A good saucisson can have 500 different tastes, but a bad saucisson will leave only one taste in your...
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The problem of the lonely Sunday
You know that feeling, don't you? Sunday arrives, and with it that little bit of melancholy... When you...
The benefits of good fats
The real problem For forty years, we've been told that "fat is bad". We've been conned into believing that all...
Old Bacon Pastry
Browning vegetables, searing meat, pan-frying a sea bass fillet on one side... Generally, we do this with...
The Survival Kit
Junk food is everywhere. And it's not just limited to McDonald's and Subway. Even in your fridge, processed products...
Nourishing, pleasant and natural
It's nourishing, it's pleasant. It's natural. In winter, you can have it several times a day, it doesn't make...
Eat me and worship God
“TRUFFLE - Here we are at the sacrum sacrorum of gourmets, at this name that the foodies of...
The Pot
We're in the final stretch for Christmas gifts. It's “absolutely” essential to get a gift, whatever it takes...
I lied to you
I lied to you, but it was for a good cause. Every year, in the final days before Christmas, it’s the...
About compromise
Last week, I briefly spoke to you about compromises, those “sacrifices that good taste refuses...
The sweet scent of the holidays
As the end-of-year festivities approach, a special atmosphere descends. It's a time for reunions, for...
Orange alert
Regardless of your region, it's hard to escape the weather alerts hammered out by the media. This incessant stream of...
How to choose good foie gras
Mi-cuit foie gras, fresh matured, in a terrine, with truffle, marbled… At this festive time, it's a festival of...
Foie gras caviar
Foie gras is like fish: its primary quality is its freshness. You can be a multi-Michelin-starred chef...
Macron's right-hand man put me in my place.
A few days ago, I allowed myself to wonder (on X, Facebook, and LinkedIn) what Guillaume Gomez was doing,...
This is the first and last time I will offer the following
It's the third day of this Pig-Pick of Maison Duler and the more observant among you will have noticed...
Towards the end of the salami
Before we dive headfirst into this second day of the pig-killing, let me quickly remind you of the rules...
It was, however, a morning like any other…
Last August, a morning like any other. I got up at dawn, when everything is still quiet in the...
The 101 words for bread
101 words collected by Anne and Caroline Debbasch from 101 contributors, including myself. From the...
Trip to Paris
We were on a mission in Paris this week. We went to shake some hands, catch up on the latest...
When pigs meet ducks
One day, I was sitting at the big wooden table on our cat terrace (a terrace we call that because it...
Proud as a Gascon
“We say, we: «Proud as a Scot»,« murmured Buckingham. »And we, we say: 'Proud as a Gascon',".
Bread and circuses
It's almost the end of our truffle wheat harvest. It's been a bit delayed and complicated due to the...
A few more jars available!
It seems our rillettes from the July 2024 vintage were a hit, as you really went for them...
Eating well has never been so confusing.
How to regain control of your eating, simply, and with pleasure?