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Strawberry Pistachio

Strawberry Pistachio

We are trying a combination of pistachios and sesaonal fruits for this recipe.  It was a delight. 



  1. 90 g of sugar
  2. 56 g of butter 
  3. a pinch of salt
  4. 115 g of sugar 
  5. 175 g of mascarpone 

Pate Sable

  1. 125 g of butter
  2. 85 g of icing sugar
  3. 210 g of flour 
  4. 25 g of almond flour
  5. 4 g of salt
  6. 1 egg
  7. 1 egg yolk


  1. 100 g of mascarpone 
  2. 15 g of chopped pistachio 
  3. 30 fresh strawberries 

Step 1
In a bowl, mix the egga and egg yolk. Put the flour, almond flour and icing sugar on the work surface, make a well in the center, pour in the contents of the bowl and softened butter. Mix until you have a smooth paste. Roll it out. Bake for 12 to 15 minutes. It's ready when the dough is just a little colorful, remove from the oven and let cool.

Step 2

Prepare the caramel. Pour the sugar and then the water into a heavy based saucepan. The sugar should be soaked in the water before starting to cook. Heat very gently, so that the sugar dissolves and becomes. Do not stir as crystals might form. Continue heating until the syrup starts to bubble. Let it cook for a few minutes until you see the colour start to darken around the edges. Swirl the saucepan to help the caramel form evenly. When it is a rich brown, take it off the heat and add the butter and mascarpone. Stir with a wooden spooon. Stir well, if there are a few lumps, put the saucepan back on the heat but do not let the sauce boil vigorously. Leave to cool

Step 3

Pour the caramel on the cool tart. Pipe the mascarpone mixed beforehand with some icing sugar. Cut strawberries in half or four and place (depending on convenience) and sprinkle the remaining pistachio powder.

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