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 / ⭐️⭐️ “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 / 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 / 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…
GASTRONOMY & LIFESTYLE
© WithLadyJoe - 2019 all rights reserved