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Panna cotta de framboises
by Le Gourmand

Latest chefs

Benoît Cohen

1 Restaurant
+33 5 53 09 67 33
It is in an intimate and sincere framework Benoît Cohen offers to share his culinary universe articulated around local produce through a hostel menu that evolves according to mar

François Gagnaire

1 Restaurant
2 Gault et Millau "toques"
+33 1 43 35 41 50
Born in Haute-Loire, François Gagnaire knows from an early age that he would be a cook.

Kaji Yoshiharu

1 Restaurant
+852 2696 6778
Japanese-born Chef Yoshiharu Kaji joined The Peninsula Hotels in 2007, starting his career as Sous Chef at The Peninsula Tokyo's Peter

Jérémy DUPIN

1 Restaurant
1 Michelin Guide "Bib Gourmand"
1 Michelin Guide "fork"
1 Gault et Millau "toque"
+33 5 61 48 25 24
In February 2012, The Restaurant L'Instant in Montrabé, a gourmet place not far from Toulouse, opened orchestrated by Laurent and Jeremy

Latest pastry cook, bakers, artisans

Jérôme Chaucesse

Crillon, A Rosewood Hotel
Meilleur Ouvrier de France Pâtissier Confiseur 2015
+33 1 44 71 15 00
Jerome Chaucesse, Pastry Chef of the Hotel Crillon, A Rosewood Hotel and Meilleur Ouvr

Sébastien Ochoa

La Cerise Basque
+33 5 62 80 89 28
After getting all his diplomas (BEP, BAC Pro, Pastry Complementary Mention) at the Lycée Hotelier of Toulouse, Sebastian

Juan Carlos Carzalo

+54 294 443 5365
We make the best chocolate of Bariloche. Mamuschka was born on July 1, 1989.

Damian Betular

Palacio Duhau - Park Hyatt
+54 11 5171 1234
Damian Betular is the Pastry Chef of the Palacio Duhau - Park Hyatt Buenos Aires.

Chef's words

Advice from Cédric Béchade

Growing together

Eating is a vital act, feeding is necessary, taste is a pleasure ! Cooking is cultivating the relationship with our producers. It is cultivating our most valuable asset, one that makes us live because every daily ac...
Advice from Junichi Yamano

Make all the difference by seasonings and cuts

Seasonings, fish cutouts and gestures make all the difference. The slice of fish is not regular, thin on one side thicker onthe other. In the mouth, it is not flat, it frees other sensations. The rice should not be too c...

Aubrac, permanent inspiration

"This country has given us everything," remembered Sébastien Bras with love. "The northern part of Aveyron had yet been declared, in the sixties, in the process of desertification, like Tibet," recalls Michel emotiona...

Artisan's words

A sustainable quality

In Mamuschka , we stick to quality : quality that will not change over time and will be sustainable because it is not a mere belief , but a spirit of doing good things ... ...
Advice from Anthony Chenoz

Partage et expression

For these profession lovers, pastry is primarily a source of shares and a true way of expression. ...
Advice from Maxime Badeuil

As a woman

Pastry, I see it as a woman. You have to give it lots of love, be careful, but above all be very patient! ...

Chef's products and wines

It is in the late 30 Gaston Barthouil had the idea to smoke the first salmon of the Adour.

As a niche market product with exceptional gustatory qualities and endowed with legendary values, Axuria’s Pyrenean milk fed lam

Grape varieties/blending : 60% Merlot, 30% Cabernet Sauvignon, 10% Cabernet Franc

Grape varieties/blending : 60% Merlot, 30% Cabernet Sauvignon, 10% Cabernet Franc

Grape varieties/Blending : 60% Merlot, 20% Cabernet Sauvignon, 20% Cabernet Franc.

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