Figs are here, and their season is short, so make the most of them! We don’t always think of figs in savory dishes, so here’s a delicious, comforting idea for a fall meal that breaks from the usual routine: this savory cake with figs, goat cheese and honey is perfect served with an endive salad. If you’re hosting a brunch one of these days, keep it in mind too.

A famous French bistro salad, the one and only warm goat cheese salad! Indulgent and pretty, served with a honey balsamic vinaigrette!

A complete meal, quick to make and endlessly adaptable. At home, I make a tart or a quiche once a week. Serve it with a fresh salad!

If you love chouquettes (and honestly, even if you don’t), you’ll adore these little cheese puffs flavored with herbes de Provence.

A rich, flavorful creamy soup of zucchini scented with bay leaf and topped with a swirl of goat cheese cream!

With the start of fall come the figs! Their season is fairly short, so make the most of it. Beyond eating them as they are, in jams or tarts, or in a savory loaf like this one, here is an indulgent, simple salad that makes a nice change and deserves a place on your table. Here, everyone loves it!

Quick mini quiches with a lovely goat cheese flavor, made even more indulgent with red onion confit. A dairy, vegetarian recipe.

White pizza is a pizza I adore, as much as or even more than the classic tomato sauce version, probably because it goes so well with all kinds of cheese, and with mushrooms in particular. Here are 2 topping ideas, one with goat cheese and red onion, the other with mozzarella and mushrooms, for white pizzas as beautiful and delicious as the ones at the restaurant.

Four cheese pizza is the perfect pizza for cheese lovers, but above all it’s a great way to make an excellent meal while using up all the leftover cheese in the fridge. I always keep a pizza dough ahead in the freezer: just take it out in the morning and let it rise quietly on a baking sheet lined with parchment paper.