Ladyjoe / Recipe for an incredible citrus baba! Ginger infused with a light bergamot cream. A live special at Four Seasons Megève with their pastry chef Jonathan Chapuy who also makes the desserts for the starred restaurant La Dame de Pic le…
Ladyjoe / If you are planning your next trip to Saint-Barth, then this article will be very useful. It was my first time and I was completely charmed by this island, you feel safe there, you eat as well as on the…
Ladyjoe / 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…
Ladyjoe / Half-cooked scallops, Jerusalem artichokes and black truffle, an incredible seasonal and festive recipe made with the Meilleur Ouvrier de France, Guillaume Goupil. Ingredients for 4 persons : – 8 scallops. – 30g of hazelnut butter. – Flower of salt. –…
Ladyjoe / 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…
Ladyjoe / 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. Hibiscus powder…
Ladyjoe / 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…
Ladyjoe / 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 ”. Ingredients for 4…
Ladyjoe / ⭐️⭐️ “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: Sea…
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