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Sicily: a lesson in culinary history
Risotto
Gourmet news
Elle & Vire Excellence Whipping Cream honoured fro ...
Allergies, gluten and catering
Cantonese cuisine
Iris Lau wins the prestigious C3 competition
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Sicily: a lesson in culinary history
The different influences on the island throughout the centuries have given Sicilian cuisine a unique fabric of characteristics.
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Chicken breast in parmesan-pistachio breadcrumb co ...
Tangy Fruit - Filled Kouign Amann
Yuzu hazelnut éclair
Warm leeks with spicy mustard butter
Panna Cotta Dessert and Breton sablé
Brownie with praline and cream cheese mousse
Mocha chocolate cake
Chocolate-Raspberry Succession
Raspberry-lime entremets
Raspberry-pistachio tartlet
Chicken breast in parmesan-pistachio breadcrumb coating (“viennoise”)
Recipe from Eric Trochon, ‘Meilleur Ouvrier de France Cuisine’ 2011
France
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Tangy Fruit - Filled Kouign Amann
Recipe from Keiko Nagae for Elle & Vire
France
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Guillaume Marchand, a gourmet pastry chef!
Pastry Chef at the Ritz Carlton in Dubai, Guillaume Marchand, 35, “fell” into pastry making during a course he took part in, in the Vendée (France), after having specialised in economics in secondary school!
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Extra Dry Butter 1 kg
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