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.
Discover the Tourbillon® Frui’thé recipe by Yann Brys MOF 2011, a recipe that will seduce our readers for Saint Valentine's Day.
At the head of a Tourbillon boutique, in the Essonne, this Best Craftsman in France - MOF 2011, who notably worked for Dalloyau, also has a little jewel in the heart of the 16th district of Paris, in the recently opened Hotel Brach.
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
Discover the recipe of the Bordeaux brioche des rois by Chef Fabrice Capezzone
Discover the Yuzu apple galette recipe by Chef Stéphane Glacier MOF 2000
Stéphane Glacier has accumulated the titles of Best Craftsman in France (Meilleur Ouvrier de France – MOF) Pastry 2000 and World Champion 2006. Fabrice Capezzone, artisan pastry chef and baker, passionate about the product and driven by conveying his knowledge. Animated by the same values, they defend, with about sixty other members, the maintenance of artisan craft through "Tradition Gourmande", an association presided by Stéphane Glacier.

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