Salmon Trout| by Fabio Iacovone
Cuisine One chef, one ingredient Bertrand Jamot Publié le 19/05/2020

Salmon Trout
by Fabio Iacovone

Chef Fabio Iacovone talks to us about salmon trout from Lillaz in the Aosta Valley. Farmed less than two miles from the Bellevue Hotel at an altitude of 5,600 feet, Lillaz trout has a high mineral content that gives it a lot of flavor. It’s a local ingredient that tells the story of the mountain.

Bresse chicken by Georges Blanc
Cuisine One chef, one ingredient Bertrand Jamot Publié le 02/12/2019

Bresse chicken by Georges Blanc

Chef Georges Blanc talks about Bresse chicken. Having served as president of the Protected Designation of Origin “A.O.P. Volaille de Bresse” since 1986, he is committed to respecting and promoting the high-quality products of his region.

Tripe by César Troisgros
Cuisine One chef, one ingredient Bertrand Jamot Publié le 28/01/2019

Tripe by César Troisgros

Chef César Troisgros talks about tripe, a product of the Charolais terroir in which Maison Troisgros is located, and more particularly about the part called the honeycomb. He wants to modernize this almost forgotten product by transposing it into new ways of cooking.

Mushrooms by Régis Marcon
Cuisine One chef, one ingredient Bertrand Jamot Publié le 07/12/2018

Mushrooms by Régis Marcon

Chef Régis Marcon talks about mushroom, a product which reflects its surrounding nature, the preserved regional park of Ardèche. Taste, colour, texture... each mushroom is a discovery and is at the heart of the cuisine of Régis et Jacques Marcon restaurant.