The Alain Ducasse cooking School : an educational and environmental cuisine !
The Ducasse cooking School: Alain Ducasse, a leading figure in French gastronomy, founded his...
Read MoreCategory: The chefs
Chef Stéphane Coco from the Robuchon’s Club House, Café and Grill presents : courgette brochettes !
Chef Stéphane Coco : Ambassador of the Less Saves The Planet movement, Chef Stéphane Coco is back...
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Chef Mustapha and his recipe for organic wholegrain carob flour and rye flour pie !
Carob flour pie: The art of baking and pastry-making has been the raison d’être of Chef...
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Cheffe Francesca Lazzari, Cheffe at the “Le Jardin” restaurant at the Jiva Hill resort in Geneva
Cheffe Francesca Lazzari, chef of the 5-star restaurant at the Jiva Hill Resort in Geneva, has...
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Chef Jean-François Vasseur: Beetroot in different textures!
Chef Jean-François Vasseur has been cooking for 25 years. Holding several diplomas in catering,...
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VICTORIEN DUCHESNE: CHEF AT NESPO NICE
ORIGINALLY FROM NANTES, CHEF VICTORIEN DUCHESNE MOVED TO NICE IN 2013 AFTER STUDYING HOTEL...
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Ciro Guarino : Chef of the restaurant Intenso in Geneva
Graduated since 2004, the Italian cuisine has no more secret for the chef Ciro Guarino. His...
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Eric Raynal: The pastry chef at Château de Berne
Pastry chef Eric Raynal, winner of the 2020 Michelin Guide “Passion Dessert”...
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Louis Rameau: Starred Chef at the Jardin de Berne
Chef Louis Rameau’s life has always been dedicated to cooking. Even at a young age, he...
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How to choose samphire with Gaël Orieux
If you have still no idea on what is samphire? It should be about time you learn more about this...
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How to choose spinach with Eric Bouchenoire
Spinach comes from the Chenopodioideae family, it grows in fresh soil and temperate climate. They...
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Thierry Coutable, a 25-year in the making
Thierry Coutable is a chef for more than 25 years. He has worked in the most prestigious hotels of...
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Jérôme Banctel, the key recipe to success
Since 2013, Jérôme Banctel has been the chef at La Réserve Paris – Hotel and Spa. The most exigent...
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How to choose leeks with Gaël Orieux
Leeks are part of the garlic and onion family and have been used in the kitchen for thousands of...
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Thierry Minguez, an eco-friendly collaboration at Café du Marché
Born in Sète, Thierry Minguez incorporates love and passion in his cuisine. After his many...
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