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All Posts By Ladyjoe

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
– A clove of garlic
– Olive oil
– 2 lemons
– 1 Ginger
– 8 nuts
– 12 Scallops
– A bunch of pineapple sage
– A bunch of parsley
– A bunch of coriander
– A bunch of chives
– A bunch of spring onions
– 10 button mushrooms
– 3 ceps
– A large green cabbage

You can replace the Scallops with white fish in sashimi or veal in thin slices and vermicelli (or only with vegetables) 😋

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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 filet cooked with Big Green Egg and the Baba with limoncello.

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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 and two delicious desserts (millefeuille and strawberry cake).

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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 let us discover new flavors, gradually substituting classic seasonings with aromatic plants.

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