Ingredients: – 200g crabmeat (fresh or canned from Petrossian) – 2 slices Maison Kayser sandwich bread – 2 c. tablespoon mascarpone – 1 bunch spring onions and 1 bunch coriander…
Ingredients for 2 plates: – 1 bunch Terroirs d’Avenir green asparagus – 4 beautiful Terroirs d’Avenir tomatoes – 1 Terra Candido burrata – 100g Terroirs d’Avenir strawberries – 1 bunch…
An ephemeral Provençal garden, specially created in the heart of the Jardin d’Acclimatation, was the setting for an exceptional evening for 250 Veolia employees. An opportunity to discover, for the…
Les Belles Assiettes” is the late spring cocktail party that brings gourmets together with prestigious chefs (Pascal Barbot, Chloé Charles, Thibault Sombardier, Nina Métayer…) in the bucolic setting of the…
For 6 triffles (20cl glasses) : Ingredients 500 g Terroirs d’Avenir strawberries 5-6 stems of Terroirs d’Avenir rhubarb 100 g sugar 100 g water Shortbread dough 250 g flour 125…
A few days ago, Agence Lully entrusted Trait’Tendance with the organization of several lunches and a cocktail reception for its client Sia Partners, as part of a multi-day seminar in…
One Thursday a month, the Belleville Food Market brings together the best of Parisian and international gastronomy in an enchanted market/cantine! For its next edition on Thursday May 19, the…
Ingredients for 6 pides : For the dough : 500g flour 300ml water 20g Jean-Yves Bordier butter 1 sachet baking powder 1 pinch salt 2 pinches sugar For toping :…
The Taste of Paris festival returns from May 12 to 15 in the magnificent setting of the Grand Palais Ephémère. A unique opportunity for food lovers to (re)discover the finest…
On March 18, the Philharmonie de Paris opened its doors to us for the graduation ceremony of the ESTP Paris class of 2021, sponsored by Vinci Energie. The ceremony, hosted…
