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Commercial Food Service
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“Heart of small touches” of scallops, veal tartare with anchovy garum and grated white truffle
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Chef's recipes
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Chef’s recipes
Chef’s Interviews
Chef’s recipes
“Heart of small touches” of scallops, veal tartare with anchovy garum and grated white truffle
Discover the “Heart of small touches” of scallops, veal tartare with anchovy garum and grated white truffle recipe by Yannick ALLÉNO, 3 star chef, PAVILLON LEDOYEN
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Recipe of the Bordeaux brioche des rois by Chef Fabrice Capezzone
Discover the recipe of the Bordeaux brioche des rois by Chef Fabrice Capezzone
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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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