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
At Sirha Lyon 2025, we had the opportunity to present our two stands,
When the elegance of lobster meets the finesse of scallops in a creamy
In a world where environmental concerns are becoming increasingly important, Matfer Bourgeat group