Les fêtes de Noël approchent et vous allez confectionner vos bûches ? Matfer Bourgeat vous présente ses moules à bûches les plus innovante , de quoi revisiter cette tradition culinaire au gré de votre créativité.
It is with this desire to delight its customers with the FOODLINE self-service that the Grand Hotel Casino Dieppe addresses the complete renovation of its space dedicated to breakfast.
Boréale display cabinets whet customers’ appetites in shopping areas – Takeaway food in a Parisian Grand Hotel – Matfer Bourgeat
Discover Boréale display cabinets whet customers’ appetites in shopping areas – Takeaway food in a Parisian Grand Hotel
Prodigious master chef in the art of doughs, Calum Franklin scintillates at the helm of the invigorating cuisine at the Holborn Dining Room, located in one of London’s historic districts. A true work of art, his pâté en croûte, with delicious wild scents, unlike those found anywhere else, has imposed himself as one of the great chefs of his generation. We encountered this rising figure of bistronomy in his den – his Pie room – who maintains his rank without fitting in the mold…
Dauphinoise, Comte and caramelised onion pie recipe by Chef Calum Franklin
Travel cake recipe with chocolate, orange and praline by Chef Dimitri Fayard.
Dimitri Fayard has an impressive record. Having settled in Chicago for the past fifteen years, he learned his trade from the top pastry chefs before becoming in turn an international reference. A disconcerting simplicity behind an immense perfectionism.
Meg Galus could have become an actress but finally, it’s in the kitchen where her hyperactivity gives free rein to her talent. As the head of the pastry and sweet range at the all-new Somerset and trendy Boka in Chicago, this reserved young chef works behind the scenes to create original and gourmet pastries.