so easy to master with just a few Japanese ingredients on your hands. Plus, you’ll be sure to make a hit among your guests! Continue reading “Salmon Tataki – Tataki de Saumon”

Salmon Lentils – Lentilles au saumon

Winter has a way of depriving us iron and vitamine D (despite the continuous overeating and chocolate O.D.). Although there’s not much you can do about vitamine D (besides celebrating Christmas on a beach in Mauritius) I may have an idea for the iron part and it doesn’t involve any red meat! Continue reading “Salmon Lentils – Lentilles au saumon”

Sweet Butternut Soup – Soupe Butternut Coco

The only thing I love about Fall has to be its array of squashes… pumpkin, butternut, chestnut, sweet potato… name any and make your choice! I personally went for butternut this time. I love its comforting taste of sweet nut butter which perfectly works with sweet flavors such as coconut milk and some spices to add some character!

Continue reading “Sweet Butternut Soup – Soupe Butternut Coco”

Sweet Potato & Goat Cheese Frittata – Frittata à la Patate Douce et au Chèvre

A nice autumn-feel reinterpretation of the Spanish frittata, ready in less than 30min and with only 5 ingredients aka the perfect easy week night dinner ! Continue reading “Sweet Potato & Goat Cheese Frittata – Frittata à la Patate Douce et au Chèvre”

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