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Celery tartelette, sturgeon gravelax and vegetables marinated by Cyril Auboiroux
Chef Cyril Auboiroux recipe from the restaurant Les 7 à Tulle en Corrèze Gravelax1 fillet d'esturgeon120 g of salt30 g of sugarArmagnac à l'orange from DenoixBadiane, thyme, aneth, citrus, chili Céleri remolade1⁄2 celerySize in fine julienne. Tartelette250 g flour125 g butter50 g water1 egg yolkSel Marinated vegetables1 red onion1 courgette violin1 carrot100 g...
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Wild duck roasted with figs by Jean-Christophe Lebascle
Recipe of the Chef Jean-Christophe Lebascle restaurant La Manufacture in Issy-les-Moulineaux For 2 people Dress the duck. Color it on all sides. Then roast for 20 minutes. Meanwhile, incise figs. Add butter, reduced balsamic vinegar and water. Cook them in the oven for 10 minutes. Raise the thighs and fillets of...
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Meet us at Sirha Lyon 2025
The Cookers of France will be present at the Sirha Salon, come meet us there... ➥ From 23 to 27 January 2025 in Lyon at the Parc des Expositions Sirha Lyon is the world reference event of the Food Service and hospitality. It is the point of encounter, passage and sharing required for all actors...
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The wishes of the President: « Build bridges instead of raising walls. »
Dear Members, Dear Readers and Dear Readers, As we turn the page of a year full of events, it is my heart to share with you a resolutely positive look at the last six months of my presidency. Today, a new harmony animates the board of directors and the collaborators, more united than ever, to carry...
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The wishes of the President: « Build bridges instead of raising walls. »
Dear Members, Dear Readers and Dear Readers, As we turn the page of a year full of events, it is my heart to share with you a resolutely positive look at the last six months of my presidency. Today, a new harmony animates the board of directors and the collaborators, more united than ever, to carry...
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Saint Jacques and Thomas Boulrault's white truffle
Recipe by chef Thomas Boullault of the restaurant L的Aroma in Paris For 4 people20 shells Saint-JacquesOil oliveSel fine ProductsDecort the Saint-Jacques and clean them well. Seize them over high heat on either side with olive oil and sprinkle with butter. The risotto1 onion250g bird tonguesOil olive50g butterWhite wineFowl backgroundParmesan grated100g of mushrooms...
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The beautiful winter books
An immense chef to rediscover, a starred cook-chasseur, a sublimated iconic cake and a small onion dictionary... Good reading! OLYMPE, A FREE KITCHIN BY Anne Etorre. Photographs Claire Curt Hachette kitchen : 35 € OLIVIER NASTI, CHASSEUR CUISINIERLe Chambard, KayserbergText Stéphane MéjanèsPhotographies Ilya KaganEditions Glénat : 60 € SAINT-HONORÉFrédéric Cassel and his guests30 recipes...
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Trophée des chefs de France 2024
Matthieu Derible and Andria Carta triumph at the Trophy of Cuisiniers de France 2024 The Ferrandi School hosted the 6th edition of the Trophy of the Cuisiniers de France, a must in the world of gastronomy. President Christian Leclou and his administrators wanted to relaunch the Trophée des Cuisiniers de France,...
