Yoric Tièche, the young chef of the Grand-Hôtel Cap-Ferrat
The young chef from Aix-en-Provence, Yoric Tièche, is blossoming in the kitchens of the...
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Thomas Neeser, the shining star from Grand Hôtel du Lac
In Vevey since 2010, Thomas Neeser has previously worked with big names in German gastronomy where...
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Turmeric: Chef’s Briffard touch
Turmeric is a plant native to Asia that is most often known as a powdered spice. Chef Eric...
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Steamed young carrots with turmeric and kumquat by Eric Briffard
Welcome to Le Cordon Bleu Paris Institute! The Culinary Arts Director – Eric Briffard – is with us...
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How to choose Imperator carrots with Eric Briffard?
According to the saying, “eating carrot makes you kind.” The Two-starred Chef Éric...
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