Pistachios: Chef Orieux’s touch
Go-to and easy appetizers, pistachios are perfect in every way: savoury or sweet. A small portion...
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Samphire and pistachio pistou by Gael Orieux
It is nice again to find our chef Gael Orieux in his 1-star-kitchen restaurant Auguste-Paris....
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How to choose samphire with Gaël Orieux
If you have still no idea on what is samphire? It should be about time you learn more about this...
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Gardening with straws
Straws are great for developing biological life, suppressing weeds, conserving soil moisture. They...
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Dolphin Assisted Therapy
Throughout time, the human-animal bond has evolved. At first, animals were used for work then they...
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Mandarin skin to the rescue!
Juicy and full of vitamins, mandarin is the most favorite winter fruit. Most people love its sweet...
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Benefits of reconnecting with Nature
These last few years, Mother Nature has been in the heart of everyone’s attention. We deeply feel...
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Soft-boiled egg and spinach coulis by Eric Bouchenoire
It is with great pleasure that we meet again with our dearest friend – Eric Bouchenoire – in the...
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How to choose spinach with Eric Bouchenoire
Spinach comes from the Chenopodioideae family, it grows in fresh soil and temperate climate. They...
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Thierry Coutable, a 25-year in the making
Thierry Coutable is a chef for more than 25 years. He has worked in the most prestigious hotels of...
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Jérôme Banctel, the key recipe to success
Since 2013, Jérôme Banctel has been the chef at La Réserve Paris – Hotel and Spa. The most exigent...
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Nori algae: Chef Orieux’s touch
Nori originally is the Japanese term for edible seaweed, but now known to the whole world as the...
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Leek maki rolls by Gaël Orieux
The starred chef of the restaurant Auguste in Paris came up with a great way to revisit the French...
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How to choose leeks with Gaël Orieux
Leeks are part of the garlic and onion family and have been used in the kitchen for thousands of...
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