Provence tomatoes, multicolored zucchini, peppers, fennel, basil, oregano, Roussillon PDO apricots, vine peaches, lavender: the new spring-summer 2019 menu takes on the lilting accent of the South. A gourmet, vitamin-packed…
On March 15, to celebrate the inauguration of its new premises, Trait’Tendance welcomed over 150 customers, partner venues and suppliers. It was an opportunity to show guests behind the scenes…
On February 21, 150 BNP employees gathered in the completely renovated Maison de la Radio for a professional and cultural event. After a day’s work in the Soulages foyer, guests…
On February 5, a hundred or so employees and partners of the French Tennis Federation gathered for a prestigious evening at the Terrasse des Champs Elysées. Conceived and produced by…
Miso-lacquered monkfish cheek or salmon in a sauce vierge with glazed vegetables? Our culinary design and creation service can help you create made-to-measure menus on the theme of the sea.
Ingredients (serves 6 ): 200g flour 1 sachet yeast 100g of Marc Peyrey candied tomato petals 3 eggs 10cl milk 10cl olive oil Salt and freshly ground pepper Recipe:…
Foie gras lollipops, colorful burgers, mojito-style pineapple: a look back at a fun, gourmet evening designed by Trait’Tendance for 150 Wizbii customers and staff, in the arty loft of our…
Ingredients (serves 6 ): 1 jar of l’Epicurien lemon cream 15cl coconut milk 1 shortcrust pastry 100g grated coconut Recipe: Preheat oven to gas mark 7/8 (200°). In a…
Ingredients (serves 6 ): 6 capon supremes from Les Volailles d’Alice 6 fruit apples 2 tablespoons pink berries 3 fresh untreated lemons and 2 lemons preserved in salt 1/2 bunch…
Ingredients (serves 6) 250g organic shortbread dough 5 pears 1 untreated lemon 150g sugar 2 tablespoons water 40g of Jean-Yves Bordier Madagascar vanilla butter Recipe Preheat oven to thermostat…
