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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
7.86M
513K
1.21K
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
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
29.0K
373
7mo 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
3.32M
125K
1.60K
6mo 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
2.52M
234K
469
4mo ago
chloecleroux
counting the days until life feels like this agai #mediterranean #lifewithoutatrendingaudio
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
100K
0
11mo 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
2.35M
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
(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
1.85M
73.3K
567
3mo 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
I won the lottery
1.71M
116K
914
3w ago
chloecleroux
I won the lottery
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
11mo 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
1.67M
77.0K
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
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
1.45M
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
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! 🥖
1.42M
29.6K
459
2mo 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! 🥖
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
1.38M
93.7K
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
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
1.24M
6.05K
71
1mo 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
(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
1.19M
29.9K
207
2mo 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
A perfect home in Provence is on the vision board. This is @lemasdanez 📍 #provence #provenciallife #frenchcountryside #frenchcountrystyle #frenchcountry #homeinspiration
1.16M
68.7K
279
11mo ago
chloecleroux
A perfect home in Provence is on the vision board. This is @lemasdanez 📍 #provence #provenciallife #frenchcountryside #frenchcountrystyle #frenchcountry #homeinspiration
An evening to remember 💍 I can’t believe it’s already been almost 3 weeks. @clementleclerc #engagement #engaged
1.16M
46.2K
311
8mo ago
chloecleroux
An evening to remember 💍 I can’t believe it’s already been almost 3 weeks. @clementleclerc #engagement #engaged
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!
1.15M
43.9K
199
2mo 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!
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
70.3K
286
7mo 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
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
34.5K
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 4.11% engagement rate over the past 12 months. Across 151 posts, Chloé Crane-Leroux received 3.09M total likes and 79.2M impressions, averaging 20.5K 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 May 2026.
What is Chloé Crane-Leroux's Instagram engagement rate?+
Chloé Crane-Leroux's Instagram engagement rate is 4.11% over the last 12 months, based on 151 posts.
How many likes does Chloé Crane-Leroux get on Instagram?+
Chloé Crane-Leroux received 3.09M total likes across 151 posts in the last 12 months, averaging 20.5K likes per post.
How many Instagram impressions does Chloé Crane-Leroux get?+
Chloé Crane-Leroux's Instagram content generated 79.2M total impressions over the last 12 months.