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11.0M
512K
1.22K
10mo ago
chloecleroux
Mediterranean summer is all about my Heirloom Tomato Galette!
Yield: 1 10 inch galette
Total: 45 minutes
Tomato Galette Recipe
Ingredients:
* 5 heirloom tomatoes
* 2 tablespoons old-fashioned whole grain mustard
* 1/2 cup spreadable vegan cheese
* 1 puff pastry sheet
* 1 tablespoon fresh thyme leaves
* 2 tablespoon fresh basil leaves, finely chopped
* Salt to taste
*1/2 cup pesto (homemade or store bought)
* Freshly cracked black pepper to taste
Instructions:
* Preheat your oven to 400°F (200°C).
* Slice the heirloom tomatoes into 1/4-inch thick slices.
* Place the tomato slices in a large bowl and sprinkle them with salt. Allow them to sit for about 15-30 minutes to release excess water.
* After 15-30 minutes, transfer the excess water into a discard bowl.
* Place a kitchen towel down and disperse the tomatoes and with another kitchen towel press gently to remove any remaining moisture. Set aside.
* Roll out the puff pastry sheet on a parchment-lined baking sheet, or oiled baking sheet. If the sheet is too thick, roll it out slightly to your desired thickness.
* Spread the vegan cheese first evenly over the center of the puff pastry, leaving a 1-2 inch border around the edges.
* Spread the old-fashioned whole grain mustard evenly on top of the spreadable vegan cheese.
* Arrange the tomato slices over the mustard in a circular pattern, slightly overlapping them.
* Gently fold the edges of the puff pastry over the outer edge of the tomato slices, creating a rustic border. The center of the galette should remain exposed.
* Crack fresh black pepper around the edges of the puff pastry.
* Place the galette in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and crispy.
* Remove the galette from the oven and let it cool for a few minutes.
*Add a few dollops of pesto over your galette before slicing.
* Serve warm or at room temperature.
* Sprinkle the fresh thyme and basil leaves over the tomatoes.
Enjoy your delicious heirloom tomato galette!
📍 @domaines.de.chabran
🍅
#provencestyle #easyrecipes #kitcheninspiration #mediterraneanlife
11.0M
512K
1.22K
10mo ago
chloecleroux
Mediterranean summer is all about my Heirloom Tomato Galette!
Yield: 1 10 inch galette
Total: 45 minutes
Tomato Galette Recipe
Ingredients:
* 5 heirloom tomatoes
* 2 tablespoons old-fashioned whole grain mustard
* 1/2 cup spreadable vegan cheese
* 1 puff pastry sheet
* 1 tablespoon fresh thyme leaves
* 2 tablespoon fresh basil leaves, finely chopped
* Salt to taste
*1/2 cup pesto (homemade or store bought)
* Freshly cracked black pepper to taste
Instructions:
* Preheat your oven to 400°F (200°C).
* Slice the heirloom tomatoes into 1/4-inch thick slices.
* Place the tomato slices in a large bowl and sprinkle them with salt. Allow them to sit for about 15-30 minutes to release excess water.
* After 15-30 minutes, transfer the excess water into a discard bowl.
* Place a kitchen towel down and disperse the tomatoes and with another kitchen towel press gently to remove any remaining moisture. Set aside.
* Roll out the puff pastry sheet on a parchment-lined baking sheet, or oiled baking sheet. If the sheet is too thick, roll it out slightly to your desired thickness.
* Spread the vegan cheese first evenly over the center of the puff pastry, leaving a 1-2 inch border around the edges.
* Spread the old-fashioned whole grain mustard evenly on top of the spreadable vegan cheese.
* Arrange the tomato slices over the mustard in a circular pattern, slightly overlapping them.
* Gently fold the edges of the puff pastry over the outer edge of the tomato slices, creating a rustic border. The center of the galette should remain exposed.
* Crack fresh black pepper around the edges of the puff pastry.
* Place the galette in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and crispy.
* Remove the galette from the oven and let it cool for a few minutes.
*Add a few dollops of pesto over your galette before slicing.
* Serve warm or at room temperature.
* Sprinkle the fresh thyme and basil leaves over the tomatoes.
Enjoy your delicious heirloom tomato galette!
