Broccoli soup by Olivier Valade
Brilliant and prestigious chef whom has worked all over France – from Monaco to Metz, he...
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Artichoke heart with wild garlic by Nicolas Masse
In his kitchen’s restaurant La Grand’Vigne in Les Sources de Caudalie** located in the middle of...
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Steamed young carrots with turmeric and kumquat by Eric Briffard
Welcome to Le Cordon Bleu Paris Institute! The Culinary Arts Director – Eric Briffard – is with us...
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Green beans salad Asian style by Eric Bouchenoire
The Executive chef of Atelier Joël Robuchon – Eric Bouchenoire – welcomes you into his...
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Onion soup and its foam by Toshitaka Omiya
“In the kitchen, we use everything and waste nothing!” – Toshitaka Omiya. The chef from...
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Celeriac Risotto by Nicolas Masse
In his kichen restaurant La Grand’Vigne at the establishment Les Sources de Caudalie** in the...
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Beet & Burrata salad by Eric Briffard
From his kitchen at Le Cordon Bleu Paris, the Executive Chef and Culinary Arts Director –...
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Cooked fennel with variations by Jean-Marc Bessire
The starred Chef Jean-Marc Bessire is here with us to teach you how to cook the ultimate...
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Grated carrots by Eric Briffard
Eric Briffard is a distinguished chef. His career is rich: he is the director of culinary arts at...
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