Nicolas Beaumann, the very art of compromise in the kitchen: tradition and creativity, classicism and modernity
Nicolas Beaumann is the very art of compromise in the kitchen: tradition and creativity, classicism and modernity. Working alongside Michel Rostang for twenty years, this energetic forty year old has found his place in a family with which he shares not only personal values.
Roast suckling pig rib roast, braised lettuce and roasted ceps, pork and shrimp jus flambé with Cognac recipe by Nicolas Beaumann at Maison Rostang 2 ** – Paris
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
Thanks to Matfer Bourgeat’s kitchen utensils, chefs can cut vegetables and mushrooms with precision and mix them in professional quality pans and woks.
For his partnership with Dassaï, Joël Robuchon wanted to see things in a big way and sublimate this still unknown rice-based alcohol with a unique and custom design of refrigerated display cases conceived by Matfer Bourgeat.
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.