Petitchef team / Juliette Hess
Juliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!
841 records
Daily menu, October 31: Bloody Caesar mussels, hearty chicken risotto and ghost cookies
Are beans and lentils enough for protein? Here's what you really get in a serving
Vegan banana bread with miso, walnuts and chocolate
Daily menu, October 30: Halloween cheese pumpkins, mushroom-gratin beef and chocolate mousse mandarins
Tired of cod and salmon? Try these easy seafood dinners instead
Want a cozy fall dinner without the complicated recipe? Start with these 5 easy meals
Daily menu, October 29: lentil salad, Halloween bloody hot dogs and hazelnut cake
Need a snack in 5 minutes? Build one that helps keep blood sugar steadier
Daily menu, October 28: spooky Halloween pizzas, a monster burger and apple chocolate fudge
Thinking about protein powder? What to check before you buy a tub
Daily menu, October 27: crunchy coleslaw, colorful rice salad and oat-almond bars
Need a Halloween sharing dish? This roasted pumpkin filled with melted cheese will steal the show
Want better weeknight cooking? Use Chinese flavour balance to make simple food taste complete
Daily menu, October 26: Halloween mushroom tarts, squash blossom pasta and pumpkin apple butter pie
Autumn Reblochon fondue in a red kuri squash!
Daily menu, October 25: mushroom velouté, pomegranate quinoa squash and classic pumpkin pie
One-Pot Lasagna Bolognese
Daily menu, October 24: crispy pumpkin croquettes, citrus cod ceviche and creamy pumpkin sago
Confused by ultra-processed foods? Check these label clues before you decide
Leftovers taste better tomorrow: here’s how to reheat them safely
Daily menu, October 23: chestnut squash roast, lechon kawali and chocolate chestnut cake
Worried about cholesterol? Vegetarian dinners work best when fiber replaces saturated fat