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All Posts By Ladyjoe

Leaf to leaf, cabbage-avocado, smoked mustard condiment by Alan Taudon

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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:
– 2 pieces of pointed head cabbage
– 2 pieces of avocado
– 1 sheet of treviso

Fossilized chervil branch:
– 50gr water
– 20 gr flour
– Salt
– Chervil branch

Smoked oil:
– 1 bunch of thyme
– 200 grams of grape seed oil
Or
Smoked olive oil from Kalios for example

Smoked mustard:
– 1 c-of-s smoked water
– 4 c-of-s of smoked oil
– 75 gr smoked mustard
– 15 gr smoked lavender honey

Finishing:
– Purple oxalis, nasturtium leaves, seasonal flower

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At Jacques Genin's chocolate factory

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 pecan-anise.

An unforgettable encounter full of delicacies!

Click below to watch the interview:

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Scallops carpaccio, mushroom flower & caviar by the chef Irwin Durand

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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!

  •  Ingredients for 4 persons
    – Scallops : 10
    – Mushrooms of Paris: 500g
    – Creamy mushroom: 300g
    – Caviar from Sologne: 25g
    – Hazel nut: 30g
    – Butter: 150g
    – Liquid cream: 1/2 L
    – Oxalis : 1 box
    – Lemon olive oil
    – Salt / Pepper

 

Click below to watch the recipe :

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Veal pie with foie gras and truffle by Irwin Durand

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!

  • Veal pie with foie gras and truffle
    – 350g of tender veal
    – 100 g sweetbreads
    – 80 g of truffle
    – 135g of foie gras
    – 1 Celery root
    – 200g of button mushrooms
    – 1 green cabbage
    – 2 shallots
    – 1 egg
    – 2 puffs pastries
    – Salt, pepper

Click below to watch the recipe :

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An edible vegetable garden by Irwin Durand!

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A vegetable garden by the chef Irwin Durand.

A recipe as good as it is beautiful that highlights each product.

  • Ingredients for 4 people :
    2 orange carrots
    2 yellow carrots
    8 salsify
    1 leek
    1 stalk of celery
    1 bunch of mini turnip
    100g country breadcrumbs
    100g of butter
    100g of flour
    2g of vegetable charcoal
    1 bunch of chervil
    1 bunch of chives

Click below to watch the recipe :

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Shortbread biscuit with lemon and mango by Matthieu Carlin

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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: 

  • 🥧Breton shortbread :
    – 60g of egg yolk (2 yolks)
    – 100g caster sugar
    – 180g of flour T55
    – 6g baking powder
    – 1.5g of fine salt
    – 130g of butter ointment
  • 🍋Lemon cream BASE :
    – 40g of lemon juice (about 1 big organic lemon)
    – 1/2 lime zest
    – 50g of eggs (1 whole egg)
    – 55g caster sugar
    – 50g of butter
  • 🍋 Lemon Mousse :
    – 150g of BASE
    – 240g of whipped cream
    – 1.5 leaves of fish gelatin (3g of gelatin)
    – 1/2 lime juice and 1/2 lime zest
  • 🥭Mango slices: 1 mango
  • Dressing and decoration :
    – 1 lime
    – 1 passion fruit
    – 1 Iranian black lemon
  • Click below to watch the video :

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Lean roasted, creamy risotto, hazelnut condiment by Irwin Durand

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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.

  • Lean roasted, creamy risotto, hazelnut condiment
    Ingredients for 4 persons :
    -600g lean fillet
    -250g Carnaroli rice
    -100g block of parmesan cheese
    -100g white wine
    -80g of Isigny cream
    -1 liter of vegetable broth
    -50g of toned hazelnuts
    -1 bunch of Thai spring onion
    -1 shallot
    -1 white onion
    -40g of butter
    -Lemon olive oil
    -Sherry Vinegar
    -Salt/pepper

Click below to watch the recipe :

Lean roasted, creamy risotto, hazelnut condiment
Ingredients for 4 persons :
-600g lean fillet
-250g Carnaroli rice
-100g block of parmesan cheese
-100g white wine
-80g of Isigny cream
-1 liter of vegetable broth
-50g of toned hazelnuts
-1 bunch of Thai spring onion
-1 shallot
-1 white onion
-40g of butter
-Lemon olive oil
-Sherry Vinegar
-Salt/pepper

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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)
    1 Vanilla pod
  • Muscovado Crumble and Christmas Spices :
    – Ingredients :
    60 Gr Butter
    40 Gr Brown Sugar
    60 Gr Flour T55 (Sifted)
    20 Gr Raw hazelnut powder
    40 Gr Muscovado
    4 Gr Gingerbread Spices
  • Caramelized almonds :
    – Ingredients :
    200 Gr Blanched almonds
    75 Gr Sugar semolina
    50 Gr Water
  • Soft Caramel :
    – Ingredients :
    110 Gr Glucose
    110 Gr Sugar
    170 Gr 35% Cream
    45 Gr Butter
    3 gr Salt flowers

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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
    – 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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