Blooper of chefs!
By The funniest moments with the chefs!
Tell me what is your favorite moment ?
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TRENDING
The best gastronomic starters
April 30, 2020
Blooper of chefs!
December 26, 2020
Christmas Vanilla Cream by Tristan Rousselot
December 5, 2020
The Pot-au-feu with scallops by Akrame Benallal
November 23, 2020
The Wilson market with the chef Akrame
November 18, 2020
The Lemon of Julien Dugourd
September 24, 2020
Julien Dugourd tea time, at La Chèvre d'Or
September 18, 2020
The cold tomato and watermelon soup by Vincent Maillard
August 14, 2020
Vista, Lily of the Valley Hotel
August 11, 2020
The Byblos Beach Ramatuelle
July 28, 2020
Arcadia, the new restaurant of Byblos Hotel
July 22, 2020
The Graniers salad, Byblos Hotel
July 10, 2020
Lily of the Valley
June 12, 2020
How to cut a truffle by Akrame Benallal
March 26, 2020
Akrame restaurant, Paris
March 23, 2020
The Chocolate Finger by Matthieu Carlin
February 21, 2020
The Tea Time of Matthieu Carlin at Hôtel de Crillon
February 18, 2020
The Mushroom Burger by Jérôme Banctel
January 27, 2020
Jérôme Banctel at Le Gabriel, at La Réserve Paris
January 24, 2020
The differences between the white and the black truffles
January 10, 2020
2 essential tips to taste the Christmas Log
December 17, 2019
Special Christmas Log with Dominique Costa
December 12, 2019
Jean-François Piège, Le Grand Restaurant
December 4, 2019
Christophe Raoux at L'Oiseau Blanc, Peninsula Hotel
November 8, 2019
The Retreat at Blue Lagoon
October 23, 2019
Simone Zanoni at George V
May 4, 2019
La Girafe
March 3, 2019
Christmas Vanilla Cream by Tristan Rousselot
“Vanilla Cream, Tender Caramel, Christmas Spice Crumble and Caramelized Almonds”.
Recipe for 4 Persons
Vanilla Cream :
– Ingredients :
300 Gr 35% Cream
70 Gr Egg yolk (2 pieces)
50 Gr Sugar semolina
15 Gr Gelatin mass (Fish gelatin powder + Water) …
The Pot-au-feu with scallops by Akrame Benallal
The recipe of the Pot-au-feu with scallops by the chef Akrame Benallal 👨🏻🍳
A delicious recipe you can reproduce it easily at home (check the ingredients below) 🍽.
What do you think about this recipe ? 🙂
Ingredients for 4 people:
– A large parsnip
– A large onion …
The Wilson market with the chef Akrame
New concept during this quarantine, let’s choose all the products at the market and cook them in my kitchen.
The recipe of the day, a stew with scallops.
(We had the authorization to film without the mask and we did the Covid test to avoid any risk).
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The Lemon of Julien Dugourd
Watch a part of the Lemon recipe, the emblematic dessert of the famous pastry chef Julien Dugourd, at Le Château de la Chèvre d’Or.
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Julien Dugourd tea time, at La Chèvre d'Or
Welcome to this iconic place, Le Château de la Chèvre d’Or for an exceptional tea time with the famous pastry chef, Julien Dugourd.
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The cold tomato and watermelon soup by Vincent Maillard
Discover the delicious and easy recipe of the cold tomato and watermelon soup by the chef Vincent Maillard, at Lily of the Valley Hotel.
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Vista, Lily of the Valley Hotel
Discover a place I love, Lily of the Valley Hotel which opened last year in 2019. The chef Vincent Maillard sign a cuisine who mix the provencal side and generosity. Which dish do you like the most ?
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The Byblos Beach Ramatuelle
Le Byblos Beach opened last year and I really wanted to share with you this luxury place with a cuisine that combines healthy eating, sharing and generosity with the chefs Rocco Seminara and Yann Odic.
You will find the revisited burrata tomato, the John Dory fish …
Arcadia, the new restaurant of Byblos Hotel
I was lucky to be the first one to inaugurate Arcadia, the new gastronomic restaurant of Byblos Hotel.
