Gastronomie
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[...]
