Etiket: flavor
On the flavor side, La Vie en Bleu, the mag
Sabine Couder is our guest for the Italian evening at the Jardin Du Bardadô on Saturday September 17, Jean François Minard introduces us to good seafood with “Au Royaume De…
On the flavor side, La Vie en Bleu, the mag
Julie Soulard is our guest for the reopening of the Cabaret La Ruche Gourmande, Philippe Réhel presents the driving simulator of the local mission of Migennes and Pascal from Repère…
OGC Nice – Cologne: flavor of Europe at the Allianz Riviera
Thousands of Cologne supporters in the stands, a stadium in the name of a German insurance company and the Aiglons who will evolve with their outfit “outside“, in white, it…
On the flavor side, La Vie en Bleu, the mag
We have a good time discovering the kitchen and the menu of the Hostellerie De La Fontaine with Alain, Pascal tells us about his activity of repairing various objects and…
On the flavor side – The challenge of chef Laurent jury: peas
Are you running out of ideas? Here is that of Laurent jury :-)! Starter “pea mousse with prawns”, main course “pork belly with chanterelle mushrooms and peas”, and “creamy peas”…
Your good plans and your “flavor” favorites for this Friday, August 19
This Friday you honored the Vernet au Béage house on the Ardéchois plateau Celine Vernet and his team develop a daily passion without borders for the Ardèche plateau and its…
3 recipes to flavor your summer dishes
It is famous for its pleasant minty taste and its green color, mint delights our taste buds and our eyes. Whatever its variety, aquatic, peppery or with round leaves, it…
On the flavor side – Chef Clément Brun’s challenge: salmon
Chef Clément Brun is committed to promoting Allier salmon, a local strain :-). By HERE, his recipe ideas and cooking tips! It also gives pride of place to Fin Gras…
On the flavor side – The challenge of chef Didier Cozzolino: “homemade” condiments
In the kitchen, condiments are a bit like supporting roles in the cinema, we don’t talk about them but would the result be the same without them?? By HERE the…
On the flavor side – Chef Olivier Valade’s challenge: a 100% carrot meal :-)
…a frozen carrot soup, langoustines with carrots and a gourmet and sweet note with honey carrots and whipped cream 🙂 No sooner had he taken over the stoves of the…
On the flavor side – Chef Jerome Cazanave’s challenge: cherries :-)
Jerome Cazanave studied with the greatest (Bocuse, Bras and many others) and knew how to draw the best from the different regions in which he studied. Today he treats us…
On the flavor side – Chef Dominique Dubray’s challenge: zucchini :-)
Blesle, classified as “the most beautiful villages in France” located a few kilometers from the A75, exit 22 or 23, an exceptional setting. The hotel, the dining room, seduce all…
On the flavor side – Chef Séverine’s challenge: Eggplant
Séverine has been running this restaurant for 10 years, which she created after a conversion. Today it offers chills sin carne, vegetable curry, pan-fried mushrooms, potato and vegetable salads… Meals…
On the flavor side – Chef Jonathan Bouttefeux’s challenge: What to do with apricots?
Replay of Wednesday July 13, 2022 Wednesday, July 13, 2022 at 10:03 a.m. – Updated Wednesday July 13, 2022 at 10:37 AM For a few years he has been the…
On the flavor side – Chef Olivier Said’s challenge
The chef-patron, originally from Béziers, has been an “Auvergnat” for 22 years. Its modern and tasty cuisine will be served to you in a beautiful sober and elegant room or…
On the flavor side – The challenge of chefs Sébastien and Alexandra
A gourmet journey, heading to Hawaii and the tiki culture. In a tropical setting with a rich decoration of flowers and wooden sculptures straight from paradise islands, Live a unique…
Wimbledon | A Djokovic-Kyrgios final with a “bromance” flavor
(Wimbledon) Novak Djokovic and Nick Kyrgios have been like dog and cat before. Posted at 9:45 a.m. Howard Fendrich Associated Press The two players who will face each other in…
The Flavor Workshop in Longueau
The cuisine of the Atelier des Saveurs is, as its name suggests, full of flavors and surprises. For a lunch or take-out meal, treat yourself to a gourmet break at…
On the flavor side – The challenge of chef Aurélie of Auberge La Cabane
….The building has changed little, the stagecoaches are far away, but even today, this inn is a place of conviviality, bar, fuel, grocery store, an essential place! Meals or snacks…
apricot, fruity flavor from Drôme Provençale
Published on 02/07/2022 16:12 France 2 Article written by D. Sébastien, P. Bishop, B. Parayre – France 2 France Televisions “The small dishes in the screen” go, Saturday, July 2…