Happy to share with you the next episode of the tasting of the Graniers salad we prepared before. Plus, the revisited carbonara pasta …
The Graniers salad, Byblos Hotel
Discover a unique palace recipe, the Graniers salad from the vegetable garden at the Hotel Byblos Saint-Tropez, presented and realized by the chef Rocco Seminara. It is simply exquisite!
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The vegetable garden at Byblos Hotel, Saint-Tropez
Discover the vegetable garden at Byblos Hotel in Saint-Tropez, this 300 m² agroecological garden in permaculture will be the first of its kind within a hotel with a Palace distinction in St-Tropez.
The chefs Rocco Seminara and Yann Odic …
Lily of the Valley
Back in Saint-Tropez for the opening of the first beaches, I looked forward to testing the new hotel of the Croix Valmer, Lily of the Valley, opened since last summer.
Lily of the Valley, it is a timeless hotel, which …
The best gastronomic starters
Flashback to the best starters I tasted with the chefs, Olivier Gaiatto, Simone Zanoni, Jean-François Piège, Christophe Raoux, Matthieu Pacaud, Paolo Sari, Jérôme …
How to cut a truffle by Akrame Benallal
Discover how to cut a truffle by Akrame Benallal, the best trick to make tagliatelle with truffles or a preparation based on softened butter for example.
This video was made before the quarantine.
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Akrame restaurant, Paris
I’m happy to share with you this last interview I could do before the quarantine with the chef Akrame Benallal and I hope you really gonna enjoy it!
Lobster and Pigeon are in the menu like you never see before.
This …
The Black Forest of Tristan Rousselot, Hôtel Prince de Galles
Discover the recipe’s various steps of the Black Forest by Tristan Rousselot.
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Tea Time of Tristan Rousselot at Hôtel Prince de Galles
I had the pleasure to meet the pastry chef Tristan Rousselot for a special Tea Time at Hôtel Prince de Galles. And you, which cake would you love to taste ? 😋
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The Chocolate Finger by Matthieu Carlin
The pastry chef Matthieu Carlin reveals his secrets about this delicious Chocolate Finger!
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The Tea Time of Matthieu Carlin at Hôtel de Crillon
I had the pleasure to meet the pastry chef Matthieu Carlin (ex pastry chef of Guy Savoy) for a special Tea Time at Hôtel de Crillon. I was just in love about these pastries!
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The Mushroom Burger by Jérôme Banctel
An exclusive Chef’s Secrets by Jérôme Banctel, the Mushroom Burger! You can find the complete recipe in his book.
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Jérôme Banctel at Le Gabriel, at La Réserve Paris
I was lucky to meet the chef Jérôme Banctel at La Réserve Paris for a 2 Michelin star testing, and this time a vegetarian menu in his restaurant, Le Gabriel.
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The differences between the white and the black truffles
Christophe Raoux at L’Oiseau Blanc, explains what are the differences between the white and the black truffles.
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2 essential tips to taste the Christmas Log
New heading!
Chef’s Secrets are the new tips of the chefs interviewed.
Dominique Costa of the Peninsula Hôtel Paris, give us his advices and secrets to taste the Christmas Log!
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Special Christmas Log with Dominique Costa
Follow me, I’m taking you in a yurt with a magical decor to taste the Christmas Log of Dominique Costa, the pastry chef of the Peninsula Hotel Paris.
I was definitely in love with this Christmas Log cake and the Christmas tea time …
Jean-François Piège, Le Grand Restaurant
Follow me, I’m taking you to meet Jean-François Piège in his two Michelin star, Le Grand Restaurant.
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Christophe Raoux at L'Oiseau Blanc, Peninsula Hotel
Follow me, I take you in my luggages for an immediate gastronomic take off at L’Oiseau Blanc with Christophe Raoux, Peninsula Hotel.
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The Retreat at Blue Lagoon
This hotel has been on my list of places to discover, since its opening 18 months ago, following several articles in the best decoration magazines and prestigious “Rewards” like Condé Nast Traveler 2019 which nominated it as the “Top resort in Europe” or …
Simone Zanoni at George V
Follow me, I’m taking you to George V to meet the italian chef Simone Zanoni !
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