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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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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Gardening with straws
Straws are great for developing biological life, suppressing weeds, conserving soil moisture. They...
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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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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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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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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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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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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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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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How to choose strawberries with Guy Krenzer
When sunny days have arrived, strawberries make up to the runway. The favorite red berry to French...
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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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How to choose courgettes well with Massimo Tringali
Massimo Tringali: We can hear from far away summer festivals because yes, it is finally summer,...
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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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Briffard’s touch: olives
Olives are the fruit of a Mediterranean tree. Widely grown all over the Mediterranean, where...
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