Recipe for chocolate fondant cake with Ardèche chestnut cream Ingredients 100g dark chocolate 1 jar Ardèche chestnut cream (350g) 3 eggs 80g butter Recipe Preheat oven to 150°C….
Free-range chicken with mustard seeds and mushrooms Ingredients 4 free-range chicken thighs 1 tablespoon Maison Clarance grainy mustard 1 onion 250g fresh button mushrooms 4 tablespoons crème fraiche 1…
Ingredients (serves 6): – 1 bunch green asparagus – 600g crushed broad beans – 8 slices of country ham – 10g butter – 30cl heavy cream – 4 eggs –…
In April, our cocktail menu switches to summer time. From the Great Lakes of Lombardy to the sunny shores of Puglia, this new culinary collection draws its inspiration from the…
10 years of Akillis at the Cité de Chaillot On April 10, Akillis celebrated its 10th anniversary with a glamorous rock party organized by Trait’Tendance. Entirely transformed into a luxurious…
In the shelter of a beautiful tree-lined courtyard in the Saint-Germain-des-Prés district lies one of the best-kept addresses on the Left Bank. Under a vast Art Deco-inspired glass roof, this…
From May 17 to 20, the Grand Palais will be transformed into a temple of gastronomy. For 4 days, the Taste of Paris festival will take over the famous Parisian…
On March 5, the Hôtel de Ville de Paris exceptionally opened its doors to 150 employees of a major French bank. After a private guided tour of the reception rooms,…
Along the highly refined Faubourg Saint Honoré, an elegant townhouse, once the headquarters of a major fashion house, has been enjoying a new lease of life since December 2016! Completely…
Hugues Pouget, creative chef at Hugo & Victor, turns the codes of traditional patisserie and chocolate-making on their head with his creations. For Easter 2018, Coco the Rabbit, Bill the…
