Ladyjoe / 1858VIEWS
It really was my dream to finally go to Capri, and I wasn’t disappointed by the beauty of the scenery, it’s simply magical and so romantic! It’s a trip you’ll need to plan well in advance if you don’t have…
Ladyjoe / 
Ladyjoe / 6280VIEWS
It’s time to share with you my new recommendations for Saint-Tropez and its surroundings. With all the new beach restaurants that opened this year, here are my favorites. Festive beaches: Gigi The beach everyone has been talking about this summer…
Ladyjoe / 3560VIEWS
There is so much on offer now in Saint-Tropez that I hope this list will be your guide to dining in the best restaurants. For a chic and relaxed atmosphere : La Cucina An elaborate Italian cuisine but still authentic.…
Ladyjoe / 2108VIEWS
I tested the Domaine Louise at La Croix Valmer with my family and I had an incredible time! At only 20min from Saint-Tropez, Domaine Louise offers 6 luxury villas for rent, including the Villa Louise which is the most impressive (1000m2…
Ladyjoe / 1491VIEWS
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 / 1987VIEWS
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 / 5536VIEWS
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 / 2709VIEWS
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 / 2425VIEWS
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 / 1766VIEWS
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 / 1473VIEWS
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 / 1954VIEWS
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 / 1555VIEWS
⭐️⭐️ “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 / 3019VIEWS
I’m glad to have a double page spread in the Dutch/Belgian Lifestyle magazine Talkies about my best addresses in Saint-Tropez. Here is the French translation. “Johanne Brami lives between Saint-Tropez and Paris, after a Master’s degree in communication and…
Ladyjoe / 7037VIEWS
New York, After several stays, I can finally share with you a proper list of restaurants to do. Daniel, the two Michelin star restaurant of Daniel Boulud, star chef from Lyon in the United States, offers delicious contemporary cuisine in…
Ladyjoe / 3033VIEWS
The Oyster Vanderbilt with Daniel Boulud in the kitchens of his new restaurant Le Pavillon. Fan of this signature recipe that is on the menu. Here are the ingredients: Oyster sauce : -1 Shallot -30gr Olive Oil -100gr White Wine,…
Ladyjoe / 2397VIEWS
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 / 2467VIEWS
Discover the recipe in video of the delicious asparagus pie of the three star chef Emmanuel Renaut aux Flocons de Sel. Really easy to make it at home :). Ingredients for 3 people: 1 kg large green asparagus Hazelnut oil…
Ladyjoe / 5424VIEWS
I write this article hoping to help you for your next trip. For my first time in Mauritius, it was difficult to make a choice among all the 5* hotels on the island. But my choice finally fell on the …
Ladyjoe / 2273VIEWS
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 / 2500VIEWS
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”.…
Ladyjoe / 4717VIEWS
If you go to Los Angeles and you wish to stay at Beverly Hills, I would like to recommend a hotel, in every way : the Waldorf Astoria. The hotel opened in 2017, and this is the reason why it’s the peak of service,…
Ladyjoe / 2783VIEWS
Le Grand Contrôle is a unique and exclusive experience in the heart of the Château de Versailles. The Les Airelles group has taken possession of the place and opened in June 2021 after 4 years of work. We are transported…
Ladyjoe / 1834VIEWS
Gourmet Confessions with the famous Belgian chocolatier-pastry chef Pierre Marcolini. We talk about his Christmas collection found here on the theme of the Piedmont valley but also his iconic seasonal creations. Pierre Marcolini tells us his story with passion! A…
Ladyjoe / 3917VIEWS
Enchantment at the Cheval Blanc Paris . We had the chance to spend a night in this hotel and it was like a dream! Customized service, exceptional location (one of the most beautiful views in Paris), and a decoration thought in…
Ladyjoe / 1580VIEWS
A delicious vegan recipe made by the Italian chef Pietro Volontè, at Althoff Hôtel Villa Belrose. Garden of seasonal vegetables, taggiasche olives and cherry tomato juice. Ingredients: – 4 green asparagus – 2 white asparagus – 12 wild asparagus – 8 baby…
Ladyjoe / 1819VIEWS
