Discover the recipe “freshness wave with strawberries and herbs from the garden” by Benoit Godillon of the two-star restaurant Christopher Countanceau
Discover Michelin-starred chef Christopher Coutanceau, his values, notably for eco-friendly cuisine that he defends with one of his signature recipes.
From one ocean to another, it is only a step that this young Breton took four years ago to settle in Dubai. At 32, Grégoire Berger is the chef at Ossiano, a table in the most breathtaking setting …
Discover the foie gras with smoked apples recipe by Grégoire Berger, Restaurant l’Ossiano, Dubai
Nicolas Beaumann, the very art of compromise in the kitchen: tradition and creativity, classicism and modernity
Nicolas Beaumann is the very art of compromise in the kitchen: tradition and creativity, classicism and modernity. Working alongside Michel Rostang for twenty years, this energetic forty year old has found his place in a family with which he shares not only personal values.
Roast suckling pig rib roast, braised lettuce and roasted ceps, pork and shrimp jus flambé with Cognac recipe by Nicolas Beaumann at Maison Rostang 2 ** – Paris
Discover Roast suckling pig rib roast, braised lettuce and roasted ceps, pork/shrimp jus flambé with Cognac by Nicolas Beaumann at Maison Rostang 2 ** – Paris
Discover the Rabbit with mustard and tarragon sauce, oyster mushroom purses recipe by Chef Dominique Tougne, La Voûte, Chicago
This epicurean ensures to have “fallen into the pot” during childhood. Having arrived almost by chance in the United States more than twenty years ago, Dominique Tougne could be considered a little more Chicagoan than the Chicagoans themselves. Interview with a chef who doesn’t count his time or words when it comes to sharing.