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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
10.9M
513K
1.21K
8mo 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
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
6.39M
28.9K
374
5mo 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
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
3.31M
125K
1.6K
4mo 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
DISCLAIMER: this definitely isn’t typical! I was in a small village in the South of France (Tarascon), and the market was just about to close around 1pm. That’s usually when vendors are trying to get rid of whatever’s left, so I was offered 5 avocados for 1 euro, 3 heads of lettuce for 1 euro… and more. Everything was also quite ripe, and ready to be eaten that same day. I actually took less than what they offered because I didn’t want to waste food. This video kind of blew up on the other app, so just wanted to say—these prices aren’t the norm in France (even if we all wish they were). But honestly… after this, who wouldn’t want to move to a cute French village? 🤗 #france #market #foodmarket
2.49M
101K
0
9mo ago
chloecleroux
DISCLAIMER: this definitely isn’t typical! I was in a small village in the South of France (Tarascon), and the market was just about to close around 1pm. That’s usually when vendors are trying to get rid of whatever’s left, so I was offered 5 avocados for 1 euro, 3 heads of lettuce for 1 euro… and more. Everything was also quite ripe, and ready to be eaten that same day. I actually took less than what they offered because I didn’t want to waste food. This video kind of blew up on the other app, so just wanted to say—these prices aren’t the norm in France (even if we all wish they were). But honestly… after this, who wouldn’t want to move to a cute French village? 🤗 #france #market #foodmarket
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
2.29M
101K
2.85K
7mo 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
Summer in Provence calls for a Summer Tomato & Watermelon Salad with Whipped Feta. Ingredients: 2 large heirloom tomatoes, cut into quarters, then halved (for 8 pieces total) 1 small watermelon, cut into cubes 1 cup vegan feta cheese 1 tablespoon lemon juice 1 teaspoon Herbes de Provence A handful of red currants (or pomegranate seeds if unavailable) Extra virgin olive oil, for drizzling Fleur de sel, to taste. Fresh mint leaves, for garnish Instructions: Make the whipped feta: In a food processor, combine the feta, lemon juice, and Herbes de Provence. Blend until smooth and creamy. Taste and adjust with more lemon juice if you like it tangier. Prepare the base: Spread the whipped feta generously across the bottom of a serving platter or shallow bowl. This will act as the creamy foundation for the salad. Assemble the salad: Arrange the heirloom tomato wedges and watermelon cubes over the whipped feta, letting them slightly overlap and mingle together. Add the finishing touches: Sprinkle the red currants across the salad for a burst of color and tartness. Drizzle generously with olive oil and finish with fresh mint leaves scattered on top. Salt to taste. Serve: Serve immediately as a light, refreshing starter or side, perfect for a summer lunch or dinner al fresco. 🍅 Location is at @domaines.de.chabran #tomatosalad #summerrecipes #alfrescodining #provence #provencestyle
1.71M
109K
550
9mo ago
chloecleroux
Summer in Provence calls for a Summer Tomato & Watermelon Salad with Whipped Feta. Ingredients: 2 large heirloom tomatoes, cut into quarters, then halved (for 8 pieces total) 1 small watermelon, cut into cubes 1 cup vegan feta cheese 1 tablespoon lemon juice 1 teaspoon Herbes de Provence A handful of red currants (or pomegranate seeds if unavailable) Extra virgin olive oil, for drizzling Fleur de sel, to taste. Fresh mint leaves, for garnish Instructions: Make the whipped feta: In a food processor, combine the feta, lemon juice, and Herbes de Provence. Blend until smooth and creamy. Taste and adjust with more lemon juice if you