Les 3 dernières Recettes
March 11, 2015
Gratinée des halles " croûtons de Comté"This recipe has not yet been translated to your language
March 11, 2015
Lavaret – Rattes acidulées – Jus au lait de cocoThis recipe has not yet been translated to your language
March 11, 2015
Morceau de gros cabillaud cuit vapeur, coquillages en marinière et jus semi-coaguléThis recipe has not yet been translated to your language
Sélection de recettes
Russian
Daniel Pradeau invites you to make a chocolate fondue with sponge finger cake, "orange tile cookie" and fresh fruit.
October 9, 2012 | Posted by pepites in German, English, Annuaire, Chinese, Daniel PRADEAU, Desserts, Italian, japanese, Nos grands chefs, Rhône-Alpes, Russian, Spanish, Vidéos
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
October 9, 2012 | Posted by pepites in German, English, Annuaire, Chinese, Desserts, Italian, japanese, Nos grands chefs, Philippe JOUSSE, Rhône-Alpes, Russian, Spanish, Vidéos
Mionnay’s Chocolate Mousse » Read more
Jam and Sugar Omelette
October 9, 2012 | Posted by pepites in German, English, Annuaire, Chinese, Desserts, Italian, Nos grands chefs, Patrick HENRIROUX, Rhône-Alpes, Russian, Spanish, Vidéos
Jam and Sugar Omelette » Read more
Make Bresse Chicken with creamy tarragon sauce with Paul BOCUSE
October 9, 2012 | Posted by pepites in German, English, Annuaire, Chinese, Italian, japanese, Nos grands chefs, Paul Bocuse, Plat principal, Rhône-Alpes, Russian, Spanish, Viandes, Vidéos
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.
October 8, 2012 | Posted by pepites in German, English, Annuaire, Chinese, Dominique ROUE, Italian, japanese, Nos grands chefs, Plat principal, Rhône-Alpes, Russian, Spanish, Viandes, Vidéos
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.
October 8, 2012 | Posted by pepites in German, English, Annuaire, Chinese, Christophe COCHET, Italian, japanese, Nos grands chefs, Plat principal, Rhône-Alpes, Russian, Spanish, Viandes, Vidéos
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
September 30, 2012 | Posted by pepites in German, English, Annuaire, Chinese, Gérard VIGNAT, Italian, japanese, Plat principal, Poissons, Rhône-Alpes, Russian, Spanish
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
September 30, 2012 | Posted by pepites in German, English, Annuaire, Chinese, Italian, japanese, Languedoc-Roussillon, Michel DEL BURGO, Nos grands chefs, Plat principal, Poissons, Russian, Spanish, Vidéos
Pan-seared Red Mullet Fillets, Sauteed New Potatoes and Courgettes with Tapenade » Read more
Serge Philippin's "Bouillabaisse" (French fish soup)
September 30, 2012 | Posted by pepites in German, English, Annuaire, Chinese, Italian, japanese, Nos grands chefs, Plat principal, Poissons, Provence-Alpes-Côte-d-Azur, Russian, Serge PHILIPPIN, Spanish, Vidéos
Serge PHILIPPIN present his fish soup » Read more
Alain Reix's Pressed Crab Meat with Salmon
September 29, 2012 | Posted by pepites in Alain REIX, German, English, Annuaire, Chinese, Entrées, Ile-de-France, Italian, japanese, Nos grands chefs, Russian, Spanish, Vidéos
Alain Reix’s Pressed Crab Meat with Salmon » Read more
