In this culinary landscape where we run after mobility and good health, the salad bar is needed. Combine equipment, distribution, fresh and healthy products, our challenge!
Tartelet “Karamel of toasted nuts”by Nicolas Haelewyn
Duck liver parfait with elder flower gelée, spiced pumpkin seed and flowers recipe by chef Johnny Besch, BLVD, Chicago.
It was in June of last year that BLVD, the buzz of Chicago opened its doors in the West Loop, a previously seedy neighborhood turned into the haunt for up and coming chefs. At the kitchen’s head and creator of the restaurant’s menu: chef Johnny Besch.
Pastry Chefs, make Wedding-Cakes as beautiful as they are good with Matfer cake kits. For a majestic wedding cake, simply discover our tips.
The sparkling Cheffe Béatriz Gonzalez puts us in appetite with her potato gnocchi à la crème de Parmesan