like it tangier. Prepare the base: Spread the whipped feta generously across the bottom of a serving platter or shallow bowl. This will act as the creamy foundation for the salad. Assemble the salad: Arrange the heirloom tomato wedges and watermelon cubes over the whipped feta, letting them slightly overlap and mingle together. Add the finishing touches: Sprinkle the red currants across the salad for a burst of color and tartness. Drizzle generously with olive oil and finish with fresh mint leaves scattered on top. Salt to taste. Serve: Serve immediately as a light, refreshing starter or side, perfect for a summer lunch or dinner al fresco. 🍅 Location is at @domaines.de.chabran #tomatosalad #summerrecipes #alfrescodining #provence #provencestyle
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
1.64M
76.2K
420
4mo 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
(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
1.44M
53.7K
461
1mo 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
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
1.43M
58.3K
328
5mo 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
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
1.37M
93.8K
667
8mo 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
@provencepoiriers has the best collection of copper pots and pans. A lifelong dream to eventually build my own collection. Can you spot how many there are? #kitcheninspiration #luxurykitchens #luxuryhomes #dreamkitchen
1.33M
66K
261
10mo ago
chloecleroux
@provencepoiriers has the best collection of copper pots and pans. A lifelong dream to eventually build my own collection. Can you spot how many there are? #kitcheninspiration #luxurykitchens #luxuryhomes #dreamkitchen
An evening to remember 💍 I can’t believe it’s already been almost 3 weeks. @clementleclerc #engagement #engaged
1.16M
46.3K
311
6mo ago
chloecleroux
An evening to remember 💍 I can’t believe it’s already been almost 3 weeks. @clementleclerc #engagement #engaged
A perfect home in Provence is on the vision board. This is @lemasdanez 📍 #provence #provenciallife #frenchcountryside #frenchcountrystyle #frenchcountry #homeinspiration
1.15M
68.6K
277
9mo ago
chloecleroux
A perfect home in Provence is on the vision board. This is @lemasdanez 📍 #provence #provenciallife #frenchcountryside #frenchcountrystyle #frenchcountry #homeinspiration
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
1.12M
34.6K
465
7mo 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
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
1.11M
69.6K
282
5mo 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
Spring in Provence calls for Mushroom Galette! A perfect dish for a weekday dinner or weekend brunch! Provencal Mushroom Galette Yield: Serves 4-6 Total Time: 50 minutes (including prep and baking) Ingredients * 1 sheet of vegan puff pastry, thawed * ⅓ cup whole grain mustard * ½ cup spreadable vegan cheese (garlic & herb) * 1 tbsp olive oil, plus more for brushing * 1 tbsp vegan butter * 1 cup pleurote (oyster) mushrooms, torn into strips * ½ cup brown mushrooms, roughly diced * ½ cup white mushrooms, roughly diced *1/3 cup shallot, roughly chopped * 1 tsp Italian seasoning * 1 tsp herbes de Provence * 1 tsp fresh thyme leaves, plus more for garnish * Salt & black pepper, to taste * 1 tbsp plant-based milk, for brushing * 1 tbsp fresh parsley, chopped (for garnish) Instructions 1. Preheat & Prepare Pastry * Preheat oven to 400°F (200°C). * Roll out the puff pastry on a lightly floured surface into a rough circle or rectangle. Transfer to a parchment-lined baking sheet. 2. Prepare the Mushrooms * Heat ½ tbsp olive oil and ½ tbsp vegan butter in a pan over medium heat. * Add the pleurote mushrooms, torn into strips, season with salt and pepper, and sauté for 5-7 minutes until golden and crisp. Remove and set aside. * In the same pan, add the remaining olive oil and butter. Sauté the roughly diced brown and white mushrooms with Italian seasoning, herbes de Provence, and fresh thyme. Cook for about 5-6 minutes until browned and fragrant. 