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 / 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…
Ladyjoe / 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…
Ladyjoe / Live special Galette des rois with Tristan Rousselot, the pastry chef of the Prince de Galles Hotel. We talk and taste his Galette “Alveolus” 2022. It consists of a crispy and caramelized puff pastry, topped with a chestnut honey frangipane. It contains…
Ladyjoe / Presentation and tasting of the log of the pastry chef of the Hotel Lutetia, Nicolas Guercio. His Yule log was imagined in the shape of a shoe, in reference to the famous French Christmas song “N’oublie pas mon petit soulier”.…
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