After thirteen years spent in the childhood and youth offices of the community of communes of the Crozon Aulne Maritime peninsula (CCPCAM), Katell Le Berre decided to change her life, swapping files for stoves. “I’ve always had a passion for cooking,” she says. But I didn’t want to enter a classic catering circuit, which was … Read more
Provence It’s an unexpected collaboration. For the second consecutive year, the Aixois café Mana has opened its kitchen to Asieh, a Syrian chef who has been a refugee in France for 5 years. For one evening, with Alex, the co-manager, they created a menu between two cultures. On the slate, in the first part: vine … Read more
Cooking with goat’s milk is not necessarily easy, whether it’s sweet or savory recipes, young and old alike don’t necessarily love the taste. Fortunately, you can count on the excellent advice of Marion Coulombel, manager of “Label goat farm” in Ailly-sur-Noye. On the menu of the day: Vanilla and goat’s milk ice cream, profiteroles, barbecued … Read more
By Magali Vogel Published on Jun 29 22 at 2:32 PM News Occitania See my news Follow this media The city of Vauvert in the Gard organizes workshops around organic food (©Adobestock) the Gard Departmental Council launched on June 28, 2022 the “Qualim’Atous” operation. This operation is part of departmental food days and vise the … Read more
This competition, once again around the kitchen, will be broadcast on M6 from July 11. The sequence concerning the Lot-et-Garonne brigade is scheduled for the week of August 8. “We competed against Var, Haute-Savoie, Yonne, Berry, Hérault, Alpes-Maritimes and Haute-Garonne. Two tests were on the program, a tradition with a tourtière and a creation with … Read more
A smell of Jerusalem artichoke purée escapes from the Food Bank kitchen truck, parked in the parking lot of the social and solidarity grocery store. Inside, six beneficiaries are in the kitchen, supervised by a chef, Patrice Hoffmann. Himself a former beneficiary, his approach is simple: “In my kitchen, nothing is thrown away, I learn … Read more
Ingredients for 4 persons : 500 g four-potatoes 8 stuffed tomatoes 1 onion 50g pitted black olives 200g fresh goat cheese A few basil leaves 1 drizzle of olive oil Salt Ground pepper Realization : 1. Wash and dry the tomatoes. 2. Cut the tops off the tomatoes. To book. Using a small spoon, scoop … Read more
June 29, 2022 Today at 12:57 Jan Scheidtweiler sits at the Gellius: original Italian cuisine served in an outbuilding at Knokke station. If the culinary guide Gambero Rosso is to be believed, the red-roofed former station outhouse that runs along the train tracks in Knokke is home to the best Italian restaurant off the peninsula. … Read more
Ingredients for 4 persons : 6 apricots from our regions 1 slice of watermelon 4 goat cheeses (type cabécou, rocamadour) A few sprigs of chives A few chopped pistachios 1 drizzle of hazelnut oil Realization : 1. Wash and dry the apricots. Cut them in half and pit them. 2. Cut them into very small … Read more
Philippe Etchebest of nightmare in the kitchen is having a bad time in court. Discover the whole story! Philippe Etchebest is a renowned chef in France. In addition, the field of French gastronomy is also recognized through these multiple performances on screen. It should be noted that the cook is also at the helm of … Read more
