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Gl-events and Bocuse d’Or Winners create the Bocuse d'Or Social Commitment Award
The assocation
Chefs
The Best Commis Chef Prize
Social Commitment Award
Recipes
The podium dishes
Partners
News
Press corner
Bookstore
Français
Home page
>
Recipes
Recipes
They offer you
Some nice recipes
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Dessert
First course
Fish
Meat
Lightly caramelized fillet of red label turbot with reduced jus, sliced artichoke, peppers and fennel tops
Oven-baked Halibut Albert and chanterelle mushrooms in diverse shapes and textures
Grilled halibut with lightly smoked mussels, Paris mushroom and parsley jus
Fondant of Rougié duck foie gras with vine peaches
Caramelised raspberries, flowers and meringue with thyme
Guanaja and raspberry chocolate cake with Penja pepper
Ice cream with the famous Belgian cuberdon candies served with raspberry coulis and seasonal fruit salad
Chard, goat’s cheese and parsley ravioli
Lobster with avocado confit and caviar. Shot glass with three jellies: lime, tomato and aromatic herbs
Bacon, fresh herb and elderflower infusion
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