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Ambassador Gerald Wathelet with his Mastercook jacket!

Ambassador Gerald Wathelet with his Mastercook jacket!

Chef Thierry Marx aime les produits KitchenAid - Nathalie Lavirotte

Chef Thierry Marx aime les produits KitchenAid - Nathalie Lavirotte

Chef Yannick Alleno

Chef photo - nice composition however I suggest cropped tighter. Nothing lower than mid torso for our case.

Pierre Hermé Demystifies the Macaron... His were my favourite in Paris! The Ispahan is amazing!

Pierre Hermé Demystifies the Macaron

Pierre Hermé Demystifies the Macaron. His were my favourite in Paris! The Ispahan is amazing!

Paul Bocuse  (11 February 1926) is a French chef based in Lyon who is famous for the high quality of his restaurants and his innovative approaches to cuisine. He is one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claimed that Henri Gault first used the term, nouvelle cuisine, to describe food prepared by Bocuse

Paul Bocuse (11 February 1926) is a French chef based in Lyon who is famous for the high quality of his restaurants and his innovative approaches to cuisine. He is one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claimed that Henri Gault first used the term, nouvelle cuisine, to describe food prepared by Bocuse

Skewered Honey-Balsamic Chicken Ingredients 2 TBS balsamic vinegar 2 TBS Worcestershire sauce 2 tsp onion powder kosher salt to taste 2 Tbs honey 1 tsp pepper( or to taste) 2 garlic cloves, crushed...

Tapas- Skewered Honey-Balsamic Chicken Ingredients 2 TBS balsamic vinegar 2 TBS Worcestershire sauce 2 tsp onion powder kosher salt to taste 2 Tbs honey 1 tsp pepper( or to taste) 2 garlic cloves, crushed.

La Pizza soufflée, je l'ai crée pour l'ouverture de la Brasserie Thoumieux, c'est un plat qui impressionne, croustillante et légère à la fois! Suivez ma recette en lien sur cette photo #repasdefetes Création Jean-François Piège © Laurent Fau #plating #presentation

La Pizza soufflée, je l'ai crée pour l'ouverture de la Brasserie Thoumieux, c'est un plat qui impressionne, croustillante et légère à la fois! Suivez ma recette en lien sur cette photo #repasdefetes Création Jean-François Piège © Laurent Fau #plating #presentation

Alain Ducasse et le chef Romain Meder

Alain Ducasse (Plaza Athénée) : "Je ne veux pas être un donneur de leçon"

New look, new menu, Alain Ducasse Restaurant at Hôtel Plaza Athénée in Paris.

georges blanc.

Connu comme le doux Blanc

From SAVEUR Issue Marcus Samuelsson When I was a young cook, I went to work in the three-Michelin-star kitchen at Georges Blanc in Vonnas, outside Lyon, France.

Gérald Passédat - Dirige les cuisines du "Petit Nice" à Marseille - Il a sorti la cité phocéenne du néant gastronomique, il est le seul chef triplement étoilé de la région de Marseille depuis 2008.

Gérald Passédat - Dirige les cuisines du "Petit Nice" à Marseille - Il a sorti la cité phocéenne du néant gastronomique, il est le seul chef triplement étoilé de la région de Marseille depuis 2008.

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