I’m back in a seriously wintry Nice after a glorious couple of weeks in sunny South Africa, so of course I’m already counting the days until summer rolls into the Riviera. To me, summer hasn’t officially started until I see the basket loads of berries and stone fruit arriving at the market. And by the time their sweet fragrances are replaced by perfumes of citrus, I know that those chilly mornings are not far off. Considering the tartness of berries, stone fruit and yoghurt, combining them is a classic, simple go-to. But I like to break the acidity up a bit. Compared to the sharp floral notes of most berries, apricots have a creamier fruit flavour, but their sourness gets me every time. Pan-frying apricots in a tiny pat of butter complements their creaminess and makes them ever so slightly more decadent without compromising the healthy earthiness of this breakfast bowl.

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As a chef working France, the market becomes such an inseparable part of your existence. Ever since my days of working on the yachts off the coast of Monaco, my inspiration for a menu started with a trip to the market. It becomes a way of “living” the season, discovering what farmers, growers and foragers have dug out of the ground or sampled from a tree. And as much as chefs tend to neglect themselves - especially when it comes to breakfast - something about these market trips always inspires me to create something small and simple to enjoy all by myself.

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The French make no secret of their love of butter, which I seldom resist. “Just go with it,” I’ve always thought. And while breakfast seems an unlikely time of day to tatin up a couple of stone fruit, I don’t see the harm in starting the day with something resembling dessert, especially not if it’s going to make you feel like a million bucks. Frying halved apricots in a tiny pat of butter feels so decadent, but in my mind, this combination still gives me a healthy (and guilt-free) jumpstart to the day.




  • 2 apricots

  • 15 ml butter

  • 45 ml honey

  • 125 ml Greek yoghurt

  • 10 – 12 blackberries

  • 10 – 12 fresh cherries

  • honey to taste

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  1. Halve the apricots and gently remove the pips.

  2. Melt the butter in a saucepan and add the apricots. Add the honey and fry the apricots until soft. Remove from the heat and let it cool for about 10 minutes.

  3. Spoon the yoghurt into a serving bowl and arrange the apricots on the side. Top the yoghurt with the blackberries and cherries.

  4. Drizzle with honey and enjoy.