I wouldn’t know what’s the smell in Santa Klaus’s house, but I think it’s not far from the smell we have in our pastry at the moment. The air is filled with spices scent, chefs have gingerbread dough sticking everywhere on their hands… The apple cider is boiling and the orange skin for the mulled … Read more
Every year back home, autumn is synonymous of Brisolée. Brisolée is a traditional country side meal in the Valais region of Switzerland. We have it during autumn to celebrate a few seasonal delicacies of our region. The main actor of that meal is fire roasted chestnut and it is accompanied by moût de raisin (the … Read more
A few weeks ago, Natalie (Hi Natalie :) ) left me a message on Facebook, asking me about marron glace… and a few days later, Moritz was asking me about quality candied lemon peel to make his favorite Lackerli cookies. Chestnuts weren’t a problem to find, but at this time of the year, thick skin … Read more
