Last time we were in Mexico, my friend JorgeFitz called and said: I want Regis and you to come to DF and spend a weekend at our  casa in La Roma neighborhood (their casa dates back from 1913!), he also added they (he & his hubby Alberto) were “slowly cooking” something very special and they wanted us to try and test that super secret project.

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Dec 14 2015

It’s only ten days from Christmas and we were getting a bit anxious about all the presents we want to offer to family and friends. One thing we would love to avoid is to hit stores and malls a day or two before the 24th (nightmare!) and in a very unseasonal competitive mood, fight over that last lousy, expensive and nonpersonal present for our close ones. So when the nice folks of  UncommonGoods, a cool site where you can choose from hundreds of creative, unique and artisanal gifts, asked if I would like to team up and create my ultimate Holiday Gift Guide, I looked through their immense supply of beautiful and meaningful objects and went a bit crazy choosing more than one pressie for my loves.

Hopefully, my selection inspires you enough to get that relevant object that will make someone very happy this Christmas, and if you don’t find your joy on this list, you can take a look here or here. ;)

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baked prune-apricot-speculoos

This baked dessert is a joy. A crowd’s pleaser with its soft, tender, almost confit summer fruit baked in its own juices, a bit of butter and sugar. Simple as that. Is also an ode to estival season: we’re on the peak of stone fruit production, so chances are you will get the juiciest, fragrantly prunes, apricots or whatever other stone fruit you choose, actually you can use n’importe quel fruit in season; such as figs, raspberries or mulberries to mention a few. If this intro is not good enough for you to turn on your oven, let me tell you it takes only five minutes to prep, a good hour to slowly bake (while you continue sipping some mocks & cocktails by the pool), and finally five more minutes to dress up and serve to table.

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making of mimosa cocktail classic with a twist

Mimosa Cocktail with stone fruit

Mimosa cocktail is one of those finds we tend to discover when we’re on our late teens or early twenties and we’re trying to find what chic, classy grown-ups ingest. At least, that’s how I remember Mimosas, a fruit and sparkling wine based drink that not only looks great as the ultimate hand accessory but it sort of goes well with all types of social gatherings. I must admit I have never being big fan of Mimosas, but since my french hubby loves his Champagne with fresh pressed orange juice just so much, I asked Madame Gaignon (aromas n’ sabores Sommelier advisor ;) ) what else could we do to give Mimosa a much-needed facelift.

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There was a lot of food and wine involved during those two long weeks where we unnoficially “opened” our pied-á-terre for friends and family. We ate unbelieveable amounts of grilled fish and seafood, which was freshly caught le jour/soir même. It is not by chance we choose Carro in South of France (Provence) as our french home. This tiny, cute village has nothing chic or overstated in its footprint, the only thing that makes it remarkable is its (also quite small) Marché de Poisson (fish market). Rumour has it, even famous three Michelin  star chefs such as Passedat come to this port from time to time to get his hands on some extraordinary oursins (sea urchins).

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Aromas 'n Sabores is a canvas where we portrait healthy meals with an international spin but using local produces and what we have in our fridge.We aim to inspire your everyday by sharing recipes, travels, discoveries, some plantlove & green beauty.