3. Assemble the Galette * Spread ⅓ cup whole grain mustard evenly over the puff pastry, leaving a 1-inch border. * Dollop or spread the vegan garlic herb cheese over the mustard. * Evenly distribute the sautéed mushrooms over the cheese. *Sprinkle the raw shallots on top 4. Fold & Bake * Gently fold the edges of the pastry over the filling, pleating as needed. Brush the pastry edges with plant-based milk for a golden finish. * Bake for 25-30 minutes, or until the pastry is golden and crisp. 5. Garnish & Serve * Garnish with fresh chopped parsley and extra thyme. Drizzle with olive oil if desired. Location is at Mas de Castillone @domaines.de.chabran #provencestyle #easyrecipes #kitcheninspiration #mediterraneanlife
1.1M
60.9K
354
11mo ago
chloecleroux
Spring in Provence calls for Mushroom Galette! A perfect dish for a weekday dinner or weekend brunch! Provencal Mushroom Galette Yield: Serves 4-6 Total Time: 50 minutes (including prep and baking) Ingredients * 1 sheet of vegan puff pastry, thawed * ⅓ cup whole grain mustard * ½ cup spreadable vegan cheese (garlic & herb) * 1 tbsp olive oil, plus more for brushing * 1 tbsp vegan butter * 1 cup pleurote (oyster) mushrooms, torn into strips * ½ cup brown mushrooms, roughly diced * ½ cup white mushrooms, roughly diced *1/3 cup shallot, roughly chopped * 1 tsp Italian seasoning * 1 tsp herbes de Provence * 1 tsp fresh thyme leaves, plus more for garnish * Salt & black pepper, to taste * 1 tbsp plant-based milk, for brushing * 1 tbsp fresh parsley, chopped (for garnish) Instructions 1. Preheat & Prepare Pastry * Preheat oven to 400°F (200°C). * Roll out the puff pastry on a lightly floured surface into a rough circle or rectangle. Transfer to a parchment-lined baking sheet. 2. Prepare the Mushrooms * Heat ½ tbsp olive oil and ½ tbsp vegan butter in a pan over medium heat. * Add the pleurote mushrooms, torn into strips, season with salt and pepper, and sauté for 5-7 minutes until golden and crisp. Remove and set aside. * In the same pan, add the remaining olive oil and butter. Sauté the roughly diced brown and white mushrooms with Italian seasoning, herbes de Provence, and fresh thyme. Cook for about 5-6 minutes until browned and fragrant. 3. Assemble the Galette * Spread ⅓ cup whole grain mustard evenly over the puff pastry, leaving a 1-inch border. * Dollop or spread the vegan garlic herb cheese over the mustard. * Evenly distribute the sautéed mushrooms over the cheese. *Sprinkle the raw shallots on top 4. Fold & Bake * Gently fold the edges of the pastry over the filling, pleating as needed. Brush the pastry edges with plant-based milk for a golden finish. * Bake for 25-30 minutes, or until the pastry is golden and crisp. 5. Garnish & Serve * Garnish with fresh chopped parsley and extra thyme. Drizzle with olive oil if desired. Location is at Mas de Castillone @domaines.de.chabran #provencestyle #easyrecipes #kitcheninspiration #mediterraneanlife
Autumn in Provence calls for Cheesy Leek & Marinated Artichoke Dip at @lemasdanez. Ingredients * 1 tbsp olive oil * 1 small scallion, diced * 2 garlic cloves, minced * 3 leeks, cleaned and thinly sliced * 1 jar marinated artichokes, drained and roughly chopped * 6 cups fresh spinach * 1/3 cup dry white wine * 1/4 cup spreadable vegan scallion cream cheese * 1/3 cup crumbled vegan feta, plus more for topping * Salt and pepper to taste Method 1. Preheat your oven to 375°F (190°C). 2. In a large frying pan, heat the olive oil over medium heat. Add the scallion and garlic, and sauté for about 2 minutes until fragrant. 3. Add the sliced leeks and cook for 5–6 minutes, stirring occasionally, until soft and slightly caramelized. 4. Stir in the marinated artichokes and cook for another 2–3 minutes so they warm through and soak up the flavor. 5. Pour in the white wine and let it reduce by half, scraping up any bits from the pan. 6. Add the spinach and cook until just wilted. Season lightly with salt and pepper. 7. Stir in the vegan scallion cream cheese and crumbled feta until creamy and well combined. 8. Transfer everything to an ovenproof dish, top with extra crumbled feta, and bake for about 10 minutes, until the top is golden (keep an eye so it doesn’t burn). 9. Serve warm with bread, crackers, or toasted baguette slices. Bon appétit! #kitcheninspiration #provence #provencestyle #easyrecipes #dips
