C'est bon, la honte!
Tangy fruits, satiny chocolate, toasted spices ... When it comes to desserts made with real ingredients, epicurean shame can only be good!
Welcome to La Bonne Honte where we moderate our inner chubby-kid by indulging in the highest-quality ingredients and recipes. This is dessert done on a small scale with lots of love and standards. Flavors range from the sophisticated (Masala Chai with Cracked Peppercorn) to the utterly immature (Cookie Dough Lumps), and we respect them all equally!
Here you will find advice that has been tested by me, all of it aimed at creating the creamiest and brightest desserts to be had at home! The key to indulgence is to only give in to the best ingredients... Enjoy!
Always Room for Dessert...
Why even dessert can be a good guilt…
“I’m just someone who likes cooking and for whom sharing food is a form of expression.”
My belief is that food should be enjoyed to the fullest extent, and the only way to do that without wrecking your wellbeing or your figure is to approach cooking the old, old, old fashioned way: no artificial preservatives, no unpronounceable additives -- only high-quality seasonal ingredients in small batches. The short shelf-life merely adds a lovely sense of urgency to indulgence...
The name, La Bonne Honte, comes from an expression my (very) French mother-in-law likes to share when anybody confesses embarrassment over enjoying a particularly shameful pleasure. “Oui! Mais, c’est bon, la honte!” she laughs.
You don't need to speak French to understand -- “It’s good, the guilt!” And it is! Especially when done right.
I hope you embrace your gleeful guilt wherever you can, but I would be especially happy if you included my desserts and me... Enjoy!
