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.

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.

Aromatic Plants by Julien Lahire

Cuisine One chef, one ingredient Bertrand Jamot Publié le 05/09/2019

Aromatic Plants by Julien Lahire

Chef Julien Lahire talks about the aromatic plants he grows in his vegetable garden, deep in the Belgian Ardennes. These flavorful fireworks remind him powerfully of his childhood. Through novel taste combinations, he brings the emotional experience of the garden to the cuisine at the Moulin Hideux.

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.