Pour séduire vos clients lors du réveillon de Noël, dotez-vous des moules professionnels Matfer qui offrent de nombreux et précieux avantages.
Discover the recipe of Cod, butternut squash and black garlic rouille by Jean-Baptiste LAVERGNE MORAZZANI
At the age of 23, Jean-Baptiste Lavergne-Morazzini was awarded his first Michelin star at la Table du 11. Three years later, we find him in his “gastro” since transferred to the prettily paved courtyard of la Cour des Senteurs in Versailles. More space, more comfort …
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.