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#MarriottBonvoyPartner First Grand Prix pinch me! Beyond grateful doesn’t even begin to cover it. An unforgettable first race-weekend experience with @MarriottBonvoy #MercedesAMGF1
5.36M
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4mo ago
chloecleroux
#MarriottBonvoyPartner First Grand Prix pinch me! Beyond grateful doesn’t even begin to cover it. An unforgettable first race-weekend experience with @MarriottBonvoy #MercedesAMGF1
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
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11mo 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
counting the days until life feels like this agai #mediterranean #lifewithoutatrendingaudio
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8mo ago
chloecleroux
counting the days until life feels like this agai #mediterranean #lifewithoutatrendingaudio
I won the lottery
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5mo ago
chloecleroux
I won the lottery
(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
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8mo 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
Just a simple summer table setting to gather your friends and family this season 🍅 Tomatoes from @norwichmeadowsfarm Tapestry from @sylviehome Dinnerware from @williamssonoma Shirt from @sezane Pants are @shopdoen Everything is linked on my shopmy 🍅
1.78M
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2mo ago
chloecleroux
Just a simple summer table setting to gather your friends and family this season 🍅 Tomatoes from @norwichmeadowsfarm Tapestry from @sylviehome Dinnerware from @williamssonoma Shirt from @sezane Pants are @shopdoen Everything is linked on my shopmy 🍅
An old soul who loves old things. Vintage cars from @provenceclassics.co
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3mo ago
chloecleroux
An old soul who loves old things. Vintage cars from @provenceclassics.co
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
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10mo 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
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! 🥖
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7mo 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! 🥖
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
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11mo 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
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!
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7mo 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!
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
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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
2 years that you’ve been gone. I still can’t comprehend how I’m even writing those words. It still doesn’t feel real, and maybe it never will. Because how do you accept that life could take someone away so abruptly? I truly don’t think I’ll ever understand it. And while two years sounds like a long time, it somehow still feels like yesterday. I remember this day so vividly, so painfully. But more than anything, I choose to remember the 30 years we had together. My best friend, my sidekick, my brother, my dance partner. The person who would’ve done anything to put a smile on my face. There will never be another you, Justin. You live on in every song that reminds me of you, in every little sign I notice, in the moments where I suddenly feel you near. I still see you everywhere. You are with me every single day. And that rock in my pocket that once felt impossible to carry is still there. The grief never fully leaves. But somehow, we’re learning to carry it differently. We’re getting stronger. For you. Because if there’s one thing we all know, it’s that you would want us to keep living, keep laughing, keep finding happiness wherever we can. As I continue getting older, I cherish life in a way I never did before because of you. Your departure left an immense sadness in my life, one I’ll carry forever, but it also gave me perspective I never would have had otherwise. I miss you endlessly, Juju. I love you forever my brother.
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chloecleroux
2 years that you’ve been gone. I still can’t comprehend how I’m even writing those words. It still doesn’t feel real, and maybe it never will. Because how do you accept that life could take someone away so abruptly? I truly don’t think I’ll ever understand it. And while two years sounds like a long time, it somehow still feels like yesterday. I remember this day so vividly, so painfully. But more than anything, I choose to remember the 30 years we had together. My best friend, my sidekick, my brother, my dance partner. The person who would’ve done anything to put a smile on my face. There will never be another you, Justin. You live on in every song that reminds me of you, in every little sign I notice, in the moments where I suddenly feel you near. I still see you everywhere. You are with me every single day. And that rock in my pocket that once felt impossible to carry is still there. The grief never fully leaves. But somehow, we’re learning to carry it differently. We’re getting stronger. For you. Because if there’s one thing we all know, it’s that you would want us to keep living, keep laughing, keep finding happiness wherever we can. As I continue getting older, I cherish life in a way I never did before because of you. Your departure left an immense sadness in my life, one I’ll carry forever, but it also gave me perspective I never would have had otherwise. I miss you endlessly, Juju. I love you forever my brother.
