8-minute no-mixer homemade French short pastry dough (pâte brisée)

wpid-wp-1424445282001.jpegOne of the reason I don’t cook more often a savory tart or quiche is because I tend to be lazy and hate washing the bowl and accessories of my electric mixer. I take it for granted that the dough must be done with a mixer, but you know what? there was a time when I didn’t own one, and I clearly remember that it did not stop me to prepare the dough… So today I decided I should properly time how long it takes to prepare a savory dough. In France we call it the Pâte brisée. It means literally the broken dough, and it is our version of the short pastry dough. The advantages of doing it VS buying it ready made is that it is super cheap, super delicious, and super empty of all the usual crap conservatives and non-necessary ingredients with chemical sounding names. Long story short: I timed myself and it took me 8 minutes to prepare the dough, washing my hand included. Here is how:


  • 1/3 cup no-salt butter (That’s 2/3 of a stick)
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 cup cold water

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How to taste wine – and stop being intimidated by what you gonna say…

This post is the first in series where I share personal tips to better approach and enjoy the wine tasting experience. I was lucky enough – all my life – to be surrounded with amazing wines and passionate connoisseurs. I am from one of the oldest family from the very famous Bordeaux region, my husband is passionate about Burgundy wines, and through my career, I have worked with passionate Chefs, dedicated sommeliers and devoted winemakers around the world. I believe no-one should feel intimidated by wine. I share these tips allow anyone curious about wine culture to make confident choices, enchant her guests, and fully enjoy the beautiful work of skilled winemakers from around the world.

Now the holiday season is gently rolling toward the end, I once again had the chance to share some wonderful vintages preciously saved, as well as some little treasures discovered at bargain price at the local wine shop. There are many great things about wine. One is that the more I taste wine (and I mean TASTE), and the less I drink. I also pay more attention to what I eat with it. Finally, I also pay attention to how I prepare for it… Today, I’ll focus on how (and why) to prepare yourself for tasting a vintage; and what to know when you taste several wines:

1/ How to prepare yourself:

Wine is an experienced through the senses of smell and taste, mostly – and sight as well. The best state of mind is to be welcoming. For your palate, this means not eating or drinking anything salted, sweet, sparkling… anything really that would alter or tweak your senses. Ideally, you should only have had still water in the hour before tasting wine.

2/ When tasting several vintage, know that:

  • Start with red, finish with white: Because the acidity of the white wine potentially overwhelms your palate, therefore you organize the tasting to avoid saturation of the senses.
  • When tasting several red, don’t hesitate to have a tiny piece of bread between 2 wines. Avoid salty crackers, you may substitute with unsalted plain crackers to fit your diet and taste requirements. The starch in the bread (or crackers) helps to capture the flavors. Therefore you have a better distinction of each wine, and you have a sense of starting fresh for each new glass.
  • Rinse your mouth with a sip of water from time to time.
  • Spitting is not cheating. It is just fine to spit wine, especially if you don’t like it! Less is more: Drink quality, not quantity…

Now you have few tips to start your journey as a wine connoisseur. Please share your feedback, questions, tips! Next post about wine, I’ll take your hand and drive you through my 4-step method to taste and describe a vintage…