The Instant When
A RECIPE INSPIRED BY THE FAIRY TALE ‘THE LITTLE GINGERBREAD MAN’, BY CHEF CHARLES COULOMBEAU
DUCK FOIE GRAS TERRINE, QUINCE JELLY AND GINGERBREAD TUILES
Charles Coulombeau has created four recipes for the Christmas holidays. Discover them every week in December.
MEETING WITH OUR WINE MERCHANTS
Today, we take you to meet three Parisian Wine Merchants.
Meeting Arnaud Lallement
Head Chef at Assiette Champenoise ***
As a chef at the helm of one of the world’s best restaurants, Arnaud Lallement shares his thoughts on both modern-day cuisine and his profession.
What came next for Charles Coulombeau
Life after Taittinger
Several months after walking away with the Taittinger prize, we catch up with the young chef as he embarks on a new adventure: managing a restaurant in Nancy.
Geoffrey Orban interview / PART 2
Focus on the so-called "impossible" pairings: chocolate, cigar, coffee
Geoffrey Orban interview - a wine specialist with a singular approach of pairings / PART 1
Lets review with him the basics to know to succeed pairings, with a closer look to champagne pairings.
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