AVEC MOI is a classic French recipe site. Its purpose is to present extensive, accurate textual recipe content that follows real French standards and procedures for every recipe, and to include real French classics such as ratatouille, coq au vin, and bordelaise sauce.
The audience is the home cook who wants to prepare authentic French classics at home from trustworthy written method, and the recipe browser who wants to explore the collection of French classics to decide what to cook. The site is a reading and reference experience: its value is craft, accuracy, and complete procedure rather than video, community, or commerce.
The product is delivered as a public, no-account website. Visitors arrive anonymously, learn what AVEC MOI is, browse the recipe collection, and open a recipe to read its full ingredients and step-by-step method.
AVEC MOI is a three-destination public website:
Two active human personas use the site: the Home cook, who reads a full recipe and follows its method, and the Recipe browser, who explores the collection to decide what to cook. Both personas reach all three destinations without an account.
Delivery uses a React frontend, a shared FastAPI backend process for application APIs and domain modules, and MariaDB for application-owned persistent recipe data. No identity, session, or permission layer is part of the product.
Removed from scope
AVEC MOI is a first-party, publicly readable recipe publication. All three destinations are application-owned custom pages with no access requirement: a visitor can land, browse, and read without signing in, and nothing in the accepted requirements creates durable visitor-specific state that would need an account to own or resume.
The product boundary is deliberately narrow. AVEC MOI publishes recipes and their method; it does not host accounts, comments, ratings, shopping lists, meal planning, video, or commerce. Recipe content is application-owned data served by the shared backend and stored in MariaDB, so the collection and each recipe's full text are available on every visit and to every visitor equally.
Every published recipe is a complete, authored record — not a placeholder — and each one carries real facts and interesting background information alongside its method, so the site reads with personality rather than as a bare procedure sheet. That personality content is authored and stored as application data with the rest of the recipe; it is never generated at request time.
There is no future-horizon requirement in the authoritative thread; everything described here is current.
FR-1 — Site identity and purpose on arrival As a Recipe browser, I should arrive at a page that names the site AVEC MOI and states that it is a classic French recipe site, so that I understand what I have found before browsing.
FR-2 — Route from arrival into the collection As a Recipe browser, I should be able to go from the Landing page into the recipe collection in one action, so that I can start exploring.
FR-3 — Browse the collection of French classics As a Recipe browser, I should see the site's collection of real French classics presented as a browsable index, so that I can decide what to cook.
FR-4 — Open a recipe from the collection As a Recipe browser, I should be able to select any recipe in the collection and open its full content, so that I can evaluate it before cooking.
FR-5 — Read extensive, accurate recipe content As a Home cook, I should be able to read a recipe's extensive textual content — introduction, ingredients with quantities, and a complete step-by-step method — so that I can cook the dish correctly.
FR-5a — Real facts and personality on every recipe As a Home cook or Recipe browser, I should find real facts and interesting background information on each recipe page, so that the site has personality and I understand the dish rather than only its steps.
FR-5b — Complete authored recipe records As the application, I should hold every published recipe as a complete authored record — introduction, ingredients with quantities, ordered method, and facts and background notes — so that no recipe page is ever a stub.
FR-6 — Keep quantities visible while reading the method As a Home cook, I should be able to see the ingredient quantities while I read the method, so that I do not lose my place or the measurements.
FR-7 — Return to the collection As a Home cook or Recipe browser, I should be able to return from a recipe to the collection, so that I can choose another dish.
FR-8 — Serve the recipe collection and recipe content As the application, I should serve the published recipe collection and each recipe's full content from application-owned storage, so that every visitor sees the same accurate content.
FR-9 — Serve recipe facts and background notes As the application, I should serve each recipe's facts and background notes from application-owned storage together with its method, so that the personality content is consistent for every visitor.
The Home cook comes to AVEC MOI to actually make a French classic — ratatouille, coq au vin, or a bordelaise sauce — and needs a recipe they can trust to be accurate and to follow real French standards and procedures. Their work is reading with intent: they open a specific recipe, read the introduction to understand the dish, check the ingredient quantities, and then follow the method step by step, keeping the quantities in view as they go.
