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Rabbit with mustard and tarragon sauce, oyster mushroom purses by Chef Dominique Tougne, Chicago

Discover the Rabbit with mustard and tarragon sauce, oyster mushroom purses recipe by Chef Dominique Tougne, La Voûte, Chicago

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A GAULOIS IN CHICAGO, DOMINIQUE TOUGNE

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.

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MEG GALUS, PASTRY CHEF AT SOMERSET & BOKA, CHICAGO

Meg Galus could have become an actress but finally, it’s in the kitchen where her hyperactivity gives free rein to her talent. As the head of the pastry and sweet range at the all-new Somerset and trendy Boka in Chicago, this reserved young chef works behind the scenes to create original and gourmet pastries.

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