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Recipe from Aymeric Pinard and Alain Ducasse’s Christmas Log

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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 and a …

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 The fig, refreshed with fig leaf and blackcurrant

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 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.

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Smoked eggplant with charmoula and spices with Salma Berrada

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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 oriental recipe that Salma proposes in her buffet:

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Salers beef tenderloin, amlou and roasted cauliflower with Eloi Spinnler

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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 ”.

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Daurade de Noirmoutier à peine cuite, carotte d’Allonnes, tagète, yaourt fumé avec Amaury Bouhours

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⭐️⭐️ “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: 

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Green asparagus, fine shellfish, yuzu and watercress by Frédéric Robert

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An amazing recipe with green asparagus from Provence, fine shellfish, yuzu and watercress. Thanks to the starred chef of  La Grande Cascade, Frédéric Robert who unveiled a recipe on the restaurant’s market menu.

Ingredients for 2 people:

  • Green asparagus 6 pieces

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