Their primary goal is to complete a dish correctly from written instruction. Their inputs are the recipe's ingredient list, ordered method, and the real facts and background notes that explain the dish; their decisions are whether the recipe matches what they intend to cook and whether they have understood each step. They interact with the Recipe browser only indirectly — the browser's collection is how the Home cook's recipe was found — and with the site itself through the Recipe Details page. Their observable success is having read a complete, coherent method with quantities at hand and being able to follow it without ambiguity. What distinguishes them from the Recipe browser is depth: they consume one recipe exhaustively rather than surveying many.
The Recipe browser comes to AVEC MOI to explore what French classics the site offers and to decide what to cook. Their work is comparative and shallow-per-item: they scan the numbered index, read names and category tags, and open a recipe to judge whether it is the one they want.
Their primary goal is to reach a decision about which dish to cook. Their inputs are the collection's entries — each with its name, category tag, and short description — and each recipe's introduction, content, and real facts and background notes; their decision is which recipe to commit to. They interact with the Home cook's territory when they open a Recipe Details page, and they depend on the collection being complete and clearly labelled. Their observable success is opening a recipe whose full content answers their question, or returning to the collection to compare another. What distinguishes them from the Home cook is that browsing, not cooking, is their accepted responsibility.
The visual direction is warm mid-century modernism for the French table, after Charles & Ray Eames: honest materials, joyful colour inside order, gallery-like sequencing, and film-like pacing. The register is generous, humane, and quietly authoritative — a well-made kitchen, not a glossy food blog.
Colour tokens (light mode)
| Role | Hex | Use |
|---|---|---|
| Background | #F4EBDD | Cream ground, ~60% of every page |
| Surface | #FBF6EC | Cards, ingredients panel, tile surfaces |
| Text | #2A211B | Walnut-ink for all reading |
| Primary | #B4472F | Tomato red — the single action colour: CTAs, active nav, step numbers, ~10% |
| Accent | #1F6F6B | Teal — category tags and rule accents, ~10% |
| Muted | #8A7A66 | Secondary text, captions |
| Supporting — mustard | #D9A441 | Panels, half-circle motif, pattern strips |
| Supporting — walnut | #6B4A2F | Hairlines, borders, recipe numbering |
No gradients. No blue anywhere.
Typography
clamp(56px, 9vw, 128px); section titles clamp(36px, 5vw, 72px); recipe body 18px; labels 12px.Shape language. Organic-modern geometry: 12–20px radii on cards and panels, capsule tags, thin 1px walnut hairlines, occasional half-circle and quarter-round motifs borrowed from Eames house frames. Hard edges only on full-bleed image bands and rule dividers. No blobs, no glass, no neon.
Layout rhythm. Gallery-like sequence: full-bleed hero band, then alternating asymmetric two-column spreads, a modular recipe index on a visible 12-column grid with numbered tiles, and a single-column reading measure (max 68ch) on recipe detail pages. Section gaps of 96–128px. Sticky slim top bar: wordmark left, section links centre, red "Recettes" pill right.
Imagery. Warm, natural-light food and kitchen photography — enamelware, copper pans, linen, walnut boards, market produce in woven baskets — with a slightly desaturated film grade and cream highlights. Eames textile geometry appears as small decorative panels behind section titles. No glossy studio renders, no stock smiling people, no 3D blobs.
Readability constraint. Headlines, wordmarks, labels, numbers, card text, and controls stay entirely inside the viewport and their container at 375px, 768px, and 1280px, wrapping or scaling to fit; no other element covers any part of them. Imagery and decoration may crop, bleed, rotate, or overlap freely.
The public entry is a full-bleed cream band composed on a 12-column grid. The wordmark AVEC MOI is set flush left in Jost 600 at clamp(56px, 9vw, 128px), spanning nine of twelve columns, with a small mustard half-circle motif sitting behind it. Beneath, in Fraunces at 24–28px, runs La cuisine française, faite chez vous. To the right, a tall 4:5 photograph of a copper saucepan and market vegetables, cropped with a 20px radius, overlaps the type block by one column and bleeds off the right edge. A single tomato-red capsule, "Explorer les recettes", is pinned beneath the subline. There is no centred stack, no gradient, and no blue button.
