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Mostrando postagens de fevereiro, 2016

bravo^ boy

bizous amorecus

bye babys

Em Salon de l'Agriculture - Paris, Parc des Expositions.

5 Gennaio 2016 WORLD TOP Starman: the strength and elegance of Alain Ducasse A journey into the life of the fine Gascon who wrote the rules of haute cuisine evolving the chef profession. di:  Paolo Vizzari     15   1213 Scarica in formato PDF IT SEEMS a dark night with no history in the summer of 1984, with the twilight hidden by clouds and uncertainly spotted snow on the Alps, when a small plane appears in the Savoie sky near Chambery. On-board instruments are being broken down, the pilot desperately insists on cloches while the altimeter marks imaginative altitudes, until the flight crashes into a mountain obscured by weather. Of the five passengers only one survived, the young French chef Alain Ducasse. Coincidence or fate, that survivor will change as a few others the history of world cuisine. Alain Ducasse at the beginning of the 90s - Xavier Lambours Photo He lost an eye and is forced to stay in a bed for eighteen months, in the ve...

Slow Baked Dover Sole, Boston Lettuce Chutney, Pine nuts, Golden Raisins, Green Peppercorn-Brown Butter Lettuce Coulis. @lerouxeddy

quiridinhas continuo nas nuvens beijus

Oscar night... or whatever.

i know darlling meus amores temos tudo aa melhorar trabalharemos para isso acreditem is never enought

Todd Terry Boiler Room x Ballantine's Stay True Brazil DJ Set

BRIGADO NEGAÕ MEU BEM ADOREI U SOM

U SOM ESTEVE UM LU^XO

o ge^nio aa frente do grupo CHEZ TOI

continuo aqui nas nuvens

délicieux canelés et nos merveilleuses religieuses

Maison HUGO - Brasserie Moderne

A l’occasion du 190ème anniversaire de la mort de Brillat-Savarin, Alain Ducasse a demandé à Arnaud Nicolas, Meilleur Ouvrier de France Charcutier, une création exclusive pour son restaurant Aux Lyonnais : la Couronne Lyonnaise. Pour imaginer cette recette, Arnaud Nicolas s’est inspiré des 3 pâtés de Belley créés à l’époque par Brillat-Savarin. Présentée entière en salle et découpée à la commande, la Couronne Lyonnaise est garnie d’une farce composée de confit, filet, abats et foie gras de canard, liée à de la poitrine de cochon et du boudin noir en clin d’œil au terroir lyonnais. Le moulage de la Couronne demande un certain savoir-faire. Il faut chemiser la pâte à pâté finement et de façon égale dans un moule à kouglof pour réussir à la cuisson. Le résultat est savoureux et d’une grande finesse en bouche. A déguster jusqu’au 22 mars. En savoir plus : http://goo.gl/TkqG2H Photos Pierre Monetta

Our Quail and Foie Gras Pithiviers in the Making by Hyein. @lerouxeddy

Quail and Foie Gras Pithiviers Watercress Salad, Banuyls Vinaigrette, Huckleberry Jus. #jeanFrançoisBruel @lerouxeddy

For special occasions our chefs prepare the classic French dish Tournedos Rossini, and Valentine's weekend is one of those occasions. The preparation is with wagyu beef, black truffle 'pomme dauphine' and celery mousseline. Reservations remain for our Saturday lunch service, February 13, a rare chance for daytime dining at DANIEL. Courtesy picture of Andrea Fazzari #Chefsoftheworld