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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!

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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

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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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