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Projects
Commercial foodservice
Project Events
Non commercial foodservice
Commercial catering
Hospitality
Chefs and recipes
Chef’s Interviews
Chef’s recipes
Innovations
Utensils
Table arts
Ephemeral dish
Distribution of meals
Institutionnel
Ecological commitment
Events
sur-mesure
Catalogs
Mont-Blanc from the Cedric Grollet Opéra store, by Yohann CARON
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Accueil
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Chefs and recipes
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Chef's recipes
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Page 4
Chef’s recipes
Chef’s Interviews
Chef’s recipes
Yuzu apple galette recipe by Chef Stéphane Glacier MOF 2000
Discover the Yuzu apple galette recipe by Chef Stéphane Glacier MOF 2000
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RECIPE: Cod, butternut squash and black garlic rouille by Jean-Baptiste Lavergne-Morazzani
Discover the recipe of Cod, butternut squash and black garlic rouille by Jean-Baptiste LAVERGNE MORAZZANI
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Dauphinoise, Comte and caramelised onion pie recipe by Chef Calum Franklin
Dauphinoise, Comte and caramelised onion pie recipe by Chef Calum Franklin
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Travel cake recipe with chocolate, orange and praline, by Dimitri Fayard
Travel cake recipe with chocolate, orange and praline by Chef Dimitri Fayard.
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Banana and gianduja Tartelet by Chef Meg Galus
Banana and gianduja Tartelet by Chef Meg Galus, Boka group.
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Tartelet “Karamel of toasted nuts”by Nicolas Haelewyn
Tartelet “Karamel of toasted nuts”by Nicolas Haelewyn
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Duck liver parfait with elder flower gelée by chef JOHNNY BESCH
Duck liver parfait with elder flower gelée, spiced pumpkin seed and flowers recipe by chef Johnny Besch, BLVD, Chicago.
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Potato gnocchi by chef Béatriz Gonzalez using our professional masher
The sparkling Cheffe Béatriz Gonzalez puts us in appetite with her potato gnocchi à la crème de Parmesan
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