Prodigious master chef in the art of doughs, Calum Franklin scintillates at the helm of the invigorating cuisine at the Holborn Dining Room, located in one of London’s historic districts. A true work of art, his pâté en croûte, with delicious wild scents, unlike those found anywhere else, has imposed himself as one of the great chefs of his generation. We encountered this rising figure of bistronomy in his den – his Pie room – who maintains his rank without fitting in the mold…
Dauphinoise, Comte and caramelised onion pie recipe by Chef Calum Franklin
Brunch, contraction between breakfast and lunch, popular concept in Anglo-Saxon countries, this meal that can be both sweet and salty becomes a must in the weekend in France. How to adapt the concept so that it finds its place on the restaurant tables? Discover the essentials, gourmet coffee, brunch plate or bread basket design!
Plate appetizer for sustenter, cocktail glass or pool glass to cool off, during the summer your customers will have eyes only for the aperitif! Get equiped!
Travel cake recipe with chocolate, orange and praline by Chef Dimitri Fayard.
Dimitri Fayard has an impressive record. Having settled in Chicago for the past fifteen years, he learned his trade from the top pastry chefs before becoming in turn an international reference. A disconcerting simplicity behind an immense perfectionism.
The quality frozen desserts are part of this desire to eat good and healthy, so it requires professional quality utensils: professional ice cream maker, specific tableware, small cardboard pot for ice cream, sorbet or Ice-Roll.
It’s a fact, consumers are spending less and less time on restaurant tables. Discover how to adapt to this new mode of consumption by offering complete menus to take away with professional food packaging and quality plastic dishes from Flo.