Between Rice and Baguette

Have you ever wondered why these little French cakes are called “financiers”? 🇫🇷✨

The financier is a small French cake made with almond powder, egg whites, sugar, flour and beurre noisette—that beautiful brown butter that gives it its deep, nutty aroma. 🤎

Its name is said to be connected to the financial district of Paris, where these little cakes became popular with financiers and businessmen. The traditional shape was also said to resemble a gold bar. 💰

But what I love most is that there’s no complicated technique hiding behind that elegant little cake. No yeast. No baking powder. No whipping egg whites. Just simple ingredients, brown butter and a little patience.

I made my first batch yesterday and let the batter rest overnight, curious to see what the fuss was about. This morning, they went into the oven in my humble cupcake molds, topped with almond flakes… and oh my. 😭🤎

Crispy golden edges, toasted almonds, and that wonderfully moist, buttery almond center.

And apparently, I wasn't the only one impressed. Herenui has now decided she wants to make her own batch. 😂👩‍🍳

Maybe that's the best part of cooking: you start by learning the story behind a little French cake, and somehow end up creating a new family memory around it.

Financiers today, little bakers tomorrow. 🥰🇫🇷

Garlic ghee shrimp done right 🦐✨
Shell-on, no shortcuts, glossy sauce and big comfort vibes.

This one’s officially a keeper — simple, indulgent, and so satisfying.😋

In Bretagne (Brittany) we eat our crêpe and pair it with apple c***r, a type of sparkling w**e.

Think fermented apple juice with a fuzz but better.

This roasted pork tenderloin always hits the right spots. We love to pair it with filipino garlic rice because why not?

I fast. I feast. Repeat.

Firm tofu, pan-fried until crispy, tossed in chili oil and oyster sauce, served on plain white rice and finished with scallions and chili flakes.

Simple, bold, and deeply satisfying.

Fried rice is always a good idea especially on busy weekdays. Chop it. Toss it. Serve hot.😋

This huge plate is perfect for OMAD (One Meal A Day).

Quinoa salad with diced tomatoes, cucumber and chopped parsley. (The vinaigrette here is very basic, lime or apple c***r vinegar, salt, pepper and EVO)

Blanched brocolis fleurettes sprinkled with sesame oil and sesame seeds.

Oven roasted butternut squash seasoned with Italian mix spice.

Grilled chicken breast brushed with confit de cidre & calvados for the shine and additional flavors (optional).

There's something deeply comforting about a pot that's been quietly simmering on the stove.

Lentils softened with time, carrots melting in, sausages doing their thing.

Nothing fancy just really good food.🥘✨

A good charcuterie board doesn't need to be complicated.

A few good cheeses, quality charcuterie, something crunchy, something tangy, and a pop of color.

Arrange in little clusters, add fresh herbs, pour the w**e.. and enjoy.

(Both white and red w**es go well with a charcuterie board).