Eton Mess

I love to make this desert for my friends when they come and visit. It’s so pretty, extremely delicious and very impressive! I had it for the first time at St John Bread and Wine (94-96 Commercial Street London, E1 6LZ), an English bistrot style eatery in London with amazing food. I can still remember the first bite, and couldn’t wait to have one again. So I decided to make this desert at home.


6 egg whites (room temperature)
260 grs caster sugar
50 grs icing sugar
1/2 tsp salt
30 cl whipping cream
a handful of strawberries, raspberries, chopped lychees and blueberries for each meringue

For the syrup

60 grs sugar
120 ml water
a dash of rose-water/essence
A small handful of chopped lychees, raspberries and sliced strawberries

Pre-heat your oven 140°C.

First of all, you have to make the meringues. Make sure the egg whites are at room temperature. Whisk until the whites become quite firm and start sprinkling the caster sugar ‘en pluie’ like raindrops still whisking away. Towards the end, I add vanilla essence, or orange flower essence. It’s your choice.

When they are stiff and ready, take a large slotted spoon and place a meringue swirl shape on the baking tray covered with parchment paper. I make about 8 meringues. Bake for 1 hour to 1 and a half hour (check them after one hour). When ready take out and leave to cool. I like my meringues Italian style, meaning soft in the middle.

Now, you have all the time to prepare the syrup for the meringues. Boil water and add sugar, rose-water until it becomes syrup-like. I then add pieces of lychee, raspberries, and a few sliced strawberries, to add flavour and colour. I love how the lychee gives it a slight acidic taste. It goes well with the sweetness of it all. I get inspired from Pierre Hermé’s ‘Ispahan’ macaroon, with the lychee, rose cream and raspberries mix (If you haven’t tried the Ispahan, it’s a must! Pierre Hermé, 4 Rue Cambon 75001 Paris). When the colour looks right, place aside and let it cool.

The rest is so easy, just slice any berries you want – I personally add a few more chopped lychee, fresh raspberries, blueberries and strawberries. But you can alternate and use, mango rhubarb, passion fruit… any fruit really!

When you are close to serving, whip up some cream. I don’t add sugar to the cream, because the meringues and syrup have all the sugars I need. Place a meringue on a serving plate, tap it gently to ‘break’ the center of the meringue. Add the whipped cream, a few spoons of the syrup and the fresh fruits on top. Then add a final spoon of syrup to make it all glisten.

This is my favourite desert in the world!


On week-ends we love having galettes. Galette is another word for savoury pancake made with buckwheat flour and served with savoury garnishing. If you go to a market and order a pancake, you will often be asked galette or crêpe. A crêpe today is referred to as a pancake made of wheat flour and served with sweet garnishing such as sugar, jam, chocolate. There really are no strict rules as it is very common to have savoury crêpes these days. Being a busy mom, I buy my galettes at the local fromagerie (cheese store) – the quality is excellent. But when I have time, I prepare the batter myself. It’s such a delicious classic meal from Brittany. Cider is perfect to accompany this meal, but buttermilk is the traditional match.


6 galettes
6 eggs
6 slices ham
1 pack white button mushrooms (rinsed and sliced)
Grated Emmental or Gruyère cheese

Fry the mushrooms in a frying pan with the butter, set aside. It takes about 4 minutes. I like to fry the eggs sunny side up just before so they are ready and warm. Set aside.

For each galettes, repeat the same procedure: melt a small amount of butter in a frying pan and place the galette. Add the piece of ham, sprinkle a handful of cheese and cook on a low heat till the cheese melts. Put the fried egg on the cheese, add the mushrooms on top and season with salt and pepper. Fold the pancake (see photo). Serve with a salad.

Buckwheat pancake batter (sarrasin)

250 grs buckwheat flour
2 eggs
30 grs melted butter
1 pinch salt
500 ml milk

In a large bowl, mix the buckwheat flour and make a well in the middle. Add the eggs in the center, slowly combine and stir the milk, melted butter and salt. Make sure to stir constantly and firmly so you won’t get lumps in the batter. Cover with a plate and leave to rest for at least an hour.
Heat your oven on a low heat so you can place your galettes to keep warm. When the batter is ready, melt a teaspoon of butter in a frying pan. Add one ladle of batter to form a pancake. Fry approx 2-3 minutes on a medium heat until golden. Flip sides and repeat.