Etiket: Chef
Sea bream and scallops, two exceptional seafood products with the chef from Pont Nantin in St-Chamond
Spring is the peak season for gilthead sea bream. But it can also be fished in the fall before its breeding season. Recognizable by the golden stripe on its forehead…
in the Vaucluse, a chef is bringing quince up to date
Published on 10/22/2022 4:26 p.m. France 2 Article written by T.Souman, T.Petit, N.Dahan P.Vaireaux, E.Pirosa, N.Thévenot – France 2 France Televisions The section “Les petits dishes dans l’screen” of 13…
Thai cuisine with Supansa Martin, chef at Le Kotokoto restaurant in Seynod
A cuisine that offers a wide variety of flavors and tastes, it is embellished with many fine herbs and spices! Kotokoto offers signature Asian homemade dishes, Japanese curry, a rice…
Cooking mushrooms with chef Pascal Sauton from L’Auberge du Laurier in Saint-Cricq-Chalosse
It’s autumn and mushrooms are king in the kitchens of many restaurants. At L’Auberge du Laurier in Saint-Cricq-Chalosse, locavore chef Pascal Sauton gets his kicks with all the products of…
The France Bleu Markets tour will be at the Halles de Niort on October 22, 2022 with chef David Seguin
The France Bleu market tour gives you an appointment on Saturday October 22, 2022 at the Halles de Niort live from 10 a.m. to 12 p.m. with chef David Seguin…
Game with Marc Lecroisey, the chef of the Table des Lys in Saint-Etienne
Game meat, also known as venison or dark meat, is the autumn meat par excellence. Its meat with a particular taste, very appreciated by amateurs, can be tasted from September…
VIDEO. Alan Geaam, Michelin-starred chef of Lebanese origin, recounts his arrival in France
Raw. “I arrived on March 2, 1999 at Orly. I admit, I didn’t make the trip like everyone else. How to say… They are smugglers who brought me back here,…
Chef Alexia Duchêne unveils “The Backside of the Plate” in a series of podcasts
This weekend, Sunday October 16, is World Food Day, an opportunity to look at the origin of what we eat, where it comes from, how it is produced, and, above…
A coffee with… Constant Awashish | The constancy of the Grand Chef
Almost all Atikamekw remember what they were doing on September 28, 2020, when they saw the video. It’s their 9/11. Their apocalypse. They remember the shock. Of anguish. Of the…
“Cookies party” with Mons pastry chef Kelly Gourmandises
Irresistible and addictive! The cookies from Kelly Gourmandises, our Montoise pastry chef, are to die for. Kelly who decided to increase the grammages and therefore the size of her cookies…
This chef is a hit for his simple and affordable recipes
I invite you into a chef’s kitchen: Nabil Zemmouri who calls himself chef-n-zem, his signature: recipes to save time and money. Accessible recipes It is his promise, moreover it is…
In the kitchen with chef Sébastien Martin at “L’Auberge de la Feuillade” in Faux-La-Montagne
Located in Faux-La-Montagne, “L’Auberge de la Feuillade” is surrounded by a young and dynamic team. The inn is both a bar-tabac and a restaurant where you are overflowing with ideas.…
The tour of the France Bleu markets at the Halles de Tours on Saturday October 15 with chef Julien Proutière
On the occasion of the tour of the France Bleu markets, France Bleu Touraine gives you an appointment on Saturday, October 15, on the square of the Halles de Tours.…
Sweet potato in pastry and other sweets from Reunion with Robin the Mons chef of Ti Case Papa
On Reunion Island the sweet potato can be cooked both in its salty and sweet version. Reunionese chef Robin Vanwalscappel from the restaurant, snack bar and grocery store Ti Case…
Côte-d’Orienne chef Joy-Astrid Blanchard-Poinsot wins the world championship of the egg in meurette
She is the first woman – and the first Burgundian chef, even Côte-d’Orienne! – to win the title since the creation of the Championship. Joy-Astrid Blanchard-Poinsot, chef of the restaurant…
A chef opens a bakery for dogs in San Francisco
Sorry, your browser does not support videos San Francisco native Rahmini Massarweh opened Dogue, a dog-only restaurant. Posted at 7:00 a.m. A trained chef, he combined his love of French…
the “Fleur de Loire à Blois” restaurant, a lifelong project led by two-star chef Christophe Hay
The Christophe Hay restaurant in Blois is a gourmet restaurant with an authentic signature. On the first floor of the main body of the building designed by Gaston d’Orléans, the…
What’s your favorite pasta recipe? Pasta with Dijon chef David Zuddas
Pasta, we love it! This is often the dish we make when we have no idea, but also when we receive friends casually! David Zuddas, Dijon chef, loves it and…
Thai chicken salad with chef Nordine Perrier from the Tiap restaurant in Mont-de-Marsan
We meet the brand new chef of the Tiap restaurant in Mont-de-Marsan rue Gambetta Nordine Perrier. A globe-trotting chef who could well leave his mark on this restaurant dedicated to…
France Bleu Pays de Savoie and Chablais chef Claude Legras cook for you at the Thonon market
This Thursday, October 13, France Bleu Pays de Savoie and the Chablais chef Claude Legras will delight you live on the Thonon market! The #FranceBleu market tour is back for…