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Blooper of chefs!

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The funniest moments with the chefs!
Tell me what is your favorite moment ?

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Christmas Vanilla Cream by Tristan Rousselot

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“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) …

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The Pot-au-feu with scallops by Akrame Benallal

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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 …

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The Wilson market with the chef Akrame

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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

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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

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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

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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

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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

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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 …

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Arcadia, the new restaurant of Byblos Hotel

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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

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The Graniers salad, Byblos Hotel

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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

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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

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Lily of the Valley

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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 …

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How to cut a truffle by Akrame Benallal

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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

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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 …

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The Black Forest of Tristan Rousselot, Hôtel Prince de Galles

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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

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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

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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

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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

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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

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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

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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 …

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Jean-François Piège, Le Grand Restaurant

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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

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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

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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

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Simone Zanoni at George V

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Follow me, I’m taking you to George V  to meet the italian chef Simone Zanoni !

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La Girafe

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Spring is rearing its head and I have a trendy terrace in mind to recommend, so enjoy the restaurant, La Girafe!

 

If you’re already a fan of Gilles Malafosse and Laurent Gourcuff’s projects, La Girafe is along the same lines as Loulou and …

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