{"id":23,"date":"2026-10-19T22:26:02","date_gmt":"2026-10-19T20:26:02","guid":{"rendered":"https:\/\/demo.nexya.dev\/newsletter\/home\/"},"modified":"2026-10-19T22:26:02","modified_gmt":"2026-10-19T20:26:02","slug":"home","status":"publish","type":"page","link":"https:\/\/demo.nexya.dev\/newsletter\/","title":{"rendered":"Le Carnet Gourmand"},"content":{"rendered":"
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Seasonal cooking \u00b7 Romandy<\/p>\n

One recipe a week, from the market to the table.<\/h1>\n

Tested at home, written simply, ready in under an hour. Every Thursday in your inbox, with what is good at the market this week.<\/p>\n

Get the Thursday letter<\/a>This week\u2019s recipe<\/a><\/div>\n<\/div>\n<\/section>\n
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Latest recipes<\/p>

On the table this month<\/h2><\/div>\n
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Autumn<\/p>

Roasted pumpkin soup with brown butter<\/h3>

A velvet soup, roasted first so it tastes of something, finished with hazelnut brown butter.<\/p><\/div><\/a>

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Baking<\/p>

The Sunday apple tart<\/h3>

Thin, crisp and barely sweet: the tart our grandmothers made with the last apples of the cellar.<\/p><\/div><\/a>

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Autumn<\/p>

Wild mushrooms on toast<\/h3>

Ten minutes, one pan, and the whole forest on a slice of country bread.<\/p><\/div><\/a><\/div>\n<\/div>\n<\/section>\n

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The Thursday letter<\/p>\n

4,000 readers, one recipe, no spam<\/h2>\n

A short letter every Thursday: the recipe of the week, three things to buy at the market, and nothing else. Leave in one click whenever you like.<\/p>\n

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