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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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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Lime: Chef Krenzer’s touch
A small zest for big energy! Our Chef Saves The Planet Guy Krenzer loves using lime in his many...
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Briffard’s touch: olives
Olives are the fruit of a Mediterranean tree. Widely grown all over the Mediterranean, where...
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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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Wild garlic: chef Masse’s touch
After lime and verjuice, chef Nicolas Masse’s latest touch is no less important: wild...
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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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Sesam cream: Chef Bouchenoire’s touch
Some flavours are so unique that you automatically recognize where it is from. Italians are known...
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Shawn Joyeux’s touch: Wine ice cubes
At the end of a festive meal, opened wine bottles are often poured emptied into the sink. From now...
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The Chef’s Touch: Verjus
This week’s featured chef, Saves The Planet, is often overlooked. Nicolas Masse, a starred...
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The Chef’s touch: Pomegranate
This fruit whose shape hints at its name is known for its antioxidant virtues, hence its...
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The Chef’s Touch: Turmeric
With flowers and long, shiny, pointed leaves, this tropical perennial can grow up to 1 metre...
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The Chef’s touch: Raisins marinade
Live from the Culinary Institute le Cordon Bleu, the doubled starred Chef and best worker of...
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THE CHEF’S TOUCH : LIME ZEST
Lime peel gives energy to culinary preparations, which is why our Aqua Chef Nicolas Masse swears...
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