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À la table des présidents celebrates the pleasures of the table, for the truth is that fine food is an integral part of the relationship between presidents and their guests. A beautiful book, inviting us to savour a banquet of words and stories. Each menu – put into context and modernised – encourages us to go further in our exploration of what a reception at the presidential palace really means.
Guillaume Gomez recounts these culinary pageants with sensitivity, accompanying each menu with his own interpretation of the dishes, in more personal recipes. Understanding what the chef wanted to convey at the reception, getting to grips with the menu, imagining himself in the kitchen, and… reinventing.
Guillaume Gomez reveals his true self, and his creativity comes to the fore: no tricks, no pretence, just the pleasure and love of good food. This book contains fifty new recipes, concocted by him and described in his own words.
Available from our partner site: https://www.librairiegourmande.fr/chefs-france/15154-a-la-table-des-presidents.html
Congratulations to Passion Dessert 2021! 11 laureates rewarded by the members of the Michelin guide among like Pierre Chirac and Morgane Raimbaud, who join Jessica Préalpato, Michaël Bartocetti and François Josse.
This is the last month to consume kumquat, let’s take advantage! This citrus has protected us all winter: it is a source of vitamin C and magnesium. It is eaten whole, so no loss of nutrients!
Nina Métayer is surfing the trend of 100% digital pastries with her online store Delicatessen. His creations are to be ordered exclusively on his e-shop.
Pierre Hubert, installé à Dijon, recherche un Chocolatier. Toutes les informations ici.
Christophe Roussel, pâtissier chocolatier haut de gamme à LA BAULE (44), recherche un Chef Pâtissier H/F.