Gabrielle Aubert, a sugary passion
Since March 2019, Gabrielle Aubert has been the pastry chef of Le Méridien Nice. She previously...
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Eric Bouchenoire’s touch: sake
Japan is all about culture, flower scenery but, also ancient rice wine: sake. There are various...
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White asparagus by Eric Bouchenoire
Executive chef of Atelier Joel Robuchon – Eric Bouchenoire – tells us more about his healthy and...
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How to choose your white asparagus with Eric Bouchenoire
Asparagus comes from the asparagaceae family. The spears emerge from underground buds at the base...
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Aromatherapy: A Drop of Nature to Cure Anxiety
It is said that in difficult circumstances, when challenges push us far, stress takes a heavy toll...
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Éric Brujan, Executive chef at Méridien Nice
From France to the United States, Eric Brujan has built his culinary background on notorious...
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Fabrizio Domilici, Italy in a plate
Fabrizio Domilici is part of the 14 chefs of the association Les Chefs Goutatoo which promotes...
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Julien Beaulieu, Monaco’s sweetness
Time to meet Le Méridien Beach Plaza’s pastry chef: Julien Beaulieu. Trained by “Meilleur Ouvrier...
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Laurent Colin, Executive chef of Méridien Beach Plaza de Monaco
We are welcoming a chef whom has a 36-year experience in gastronomy in France and abroad. For 12...
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Julien Devernois pastry chef from Lily of the Valley
Under the orders of the chef de cuisine Vincent Maillard, the pastry chef – Julien Devernois –...
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Vincent Maillard, Alain Ducasse’s loyal apprentice
Involved in cooking since childhood, he has been active since his teenage years in the family inn....
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Broccoli soup by Olivier Valade
Brilliant and prestigious chef whom has worked all over France – from Monaco to Metz, he...
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How to choose your broccoli with Olivier Valade
In the grand family of Cruciferae, I want broccoli! In XV century, Catherine of Medicis was the...
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Christophe Dupuy, Maya Bay Monaco
Executive chef of 2 restaurants, Christophe Dupuy trained with Rémy Giraud (Domaine des Hauts de...
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