In the pig, everything is good. Reputed to be dirty and a child eater, the brave and...
Blog
Believe us, the anecdotes form an interesting gallery…
Fabien Lefebvre, Chef Meilleur Ouvrier de France offers classic, revisited and refined...
Next weekend is Easter ! We offer you a menu idea for the occasion:
Easter pâté is one of the essential dishes of the Easter holidays.
Let yourself be tempted by our recipe for Cigars puff pastry with cheese , by Alain...
Caramelized, its melting flesh and its crispy skin: the lamb has everything to seduce us.
"Pot au feu, in fine spring jelly, new vegetables in broth, crushed tomatoes with mint,...
Chocolate marquise by starred chef Eric Sapet.
Developed by the chefs of the Paul Bocuse Institute.
Caramel chocolate egg, diced rum brioche and crunchy Carambar.
It's always a good idea to have these cheese platter stars on hand.
It does not always seduce, but this recipe for sausage gratin has reconciled more than...
Chocolates by chef Edouard Hirsinger
By Michelin-starred chef Michel Husser
Michelin-starred chef Richard Toix is inspired by products, seasons and cuisines from...
The Inter brotherhood of Brie de Meaux and Melun presents a recipe revisiting the...
This year again, National Cheese Day highlights rare cheeses, small raw milk...
Quick and Easy Ham Jelly Egg
Here is the recipe for "pig's trotters"