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Eleonore Toulin

@eleonoretoulin

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French private chef in Los Angeles/Paris Agent Delphine@poolcreatives.com
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Eleonore Toulin’s Most liked posts from the last 30 uploads.

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Not in Tuscany anymore sadly, but thought I’d still share this recipe. It took me forever to edit (holiday laziness 🙃), but here it is - quick to make, with few ingredients, and maximum pleasure Ingredients (serves 4): 5 slices guanciale (just under 1 cm thick), cut into lardons 10 garlic cloves, thinly sliced 1 kg daterino (or cherry) tomatoes, halved 500 g strozzapreti (or trofie / orecchiette - fresh pasta works beautifully) About 12 tbsp ricotta Olive oil Salt & black pepper 1. Cook the guanciale lardons until crispy. Set aside and reserve a little bit of the fat. 2. In the same pan, start cooking the garlic with olive oil on medium-high heat. After a minute or two, add all the tomatoes, season with salt and pepper, and let it reduce into a rich sauce. 3. Stir in a spoonful or two of the guanciale fat for depth. 4. Cook the pasta until al dente, then toss it in the pan with the sauce and half the guanciale. Mix well. 5. Serve topped with ricotta, a drizzle of olive oil, and the rest of the crispy guanciale. Yum! 2025-08-29 21:12:21 Not in Tuscany anymo.. 0 - 39 +31%
Paris for 2 nights ♥️ 1. L’appartement merciparis 2. Vintage levis 3. Favorite breakfast at Café Charlot 4. julianwayser 🕺🏻💃🏻 5. Kouign-amann moonbaseparis 6. Wolfgang Tillmans at Pompidou 7. merciparis shelves 8. reformation dress 9. Backgammon on repeat at lemaryceleste 10. Apéro at amatxi_paris 11. Dream kitchen merciparis 12. Vintage ysl dress 13. Martini at thelittle_reddoor 14. Maple syrup tart of my dreams clamato 2025-08-20 22:18:42 Paris.. 0 - 31 +4%
Fall is around the corner, so here’s an easy (and insanely good) recipe to get you in the mood: roasted acorn squash with labneh, honey & piment d’Espelette. Full look from splendidla 1 acorn squash
Olive oil
Honey
Fresh thyme
Salt & pepper
Labneh (about 6 tablespoons, or to taste)
Piment d’Espelette
Fresh coriander (leaves only) Instructions 
Preheat your oven to 400°F (200°C).
Cut the acorn squash in half and scoop out the seeds. Slice each half into wedges about 3 cm thick.
Place the slices on a parchment-lined baking sheet. Drizzle with olive oil and honey, season with salt and pepper, and scatter fresh thyme on top. Toss everything with your hands to coat evenly, then lay the slices flat on their sides.
Roast for 30 minutes, flipping halfway through, until golden and tender.
To serve, spoon a generous amount of labneh onto a plate (enough to cover half the surface). Arrange the roasted squash on top.
Finish with a little more salt and pepper, a generous dusting of piment d’Espelette, fresh coriander leaves, and a final drizzle of olive oil. Serve warm or at room temperature. 2025-08-19 21:12:48 .. 0 - 11 -63%
Two weeks in Lucca: spaghetti alle arselle (tiny clams from the Tuscan coast), Americanos at vinarkia_della_pavona , lots of home cooked meals, beach days at pietro_familybeach in Forte dei Marmi, sunsets over the hills, long swims, happy kids, and so much family laughter 🌞🍝🥰 2025-08-16 21:32:46 Two weeks in Luc.. 0 - 32 +8%
New fall campaign for sezane ♥️ #sezanepartner 2025-08-13 21:09:03 New fall campaign for.. 0 - 26 -13%
On the road between Umbria and Tuscany - stopped at Sorgente della Morica, a fresh spring once used by the Romans. Spent the night in Orvieto at palazzopetrvs with dinner at cororistorante. The next day, soaked in the hot mineral waters of Bagni San Filippo - one of my favorite spots in Tuscany. 2025-08-09 20:52:18 On the road between Umbri.. 0 - 62 +108%
Just a few of my favorite madewell looks on rotation 👖♥️ #madewellpartner 2025-08-06 22:24:51 Just a few of my f.. 0 - 29 -3%
A quick stop in Napoli. Hotel Eurostars Excelsior, Da Attilio pizza, gin tonic with a view of Vesuvio and walks through the old streets♥️🇮🇹 2025-08-05 21:18:15 A quick stop in.. 0 - 15 -50%
One night in Matera 💛 Took a bath in a cave, wandered ancient stone streets, and ended the night with pasta and red wine. 2025-08-02 22:00:55 One night in Matera 💛 .. 0 - 25 -16%
Week 2 in Puglia 💙🦀🐟 2025-07-31 22:19:13 Week 2 in Puglia.. 0 - 58 +95%
Week 1 in Puglia ♥️ 🍝 🌞 2025-07-29 18:14:10 Week 1 in Pugli.. 0 - 21 -29%
Paris for a quick minute ♥️ 2025-07-21 19:08:50 Paris for a quick min.. 0 - 9 -70%
Hosted a lovely summer afternoon with madewell shopping, chatting, sipping… with beautiful bites by sanssho , lavender bundles to take home, and photos by paulinechatelan always. Thank you to everyone who came by 💛 #madewellpartner 2025-07-14 22:26:24 Hosted a lovely summ.. 0 - 19 -36%
Random tidbits from June 1. Table from home set with merciparis jars.ceramistes thepost.supply 2. Barbecue spiced chicken 3. Baisers retrouvés 4. babybistro.la onion bread 5. Marinated shrimps 6. cececourage 7. Baba ghanoush in the making 8. A good martini at the_lonely_oyster 9. Mackerel tartare at queensrawbar 10. Home prep 11. Favorite summer deserts 12. Pasta & clams 13. Lunch mess 2025-07-11 22:46:20 Random tidbits from June.. 0 - 10 -66%
