Pimp My Dwitch #11 – Eggs & Cress, Le Mouching Edition! Jul 2026Just like Soccer players in a team: ELEVEN! The magic number! And this time around, we whipped up...
PIMP MY DWICH EP. #9 – CAVIAR Jun 2026Let me reassure you right away—this won’t be made with Beluga caviar. It’s just that while I was...
Pimp My Dwitch Ep #8 – Frittata e Guanciale by chef Baptiste Jaurrey. Jun 2026Baptiste Jaurrey is, before being one of the coolest chefs in Paris and a street-food specialist, a good friend...
PIMP MY DWICH #7: CHIMICHURRI STYLE Jun 2026Chimichurri sauce — what’s the deal?! Well, at its core, it’s a classic condiment from Argentina and South...
PIMP MY DWICH EP.#5 – “Pollo Hermano” May 2026In this new episode, we’re serving up a sandwich made with marinated chicken and a slightly spicy base—just...
The Aubrac, Miladiou ! May 2026Miladiou is a traditional Occitan exclamation — a softened oath from the region, roughly equivalent to “good lord!” or...
PIMP MY DWICH Ep. #4: A TWIST ON THE CLASSIC HAM AND BUTTER May 2026It’s world-famous—it’s THE sandwich. And for good reason: just four ingredients, super easy to make, quick to whip...
Pimp my Dwitch Ep.#2 : Ciabbata & Mortadella May 2026My wife and I had been driving for hours, heading to Kobarid in Slovenia for a week of...
PIMP MY DWICH Ep.#1 – ONION PICKLES Apr 2026Every time we go fishing, we see two very different kinds of fishermen down by the water. There...
Kleftiko – Easter lamb! And yours — how do you cook it? Apr 2026Kleftiko! Fair warning — this film is about to ruin your weekend. Well, it’s not exactly a fishing...
Food : Farçous, from Aveyron. Mar 2026Here comes the start of fishing season! Early spring is peeking its head out, so, like all self-respecting...
La recette du Boudin aux Cèbes. Oct 2008The pig — once you’ve hung it upside down by its feet, hop! With the big knife that...
