Pan-fried veal with oyster mushrooms
Pan-fried veal, pearl barley with flat-leaf parsley, oyster mushrooms sautéed with shallots Difficulty level: very…
Pristine Paris: the ultra-gourmet plant-based bistro
Pristine is the vegetable bistro in the 9th arrondissement where Michelle Primc and Jérémy Grosdidier…
Lucas Carton: the rebirth of a Parisian myth
Lucas Carton: the Place de la Madeleine institution is reborn with Cyril Lignac, between Art…
Cookie Eloy Spinnler: the ultra-gourmet creation
The Eloy Spinnler cookie is an ultra-regressive creation with dark chocolate, caramelized almonds, tonka bean…
Vegetable acras, sweet potato puree with ginger
Vegetable acras, sweet potato puree with ginger Difficulty level: easy Preparation time 30 minutes minutes…
Reblochon AOP cromesquis
Reblochon AOP cromesquis Difficulty level: easy Preparation time 40 minutes minutes Cooking time 15 minutes…
Wonder Oven Pro: the XL mini oven from Our Place
Wonder Oven Pro: Our Place’s new mini air fryer gains power, capacity and precision for…
Gourmet Agenda for October 5
This week, we takes our place, we taste, we arrive with our arms full, we…
Gnocchi with Morteau, Comté and Vin Jaune
Gnocchi with Morteau sausage IGP, Comté AOP and Vin Jaune Difficulty level: easy Preparation time…
Les Garrigues 2025: intense and generous
Domaine Marcel Richaud has put the sun in a bottle with Les Garrigues 2025. From…