There’s nothing I love more than hosting and there’s nothing I love more than summer. Here’s my two favorite things documented the madewell way 🌞🍅🌸 Pictures by paulinechatelan 2025-07-09 21:43:15 There’s no.. 0 - 34 +14%
This is one of my favorite lunch to make in the summer, it’s so easy and quick and so so delicious! Perfect for pool-side... ⅓ of a baguette, sliced
2 cans of tuna 1 egg yolk
1 tablespoon of Dijon mustard
Avocado oil
Salt & pepper
2 sprigs of celery
12 small cornichons
Juice of ½ lime
2 shallots
2 tablespoons of butter
Piment d’Espelette
Small bunch of chives 
Heat a pan over medium heat, then add 1 tablespoon of butter. Toast the baguette slices on one side only until golden and crisp. Set aside.
Thinly slice the shallots and cook them in the second tablespoon of butter over medium to low heat. Let them cook slowly until deeply golden and crispy. Take your time here, they can burn really quickly, so don’t rush this step. Set aside once done.
To make the mayo: in a bowl, whisk together the egg yolk, mustard, a pinch of salt, and a little pepper. Slowly drizzle in avocado oil while whisking continuously until the mixture thickens to a mayo consistency. Set aside.
Finely chop the cornichons, celery, and chives, keeping them separate.
In a mixing bowl, add the drained tuna and mash it gently with a fork. Add the mayo, then mix in the chopped celery, cornichons, a pinch of salt, pepper, piment d’Espelette, and the juice of ½ lime. Mix everything well.
Spoon the tuna mixture onto the toasted side of the baguette slices. Top with chopped chives and crispy shallots. Serve immediately. 2025-07-03 22:13:35 .. 0 - 75 +152%
A wholesome weekend 💛🌞 2025-06-30 22:01:50 A wholesome weekend.. 0 - 12 -60%
Last night I was craving both pasta all’arrabbiata and vongole, so I made a little combo and added some crispy bacon for that perfect savory finish. It turned out sooo good. Let me know if you want the recipe? The beautiful plate is from jars.ceramistes 2025-06-26 21:54:53 Last night I was cravin.. 0 - 38 +28%
Time to leave this dreamy pocket of Napa that made me feel a little less homesick. Thank you aubergedusoleil for the mini escape - it really did feel like a few days in the South of France! 2025-06-22 05:12:52 Time to leave this dreamy.. 0 - 19 -36%
Can’t think of a better way to spend my birthday than at aubergedusoleil - playing backgammon by the pool, sipping champagne in the room with the most insane view of vines and olive trees, hitting tennis balls under the prettiest canopy of trees, having one of the best gnocchi dishes I’ve had in a long time, and the best company with julianwayser ♥️ 2025-06-21 03:04:28 Can’t think of a .. 0 - 50 +68%
Birthday roadtrip part 1 ♥️🥰 Started in LA and made our way to Los Alamos for a mandatory (and delicious) lunch at bellslosalamos. Then drove up to Cambria for the night - sunset walk, ocean swim & backgammon on repeat. Next stop: dreamy Carmel-by-the-Sea for a wander, followed by a scenic cruise up the 1. 2025-06-20 02:03:39 Birthday roadtrip .. 0 - 20 -33%
🍓🍓🍓 2025-06-04 23:02:51 🍓🍓🍓 0 - 7 -76%
Stopped by my favorite stand at the market 🍅 🍅🍅 Cute outfits by anntaylor 2025-06-03 22:35:18 Stopped by my fa.. 0 - 25 -16%
Found these beautiful zucchini flowers at the farmers market last week and had to make them my favorite way: stuffed with ricotta and mint, fried in olive oil, finished with honey and piment d’Espelette. So easy, so good. The beautiful red jumper is from boden 7 to 10 zucchini flowers (about 2 per person) 140 g ricotta 1 egg 1 small bunch fresh mint, finely chopped Salt & black pepper 1 cup (approx. 120 g) 00 flour Fresh sparkling water (just from the fridge cold) Olive oil (enough to fill your pan with 2–3 cm of oil for frying) Honey, to drizzle Piment d’Espelette Flaky salt In a bowl, mix the ricotta, egg, chopped mint, a pinch of salt, and some freshly ground black pepper. Stir until smooth, you want it the texture of soft ice cream. Gently open each zucchini flower from the side and remove the inner pistil. Using a small dessert spoon, fill each flower with a bit of the ricotta mixture. Don’t overfill, just enough to plump them up. Twist the tops closed and set aside. In another bowl, whisk the 00 flour with a pinch of salt and enough cold sparkling water to create a thick, creamy batter - somewhere between pancake batter and crème fraîche. No need to overthink the measurement, just go by feel. Pour olive oil into a deep pan until it’s about 2–3 cm deep. Heat over medium-high. It’s ready when bubbles form around a wooden chopstick or skewer inserted in the oil. (Ideal frying temp is around 180°C / 350°F.) One at a time, dip the stuffed flowers into the batter, then carefully place them in the hot oil. Fry in batches for about 1–2 minutes per side, or until golden and crisp. Flip gently halfway through. Transfer to paper towels to drain. While still hot, drizzle with honey, sprinkle with flaky salt, and dust with piment d’Espelette. Enjoy immediately, carefully. They’re hot. And addictive. 2025-06-02 21:34:33 F.. 0 - 47 +58%
Wearing these from coffee to cocktails 🙃 2025-06-01 22:28:18 Wearing these from cof.. 0 - 30 +1%

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Tracked since Sep 4, 2025
Updated: Sep 4, 2025
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