1.07M
35.4K
275
4mo ago
chloecleroux
Autumn in Provence calls for Cheesy Leek & Marinated Artichoke Dip at @lemasdanez. Ingredients * 1 tbsp olive oil * 1 small scallion, diced * 2 garlic cloves, minced * 3 leeks, cleaned and thinly sliced * 1 jar marinated artichokes, drained and roughly chopped * 6 cups fresh spinach * 1/3 cup dry white wine * 1/4 cup spreadable vegan scallion cream cheese * 1/3 cup crumbled vegan feta, plus more for topping * Salt and pepper to taste Method 1. Preheat your oven to 375°F (190°C). 2. In a large frying pan, heat the olive oil over medium heat. Add the scallion and garlic, and sauté for about 2 minutes until fragrant. 3. Add the sliced leeks and cook for 5–6 minutes, stirring occasionally, until soft and slightly caramelized. 4. Stir in the marinated artichokes and cook for another 2–3 minutes so they warm through and soak up the flavor. 5. Pour in the white wine and let it reduce by half, scraping up any bits from the pan. 6. Add the spinach and cook until just wilted. Season lightly with salt and pepper. 7. Stir in the vegan scallion cream cheese and crumbled feta until creamy and well combined. 8. Transfer everything to an ovenproof dish, top with extra crumbled feta, and bake for about 10 minutes, until the top is golden (keep an eye so it doesn’t burn). 9. Serve warm with bread, crackers, or toasted baguette slices. Bon appétit! #kitcheninspiration #provence #provencestyle #easyrecipes #dips
Make this while the figs are still in season!! Fig Carpaccio
Serves 2–3 | Prep time: 10 minutes Ingredients * 8–10 ripe figs * Drizzle of extra-virgin olive oil * 4–5 cornichons, thinly sliced * 4–5 pickled onions (from the cornichon jar), halved * ¼ cup crumbled feta (or vegan feta) * A few sprigs of fresh dill * Sea salt and freshly cracked black pepper, to taste Method 1. Gently smash the figs on a large serving platter using the bottom of a glass or your hands until they open slightly and create a textured base. 2. Drizzle generously with olive oil. 3. Scatter the sliced cornichons and halved pickled onions over the figs. 4. Sprinkle the crumbled feta across the platter. 5. Finish with fresh dill sprigs, a pinch of flaky salt, and a crack of black pepper. Serve immediately with bread or alongside a glass of chilled white. 📍 Mas des Rêves @domaines.de.chabran #hostingtips #easyrecipe #figs #provence #provencelife
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4mo ago
chloecleroux
Make this while the figs are still in season!! Fig Carpaccio
Serves 2–3 | Prep time: 10 minutes Ingredients * 8–10 ripe figs * Drizzle of extra-virgin olive oil * 4–5 cornichons, thinly sliced * 4–5 pickled onions (from the cornichon jar), halved * ¼ cup crumbled feta (or vegan feta) * A few sprigs of fresh dill * Sea salt and freshly cracked black pepper, to taste Method 1. Gently smash the figs on a large serving platter using the bottom of a glass or your hands until they open slightly and create a textured base. 2. Drizzle generously with olive oil. 3. Scatter the sliced cornichons and halved pickled onions over the figs. 4. Sprinkle the crumbled feta across the platter. 5. Finish with fresh dill sprigs, a pinch of flaky salt, and a crack of black pepper. Serve immediately with bread or alongside a glass of chilled white. 📍 Mas des Rêves @domaines.de.chabran #hostingtips #easyrecipe #figs #provence #provencelife
When hosting is your love language. Just a casual little evening at @provencepoiriers. #provence #provencestyle #homeandgarden #luxuryhouse
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5mo ago
chloecleroux
When hosting is your love language. Just a casual little evening at @provencepoiriers. #provence #provencestyle #homeandgarden #luxuryhouse
