My Recipes

Chilled Mint Pea Soup

My Favorite on CHEF ACADEMY !! I really Love to do This One .. so Simple, Fresh, Quick and Strong in Flavors “

  1. -1 cup of chopped shallots

  2. -1 cup chopped oignons

  3. -2 cups of peas

  4. -Vegetable stock

- 1 handfull of Fresh Mint

  1. -Fresh thym and 1 bay leaf

  2. -2 cloves Garlic

  3. -Salt and black pepper

  4. -1 teaspoon of sugar

‘‘ In a hot pan add a spash of olive oil, then the shallots and onions with thym and the bay leaf. Cook for 5 mns on Medium Heat. Then add the peas, garlic and a Pinch of Sugar. Cook for 2 mns and add the Vegetable Stock to level in the Pan. Bring it to a boil and stop the Heat. Let it infuse for another 2 mn. Take out the Bayleaf and Thym and Mix the hot mixture for 15 seconds. Rest . another 15 s. Rest and add the all Hanful of Mint and water till you obtain a Soup texture. Mix another 15s. Rectify the seasonning. Done ..

Just Let it cool down and Put in the Fridge for at least 2 hours “

You can serve it with a dollop of creme fraiche, touch of caviar and a blanched aspargus with a chive Spear “ or Hot as a capuccino, garnished with a few cooked wild mushrooms and a Milk Foam on Top of it with Porcini Powder “  Delicious : )

Dark Chocolate Love Cake

Or as I Like to call it “ The Dark Chocolate Orgasm cake “ ..

This Dessert is pure Chocolate Heaven !! Just Perfect to share an intense Chocolate Moment with the one you Love ... Mmmmmm

  1. -1 bar of Dark Chocolate ( 125 g )

  2. -125 g of Butter

  3. -1 whole egg and 2 yolks

  4. -1 1/2 Tablespoon of white Sugar

  5. -1 1/2 Tablespoon of brown Sugar

  6. -2 Tablespoon of Flour

  7. -1 Tablespoon of cacao Powder

  8. -1 pinch of salt

First Melt the chocolate in pieces in a bowl in the Microwave, going 30 seconds by 30 seconds rounds, when melted add the butter and melt in the microwave stirring every 30 seconds .Add a pinch of Salt . In another bowl whisk the whole egg and 2 yolks with the white sugar and the brown sugar till it becomes creamy ( 2 minutes ). Then stir in the chocolate mixture with a spatula . Add your flour sifted while stirring and the cacao powder in the batter. You end up with a Nice Thick Glossy batter than you pour into little buttered ramequins for 10 minutes only at 425°F . Take out and demold in a Nice Plate, then cut a Strawberry in Half that makes 2 little Hearts that you put on each side. Powder lightly with icing sugar and let the Ultimate Pleasure Begin : )

Breakfast Eggs “cocotte “ à la cédric

Named after my friend Cedric that made me this Delicous morning Delight back in France .

So simple and so good “

In a ramequin put 1 tablespoon of creme fraiche, crack an egg or two on top, salt and pepper, and a little bit of shredded Gruyere. Put in the oven at 425°F for 5 mins and serve hot with Fresh French baguette.

Soooo Goooood  ..

Sunday morning eggs

These are perfect for one of those lazy sunday morning you just want to stay in Bed and relax ..

One toasted whole wheat bread slice topped with a thin slice of Gruyere cheese and a boiled egg cut in half. A touch of creme fraiche, salt and pepper.

Bring to Bed and Enjoy “

ps. if you are by yourself, rub the Hot Toast with Garlic ; ) even better

Old Fashion Dijon Mustard Chicken Liver Purse with Caramelized Pink Ladies

Perfectly Warm, Rich, Delicate and so Crunchy for a Lovely Winter Dinner “

  1. -1 Pink Lady Apple peeled and cut in quarters

  2. -2 tbsp of sugar

  3. -1 chopped onion

  4. -2 sheets of Fillo Dough

  5. -1 lb of Chicken liver

- 2 oz of Butter ( French if Possible ; )

  1. -4 leaves of fresh sage

  2. -2 cloves garlic chopped

  3. -2 tbsp of Old Fashion Dijon Mustard

  4. -Salt and black pepper

  5. -1/2 cup of dry white wine

  6. -2 tbsp of Creme Fraiche ( or Heavy cream )

