Bar à soupe – Have you ever tasted soup with almond milk?


soupeOne word : exquisite!

And I am not the only one to say so as I have made it out of the blue for a week night guest. I love to use local produce and try to give some kick and play with flavours.

This particular soup has been made with Jerusalem Artichokes (Topinamb(o)ur also called ‘soleil vivace’ in French…’sunroot or sunchoke, less pretty in English) and some celery root.

List of ingredients for 3 bowls as a starter :

– 1 shallot

– 1 half peeled celery root

– About 300 grammes blanched Jerusalem artichokes (Razzie’s tip : they are easier then to peel and to keep the maximum of the produce)

– 500 ml almond milk 

– Salt and pepper 

– a few drops of truffle oil 

Sorry I only have one photo but honestly it is so easy to do and after one spoon, you forget than you need to shoot pix for the blog 😉 


– Once your Jerusalem Artichokes are blanched and peeled, cut in cubes the celery root. More flavour than you think people, believe me!

 – Peel the shallot. In a pan, with one tablespoon olive oil,  sauté the shallot a few minutes, then add up your veggies. Let them cook on medium heat until a bit browned.

– Season with salt and pepper

– Pour the almond milk just to top your casserole. Let simmer for about 30 minutes.

– With a hand blender, go for it, until it is smooth and looks like a velouté. If you feel it is too thick add up a bit of the milk love and let it cook for another 5 minutes. If too think, then let it reduce another 10 to 15 minutes.

– then the real trick here is to add up a few drops of white truffle oil (easy on the hand, a drop or two go a long way, people….) and there you have it! A slice of paradise!

Once you have the consistence of a soup, get your favourite bowls  🙂

For a bit of crunchiness add up a tablespoon of roasted pine nuts.

Anytime of the week. Super easy and delicious!

Bon appétit


A goat cheese/ apples/ walnuts/ duck breast verrine – the original version :-)


Access reserved only for Foodistas.. 🙂 You might have side effects of pleasure after trying out this small finger food dish. Of course, you can invariably decline it at your taste ; use mascarpone instead of goat cheese, Pata negra like Bo used in his verrine instead of duck…Let’s cut the talk and walk you through the “original recipe”. Continue reading

Vanille-Jakobsmuschel-Spieß auf einem Vanille-Créme Spiegel


Zutaten für 2 Feinschmecker, als eine kleine Vorspeise. 
6 Jakobsmuscheln (geputzt)
2 Vanilleschoten
1 EL Crème fraîche
10 g Salzige Butter
Fleur de Sel und Pfeffer
So geht’s?
1 – Zuerst, das Mark der Vanilleschote in einem kleinen Topf geben und mit der Creme fraîche für ein Paar Minuten kochen lassen. Und dann den Topf vom Herd nehmen und ziehen lassen.
2- Dann in einem auf 180 Grad vorgeheiztem Ofen (unter dem Grill) die Vanilleschoten ein Paar Minuten trocknen lassen damit sie sich als Spieße eignen.
3- Die Jakobsmuscheln auf die Schotten sorgfältig und langsam auf die Vanilleschoten spieβen. Mit etwas Fleur de SEL und Pfeffer würzen.
4- Die Butter langsam in einem Topf schmelzen, darin die Jakobsmuscheln von jeder Seite zwei Minuten braten.
5- Zuletzt auf zwei Teller die Vanille-Créme-Sauce verteilen und die Jakobsmuschel-Spieße drauf legen. Und voilà, ein verführerischer, eleganter und köstlicher erster Gang.
Sollte Ihnen der Geschmack der puren Vanilleschote zu diskret sein, dann können Sie einen kleinen Löffel Vanille-Extrakt in die Sauce dazugeben.
Für die Februar Ausgabe von Chateau et Chocolat, bitte klicken Sie hier :
Bon appétit!

La bruschetta d’Enza


bruschetta_tisch Sometimes why to do complicated when we can do so simple… Especially when the main role is given to La Mozzarella di Bufala DOP directly brought by my friend Enza from the temple of this white jewel, Napoli. So to get directly into business we asked ourselves who could have the supporting role…Tomatoes, basilicum….How about a bruschetta? Lets’ do it. Fabulous.. tasty.  Continue reading

Lamb kefta with yogurt-mint sauce : a starter on monday

Monday night, time to get the inspiration for the rest of the week running. In the mood to create and play…with my hands. Kefta or meat balls seem to be the right way to go. Let’s not forget, week-end is over and time is precious on school nights 😉 It has to be quick, playful and delicious. Are you with me on that one? Continue reading