Dauphinoise, Comte and caramelised onion pie recipe by Chef Calum Franklin
Brunch, contraction between breakfast and lunch, popular concept in Anglo-Saxon countries, this meal that can be both sweet and salty becomes a must in the weekend in France. How to adapt the concept so that
Plate appetizer for sustenter, cocktail glass or pool glass to cool off, during the summer your customers will have eyes only for the aperitif! Get equiped!
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
The quality frozen desserts are part of this desire to eat good and healthy, so it requires professional quality utensils: professional ice cream maker, specific tableware, small cardboard pot for ice cream, sorbet or Ice-Roll.
Fresh, tasty and healthy, the detox juices made with a professional juicer, presented in a juice fountain, by the glass, or still to be carried in a PET bottle are the stars of the summer!
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
