Etiket: Chef
It is with the chef of the Pourquoi pas à Dijon that we cook leeks from head to toe!
Leeks in vinaigrette, leek pie, soups, the list is long to sublimate the leek. It is a rather economical and seasonal vegetable. Julien Guiraud, the chef at Pourquoi Pas in…
Iberian pork pluma cooked by Stéphanie Langin, the chef at “Chez Elles” in Yssingeaux
If we all agree to applaud the quality and flavor of Spanish charcuterie, few of us can boast of having tasted the finesse of pata negra. This exclusively Iberian breed…
Faustine Bollaert forced to lie: what she was forbidden to say in The best pastry chef
Show host The best pastry chef from 2012 to 2017, Faustine Bollaert had left M6 after having had a very interesting offer from France 2: to become the host of…
gougères and choux pastry is for us (and it’s with chef Thierry Vincent from Nancy).
He also explained to us how to cook the choux pastry, in particular by not putting a rotating heat in the oven, otherwise it will deflate… He offered us the…
November the tripe month, let’s cook the calf’s head with Jean-Luc Bonnet, the chef of l’Heure des Mets
For the 22nd edition of “November, the month of Tripe Products”, we are cooking calf’s head with Jean-Luc Bonnet, the chef of “Time for the Mets”. Sensitive souls abstain, but…
In the kitchen with chef Catherine Nempont of “La Brasserie du Charron” in Soumans
“La Brasserie du Charron” is Catherine and Fabrice Nempont, two beer enthusiasts from the north of France. They launched a microbrewery, a restaurant, bed and breakfasts. On the restaurant side,…
Cooking porcini mushrooms with Stephane Sanial, the chef of the Auberge de Bard
Originally from the region, Stéphane Sanial knows the mushroom spots well. As talented and friendly as he is, the chef of Auberge de la Grand Font in Bard will not,…
Scallops catch the eye of chef Dominique Bargibaux of La Grange restaurant in Bélis
The end-of-year celebrations are getting ready at our restaurants. At the restaurant La Grange de Bélis, chef Dominique Bargibaux concocts a menu for you at 35 euros, take-out menu. As…
Chef Luc Tignol makes an autumn toast in the France Bleu kitchen on Place de la Motte in Limoges
Ingredients : – 1 sourdough and cereal bread – 400g of mushrooms (ceps, chanterelles, chanterelles, shiitake, brown mushrooms – 100g of chickpeas – Olive oil – Lemon – cumin powder…
Chef Johan Laval of La Maison de Mézos, a talented cook and a place to discover in Pays de Born
La Maison de Mézos is a place full of charm located in the heart of the village but on the edge of the woods about ten kilometers from the ocean.…
The bugs of a great chef | The Press
Guests leave their coats in the cloakroom and head inside the room as stylish background music lounge is heard. A young woman is waiting for them with a tray of…
seasonal pasta and fruit with Mikael Fils, pastry chef from Nelson
Plums, pears, quinces, chestnuts, hazelnuts, walnuts or apples, the fruits of autumn make excellent pies. Which paste will go best with this or that fruit? A shortcrust pastry? Sandblasted? Puff?…
“She must go away”: the pressure is increasing on the chef Anglade
After a disastrous election result, the pressure is once again increasing on Dominique Anglade to leave the helm of the Liberal ship with the failed attempt to bring MP Marie-Claude…
Yellowtail, in the kitchen, with Chef Christophe Beucher
Find us in the company of our Toqué, the chef Christophe Beucher, of the Restaurant “Ôde Marine” in Bourg-de-Péage. Christophe invites us to cook a little-known fish… Amberjack (or Limon),…
The art of cooking pumpkins without confusing them with Romain Seguy, chef at home
You might think that all squashes are edible, you might also think they are vegetables. Think again! The large Cucurbitaceae family includes about 800 species of different shapes and colors.…
The best quince-based recipes are around the corner with Clara Reydet, the chef of the “Monique” restaurant in Dijon
The quince a capricious fruit At first glance, that’s what we say to ourselves, roughness, irregular cavities, a certain hardness, it would tend to discourage us even before taking out…
Halloween cooking with the Landes chef at home Alex Guigard, Les Pieds Sous la Table by Alex
Don’t ask a chef to make you a simple squash or pumpkin soup, puree or other soup for a special Halloween cuisine. Alex Guigard, the chef at home in the…
Chef Martin Dumas in the France Bleu kitchen on Place de la Motte in Limoges
Ingredients 4 scallops 2 beautiful porcini mushrooms 100 g of parmesan 2 limes black sesame nut oil Espelette pepper (powder) capers the little extra: a little dehydrated caviar Carpaccio of…
It’s high season for scallops… We cook them with the chef of Excelsior de Nancy
Jacques cooks them especially in their shells with salted butter. A simple but divine dish. We also received ideas from our listeners, in particular to cook them with mushrooms. Chanterelles,…
Butternut, pumpkin… Ideas for cooking squash with Baptise chef in Badonviller
Baptise gave us several recipes, including a butternut purée, an original pumpkin soup (with bacon chips) and also carbonaras with spaghetti squash. Sylvie de Flin offered us butternut fries, and…