Alex Guigard chose cannelés to revisit the profiteroles. A bold but wise and clever choice. No little cabbage filled with pastry cream, but a nice very crispy canelé accompanied by a creamy vanilla ice cream from Madagascar and one chocolate sauce. Add to this beautiful set of slivered and roasted almondss and voila! More info on how this recipe unfolds by listening to the program of the day.
– CWM
The Feet Under the Table By Alex
Les Pieds Sous La Table By Alex is therefore not really a gourmet address since it is the chef who comes to your place. Alex Guigard, straight from Gironde, got into the kitchen out of passion. He works today between Landes and Basque Country to treat you at home and impress your guests. A chef who happily shares his techniques and tips when he’s raging in your home. A real moment of pleasure and sharing. All you have to do, if you want to test the experience, is to contact him on 06 41 38 87 63 and explain to him your desires and your tastes. A chef who enters the Gault & Millau Nouvelle Aquitaine as the only chef at home in the Landes.