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
16 April 2018
Dare Champagne with
Marie, Sourcing Manager of «Plus de bulles» delivers you all its secrets.READ MORE
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.