Cannel├ęs de bordeaux

I’ve been meaning to make my own “cannel├ęs de bordeaux” for years now, ever since I made them once while on a culinary internship in France back in 2010. Yes, that long. So I decided it was time! The recipe is not that hard, but getting the dosage of rum down perfectly takes some practice…

Catering: Chef at home

Well, last Monday was a first: good menu but no reservations. I don’t know if it was too soon after the last event or if chicken was not to people’s liking or if they simply couldn’t make it that day. Anyway, I had prepared some food but not too much. Still, too much to eat…