We keep the line and the flavors! In addition, you can wrap a fillet of meat or fish and cook it slowly. Delight and tenderness guaranteed. A kitchen that has everything good, but that we do not always control very well: what cooking time, how to raise them, parchment paper or aluminum? Papillote of fish, meat, vegetables, fruit?
He has been using this cooking for years as our guest chef. Jean-Michel Loessel, the head of the gastronomic restaurant Les semailles at the Wantzenau gives you all these tips and tricks this morning on France Bleu Alsace
And like every day, we are waiting for all your recipes from 10 a.m. on 03.88.25.15.15. Try your luck at the Fridge Challenge!
Every day at 10:50 a.m., our chef awaits your call to “The Fridge Challenge”. The principle is simple:
- open your fridge door
- give 4-5 ingredients you have inside
- in 2 minutes, the Chef present in the studio must imagine a recipe based on the products offered
Every day, if you are selected on the air, you participate for the great Friday giveaway! To be won this week
– A set of 5 stainless steel saucepans from the Artis brand Offered by the CHR Alsace, cafes, hotels, restaurants, a major player with professionals in the catering trade, which now offers its services and products to individuals. From tableware, to furniture, to kitchen or pastry utensils, the teams in Souffelweyersheim and Colmar are there to advise you and support you in your choices.
BLUE CIRCUIT INSTANT KITCHEN
Latest culinary trends, rediscovery of local products, initiatory journey of flavors, catering at gastronomic fair EGAST in Strasbourg takes on its full meaning. From Sunday and for 4 days, the show offers a wide range of on-site catering. This morning, we are honoring the application restaurant of the CEFPPA in Illkirch with Vincent Klein, work manager for the kitchen part at the cefppa in Illkirch with us at 10.30 a.m.