Fresh grape salad, walnut and hazelnut mendiant, fourme d’ambert PDO and crispy endives
Recipe notebook
Ingredients (serves 4) : 300g washed grapes 2 large endives 200g Fourme d’Ambert PDO Jean-Yves Bordier 60g walnuts 60g Piedmont hazelnuts Kalios olive oil Niora pepper oil Olivier Roellinger 4…
October 7-13 marks the 30th edition of Taste Week! Everywhere in France since 1990, this event has been promoting culinary diversity and good eating. On the program: transmission and leçons…
Ingredients (serves 4) : 400g beef onglet 2 spring onions 160g green papaya, grated 160g grated carrot 1 basil sprig thaï 1/2 bunch of coriander 2 sprigs mint 1 bâton…
Never seen before! The Panoramic Observatory of the Tour Montparnasse is transformed, until until September 30 210 metres above Paris! The “On top” guinguette combines flavors, atmosphere and breathtaking views….
Sparkling strawberries flavoured with Sichuan pepper, thyme ice cream and poppy crumble
Recipe notebook
Ingredients (serves 4) : 400g Gariguette strawberries 2 tablespoons brown sugar or vergeoise zest of one lime ½ bunch mint 4 scoops thyme-infused ice cream Ground Sichuan pepper 1 spoon…
On July 17, 45 employees of the Comité France Chine met up for an evening at the Pause Parisienne, a trendy new meeting place in Paris. With lounge music playing…
High-level cocktail reception at the Terrasse des Champs Elysées
Diary / Diary / Our achievements
At the beginning of July, 30 employees of an international bank met at a timeless venue with a breathtaking view over Paris, the Terrasse des Champs Elysées. After a few…
From June 24 to 26, 350 guests from the company Calypso Technologyfrom all over the world came together for a three-day seminar. Conferences, workshops and product presentations were in successionin…
On September 7 and 8, the Domaine de la Bourdaisièrenear Tours, welcomes you to the 21st edition of the Tomato and Flavor Festival. Meet the exhibitors (over 50) and local…
Salad of IGP duck breast, Roussillon peach pickles with Olivier Roellinger spices
Recipe notebook
(Prepare 1 hour before mealtime) Ingredients (serves 4) : 400g duck 4 peaches 30cl water 30cl sugar sugar 30cl raspberry vinegar 1 large handful of burlat or bigarrwater 100g slivered…