📍 @domaines.de.chabran
🍅
#provencestyle #easyrecipes #kitcheninspiration #mediterraneanlife
6.39M
29.0K
372
8mo ago
chloecleroux
Bringing you along the Jasmin flower fields with @chanel.beauty to show you the intricate century old process of how the iconic Chanel N5 is created, as well as having a beautiful conversation with Olivier Polge, the in-house perfumer-creator of CHANEL. @welovecoco #chanelpartner #chanelfragrance
Video by @quentin.jpeg
3.33M
124K
1.60K
7mo ago
chloecleroux
Make sure to wipe your feet at the welcome mat. This is @provencepoiriers, and no — it’s not my house (but I can always dream).
📍 Le Mas des Poiriers
#provence #housetour #hometour
2.55M
237K
479
4mo ago
chloecleroux
counting the days until life feels like this agai
#mediterranean #lifewithoutatrendingaudio
2.35M
101K
2.85K
9mo ago
chloecleroux
I get to marry the boy who sat next to me in 4th grade.
Most people don’t know this, but Clement and I actually met as kids. We went to the same elementary school until we were 12 - then I went to an all-girls school, and he went to the all-boys version. We kind of always knew of each other, but lived totally separate lives.
I moved to New York in 2014. He stayed in Montreal. We hadn’t spoken since high school, aside from a quick run-in at a bar in 2018.
Fast forward to 2020, peak pandemic. I was still in New York, but decided to spend a few weeks back home in Montreal with my family. After two weeks of quarantine and way too much time on my hands, I downloaded @hinge. Just for fun.
Then I saw him.
I thought, “Wait… I know this guy.”
We matched. I messaged him: “Long time no see.”
He replied. And something just… clicked.
To be honest, I didn’t think much of it at first. I still pictured the kid I once sat next to in class. But the moment we met again, something shifted. I just knew.
From that day on, we’ve barely spent a day apart. He moved cities for us. He’s shown up for every version of me. He’s steady, smart, kind, and loves with his whole heart. He holds space for the hard stuff and celebrates all the good.
Clement, you are home. I can’t wait to marry you.
#engagement
1.86M
73.9K
567
4mo ago
chloecleroux
(Recipe below) Cozy week day evening at home making stuffed cabbages
Stuffed Cabbage Rolls
Makes 10–12 rolls
Ingredients
* 1 whole green cabbage
* 452 g (1 lb) Beyond Meat (or any vegan ground you love)
* 1½ cups cooked white rice
* 1.5 teaspoon garlic powder
* 1.5 teaspoon Paprika
* 1.5 teaspoon dried thyme
* Salt, to taste
* Black pepper, to taste
* 1/4 cup fresh chives, thinly sliced
* 2 cups tomato sauce of choice
* 2 cups water
Instructions
1. Bring a large pot of salted water to a boil. Carefully add the whole cabbage and boil until the outer leaves are tender and easy to peel away, about 8–10 minutes.
Remove the cabbage from the pot, let it cool slightly, then gently pull apart the leaves. Lay them flat on a paper towel and let them rest while you prepare the filling.
2. In a large bowl, combine the vegan ground, cooked rice, garlic powder, paprika, salt, pepper, dried thyme, and 3/4 of the chives. Mix gently until just combined,don’t overwork it.
3. Place a cabbage leaf on a flat surface. Spoon about 2 tablespoons of the filling near the edge of the leaf.
Fold in the sides and roll it up snugly, burrito-style, tucking as you go. Repeat until all the filling is used.
4. Arrange the cabbage rolls seam-side down in a wide pan or shallow pot. Turn the heat to medium-high and cook for about 2 minutes, just until the cabbage lightly goldens and seals.
5. Lower the heat to a gentle simmer. Pour in the tomato sauce and water, there should be enough liquid to mostly cover the rolls. Cover and let simmer for 40 minutes, allowing the flavors to meld and the rolls to become tender.
6. Spoon the rolls into bowls with plenty of sauce, and finish with extra sliced chives on top.
Inspired by my friend @reserve_home
#minivlog #homevlog
1.84M
122K
998
1mo ago
chloecleroux
I won the lottery
1.67M
76.9K
426
6mo ago
chloecleroux
I can’t wait to find my home in Provence. In the meantime, @provencepoiriers is making me dream of what I could create with mine.
