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Long time no see! I imagine that after all this time, you probably thought this site had been abandoned for good, but it stayed in the back of my mind, and the desire to share, connect with you and express my culinary creativity became too strong to ignore. Following some major changes, mostly on the professional side, I had much less time to dedicate to Cooknvibe, but today I am well and truly back.

This little (big) break also gave me the chance to step back and reflect on the kind of content I want to bring to Cooknvibe, and I can’t wait to share all of that with you, hoping you’ll enjoy it as much as I have.

We’re relaunching the site with this spring recipe I developed around leeks. A dish that will make an impression both visually, with this mosaic created using nori sheets, and through its fresh flavour, which perfectly combines the richness of burrata, the acidity folded into the cream, a textural element from the parmesan crumble, and a zero-waste approach that makes use of the leek greens we so often discard, turned into an oil that deepens the leek flavour and brings that vibrant pop of green !

For this recipe you can use regular leeks, but take advantage of the fact that it’s baby leek season if you come across them, as they are thinner and much easier to handle when rolling. The flavour is also more delicate.