From October 23 to 25, 2020, the Parc Floral de Vincennes will host the 9th edition of the Pari Fermier trade show. It’s an opportunity to discover the authentic products…
For several years, our LetMeDo software, developed by and for Trait’Tendance and eligible for the Innovation Tax Credit, has propelled our catering business into the digital age. It enables us…
Recipe by Astrid Fronteau @chhhop Ingredients for 6 people : 250 g polenta 75 cl milk 1 tablespoon herbes de Provence 12 slices bacon 3 eggs 30 cl Jean-Yves Bordier…
These few months of suspended time will have enabled everyone to explore new avenues or (re)discover hidden talents! Among our teams, gastronomy was the obvious focus. In their kitchens, whether…
Recipe by Astrid Fronteau @chhhop Ingredients for 1 large jar of homemade granola: 400 g rolled oats 100 g whole almonds 80 g cranberries 80 g sunflower seeds 80 g…
Since its creation in March 2003, the Omnivore collective has been dedicated to promoting young French and international cuisine, through its publications and culinary festivals around the world. In 2020,…
Recipe by Astrid Fronteau Ingredients (for 6 people) : 6 Terroirs d’avenir beef heart tomatoes 400 g Terroirs d’avenir watermelon 1 Terroirs d’avenir cucumber half 125 g Terroirs d’avenir redcurrants…
Recipe by Astrid Fronteau @chhhop Ingredients (serves 8) 300 g Terroirs d’avenir cherries 400 g Terroirs d’avenir bananas 20 cl coconut cream 1 tablespoon cane sugar syrup Ice cream cone…
Recipe by Astrid Fronteau @chhhop Ingredients (serves 4) : 4 Terroirs d’avenir organic eggs 1 small bunch chives 40 g Terra Candido Parmesan cheese 4 slices Paisano pancetta 1 kg…
Recipe by Astrid Fronteau @chhhop Ingredients for 8 small pots : 500cl Jean-Yves Bordier whipping cream 8 organic egg yolks 1 Olivier Roellinger vanilla pod 180g muscovado sugar 50g Jean-Yves…
