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Les Airelles Château de Versailles, Le Grand Contrôle

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 Pierre Marcolini

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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 …

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A night at Cheval Blanc Paris

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 …

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The best beach restaurants in Saint-Tropez

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 …

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Vegetable garden by Pietro Volontè

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A delicious vegan recipe made by the Italian chef Pietro Volontè, at Althoff Hôtel Villa Belrose.

  • Garden of seasonal vegetables, taggiasche olives
    and cherry tomato juice 🍅
    Ingredients:
    – 4 green …

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Villa Belrose with Pietro Volontè

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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 …

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Stuffed zucchini flowers, morels in yellow wine, asparagus and peppered ventrèche

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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 …

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Gourmet Confessions with the chef Mohamed Cheikh

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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 …

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Confessions Gourmandes avec Daniel Boulud

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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

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Pistachio strawberry cake with Nicolas Guercio

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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 …

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Detox program at Chenot palace, Weggis

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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 …

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Stuffed morels, poultry, green asparagus with Guillaume Goupil

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Stuffed morels, poultry, green asparagus with @guillaume.goupil, starred chef from Baudelaire restaurant @leburgundyparis .

A gastronomic recipe, delicious and original!

  • Recipe for 2:
    – 12 large morels (fresh or dehydrated)
    – 100g chicken breast
    – 50g …

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Sea bream carpaccio with Irwin Durand

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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 😋

  • Ingredients for 4 persons …

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Live tasting of Oxte’s restaurant, with Enrique Casarrubias

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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 …

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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

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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 …

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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

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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!

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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Shortbread biscuit with lemon and mango by Matthieu Carlin

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: 

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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, …

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Blooper of chefs!

The funniest moments with the chefs!
Tell me what is your favorite moment ?

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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 + …

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The Pot-au-feu with scallops by Akrame Benallal

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 …

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The Wilson market with the chef Akrame

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 …

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The Lemon of Julien Dugourd

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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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Julien Dugourd tea time, at 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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The cold tomato and watermelon soup by Vincent Maillard

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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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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 …

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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

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The Graniers salad, Byblos Hotel

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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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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

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Lily of the Valley

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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 …

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How to cut a truffle by Akrame Benallal

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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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Akrame restaurant, Paris

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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 …

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The Black Forest of Tristan Rousselot, Hôtel Prince de Galles

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Discover the recipe’s various steps of the Black Forest by  Tristan Rousselot.

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Tea Time of Tristan Rousselot at Hôtel Prince de Galles

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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 Chocolate Finger by Matthieu Carlin

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The pastry chef Matthieu Carlin reveals his secrets about this delicious Chocolate Finger!

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The Tea Time of Matthieu Carlin at Hôtel de Crillon

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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The Mushroom Burger by Jérôme Banctel

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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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Jérôme Banctel at Le Gabriel, at La Réserve Paris

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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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The differences between the white and the black truffles

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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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2 essential tips to taste the Christmas Log

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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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Special Christmas Log with Dominique Costa

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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 …

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Jean-François Piège, Le Grand Restaurant

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Follow me, I’m taking you to meet Jean-François Piège in his two Michelin star, Le Grand Restaurant.

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Christophe Raoux at L'Oiseau Blanc, Peninsula Hotel

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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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The Retreat at Blue Lagoon

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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

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Simone Zanoni at George V

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Follow me, I’m taking you to George V  to meet the italian chef Simone Zanoni !

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La Girafe

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Spring is rearing its head and I have a trendy terrace in mind to recommend, so enjoy the restaurant, La Girafe!

 

If you’re already a fan of Gilles Malafosse and Laurent Gourcuff’s projects, La Girafe is along the same lines as Loulou and …

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