Chinese

Daniel Pradeau invites you to make a chocolate fondue with sponge finger cake, "orange tile cookie" and fresh fruit.

Daniel Pradeau invites you to make a chocolate fondue with sponge finger cake, “orange tile cookie” and fresh fruit. » Read more

Mionnay's Chocolate Mousse

Mionnay’s Chocolate Mousse » Read more

Jam and Sugar Omelette

Jam and Sugar Omelette » Read more

Make Bresse Chicken with creamy tarragon sauce with Paul BOCUSE

Make Bresse Chicken with creamy tarragon sauce with Paul BOCUSE » Read more

Chef Dominique Roué presents to you grain-fed pigeon cooked in rye bread with seasonal vegetables and spelt.

Chef Dominique Roué presents to you grain-fed pigeon cooked in rye bread with seasonal vegetables and spelt. » Read more

Make a Tender Veal Shank with Juicy Bugey Truffles and Hay Crust Potato with Chef Christophe Cochet.

Make a Tender Veal Shank with Juicy Bugey Truffles and Hay Crust Potato with Chef Christophe Cochet. » Read more

Pan-seared Scallops and Langoustines with Noilly-Prat Vermouth Foaming Cream Sauce

Pan-seared Scallops and Langoustines with Noilly-Prat Vermouth Foaming Cream Sauce » Read more

Pan-seared Red Mullet Fillets, Sauteed New Potatoes and Courgettes with Tapenade

Pan-seared Red Mullet Fillets, Sauteed New Potatoes and Courgettes with Tapenade » Read more

Serge Philippin's "Bouillabaisse" (French fish soup)

Serge PHILIPPIN present his fish soup » Read more

Alain Reix's Pressed Crab Meat with Salmon

Alain Reix’s Pressed Crab Meat with Salmon » Read more

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