Gastronomy & Lifestyle
Gastronomy & Lifestyle
January 11, 2023
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Half-cooked scallops, Jerusalem artichokes and black truffle, an incredible seasonal and festive recipe made with the Meilleur Ouvrier de France, Guillaume Goupil.
Here is the recipe of the Yule from Aymeric Pinard, Alain Ducasse’s pastry chef at the hotel Le Grand Contrôle at Airelles Château de Versailles.
It is composed of a creamy with three vanillas, Madagascar, India and Mexico, a bavaroise and a …
The fig, refreshed with fig leaf and blackcurrant, served with an almond ice cream with Joris Vée, pastry chef of La Grande Cascade.
This dessert is a nugget, you will love it!
Supplier Verger Saint-Eustache for the fig leaves.
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Glad to do this last live recipe before summer with @salmaberradafoodie who has made her passion, her business. She launched her catering business last year and organizes abundant buffets of flowers, good products to individuals and companies. Here is an oriental recipe that Salma proposes in her buffet: …
Recipe with the promising young chef Eloi Spinnler, chef of his own restaurant orgueil.paris 🧑🏻🍳. Here is a very tasty and easy recipe that is on the menu of the restaurant,“Salers beef tenderloin, amlou and roasted cauliflower ”.
⭐️⭐️ “Barely cooked sea bream from Noirmoutier, carrot from Allonnes, tagetes, smoked yogurt” with the two-starred chef from Le Meurice Alain Ducasse restaurant, Amaury Bouhours. An incredible recipe that is on the restaurant’s menu 😍.
Here are the ingredients:
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I’m glad to have a double page spread in the Dutch/Belgian Lifestyle magazine Talkies about my best addresses in Saint-Tropez.
Here is the French translation.
“Johanne Brami lives between Saint-Tropez and Paris, after a Master’s degree in communication and a degree …
There is so much on offer now in Saint-Tropez that I hope this list will be your guide to dining in the best restaurants.
For a chic and relaxed atmosphere :
An elaborate Italian cuisine but still …
It’s time to share with you my new recommendations for Saint-Tropez and its surroundings.
With all the new beach restaurants that opened this year, here are my favorites.
Festive beaches:
Gigi
The beach everyone has been talking about this summer …
New York,
After several stays, I can finally share with you a proper list of restaurants to do.
Daniel, the two Michelin star restaurant of Daniel Boulud, star chef from Lyon in the …
The Oyster Vanderbilt with Daniel Boulud in the kitchens of his new restaurant Le Pavillon.
Fan of this signature recipe that is on the menu.
Here are the ingredients:
An amazing recipe with green asparagus from Provence, fine shellfish, yuzu and watercress. Thanks to the starred chef of La Grande Cascade, Frédéric Robert who unveiled a recipe on the restaurant’s market menu.
Ingredients for 2 people:
Discover the recipe in video of the delicious asparagus pie of the three star chef Emmanuel Renaut aux Flocons de Sel.
Really easy to make it at home :).
Ingredients for 3 people:
1 kg large green …
I write this article hoping to help you for your next trip.
For my first time in Mauritius, it was difficult to make a choice among all the 5* hotels on the island. But my choice finally fell on the Shangri-La Touessrok.
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Megève, the trendiest resort of the moment, deserves the highest praise for the restaurants that have almost all opened at the same time!
So where to go out in Megève when you come for the weekend?
It’s hard to do everything in such a short time, …
Presentation and tasting of the log of the pastry chef of the Hotel Lutetia, Nicolas Guercio. His Yule log was imagined in the shape of a shoe, in reference to the famous French Christmas song “N’oublie pas mon …
If you go to Los Angeles and you wish to stay at Beverly Hills, I would like to recommend a hotel, in every way : the Waldorf Astoria.
The hotel opened in 2017, and this is the reason why it’s the peak of service, luxury and gastronomy.
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Le Grand Contrôle is a unique and exclusive experience in the heart of the Château de Versailles.
The Les Airelles group has taken possession of the place and opened in June 2021 after 4 years of work.
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Gourmet Confessions with the famous Belgian chocolatier-pastry chef Pierre Marcolini.
We talk about his Christmas collection found here on the theme of the Piedmont valley but also his iconic seasonal creations 🎄🏔🎅🏻.
Pierre Marcolini tells us …
Enchantment at the Cheval Blanc Paris . We had the chance to spend a night in this hotel and it was like a dream!
Customized service, exceptional location (one of the most beautiful views in Paris), and a decoration thought in the smallest details by …
A delicious vegan recipe made by the Italian chef Pietro Volontè, at Althoff Hôtel Villa Belrose.
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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