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
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.
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
