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Candied fennel heart with citrus, puffed black rice and quince paste by Jean-François Rouquette

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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 .

  • Ingredients for 2 persons :
    -2 fennels …

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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:

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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 …

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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 …

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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

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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 …

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