The "tilleuls" or limette in our drive give out loads of deliciously scented flowers that make wonderful herb teas. The trick is to harvest them at the right time as the window is quite narrow: when the flowers are budding. You then have to actually go and get them...
Like I mentioned in another the "Going back to my roots" blogpost, dumplings in general, and baos in particular, have become a bit of a family obsession, which in time, has spreader to our friends who have started making them after tasting them at our place! Our La...
Some pictures of our crop this year Courgette flowersLemon cucumbersBlue squashRound courgetteLeek flower
Because the chlorophylle green in the kitchen garden is irresistible, because confinement means we take time for cooking, because a healthy diet is the best prevention against cover and everything else, but also because healthy doesn't have to mean boring, here are...
If it seems that a big part of this blog is about cooking and dining, maybe it is because it reflects what life is like around here! We take food very seriously at la Baye.... probably because it is what we share most with visiting friends and family! I started off as...
I look so good in that particular soft winter light...
My Chinese grand father's heritage must be resurfacing.... after a trip to Hong Kong a few years ago, and tasting the addictive street food, we decided Chinese cuisine would keep a place of choice in our gastronomic pantheon.. A chance encounter with Margot Zhang, in...
When stumbling over a picture of a New Year party menu they had as students 30 (!!!) years ago, my guardians decided it would be a good idea to create a remake... I guess this time the ingredients have been slightly upgraded 😉 1989... ...to 2019 another truffle...
It turns out that many of our best friends are unbelievable cooks: the truffle was cooked as a "Fine purée de potimarron aux truffes", a recipe from the Pourcel brothers from the iconic Jardins des Sens, the 3 Michelin stars in Montpellier. Potimarron, hazelnuts and...
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