Location is📍 Le Mas des Poiriers
#provence #provencestyle #homeswithcharacter #beautifulhomes #homesandgardens
1.47M
31.0K
476
3mo ago
chloecleroux
5-Minute Baguette (Makes 2 Baguettes)
This is my simplest, no-knead baguette. It takes five minutes to mix, then the dough rests and develops all the flavor on its own. Recipe is inspired by Monsieur Baguette.
Filmed at @maisondubreuil
Recipe:
Ingredients
* 450 g (approx. 3.5 cups bread flour or all-purpose flour)
* 1 packet active dry yeast
* 365 ml room temperature water (approx. 1.5 cups)
* 1.5 teaspoons salt
Method
1. Mix (5 minutes)
In a large mixing bowl, combine the bread flour, yeast, and salt. Add the water.
Using the stick part of a wooden spatula, mix everything together until fully incorporated. The dough should look shaggy and slightly sticky but more structured than a batter — soft, not dry. No kneading required.
2. Rest (8-10 hours)
Cover the bowl with a clean kitchen towel and let it rest at room temperature for 8 to 10 hours. Overnight is ideal.
Place it somewhere cozy in your kitchen. The dough will rise, puff up, and develop air bubbles.
3. Shape
Lightly flour your work surface and gently turn the dough out.
Divide it in half. Shape each piece into a long baguette.
Fold each piece lengthwise to create structure, gently pinch to seal, then roll lightly to elongate if needed.
Place both baguettes on a parchment-lined baking sheet.
4. Score
Using a sharp knife or bread lame, score diagonal slashes across the top of each baguette.
5. Bake
Preheat your oven to 430°F (220°C).
Bake for 25 minutes, until golden brown and crisp. The bottoms should sound hollow when tapped.
Bon appétit!
🥖
1.45M
58.7K
331
7mo ago
chloecleroux
Rose Apple Tart at @provencepoiriers with @chefstevecarss , perfect for these colder months ahead.
Serves 8–10 | Prep Time: 1 hour | Bake Time: ~70 minutes | Cooling: 30 minutes
Ingredients
For the Vegan Pie Crust
* 1½ cups (180 g) all-purpose flour
* ½ cup (115 g) vegan butter, cold and cubed
* 1 tablespoon granulated sugar
* ¼ teaspoon salt
* 3 to 5 tablespoons ice water
For the Apricot Jam Layer
* ¼ cup apricot jam
For the Vegan Frangipane
* ¾ cup (75 g) almond flour
* ¼ cup (30 g) all-purpose flour
* ¼ cup (60 g) vegan butter, softened
* ¼ cup (50 g) granulated sugar
* 2 tablespoons plant-based milk
* 1 tablespoon cornstarch
* ½ teaspoon almond extract
* Pinch of salt
For the Apple Roses
* 12 red apples (such as Pink Lady or Gala), cored and very thinly sliced
* Juice of 1 lemon
* 2 tablespoons granulated sugar (optional, for sprinkling)
Bon appétit!
Location is📍 @provencepoiriers
#provence #provencestyle #kitcheninspiration #beautifulfood
1.38M
93.6K
665
10mo ago
chloecleroux
Just a small ask @domaines.de.chabran
The most perfect stay at Respelido. A dream come true to stay in such a beautiful place in Provence.
Text inspo from @chelseamacc
#dreamhome #provence #dreamkitchen #provence #homeinspiration #lacanche
1.31M
51.0K
232
3mo ago
chloecleroux
Carrot Tarte Tatin (recipe ⬇️🥕)
Ingredients
For the tarte tatin
* 1 sheet puff pastry (homemade or store-bought), thawed if frozen
* 8 carrots, peeled and cut in half lengthwise
* 2–3 tablespoons balsamic vinegar
* 2 tablespoons olive oil
* ½ teaspoon dried thyme
* ½ teaspoon dried basil
* ½ teaspoon dried oregano
* Salt, to taste
* Cracked black pepper, to taste
* ½ large white onion, thinly sliced
* A few sprigs fresh thyme
For the carrot top pesto
* Carrot tops (from your carrots), washed and dried
* ¼–⅓ cup olive oil
* Salt, to taste
* Black pepper, to taste
* Chili flakes, to taste
* 1–2 tablespoons nutritional yeast
For the whipped feta
* 1 block feta
* Juice of 1 lemon
Instructions
In a large container, combine the halved carrots with balsamic vinegar, olive oil, dried thyme, basil, oregano, salt, and cracked black pepper. Toss well so everything is evenly coated.