The quickest and easiest appetizer! SO GOOD! Olives on Whipped Feta A simple yet stunning appetizer that brings together all of my favorite flavors and ingredients! Perfect for dipping with crusty bread and gathering around the table. Serves: 4–6 as an appetizer Prep Time: 5 minutes Ingredients: * 1 ½ cups mixed pitted olives (such as green Castelvetrano, Kalamata, or Niçoise) * 1 block vegan feta (about 200g / 7 oz) * 1 tbsp extra virgin olive oil, plus more for drizzling * Juice of 1 lemon * ½ tbsp Herbes de Provence * Zest of ½ lemon * Crusty country bread, for serving * Optional: 1 tbsp capers and 1 small garlic clove, finely minced Instructions: 1. Prep the Olives:
Set your olives aside in a small bowl. For extra punch, you can mix in a tablespoon of capers and a finely minced garlic clove, totally optional, but highly recommended if you love bold flavor. 2. Make the Whipped Feta:
In a high-speed blender or food processor, combine the vegan feta, 1 tablespoon of olive oil, lemon juice, and Herbes de Provence. Blend until smooth and creamy. Scrape down the sides as needed to ensure everything is well incorporated. 3. Assemble:
Spread the whipped feta onto a serving plate or shallow bowl in a swooshy, artful layer. Top with the olives, drizzle generously with more olive oil, and finish with fresh lemon zest. 4. Serve:
Slice up some crusty country bread and serve alongside for dipping. Best enjoyed immediately, ideally with a glass of something chilled and good company. #provencestyle #easyrecipes #kitcheninspiration #mediterraneanlife #appetizerideas #apero
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7mo ago
chloecleroux
The quickest and easiest appetizer! SO GOOD! Olives on Whipped Feta A simple yet stunning appetizer that brings together all of my favorite flavors and ingredients! Perfect for dipping with crusty bread and gathering around the table. Serves: 4–6 as an appetizer Prep Time: 5 minutes Ingredients: * 1 ½ cups mixed pitted olives (such as green Castelvetrano, Kalamata, or Niçoise) * 1 block vegan feta (about 200g / 7 oz) * 1 tbsp extra virgin olive oil, plus more for drizzling * Juice of 1 lemon * ½ tbsp Herbes de Provence * Zest of ½ lemon * Crusty country bread, for serving * Optional: 1 tbsp capers and 1 small garlic clove, finely minced Instructions: 1. Prep the Olives:
Set your olives aside in a small bowl. For extra punch, you can mix in a tablespoon of capers and a finely minced garlic clove, totally optional, but highly recommended if you love bold flavor. 2. Make the Whipped Feta:
In a high-speed blender or food processor, combine the vegan feta, 1 tablespoon of olive oil, lemon juice, and Herbes de Provence. Blend until smooth and creamy. Scrape down the sides as needed to ensure everything is well incorporated. 3. Assemble:
Spread the whipped feta onto a serving plate or shallow bowl in a swooshy, artful layer. Top with the olives, drizzle generously with more olive oil, and finish with fresh lemon zest. 4. Serve:
Slice up some crusty country bread and serve alongside for dipping. Best enjoyed immediately, ideally with a glass of something chilled and good company. #provencestyle #easyrecipes #kitcheninspiration #mediterraneanlife #appetizerideas #apero

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

Chloé Crane-Leroux (@chloecleroux) has 1.53M Instagram followers with a 3.91% engagement rate over the past 12 months. Across 554 posts, Chloé Crane-Leroux received 2.68M total likes and 75.6M impressions, averaging 17.5K 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 March 2026.
What is Chloé Crane-Leroux's Instagram engagement rate?+
Chloé Crane-Leroux's Instagram engagement rate is 3.91% over the last 12 months, based on 554 posts.
How many likes does Chloé Crane-Leroux get on Instagram?+
Chloé Crane-Leroux received 2.68M total likes across 554 posts in the last 12 months, averaging 17.5K likes per post.
How many Instagram impressions does Chloé Crane-Leroux get?+
Chloé Crane-Leroux's Instagram content generated 75.6M total impressions over the last 12 months.