#MarriottBonvoyPartner When in Montréal 🏁 Highlighting the best things to see and do in my hometown for race weekend. With over 30+ hotel brands, you’re never too far away from your passions @MarriottBonvoy. #MercedesAMGF1 #MontrealRaceWeekend
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chloecleroux
#MarriottBonvoyPartner When in Montréal 🏁 Highlighting the best things to see and do in my hometown for race weekend. With over 30+ hotel brands, you’re never too far away from your passions @MarriottBonvoy. #MercedesAMGF1 #MontrealRaceWeekend
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
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6mo 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
(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
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7mo 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
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
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6mo 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
Just a simple spring centerpiece to gather your family and friends this season. 🥬 Tapestry is from @sylviehome Dinnerware is @diormaison
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5mo ago
chloecleroux
Just a simple spring centerpiece to gather your family and friends this season. 🥬 Tapestry is from @sylviehome Dinnerware is @diormaison
Tomato & Peach Carpaccio on Pesto (recipe ⬇️) Time: 15 minutes Serves 4 Ingredients: * 2–3 heirloom tomatoes, thinly sliced * 2–3 ripe peaches, thinly sliced * 1/2 cup pesto (store-bought or homemade) * 1 shallot, very thinly sliced * 2 tablespoons capers * 1 tablespoon olive oil * Juice of 1/2 lemon * Salt and freshly cracked black pepper, to taste Instructions: Spread the pesto onto the bottom of a large serving plate or shallow bowl. Arrange the sliced tomatoes and peaches over the pesto, slightly overlapping them for a layered carpaccio effect. Scatter the thinly sliced shallots and capers over top. Drizzle with olive oil and fresh lemon juice, then season generously with salt and black pepper. Let sit for a few minutes before serving so the flavors can meld together. Serve with crusty bread, ideally alongside a glass of chilled wine on a warm evening. Bon appétit! 📍 Mas de Castillone @domaines.de.chabran #easyrecipes #summerrecipes #provence #provencestyle
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3mo ago
chloecleroux
Tomato & Peach Carpaccio on Pesto (recipe ⬇️) Time: 15 minutes Serves 4 Ingredients: * 2–3 heirloom tomatoes, thinly sliced * 2–3 ripe peaches, thinly sliced * 1/2 cup pesto (store-bought or homemade) * 1 shallot, very thinly sliced * 2 tablespoons capers * 1 tablespoon olive oil * Juice of 1/2 lemon * Salt and freshly cracked black pepper, to taste Instructions: Spread the pesto onto the bottom of a large serving plate or shallow bowl. Arrange the sliced tomatoes and peaches over the pesto, slightly overlapping them for a layered carpaccio effect. Scatter the thinly sliced shallots and capers over top. Drizzle with olive oil and fresh lemon juice, then season generously with salt and black pepper. Let sit for a few minutes before serving so the flavors can meld together. Serve with crusty bread, ideally alongside a glass of chilled wine on a warm evening. Bon appétit! 📍 Mas de Castillone @domaines.de.chabran #easyrecipes #summerrecipes #provence #provencestyle
Sounds of joy at the French antique market 📍 Villeneuve-lès-Avignon #antiques #brocante #antiquing
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5mo ago
chloecleroux
Sounds of joy at the French antique market 📍 Villeneuve-lès-Avignon #antiques #brocante #antiquing

Chloé Crane-Leroux (@chloecleroux) Instagram Stats & Analytics

Chloé Crane-Leroux (@chloecleroux) has 1.52M Instagram followers with a 4.16% engagement rate over the past 12 months. Across 160 posts, Chloé Crane-Leroux received 2.25M total likes and 74.0M impressions, averaging 14.0K 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 1.52M Instagram followers as of September 2026.
What is Chloé Crane-Leroux's Instagram engagement rate?+
Chloé Crane-Leroux's Instagram engagement rate is 4.16% over the last 12 months, based on 160 posts.
How many likes does Chloé Crane-Leroux get on Instagram?+
Chloé Crane-Leroux received 2.25M total likes across 160 posts in the last 12 months, averaging 14.0K likes per post.
How many Instagram impressions does Chloé Crane-Leroux get?+
Chloé Crane-Leroux's Instagram content generated 74.0M total impressions over the last 12 months.
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