One chef, one product : | aromatic plants by Julien Lahire

Cuisine One chef, one product

One chef, one product :
aromatic plants by Julien Lahire

Chef Julien Lahire talks about the aromatic plants he grows in his vegetable garden, deep in the Belgian Ardennes. These flavorful fireworks remind him powerfully of his childhood. Through novel taste combinations, he brings the emotional experience of the garden to the cuisine at the Moulin Hideux.

One chef, one product:|buckwheat by Fina Puigdevall

Cuisine One chef, one product

One chef, one product:
buckwheat by Fina Puigdevall

Catalan chef Fina Puigdevall talks about buckwheat, the emblematic product of her native region, La Garrotxa. This cereal is a perfect incarnation of the emotion, sensitivity and connection to the land in its cuisine, served at Les Cols restaurant in Olot.

One chef, one product: | tripe by César Troisgros

Cuisine One chef, one product

One chef, one product:
tripe by César Troisgros

Chef César Troisgros talks about tripe, a product of the Charolais terroir in which Maison Troisgros is located, and more particularly about the part called the honeycomb. He wants to modernize this almost forgotten product by transposing it into new ways of cooking.

One chef, one product :|mushrooms by Régis Marcon

Cuisine One chef, one product

One chef, one product :
mushrooms by Régis Marcon

Chef Régis Marcon talks about mushroom, a product which reflects its surrounding nature, the preserved regional park of Ardèche. Taste, colour, texture... each mushroom is a discovery and is at the heart of the cuisine of Régis et Jacques Marcon restaurant.