Ladyjoe / 2732VIEWS
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…
With Ladyjoe
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Ladyjoe / 345VIEWS
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 / 402VIEWS
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 / 326VIEWS
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 / 513VIEWS
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…