Our recipes

Grégoire’s Yogurt Cake

The cake:

• 1 jar of yogurt
• 3 yogurt jars of flour
• 2 yogurt jars of sugar
• 1 yogurt jar of oil
• 3 eggs
• 1 packet of yeast

Mix all the ingredients and garnish the batter with dried fruits, chocolate shavings, pralines, spices, cinnamon or ginger, according to your tastes.
Grease and flour the sides of the cake pan. Fill the pan halfway. Bake in the oven for 40 minutes and using a knife, regularly test it to see if it’s done. Allow to cool before taking it out of the pan. Delicious for breakfast and easy to make for children.

A great way to use up the last tomatoes from your garden! This jam has a beautiful green color and subtle taste.

• 1 kg tomatoes
• 1 lime
• 1 cinnamon stick

Hollow out the tomatoes and cut them into small strips. Weigh and add the sugar and lemon zest, let marinate overnight. The next day, add the cinnamon and bring to a boil while skimming. Cook 15 min.
Allow it to marinate overnight again.
Then heat the mixture for 1min, drain the tomatoes and pass them through a food mill with large holes. Mix, bring to a boil, skim, lower the heat and cook for 20-25 minutes, stirring until it thickens.
Check the tablecloth and put in jars, adding cinnamon to each one.

Our famous tomato & lime jam

Chestnut cream fondant!

An autumn cake flavored with chestnuts from our beautiful region. For 6-8 people.

• 4 eggs
• 125 g butter
• 500 g chestnut cream
• 2 T. flour
• 1 T. rum

Pre-heat oven to 6/180°.
Melt butter and mix with chestnut cream
Separate egg whites from the yolks and beat until stiff peaks form.
Add the yolks and rum to the cream, folding them in gently.
Grease a baking pan and fill it with the cake batter.
Bake 45 mins.

A must-have among the house’s desserts, often in the form of a birthday cake, to which Grégoire sometimes adds secret ingredients. The pleasure of gourmands! For 8-10 people.

• 200 g chocolate
• 4 eggs
• 150 g sugar
• 50 g flour
• 150 g butter

Melt the chocolate in a double boiler with, for example, a bit of coffee. When it’s melted, add the butter and whisk it to form a smooth batter. In another bowl, vigorously beat the eggs with the sugar, then stir in the flour and chocolate. Pour into a greased and floured pan. Bake for about 8 min in a hot oven (150°) and an additional 5 min in a medium oven.

Chocolate fondant