  7. -1 handfull of fresh spinach

  8. -1 nutmeg

‘’  Preheat your oven at 375°F. Put a knob of butter in a heavy bottom pan under medium heat and add the chopped onions, let it cook for 2 minutes and add the Chicken liver chopped with salt and pepper and the garlic .Cook for 4 mns Covered “ In the mean time lay out  flat your 2 layers sheet of fillo dough and cut 2 disks 9 inches wide ( 1 disk per person ) using a knife around a bowl upsidedown. Melt 2 tbsp of butter and brush the disks llightly on one side and in between the layers then flip over ( unbuttered side up ) . When the liver is cooked add one spash of white wine, let reduce uncovered on low heat for 1 mn and add the Dijon mustard, creme fraiche and Sage. Cut the Heat and let infuse the Flavors for another minute.Add one big tbsp of the mixture in the middle of each disk and close as a purse with kitchen String. Place on parchment paper on a tray in the oven for ten mn until a light gold crust. Meanwhile cook the apples in  2 tbsp of butter and 2 tbsp sugar until caramelized under medium heat in a pan ( you can add a pinch of cinamon ) and in another very hot pan with a little oil throw the spinach and cook for 2 mn covered, then add salt, pepper, grate just a little nutmeg and add a knub of butter “ Place the purse in a plate and garnish with the apples on top of the spinach, works great with a touch of Balsamic reduction adding another dimension to this Amazing Dish “

Coconut Tropical Paradise Island

“ Boil the rice in boiling water for 3 mn. In another Pan bring the milk and coconut milk with the vanilla pod to a boil.Remove the Vanilla, strain the rice and put it in the milk and add the butter and a pinch of salt. Cook on low Heat for 15 mn stirring constantly. Add 1/2 cup of sugar and cook for another 20mn. Add the gelatine and let it cool down. put the mixture in a Leedle upside down to form the island shape and put in the fridge for 2 hours “Meanwhile mix the mango with 2 tbsp of sugar and the juice of 1/2 lime to make the mango coulit “Toast a little bit of shredded coconut on a baking tray in the oven until golden to create the sand. Make some shells in caramel. Plate the rice coconut harden island in the center of the plate. Drizzle around the Mango coulit. Plant a slice lenghtwise of caramelized banana topped with mint leaves for the palm tree . Sprinkle the island with the toasted coconut for the sand. Place the caramel shells with an almond in eachone and sprinkle with the Dark chocolate ROCKS ..

Bon Voyage : )

My Latest Creation : )

Let this dessert transport you

throught  its originality and its

Rich Tropical Flavors ..

  1. -1 cup white rice

  2. -1 pint milk

  3. -1 pint coconut milk

  4. -1 vanilla pod

  5. -4 tablespoons butter

  6. -1/2 cup sugar

  7. -2 gelatine leaves

  8. -1 mango

  9. -1 lime

  10. -1 handfull toasted almonds

  11. -Bittersweet chocolate chunks

  12. -1 mini banana

  13. -8 fresh mint leaves

  14. -2 tbsp shredded coconut

Gruyere Cheese and Walnut Soufflé

My Mother Signature Dish “

So Yummy and Warm “

Perfect served as a Hot Appetizer “

  1. -8 oz of Gruyere Cheese ( or Sharp Cheddar )

  2. -2 tbsp butter

  3. -2 tbsp flour

  4. -1/2 cup milk

  5. -3 egg yolks

  6. -5 egg whites

  7. -1oz walnut

  8. --salt pepper

‘’  Preheat your oven at 400°F. Butter the ramequins starting from the bottom up .sprinkle with a little flour and turn upside down. Put in the Fridge.Crush roughtly the wallnuts and grate the Gruyere.In a pan melt the flour and butter and cook for 2 mns, then add the milk stiring and cooking till it thickens. Add the yolks ,walnuts and grated cheese,salt and pepper and take off the heat stiring a little till melted completely.Let it cool off on the side.

Whip the eggs with a pinch of salt till ferm and incorporate slowly to the preparation.

Fill the ramequins 1/2 inch under the top and put in the oven for 10 mns at 375 °F.


The soufle should be creamy inside and fluffy golden brown outside.

