Gastronomy & Lifestyle
Gastronomy & Lifestyle
December 26, 2020
July 12, 2021
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April 24, 2021
March 30, 2021
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January 27, 2021
January 27, 2021
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December 5, 2020
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September 24, 2020
September 18, 2020
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June 12, 2020
April 30, 2020
March 26, 2020
March 23, 2020
February 21, 2020
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January 27, 2020
January 24, 2020
January 10, 2020
December 17, 2019
December 4, 2019
November 8, 2019
October 23, 2019
May 4, 2019
March 3, 2019
An exceptional day, where we tasted the cuisine of the gourmet restaurant, Le Belrose with the Italian chef Pietro Volontè.
On the menu :
– The carpaccio of battuta di vicciola with gamberoni and caviar
– The garden of vegetables
– Tagliolini with gamberoni …
Stuffed zucchini flowers, morels in yellow wine, asparagus and peppered ventrèche
A delicious recipe by @sebastien_roux_chef from @hyattparismadeleine
Ingredients for 4 People:
Zucchini flowers: 12 pieces
Green zucchini: 1 piece
Feta cheese 100 gr
Morels 4/5 per person …
Gourmet Confessions with @mohamedcheikh_
He is one of the best candidates of this season of @topchefm6 . His humility, his constancy, his perseverance and his humor have made him a favorite of the public.
He tells us about his projects, his grandmother, his favorite ingredient, a …
A very warm and inspiring exchange with the 2-star chef @danielboulud .
He tells us about his childhood dish, his latest culinary emotion, his signature dish, what he misses most in France. But also his guilty pleasures, he recommends …
Pistachio-strawberry-basil cake, vanilla-lime chantilly, meringue slivers and strawberry jelly with Nicolas Guercio, pastry chef from Hôtel Lutetia.
Pistachio cake mix
2 eggs
135g sugar
1g of salt
55g of cream
100g flour
2g …
Following the lock down and the tough year we are going through, some of you may have let your hair down, done less sports and gained weight. This is the reason why establishments which specialize in losing weight and getting back in shape are present, so that we can detox in great …
Stuffed morels, poultry, green asparagus with @guillaume.goupil, starred chef from Baudelaire restaurant @leburgundyparis .
A gastronomic recipe, delicious and original!
Carpaccio of sea bream , asparagus, peas and caviar with the chef @chef.irwin.durand at Le Chiberta.
You can switch the caviar by salmon eggs or even eat it without the eggs 😋
Live tasting in my kitchen of the menu from @restaurantoxte by the Michelin star chef @kike_casarrubias.
Really delighted and amazed by this French-Mexican menu which is only 30€ per person and which changes every week. There is a fish and a meat menu.
He signs an …
Candied fennel heart with citrus, puffed black rice and quince paste by the starred chef @jeanfrancois_rouquette.
A vegan signature dish which was on the menu of @parkhyattparis .
A delicious vegan recipe that @lorangerieparis serves to the clients of @fsgeorgevparis .
This barbecue taste is exquisite!
Congrats @alantaudon !
Ingredients for 4 persons :
Cabbage and avocado assembly:
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Exclusive interview with Jacques Genin‘s daughter Jade Genin, in their magnificent chocolate factory.
Elaboration of a fresh mint ganache and tasting of the best chocolates, the mint ganache, the jasmine ganache, the mango-passion caramel, the pistachio-raspberry chocolate bar or the …
Scallops carpaccio, mushroom flower & caviar by the chef Irwin Durand at Le Chiberta (Live from Guy Savoy Instagram Account).
The perfect starter for your Valentine’s Day!
Veal pie with foie gras and truffle by the chef Irwin Durand at Le Chiberta. (Live from Guy Savoy Instagram Account).
An exquisite recipe, perfect to impress everyone!
A vegetable garden by the chef Irwin Durand.
A recipe as good as it is beautiful that highlights each product.
The perfect dessert to do at home.
Fresh, delicious and greedy!
🥧Shortbread biscuit with lemon and mango🍋🥭 by the pastry chef of Hôtel de Crillon, Matthieu Carlin.
Ingredients for 5 persons: …
A delicious recipe made with the Michelin star chef Irwin Durand, at le Chiberta restaurant. See you every Tuesday at 7pm in live on the instagram accounts of Guy Savoy and mine.
The funniest moments with the chefs!
Tell me what is your favorite moment ?
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“Vanilla Cream, Tender Caramel, Christmas Spice Crumble and Caramelized Almonds”.
Recipe for 4 Persons
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 ? 🙂
New concept during this 2nd 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 …
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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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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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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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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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 …
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 …
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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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 …
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 …
Flashback to the best starters I tasted with the chefs, Olivier Gaiatto, Simone Zanoni, Jean-François Piège, Christophe Raoux, Matthieu Pacaud, Paolo Sari, Jérôme …
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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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 …
Discover the recipe’s various steps of the Black Forest by Tristan Rousselot.
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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 pastry chef Matthieu Carlin reveals his secrets about this delicious Chocolate Finger!
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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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An exclusive Chef’s Secrets by Jérôme Banctel, the Mushroom Burger! You can find the complete recipe in his book.
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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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Christophe Raoux at L’Oiseau Blanc, explains what are the differences between the white and the black truffles.
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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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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 …
Follow me, I’m taking you to meet Jean-François Piège in his two Michelin star, Le Grand Restaurant.
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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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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 …
Follow me, I’m taking you to George V to meet the italian chef Simone Zanoni !
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