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Omnivore food festival de Deauville : « On revient de plus en plus à l’essentiel » – Ouest-France
Tuesday, February 23rd, 2010 Ouest-France |
Omnivore food festival de Deauville : « On revient de plus en plus à l'essentiel »
Ouest-France Luc Dubanchet, créateur de l'Omnivore food festival, au côté du grand chef Alain Passard dans l'arrière-cuisine de ce festival, quelques minutes avant … |
Omnivore food festival de Deauville : « On revient de plus en plus à l’essentiel » – Ouest-France
Tuesday, February 23rd, 2010Ouest-France |
Omnivore food festival de Deauville : « On revient de plus en plus à l'essentiel »
Ouest-France Luc Dubanchet, créateur de l'Omnivore food festival, au côté du grand chef Alain Passard dans l'arrière-cuisine de ce festival, quelques minutes avant … and more » |
WAFELS & DINGES WINS THROWDOWN WITH BOBBY FLAY | New York Street Food
Thursday, January 21st, 2010… defeating Bobby Flay in a Throwdown challenge. Before the challenge, Bobby received some lessons in Liege wafels from Belgian chef Alain Coumont, founder of Le Pain Quotidien, but it wasn’t enough to win the challenge. …
The Drinks Business
Monday, December 28th, 2009Trained under three-star Michelin chef Alain Senderens, Czarnecki has since moved on from his Burgundian roots to cook in some of Paris’ leading restaurants, with clientele including everyone from Tony Blair to Woody Allen. …
The Food Camp: The Homestretch
Monday, December 28th, 2009After class, I rushed down to the theatre kitchen to start helping with the prep for Chef Alain Sailhac’s demonstration of Lobster Bisque, Foie Gras with a pear and cranberry sauce, drunken quail with a blueberry sauce, …
Wine Words from Bettane & Desseauve | Bordeaux Wine News
Sunday, December 27th, 2009Gascon chef Alain Senderens, has an absolute passion for paring wine with food and a creative spirit which he has been developing at his restaurant. Place de la Madelaine, in Paris, for several years now. This passion combined with …
Wine Words from Bettane & Desseauve : Bordeaux Wine News
Friday, December 18th, 2009Gascon chef Alain Senderens, has an absolute passion for paring wine with food and a creative spirit which he has been developing at his restaurant. Place de la Madelaine, in Paris, for several years now. This passion combined with …
Encore un livre : Le Laurent – RTL.fr
Tuesday, December 15th, 2009 RTL.fr |
Encore un livre : Le Laurent
RTL.fr Rencontre exclu avec le chef Alain Pégouret. Il vient de sortir un livre Alain Pegouret à propos de ce restaurant historique qu'est le Laurent. … |
Everett Potter's Travel Report: THE DEAL: MALLIOUHANA, ANGUILLA
Tuesday, December 8th, 2009MORE REASONS TO STAY: Chef Alain Laurent serves inventive French-Caribbean cuisine, the cellar has 25000 bottles, and you can watch the tarpon frolicking in the surf a hundred feet below as you dine. There’s a separate kids pool and …
La Praline rose – Le blog de Didier PILON
Monday, November 30th, 2009Chez Jean-paul Lacombe, elle est déclinée en biscuit, en glace, en madeleine……….A Mionnay dans l’Ain (01) le chef Alain Chapel est le premier à avoir rendu célèbre la tarte aux pralines dans un restaurant étoilé. …