Cover and let marinate at room temperature (or in the fridge) for 1 to 3 hours. The longer they sit, the deeper the flavor.
Preheat your oven to 400°F (200°C).
You can make this on a sheet pan lined with parchment paper or in a cast iron skillet.
Scatter fresh thyme leaves directly onto the pan first.
Arrange the marinated carrots in a circular tart shape, cut side down, fitting them snugly together. Scatter the sliced white onion evenly over the carrots. Season lightly again with salt and pepper.
Place the puff pastry sheet over the top and gently tuck the edges inward around the carrots.
Bake for 30–35 minutes, or until the puff pastry is golden and crisp.
While the tart is baking, add the washed carrot tops to a food processor.
Blend with olive oil, salt, pepper, chili flakes, and nutritional yeast until smooth but still slightly textured. Adjust seasoning as needed.
Set aside.
In a food processor, blend the feta and lemon juice until smooth and creamy. Taste and adjust with more lemon if needed.
Once the tart is baked, remove it from the oven and let it cool for 5 minutes.
Carefully place a serving plate over the pan and flip it to reveal the caramelized carrots.
Top with dollops of carrot top pesto and whipped feta. Finish with cracked black pepper.
Serve immediately! Enjoy!
1.24M
hidden
71
2mo ago
chloecleroux
First trip back to Provence this year! Clément and I flew @airfrance together this time, which made the whole journey feel even more special from the start. We settled in quickly and I was able to get a lot of work done on the plane thanks to the new free high-speed WiFi. It’s powered by Starlink, using low-orbit satellites, so it’s fast, stable, and works throughout the entire flight. It’s also available in all cabins, which makes staying connected so much easier when needed. Then, I had a quick meal, rested for a bit… and just like that, we landed back in Provence.
#AirFrancePartner
1.20M
30.7K
211
3mo ago
chloecleroux
(Recipe below) Week night cozy dinner at home
Crispy Honey Dijon Tofu Cutlets
Makes 4 thick cutlets
Ingredients
* 1 block extra-firm tofu, pressed well
* ½ cup all-purpose flour
Wet mixture
* 3 tablespoons @mailleus honey Dijon mustard
* 1 cup oat milk
Crispy coating
* 1 cup panko breadcrumbs
* 1 tablespoon nutritional yeast
* 1 teaspoon paprika
* 1 teaspoon garlic powder
* Salt and freshly cracked black pepper, to taste
* Avocado oil, for frying
For serving
* Fresh lemon wedges
* A spoonful of capers
* A few tablespoons olive tapenade
* Fresh cabbage slaw (see note below)
Instructions
1. Prepare the tofu
Press the tofu thoroughly to remove excess moisture. Slice into 4 thick, even cutlets.
2. Set up your dredging station
* Plate 1: Flour
* Bowl 2: Whisk together honey Dijon and oat milk until smooth
* Plate 3: Mix panko, nutritional yeast, paprika, garlic powder, salt, and pepper
3. Coat the cutlets
Dredge each tofu slice in flour, shaking off excess.
Dip into the honey Dijon–oat milk mixture.
Press firmly into the seasoned panko, coating all sides well.
4. Fry
Heat a generous layer of avocado oil in a skillet over medium heat.
Fry each cutlet for 3–4 minutes per side until deeply golden and crisp.
Transfer to a paper towel-lined plate and sprinkle lightly with flaky salt.
To Serve
Finish with a generous squeeze of fresh lemon.
Top with a few briny capers or a spoonful of my olive tapenade (check my previous reel for recipe).
Serve alongside a crunchy cabbage slaw.
Bon appétit!
#minivlog #homevlog
1.20M
28.5K
178
2mo ago
chloecleroux
How I styled these pieces at @maisondubreuil. Very excited to bring these back with me at home in New York. And I love how a small dish can be used as a plate or as a key holder.
