Vegan Raspberry and Thyme Tart: Chef Stéphane Coco presents his delicious recipe
Ambassador of the Less Saves The Planet movement, Chef Stéphane Coco is back to treat us with a...
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Chef Stéphane Coco and his majestic recipe for vegan chocolate mille-feuille
Chef Stéphane Coco is a virtuoso who masters his art to perfection. As an ambassador for Less...
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Executive Chef Lionel Rodriguez of Le Baron Tavernier Hotel shares his vegetarian recipe with us.
An undisputed culinary talent, Chef Lionel Rodriguez is a true magician! Throughout his career, he...
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Executive Chef Laurent Wozniak at the Mandarin Oriental Hotel in Geneva
Cooking holds no secrets for Chef Laurent Wozniak, it has been a part of his life for 25 years...
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Chef Jeremy Ravier of the restaurant Les 3 Dômes at Sofitel Lyon
Located in the heart of Lyon, the restaurant Les 3 Dômes is the ambassador of this beautiful...
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The Geneva Hotel School
For over 100 years, the GENEVA HOTEL SCHOOL has been training the future of the hotel, restaurant...
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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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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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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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Strawberry Soup by Guy Krenzer
It’s Thursday which means new healthy and zero waste recipe created by an excellent chef! ...
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Courgette risotto of Massimo Tringali
Welcome to Italy with the chef Massimo Tringali at Emporio Armanio Ristorante & Caffè in...
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Radish: Chef Briffard’s extra recipe
Radishes are commonly eaten raw but they are also quite delicious cooked in butter. Radishes can...
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Fennel-quinoa of Eric Briffard
For Less Saves The Planet, the Director of the Culinary Arts at Le Cordon Bleu Paris – Eric...
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Green peas soup with Toshitaka Omiya
From Osaka to Paris, Toshitaka Omiya has had a great and diverse career before finally opening his...
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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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