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30 years of Daumas Gassac blanc in 23 vintages
Exceptional tasting of great white wines from the South of France.
NEWS
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30 years of Daumas Gassac blanc in 23 vintages
Exceptional tasting of great white wines from the South of France.
NEWS
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Bozen
Founded in 2011 by childhood friends Julien and Yoni, Bozen is a sushi restaurant that combines tradition with creativity, blending Japanese cuisine with that from the 4 corners of the world.
The formidable jams of the Cour d'Orgères
In every season, discover an excellent house that makes you want to dip your fingers in the jam. The combinations are clever and meticulous. The ephemeral range puts the orchard in a jar.
CASHEL BLUE PIZZA WITH SQUASH, PICKLED ONIONS AND RARE IRISH ROAST BEEF
These pizzas are particularly easy to make with dry yeast: all you have to do is wait for the dough to rise! If you don't want to go to the trouble of making your own pizza dough, you can buy it ready-made in the shops. Otherwise, baguette or cut ciabatta will do.
Gâtinais rabbit, porcini mushrooms and chard casserole, saupiquet sauce, by Christophe Moret
( Preparation : 1 h - Cooking : 20 mn - Rest : none )
Spaghettoni alla carbonara by Denny Imbroisi, chef at Ida restaurant
Preparation : 40 mn - Cooking : 12 mn
IngredientsServes 4300 g spaghettoni12 fresh egg yolks200 g breadcrumbsButter
20 slices guanciale
200 g grated grana padano cheeseSaltPepper
Spaghettoni
Cook for 12 min in 2 L boiling salted water. Eggs
Keep 4 whole yolks aside and beat the other 8 with a whisk.Breadcrumbs
Cook with a knob of butter and season with salt and pepper.Finishing and servingDrain the pasta and pour into a frying pan, adding the egg yolks. Stir until the pasta is smooth, then season generously with pepper. Arrange in a soup plate, leaving a space in the center of each portion of pasta for the egg yolk. Finish with guanciale, crunchy breadcrumbs and grated grana padano.
See his restaurantA recipe from
Denny Imbroisi
Chef at Ida in Paris 15
Photo credit: Pascal Ménard.
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Herring: back on the front line
This popular fish from the cold seas is reclaiming restaurant plates, driven by the neo-bistro wave, but also by its "good for you" aspect. A must (re)-taste. By Jean-Louis Galesne.
Picklesmania, the madness of acid cuisine
Fermentations are everywhere in restaurants around the world, including France. No menu today would dare omit gherkins, spring onions or macerated cauliflower.
These young people who mueslize breakfasts
Gone are the days of Frosties and Chocapic, replaced by gourmet mueslis for breakfast. A way to start the day with healthy foods, without forgetting to indulge.
Lydia Gautier, a Célébri-thé
Origin, color, preparation... tea holds no secrets for Lydia Gautier. As a true expert, she has brought the teapot back to our tables with subtle food and tea pairings. By Manon Parent - © Lydia Gautier Facebook
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