Serve right away with a green salad with a lemon Vinaigrette “


 “Vegan Chocolate Truffles “

For 6 truffles :

  1. -6 tbsp Cashew butter

  2. -3 tbsp cocoa powder

  3. -1 tbsp extra virgin coconut oil

  4. -2 tbsp raw Agave syrup

  5. -2 pinch celtic salt

In a Mixing Bowl combine all the ingredients Together and put in the fridge for one hour .. Then Form the truffle shape and sprinkle with either shredded coconut, cocoa powder(classic truffle style ) or chopped walnuts.. You can create a caramel basket to present it , Melting white granulated sugar and a little water in a pan and dripping caramel on a cold leedle turned upside down “

It’s Delicously Chocolaty and Super Healthy  : )

Orange and avocado crab salad

What a Great appetizer “

Fresh and Juicy ..

with all the Summer and Ocean Flavors”

  1. -For 2 servings :

  2. -4 oz of crab meat ( king blue is the Best )

  3. -1 avocado

  4. -2 oranges

  5. -1 shallot

  6. -fresh dill + pink pepper

  7. -Dressing :

  8. -1 tbsp  dijon mustard

  9. -2 tbsp  white balsamic vinegar

  10. -5 tbsp olive oil

  11. -2 tbsp fresh orange juice+2 tbsp lemon juice

  12. -salt / black pepper

Cut 1 orange in half and empty it carefully to create the dish containing the salad, squeeze the juice out of it and reserve for the dressing.Take the peel off of the other orange and take out the supremes with a sharp knife.In a Mixing Bowl combine the crab, diced avocado, orange supremes ( quarters with skin off ) cut in half, finely chopped shallot and chopped dill together.Put in the fridge for at least 30 mn. Make the dressing whisking in a bowl mustard, vinegar, orange juice , lemon juice then the oil together, with salt and black pepper . Add the chilled dressing at the last minute in the crab mixture and fill the empty oranges halves with it, sprinkle with a few pink pepper berries and a dill sprig.

ps. You can do the same thing using half an avocado ( leaving the meat on ) to create the dish containing the salad, and you can use grapefruit instead of the orange .

This week I start by one of my favorite thing to eat EVER !!

and the first thing I would jump on right after the end of a Fitness

competition or an important shirtless body photoshoot.

A Big juicy Cheeseburger !!! My Version is High in proteins

and very low in carbs and fat.I've been inspired to create it

after having the so called " best burger in L.A. "at “father's office“ .

And I have to say My version of it with almost no fat , no carbs

and very high in protein and nutrients gives it a run for its money and is summer Diet friendly : )

Ingredients for the burger:

2 whole wheat bread slices( whole foods brand is my favorite )

4 oz of 10% lean ground beef 

1 slice of fat free cheddar cheese

2 shallots sliced

1 handfull of fresh spinach

1 teaspoon of french Dijon mustard ( grey pupon is the best )

1 tablespoon of balsamic vinegar

Salt and pepper

Ingredients for the spinach dressing:

1 oz of Greek yogurt 2 % ( fage is awesome )

1 tablespoon of rice vinegar

1 tablespoon of Dijon mustard 

1 tablespoon of olive oil 

1 teaspoon of agave syrup

1 squeeze  of lemon juice

Salt and pepper

First prepare the dressing  for the spinach salad topping since it has to chill for at least 30 mn. Mix all the ingredients together in a bowl and chill in the fridge. 

In the mean time put a nonstick Pan on medium high heat,and  prepare your patty with the ground beef . Shape it round , sprinkle a little salt and black pepper, and cook in the Pan 2 mns each side, (once you flip the patty add the slice of fat free cheddar On top ) and reserve. In another pan cook the sliced shallots , after coating the Pan with a light spray of canola oil, adding a little salt and pepper .after 4 mns , add the balsamic vinegar to the shallots and let reduce for 2 mns. Take off the heat.Take a handful of fresh spinach and cut it in a  ribbon shape . Mix in a new bowl with a little bit of dressing. Toast the 2 slices of whole wheat bread , and start building the awesomeness !!! First spread a little french Dijon mustard on the first toast , add the hot patty , top with the  shallots , add the spinach and the toast. And Enjoy the Juicy Goodness !! 

 “High protein Low Fat 
Juicy Cheeseburger “

Guilt-Free Avocado-chocolate mousse :


4 ripe avocados

1 cup agave nectar

2 tablespoon light coconut milk

1 cup unsweetened cocoa powder

1 pinch of salt

Cut the avocados in small pieces and combine with all the ingredients in your blender or foodprocessor.

Take it for a 2 minute spin till smooth and creamy : )

The avocados as a dessert base  provide a creamy Silky texture with just a hint of exotic flavor.

This mousse is excellent, especially when served with fresh berries. And with heart-healthy monounsaturated fats, which help lower cholesterol and get Lean, it’s 100% guilt-free.

 “Guilt-Free avocado chocolate mousse“
 “Original, Delicious, Healthy “