An exceptional day, where we tasted the cuisine of the gourmet restaurant, Le Belrose with the Italian chef Pietro Volontè. On the menu : – The carpaccio of battuta di vicciola with gamberoni and caviar – The garden of vegetables –…
Ladyjoe / 1873VIEWS
Stuffed zucchini flowers, morels in yellow wine, asparagus and peppered ventrèche A delicious recipe by @sebastien_roux_chef from @hyattparismadeleine Ingredients for 4 People: Zucchini flowers: 12 pieces Green zucchini: 1 piece Feta cheese 100 gr Morels 4/5 per person Pine nuts…
Ladyjoe / 2254VIEWS
Gourmet Confessions with @mohamedcheikh_ He is one of the best candidates of this season of @topchefm6 . His humility, his constancy, his perseverance and his humor have made him a favorite of the public. He tells us about his projects, his…
Ladyjoe / 2555VIEWS
A very warm and inspiring exchange with the 2-star chef @danielboulud . He tells us about his childhood dish, his latest culinary emotion, his signature dish, what he misses most in France. But also his guilty pleasures, he recommends recipes…
Ladyjoe / 2446VIEWS
Pistachio-strawberry-basil cake, vanilla-lime chantilly, meringue slivers and strawberry jelly with Nicolas Guercio, pastry chef from Hôtel Lutetia. Pistachio cake mix 2 eggs 135g sugar 1g of salt 55g of cream 100g flour 2g baking powder 30g melted butter 45g pistachio paste…
Ladyjoe / 3266VIEWS
Following the lock down and the tough year we are going through, some of you may have let your hair down, done less sports and gained weight. This is the reason why establishments which specialize in losing weight and getting…
Ladyjoe / 3446VIEWS
Stuffed morels, poultry, green asparagus with @guillaume.goupil, starred chef from Baudelaire restaurant @leburgundyparis . A gastronomic recipe, delicious and original! Recipe for 2: – 12 large morels (fresh or dehydrated) – 100g chicken breast – 50g full cream – 4/6…
Ladyjoe / 2478VIEWS
Carpaccio of sea bream , asparagus, peas and caviar with the chef @chef.irwin.durand at Le Chiberta. You can switch the caviar by salmon eggs or even eat it without the eggs ? Ingredients for 4 persons – Asparagus, peas, coconut, Rova caviar condiment –…
Ladyjoe / 3351VIEWS
Live tasting in my kitchen of the menu from @restaurantoxte by the Michelin star chef @kike_casarrubias. Really delighted and amazed by this French-Mexican menu which is only 30€ per person and which changes every week. There is a fish and…
Ladyjoe / 2688VIEWS
Candied fennel heart with citrus, puffed black rice and quince paste by the starred chef @jeanfrancois_rouquette. A vegan signature dish which was on the menu of @parkhyattparis . Ingredients for 2 persons : -2 fennels , -Black rice 20g , -Kumquat…
Ladyjoe / 2546VIEWS
A delicious vegan recipe that @lorangerieparis serves to the clients of @fsgeorgevparis . This barbecue taste is exquisite! Congrats @alantaudon ! Ingredients for 4 persons : Cabbage and avocado assembly: – 2 pieces of pointed head cabbage – 2 pieces…
Ladyjoe / 5000VIEWS
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 pecan-anise.…
Ladyjoe / 2479VIEWS
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 – Mushrooms of Paris: 500g…
Ladyjoe / 3130VIEWS
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 – 350g of tender veal…
Ladyjoe / 2461VIEWS
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 celery 1 bunch…
Ladyjoe / 2887VIEWS
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: Breton shortbread : – 60g of egg yolk (2…
Ladyjoe / 3072VIEWS
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, creamy risotto, hazelnut condiment Ingredients for 4 persons : -600g…
Ladyjoe / 2580VIEWS
“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…
Ladyjoe / 2678VIEWS
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) . Ingredients for 4 people: – A large parsnip – A large onion –…
Ladyjoe / 2363VIEWS
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…
Ladyjoe / 4906VIEWS
Watch a part of the Lemon recipe, the emblematic dessert of the famous pastry chef Julien Dugourd, at Le Château de la Chèvre d’Or.
Ladyjoe / 5354VIEWS
Welcome to this iconic place, Le Château de la Chèvre d’Or for an exceptional tea time with the famous pastry chef, Julien Dugourd.
Ladyjoe / 2794VIEWS
Discover the delicious and easy recipe of the cold tomato and watermelon soup by the chef Vincent Maillard, at Lily of the Valley Hotel.
Ladyjoe / 3610VIEWS
Discover a place I love, Lily of the Valley Hotel which opened last year in 2019. The chef Vincent Maillard sign a cuisine who mix the provencal side and generosity. Which dish do you like the most ?