The gesture continues down the page: a 64px Eames textile pattern strip in mustard and teal on cream divides the hero from the collection preview, and the collection preview itself is a modular 12-column grid of numbered tiles — 01, 02, 03… in Jost small caps, each with a walnut hairline top rule and a teal category tag — reading like an Eames exhibition catalogue rather than a card wall. The same catalogue logic carries into the Recipes page, and the recipe detail page opens with a full-bleed image band and a floating cream ingredients panel that docks to the left column while the method reads on the right, its steps numbered by large tomato-red Fraunces numerals hanging in the left margin.
Interaction Model: Animated Motion Tempo: restrained Hero Dimensionality: layered_2d
Landing Hero Motion Brief
prefers-reduced-motion, all reveals and image pans are disabled and the page renders instantly in its final static arrangement; every readable element and control remains whole and fully visible at 375px, 768px, and 1280px.prefers-reduced-motion yields a usable static arrangement with no loss of content or controls.backend, database, and frontend services; no additional services are required for the accepted workflows.
La cuisine française, faite chez vous
AVEC MOI is a classic French recipe site for home cooks who want to follow a method from first cut to final plate, and for recipe browsers deciding what to cook tonight. Every recipe is written in full — accurate, extensive, and true to standard French procedure.
La maison
No short cuts · No missing steps
Every recipe on AVEC MOI is written to real French standards and procedures — the method a French kitchen would actually follow, set down in full.
Each entry opens with an introduction that names the dish and what it is: ratatouille cooked in stages so the vegetables keep their character, coq au vin marinated overnight in red wine and bacon, sauce bordelaise built on a reduced red-wine base with its marrow and shallot. The technique described is the technique the dish requires, not a simplified version of it.
Below it, every ingredient with its quantity — by weight where it matters, by piece where it does not — listed in the order the dish uses it. Then the method in full: each stage explained, each cue for doneness given, from the first preparation to the final rest before serving. Nothing is left implied, and nothing is reduced to a summary.
Les classiques
Un avant-goût du catalogue : chaque entrée ouvre sa fiche complète, avec les quantités et la méthode écrite pas à pas.
Ragoût provençal de légumes d’été (aubergine, courgette, poivron, tomate), né à Nice.
Poulet mijoté longuement dans du vin rouge de Bourgogne avec lardons, champignons et petits oignons.
Sauce de Bordeaux réduite au vin rouge et aux échalotes, liée au beurre et souvent à la moelle.
Des recettes françaises complètes, écrites dans l’ordre du geste. Il ne reste qu’à choisir le plat de ce soir.

La cuisine française, faite chez vous
AVEC MOI is a classic French recipe site for home cooks who want to follow a method from first cut to final plate, and for recipe browsers deciding what to cook tonight. Every recipe is written in full — accurate, extensive, and true to standard French procedure.
La maison
No short cuts · No missing steps
Every recipe on AVEC MOI is written to real French standards and procedures — the method a French kitchen would actually follow, set down in full.
Each entry opens with an introduction that names the dish and what it is: ratatouille cooked in stages so the vegetables keep their character, coq au vin marinated overnight in red wine and bacon, sauce bordelaise built on a reduced red-wine base with its marrow and shallot. The technique described is the technique the dish requires, not a simplified version of it.
Below it, every ingredient with its quantity — by weight where it matters, by piece where it does not — listed in the order the dish uses it. Then the method in full: each stage explained, each cue for doneness given, from the first preparation to the final rest before serving. Nothing is left implied, and nothing is reduced to a summary.
Les classiques
Un avant-goût du catalogue : chaque entrée ouvre sa fiche complète, avec les quantités et la méthode écrite pas à pas.
Ragoût provençal de légumes d’été (aubergine, courgette, poivron, tomate), né à Nice.
Poulet mijoté longuement dans du vin rouge de Bourgogne avec lardons, champignons et petits oignons.
Sauce de Bordeaux réduite au vin rouge et aux échalotes, liée au beurre et souvent à la moelle.
Des recettes françaises complètes, écrites dans l’ordre du geste. Il ne reste qu’à choisir le plat de ce soir.
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