#antiques #vintagefinds #kitcheninspiration #frenchcountrystyle
1.19M
35.5K
233
2mo ago
chloecleroux
Cozy weekend morning at home (recipe ⬇️)
Serves
1–2
Ingredients
For the chia pudding
3 tablespoons chia seeds
1 cup oat milk
½ cup coconut milk yogurt
1 tablespoon maple syrup
For the toppings
1 teaspoon vegan butter
1 ripe banana, sliced lengthwise or into thick coins
⅓ cup walnuts, roughly chopped
2 tablespoons peanut butter
¼–½ cup homemade granola (see p. 256 of my cookbook) or store-bought granola
1 tablespoon coconut yogurt (for topping)
Maple syrup, for drizzling
Edible flowers, for garnish (optional)
Instructions
1. Make the chia pudding
In a bowl or jar, combine the chia seeds, oat milk, coconut yogurt, and maple syrup. Stir well to ensure the chia seeds are evenly distributed. Cover and refrigerate overnight, or for at least 6 hours, until thickened to a pudding-like consistency.
2. Caramelize the bananas
Heat the vegan butter in a skillet over low to medium heat. Place the banana slices cut-side down in the pan. Cook for 2–3 minutes, until lightly caramelized and golden. Carefully flip and cook for another minute. Remove from the pan and set aside.
3. Toast the walnuts
In the same skillet, add the chopped walnuts and toast for 1–2 minutes, stirring frequently, until fragrant. Remove from heat.
4. Assemble the bowl
Spoon the chia pudding into a serving bowl. Add the peanut butter on top, letting it melt slightly into the pudding.
Arrange the caramelized bananas over the pudding. Sprinkle with granola and toasted walnuts.
Finish with a dollop of coconut yogurt, a drizzle of maple syrup, and edible flowers if using.
Bon appétit!
#minivlog #homevlog #morningroutine
1.16M
46.2K
311
9mo ago
chloecleroux
An evening to remember 💍 I can’t believe it’s already been almost 3 weeks. @clementleclerc
#engagement #engaged
1.12M
70.2K
286
8mo ago
chloecleroux
After all, seasons change, so do cities; people come into your life and people go, but it’s comforting to know that the ones you love are always in your heart.
📍 Location is @lapeetchfr
♥️
#slowliving
1.12M
34.5K
465
9mo ago
chloecleroux
Making a perfectly simple Bruschetta in Italy with @forloveandlemons and @lynnee
(Ad)
Tomato Bruschetta
Makes 4 bruschetta
Total: 20 minutes
Ingredients
• 10 cherry tomatoes, quartered
• 1 clove garlic, minced
• 6 fresh basil leaves, torn
• 2 tablespoons extra virgin olive oil
• 4 slices sourdough bread
• Sea salt and freshly cracked black pepper, to taste
Instructions
In a medium bowl, combine the quartered cherry tomatoes, minced garlic, torn basil leaves, and 1 ½ tablespoons of olive oil.
Season with salt and pepper to taste. Gently toss to coat. Let sit for 5–10 minutes so the flavors meld.
Lightly brush both sides of the sourdough slices with the remaining olive oil.
Toast in a grill pan, on a barbecue, or under the broiler until golden and crisp on both sides.
Spoon the tomato mixture evenly over each slice of bread.
Finish with an extra drizzle of olive oil and a little more fresh cracked pepper, if desired.
Best enjoyed while the bread is warm and crisp, and the topping is fresh.
#mediterraneanlife #easyrecipes #bruschetta #tomatoseason
Chloé Crane-Leroux (@chloecleroux) Instagram Stats & Analytics
Chloé Crane-Leroux (@chloecleroux) has 1.53M Instagram followers with a 4.05% engagement rate over the past 12 months. Across 151 posts, Chloé Crane-Leroux received 3.25M total likes and 89.9M impressions, averaging 21.5K likes per post. This page tracks Chloé Crane-Leroux's performance metrics, top content, and engagement trends — updated daily.
Chloé Crane-Leroux (@chloecleroux) Instagram Analytics FAQ
How many Instagram followers does Chloé Crane-Leroux have?+
Chloé Crane-Leroux (@chloecleroux) has 1.53M Instagram followers as of June 2026.
What is Chloé Crane-Leroux's Instagram engagement rate?+
Chloé Crane-Leroux's Instagram engagement rate is 4.05% over the last 12 months, based on 151 posts.
How many likes does Chloé Crane-Leroux get on Instagram?+
Chloé Crane-Leroux received 3.25M total likes across 151 posts in the last 12 months, averaging 21.5K likes per post.
How many Instagram impressions does Chloé Crane-Leroux get?+
Chloé Crane-Leroux's Instagram content generated 89.9M total impressions over the last 12 months.