Beef bourguignon is a classic, very comforting French stew where beef is slowly cooked in red wine with vegetables and aromatic herbs until super tender, in a thick, deep and flavorful sauce, perfect to accompany with mashed potatoes, fresh pasta or rustic bread.

Ingredients: stewing beef in chunks, red wine, bacon, carrots, onion, garlic, mushrooms, onions, beef broth, tomato paste, butter, olive oil, thyme, bay leaf, parsley, salt and black pepper.

Homemade beef bourguignon keeps in the refrigerator for 2 to 3 days tightly covered and reheats over low heat so that the sauce retains its texture; it can also be frozen for up to 2–3 months in an airtight container without losing its flavor.

Basque-style chicken is a traditional stew from the southwest of France, typical of the Basque region, where the chicken is slowly cooked in a lively, fragrant sauce made with bell peppers, tomato, onion, and garlic. It stands out for its balance of natural sweetness from the vegetables and gently spiced notes, with juicy pieces of chicken and a bright red sauce that’s perfect for dipping crusty bread or serving with white rice or short pasta (side dish not included).

It is a comforting, colorful dish in which the chicken pieces are first seared in olive oil until golden, then cooked together with sliced peppers, fresh tomato and a splash of dry white wine that enhances the flavor and adds freshness. Slow cooking with thyme and bay leaves concentrates the aromas and naturally thickens the sauce, resulting in a rich, mellow stew with a final touch of mild dried chili that brings just a pleasant hint of heat.

Ingredients: chicken pieces, red and green bell peppers in strips, fresh tomato, onion, garlic, dry white wine, olive oil, bay leaf, thyme, mild dried chili, salt, and black pepper.

Best before: 2–3 days when kept refrigerated in an airtight container. Reheat gently over low heat in a pot or pan, adding a tablespoon of water or a splash of white wine if the sauce has thickened too much. For longer storage, it can be frozen for up to 2–3 months and reheated directly from frozen or after thawing in the refrigerator, stirring well to restore a smooth, even sauce.

Moroccan couscous is an iconic side dish from Maghreb cuisine, celebrated for its lightness and its unique ability to absorb flavors. Traditionally served with chicken or lamb stews, or with oven-roasted vegetarian dishes, it charms with its airy, granular texture and its delicate, slightly nutty flavor — making it both refined and versatile.

Prepared with time and care, this dish embodies one of the most delicate preparations of North African gastronomy. Each serving reflects the patience and precision required to achieve a perfect couscous — light, fluffy, and gently scented with spices.

Preparation and process

The durum wheat semolina is slowly hydrated and then steamed in several stages — a traditional method that takes about 40 to 60 minutes in total, including resting, moistening, and cooking. This attentive process ensures that every grain remains tender, supple, and perfectly separate.

During cooking, the couscous is delicately infused with mild spices (such as cumin, turmeric, and ras el hanout), a drizzle of olive oil, and a touch of butter, giving it a rich and aromatic depth. The final combination — tender chickpeas, sweet raisins, toasted almonds, and sautéed vegetables (zucchini, carrot, tomato) — creates a harmonious balance between sweetness and spice.

Ingredients

• Durum wheat semolina (couscous grain)
• Homemade, aromatic vegetable broth
• Extra virgin olive oil and fresh butter
• Moroccan spice blend: cumin, turmeric, ras el hanout
• Cooked chickpeas
• Raisins and toasted almonds
• Sautéed fresh vegetables: zucchini, carrot, tomato

All ingredients are carefully selected for their freshness and quality, ensuring an authentic and well-balanced result.

Serving and reheating instructions

To enjoy its full texture and aroma, reheat gently over steam, or in a pan with a spoonful of water or broth, stirring until the grains become light and fluffy again.
Avoid prolonged microwaving, which could dry or compact the couscous.

Storage

• Refrigerated: keep in an airtight container for 2–3 days.
• Frozen: up to 3 months, preferably in individual portions.
• To restore the ideal texture after freezing, reheat directly from frozen or once thawed, and fluff the grains with a fork before serving.

This artisan baker's brioche bread is perfect for breakfast, brunch or afternoon tea, simply sliced, lightly toasted and accompanied by butter, jam or hazelnut cream.

Its soft and fluffy crumb, with a slightly sweet and buttery flavor, also makes it ideal for preparing "French toast", pudding-type desserts, gourmet sandwiches or as a base for a sweet loaf of bread for any informal meal.

Its dough is made with a kneading and slow fermentation process of approximately 24 hours , which better develops the flavor, aroma and texture of the brioche.

Ingredients: wheat flour, egg, butter, milk, sugar, yeast and salt.

Consume within: 3–4 days at room temperature, well wrapped or in a bread basket, to maintain its soft texture and prevent it from drying out.

For longer periods, it can be frozen in slices for up to 2–3 weeks and gently reheated before serving.

The cold couscous salad with vegetables is a light, Mediterranean-inspired preparation, very popular in summer and known for its fresh, citrusy flavor. The couscous semolina is mixed with tomato, cucumber and bell pepper in a lemon and olive oil vinaigrette, resulting in an aromatic, vegetable-forward and refreshing dish.
It is ideal as a starter or side dish, served well chilled, perfect for those looking for something refreshing and light, with acidic and herbal notes that work very well for family meals, buffets or casual outdoor gatherings. Its texture combines loose, granular couscous with crunchy vegetables (cucumber and bell pepper), juicy tomato and, if desired, fresh herbs such as parsley or cilantro that add a very fresh touch on the palate.

Preparation and process

It is made by hydrating the couscous with hot water or broth until the grains are tender and loose, then fluffing them with a fork to prevent clumping. Once cooled, it is mixed with diced tomato, cucumber and bell pepper, lemon juice, olive oil, salt and pepper, adjusting acidity and seasoning to taste.

After that, it is left to rest in the refrigerator so the flavors can meld and the vinaigrette can fully perfume the couscous and vegetables, resulting in a more flavorful and well-rounded salad when served.

Ingredients used

• Couscous (durum wheat semolina)
• Tomato
• Cucumber
• Bell pepper (red, green)
• Lemon juice
• Olive oil
• Salt
• Black pepper
• Fresh parsley

Serving and “reviving” suggestions

It is best served very cold, straight from the refrigerator or after a few minutes at room temperature, ideally in a wide serving dish to showcase the colors of the vegetables. Just before bringing it to the table, it is a good idea to toss it again and check the seasoning, adjusting with a bit more lemon juice, olive oil, salt or pepper if needed.

Storage

Best consumed within 1–2 days, kept refrigerated in an airtight container to maintain its freshness and prevent the couscous from drying out too much. When serving after resting, it is recommended to mix it well and, if it seems a bit dry, add a small extra splash of lemon juice or olive oil so it regains its juiciness and freshness.