Gastronomie
Summer is fast approaching, so take the opportunity to invite friends over for a good dinner accompanied by Corbières wi[...]
Recipe proposed by chefs Philippe Escaich and Philippe Mesuron for Maison Marquier, French manufacturer of planchas.[...]
Desserts are also prepared à la plancha. Irresistible, the croquants proposed by the chiefs Philippe Escaich et Philippe[...]
A very gourmet spring recipe proposed by Lafitte, specialist in traditional foie gras in the Landes region.[...]
Recipe by Seafood of Iceland[...]
introduction[...]
Wine pairing: L’Aube 2020, IGP des Collines Rhodaniennes[...]
Perfect for using up leftover capon.[...]
The turkey is particularly appreciated during the holidays. This festive poultry with tender flesh can easily feed 6 [...]
In collaboration with the starred chef Julia Sedefdjian of the restaurant Baieta* in Paris, Trois Rivières offers a rang[...]
The Noix du Périgord production area accounts for 50% of French production.[...]
Pairing : Clef de Saint Thomas blanc[...]
Olive oil and chocolate form a surprising but well-known taste association in baking. The ripening of the olives counter[...]
A 100% gourmet and colorful pie, designed by Maison LAFITTE to bring sunshine to your plates.[...]
With his dark robe covered with purple reflections, its spicy touches, Cornas Les Eygats is the perfect wine to pair wit[...]
Autumn is mushroom season. Here is an original recipe idea where these combine in a salad with Reblochon cheese.[...]
For a little fall pleasure, we love the Landes-influenced burger from Maison Lafitte.[...]
Rather salmon cream cheese, pastrami or hummus avocado? With sesame, poppy or au gratin? Eric Kayser shares his bagel re[...]
Maison Brémond 1830 offers this beautiful recipe based on balsam'cocktail Spritz.[...]
A lovely summer salad that combines freshness and delicacy offered by Maison Lafitte[...]
Recipe by Sébastien Martinez, starred chef Rosmadec Le Moulin - Pont-Aven / AR COLLECTION HOTELS[...]
An invitation to a gustatory journey with the freshness of the Crémant de Loire brut rosé De Chanceny and the sweetness [...]
If traditionally the tarte tatin is a dessert prepared with apples, sugar, butter and shortcrust pastry or shortbread, l[...]
Fresh and fruity, the Ice Flow cuvée is intensified with an amazing combination of spices. For a moment of warm tasting.[...]
The Kayser house reveals its recipe for the traditional frangipane galette.[...]
Bread, we love it at any time of the day[...]
Original recipe for the holidays.[...]
Recipe by Julien Conca, chef at the Brasserie Là-Haut in La Rochelle.[...]
The Duke of Lorraine, Stanislas Leszczynski, finding the kouglof too dry, would have asked for it to be watered. This wo[...]
Citrus Pavlova, by Jérôme de Olivera[...]
A recipe created by chef Cyril Lignac for Bravo le Veau[...]
Arugula soup with fresh goat cheese and fresh pollen.[...]
At the end of this book you will love vegetables!Sweet potato pie & curry[...]
Here is a starter full of freshness with a touch of exoticism. Quick and easy to prepare, it pairs wonderfully with the [...]
Surprise your guests with this original recipe, perfect for a gourmet menu or for Easter.[...]
With Easter approaching, chef Louis Rameau, who officiates at the Jardin de Berne* (1 star and 1 green star in the Miche[...]
Each region has its culinary specialities, sweet or savory.[...]
Recipe by Manon Fleury for the AOPn Prune.[...]
Ready in fifteen minutes, this revisited bruschetta will accompany your sweet summer evenings.[...]
Jean-Marc Bourgeois, chef of La Côte des Monts Damnés, in the heart of the Sancerre vineyard, shares one of his seasonal[...]
Sea bream, this fine fish, caught in the Bay of Biscay, is one of the flagship products of the Brasserie Là-Haut, which [...]
Recipe proposed by France Olive, the olive oil industry[...]
Recipe by chef Julien Duboué[...]
Recipe by Matthieu Koenig from the Green Tree in Berrwiller in Alsace[...]
Recipe proposed by the Terra Ventoux cellar, whose vines are surrounded by these truffle oaks which ripen the Black Diam[...]
