The Geneva Hotel School
For over 100 years, the GENEVA HOTEL SCHOOL has been training the future of the hotel, restaurant...
Read MoreCategory: recipes
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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Broccoli soup by Olivier Valade
Brilliant and prestigious chef whom has worked all over France – from Monaco to Metz, he...
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Artichoke heart with wild garlic by Nicolas Masse
In his kitchen’s restaurant La Grand’Vigne in Les Sources de Caudalie** located in the middle of...
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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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Green beans salad Asian style by Eric Bouchenoire
The Executive chef of Atelier Joël Robuchon – Eric Bouchenoire – welcomes you into his...
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Onion soup and its foam by Toshitaka Omiya
“In the kitchen, we use everything and waste nothing!” – Toshitaka Omiya. The chef from...
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