Ladyjoe / 2860VIEWS
Le Byblos Beach opened last year and I really wanted to share with you this luxury place with a cuisine that combines healthy eating, sharing and generosity with the chefs Rocco Seminara and Yann Odic. You will find the revisited…
Ladyjoe / 2932VIEWS
I was lucky to be the first one to inaugurate Arcadia, the new gastronomic restaurant of Byblos Hotel. Happy to share with you the next episode of the tasting of the Graniers salad we prepared before. Plus, the revisited carbonara pasta…
Ladyjoe / 3448VIEWS
Discover a unique palace recipe, the Graniers salad from the vegetable garden at the Hotel Byblos Saint-Tropez, presented and realized by the chef Rocco Seminara. It is simply exquisite!
Ladyjoe / 2812VIEWS
Discover the vegetable garden at Byblos Hotel in Saint-Tropez, this 300 m² agroecological garden in permaculture will be the first of its kind within a hotel with a Palace distinction in St-Tropez. The chefs Rocco Seminara and Yann Odic let…
Ladyjoe / 3929VIEWS
Back in Saint-Tropez for the opening of the first beaches, I looked forward to testing the new hotel of the Croix Valmer, Lily of the Valley, opened since last summer. Lily of the Valley, it is a timeless…
Ladyjoe / 2758VIEWS
Flashback to the best starters I tasted with the chefs, Olivier Gaiatto, Simone Zanoni, Jean-François Piège, Christophe Raoux, Matthieu Pacaud, Paolo Sari, Jérôme Banctel.
Ladyjoe / 6163VIEWS
Discover how to cut a truffle by Akrame Benallal, the best trick to make tagliatelle with truffles or a preparation based on softened butter for example.
Ladyjoe / 4753VIEWS
I’m happy to share with you this last interview I could do before the quarantine with the chef Akrame Benallal and I hope you really gonna enjoy it! Lobster and Pigeon are in the menu like you never see before. This…
Ladyjoe / 4541VIEWS
I had the pleasure to meet the pastry chef Tristan Rousselot for a special Tea Time at Hôtel Prince de Galles. And you, which cake would you love to taste ?
Ladyjoe / 3194VIEWS
The pastry chef Matthieu Carlin reveals his secrets about this delicious Chocolate Finger!
Ladyjoe / 4329VIEWS
I had the pleasure to meet the pastry chef Matthieu Carlin (ex pastry chef of Guy Savoy) for a special Tea Time at Hôtel de Crillon. I was just in love about these pastries!
Ladyjoe / 3544VIEWS
An exclusive Chef’s Secrets by Jérôme Banctel, the Mushroom Burger! You can find the complete recipe in his book.
Ladyjoe / 5215VIEWS
I was lucky to meet the chef Jérôme Banctel at La Réserve Paris for a 2 Michelin star testing, and this time a vegetarian menu in his restaurant, Le Gabriel.
Ladyjoe / 3391VIEWS
Christophe Raoux at L’Oiseau Blanc, explains what are the differences between the white and the black truffles.
Ladyjoe / 2763VIEWS
New heading! Chef’s Secrets are the new tips of the chefs interviewed. Dominique Costa of the Peninsula Hôtel Paris, give us his advices and secrets to taste the Christmas Log!
Ladyjoe / 3416VIEWS
Follow me, I’m taking you in a yurt with a magical decor to taste the Christmas Log of Dominique Costa, the pastry chef of the Peninsula Hotel Paris. I was definitely in love with this Christmas Log cake and the…
Ladyjoe / 5301VIEWS
Follow me, I’m taking you to meet Jean-François Piège in his two Michelin star, Le Grand Restaurant.
Ladyjoe / 4373VIEWS
Follow me, I take you in my luggages for an immediate gastronomic take off at L’Oiseau Blanc with Christophe Raoux, Peninsula Hotel.
Ladyjoe / 3276VIEWS
This hotel has been on my list of places to discover, since its opening 18 months ago, following several articles in the best decoration magazines and prestigious “Rewards” like Condé Nast Traveler 2019 which nominated it as the “Top resort in…
Ladyjoe / 4708VIEWS
Le printemps pointe déjà le bout de son nez, et si j’ai bien une terrasse tendance à vous conseiller pour en profiter c’est le restaurant La Girafe ! Si vous êtes déjà adepte des projets de Gilles Malafosse et Laurent…