23 April 2018
Hong Kong : new gastronomic scene
Over the past 10 years, its culinary scene has matured and gained in quality and diversity.
20 April 2018
Masterclass London
100% Qwehli with Chef Pascal Barbot
10 April 2018
As an aside
Tell us everything !
Inspired by my grandmother’s cuisine since my childhood, I naturally orientated myself towards gastronomy. I followed a formal training of which I was graduated in 1986.READ MORE
10 April 2018
Method of Chef Philippe Le Lay
Carabineros Qwehli® simplement rôties, premières asperges, raviole aux herbes et au citron confit.
4 April 2018
Spotlight on : back on the three days of Omnivore
— Find the Foodbook #9 : 15 ans de jeune cuisine from 23,90€TTC on www.omnivore.com
3 days of Omnivore 3 Qwehli products
It’s 15 years that Luc Dubanchet has stuck to his promise with a festival that excites the tastebuds.
The elite accompanied by young rising stars, have put together a show featuring the many different savoury creations of Fusion cuisine.
An extravaganza of taste and flavours for the 10,000 visitors who streamed through the doors of the World Food Festival last March.
For those three days, three Chefs did us the honour of enhancing our products to perfection !
Great thanks to Chefs Alexandre Mazzia and William Ledeuil, and their crews, who took up the challenge of putting a new twist on our Gambero Rosso.
Hats off to 3-star Chef Pascal Barbot for his magnificent enhancement, as always, of our Antarctic Cod and for saying loud and clear that he had chosen our revolutionary preservation technique.
4 April 2018
We’re off to meet : Jean Besnard, Fishmonger
Fishmongering is a Besnard-family tradition that stretches back many generations. Jean, who heads up the company Moulin Lorient Marée, has swum in this environment since early childhood.
Tell us all about it!
READ MORE
4 April 2018
Spotlight on talent !
Chef Ferran Tadeo – La Rambla by Catalunya
The Spanish restaurant La Rambla by Catalunya in Hong Kong is already the talk of the town, just a few months since opening !
It is the highly promising Chef Ferran Tadeo who has been chosen to revamp and refine cuisine inspired by Catalan tradition.
With his extensive experience alongside Chefs Ferran Adrià and José Andrés at El Bulli, a pioneer in molecular gastronomy, and Sergi Arola at Arola, the Chef will take you on an authentic, creative culinary trip.
With décor reminiscent of Spanish inner courtyards and offering the unique ambience of old Barcelona, you will discover the taste of langoustines with black truffles & caviar, or traditional Paella with Qwehli® red prawns!
Definitely not to be missed in 2018 if you’re passing through Hong Kong!
— La Rambla by Catalunya, 3071-73 Level 3, ifc mall, Central, Hong Kong
30 March 2018
Edito Seafood Mag #1 : A well-decided opinion
Is it possible to have a set opinion on quality?
Not so long ago, as the products from the sea became scarce, people started seeing them as exceptional products. Some daring chefs followed suite and all of a sudden we found out that some dishes that were synonymous with frugality – if not poverty – like sardines and cod, ended up in the plates of three star restaurants! Saying that “scarce products are luxury products” does not make sense anymore.