Welcome to the 12th edition of my monthly newsletter! Each month, I intend to share a personal round up of the past weeks to give you a glimpse into my French life. I also share links I love, seasonal recipe inspirations and try to answer some of the questions I’ve received through social media as well. Feel free to let me know in the comments if you enjoy this monthly gazette, and perhaps what you would like to read about …

A French home baker’s favorite, the Invisible Apple Cake is a deceptively easy, yet exceptional recipe for apple season. It features nearly invisible apple slices layered in a custardy batter and baked until sweet, melty and golden. The result is an incredibly moist dessert with a big fruity flavor and a visually striking look. A fabulous way to showcase freshly picked apples!

A French plum tart, also known as “Tarte aux Prunes,” is a classic French dessert that highlights the natural sweetness and juiciness of plums. This tart features a buttery, flaky crust filled with fresh plums that are baked until jammy. It’s buttery, nutty, sweet and tart all at once. Enjoy it on its own, or with a dollop of crème fraiche on top – heavenly!

Welcome to the 11th edition of my monthly newsletter! Each month, I intend to share a personal round up of the past weeks to give you a glimpse into my French life. I also share links I love, seasonal recipe inspirations and try to answer some of the questions I’ve received through social media as well.

This simple homemade Niçoise Salad is a lively mix of fresh tomatoes, crisp bell peppers, radishes and cool cucumber, spruced up with hard-boiled eggs, tuna, salty anchovies and a simple herby dressing. True to tradition, you’ll find no green beans nor potatoes in this authentic recipe! It’s a refreshingly crisp and crunchy salad that’s ideal for your next BBQ or to pop into your lunchbox.

It’s eggplant season and that means this Provencal Eggplant Tomato Gratin is on repeat in my kitchen. This typical southern French recipe includes tender slices of eggplants layered with chunky tomato sauce, plenty of cheese and spiked with Herbs de Provence. This is a fuss-free recipe that makes a great side or a perfect vegetarian dinner.