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Hi, I try your lituania honey cake before , it was so good even my friend who are lituania say good, I hope you can post more lituania cuisine recipe thank you
Hello. I am a subscriber of your blog. I am not sure if it is just me but I cannot open your feeds. This is what is it shows:
Just letting you know.
In my email, you cannot click on those highlighted words. Maybe it is just me.
I love your recipes and when looking at your pictures, my mouth starts to water.
I would love to come to your place and taste your wonderful food.
Oh, thank you so much! You are welcome to visit and taste anytime you like 😉
So I tried your sticky buns first with regular yeast, then with block yeast:) what a difference, live yeast rules:) beautiful photography…I’m posting and cooking all the time..
.check me out love to hear your opinion!!!
Big thanks for team building cooking workshop from IDEXX Accounts Payable Team. Great learning (cleaning a squid was a new experience to all of us!), cosy ambience and good quality food. You are super host, helping when needed and giving tips in right moments. You felt like a part of the team from the start. Definitely worth recommending. Thank you again. Till next time! Kaska
I’m trying to subscribe to your posts but when I put in my address and hit “subscribe” I get to a screen that just has a “0” in the top corner. Just letting you know.
P.S. Thanks for the bread recipe. We’re moving to Canada and like you said, the one thing that people miss from Lithuania is the bread. But no, I’m not waking up at 5:30am!
Love your site, beautiful , very inspiring, signed up for your updates , not sure if that worked or not got a blank page with an o on it .
Hi, thank you for the sweet words, there seems to be a bit of a problem with subscribtions at the moments, but I’m working on solving it! Cheers!
What could I use instead of the cream de cassis as we don’t drink alcohol? I’m sure crème de cassis gives these little pies their distinct taste but can you suggest something non-alcoholic?
Also…how big are these little pies? I’m guessing a biscuit cutter size…3 in. one rather than the big cutter size.
Hi Phyllis, I assume you’re referring to “strawberry and rhubarb hand pies”? They are about 2 inches / 5 cm wide. Creme de cassis is a sweet blackcurrant liquor and it really gives the pies their distinct flavour, but I guess you could try replacing it with some blackcurrant jam. I do think that the amount of cornstarch used would need to be adjusted as well, but I have never tested this concept. Good luck!
Dear Gintare, congratulations for your great blog and work as photographer. It´s a very inspirational perspective yours through your photos. I sent you an email, but decided to write here to ask for information about your workshop.
Thank you very much!
I saw a picture of your Butternut Squash, Sage, and Bacon Tart, but cannot find it despite scrolling through many recipes on your site. Please help me obtain this luscious looking recipe!
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