Tomato Salad with Wild Garlic and Parsley

If you're Haitian and/or familiar with Haitian culture, this is one of the most memorable and cherished dishes. This soup is prepared for New Year’s Day.

I prefer making the pate brisée dough the day before and storing it in the fridge. You can also use ready-made pie dough or puff pastry, but you will not regret making your own. It's fun, and you will have earnt bragging rights.

Black Rice & Chermoula was created for Margot - An idea that popped into my mind, inspired by colours and savours.

This Provençale dish is dear to my heart; it is a family heirloom. My mother was from Provence and often made this traditional dish for family dinners or simply because we loved it. She was a great cook, expressing her generosity, Provençale tradition, humour, and love, typical of the South of France, while welcoming friends and family around the table. I rarely make this dish, so this is an homage to her.

The mushrooms (Djon Djon) need to be soaked, and the soaking liquid is what makes this dish unique, offering an earthy taste and signature black color. You can make this dish with or without shrimp.

I like to add a hint of good olive oil and serve with either toasted, sliced baguette, country bread, or for a healthier option, vegetables such as baby carrots, cucumber sticks, or endive leaves (my favorite).