latabledeschefs.fr
Akrame Benallal et David Toutain à l’Ecole Française de Gastronomie Ferrandi | La Table des Chefs
http://www.latabledeschefs.fr/restaurant/david-toutain-akrame-benallal-ecole-ferrandi
La Table des Chefs. Des recettes de chefs testées par Gaëtan le gourmand…. Akrame Benallal et David Toutain à l’Ecole Française de Gastronomie Ferrandi. Vous êtes ici :. La Table des Chefs. Raquo; Akrame Benallal. Raquo; Akrame Benallal et David Toutain à l’Ecole Française de Gastronomie Ferrandi. Dans la catégorie: Akrame Benallal. David Toutain, Akrame Benallal, Stéphane Gabrielly. Si on m’avait dit qu’un jour je serai là…. David Toutain - Stéphane Gabrielly - Akrame Benallal - Sébastien de Massard.
frenchcowboyhouston.com
Blog | The French Cowboy | Texas through the eyes of French Master Chef Philippe Schmit
https://frenchcowboyhouston.com/blog
Texas through the eyes of French Master Chef Philippe Schmit. August 3, 2012. I left off my last blog entry saying that I might be tired and poor after my trip, but that I was happy to be back home! You might recognize some dishes that we have since done as specials or have incorporated in our menu at Philippe Restaurant Lounge. I’ll let the video below do more explaining. Enjoy! Click to share on Twitter (Opens in new window). Click to share on Google (Opens in new window). June 8, 2012. I thought about...
lauravidal.fr
Food | Fork + Knife + Spoon + Glass
http://www.lauravidal.fr/tag/food
Fork Knife Spoon Glass. Laura Vidal's Wine Food Blog. Consulting services Wine walks. Who’s that girl? Let’s be clear, there is nothing like it in the city right now and with reason: David Toutain. Are the gastronomical darlings of Paris. There was so much talk around why Agapé Substance. Didn’t get the star(s) they seemed so predestined to receive in February just before the controversial red guide hit bookstores. Did they deserve what they didn’t get? Who will ever know? More importantly, who cares?
tonifyvie.wordpress.com
un kiwi en vol | one kiwi's world experiences | Page 2
https://tonifyvie.wordpress.com/page/2
Un kiwi en vol. One kiwi's world experiences. Newer posts →. A foodie’s take on candida. August 21, 2012. So after the umpteenth bout of being sick and then not really feeling any better after the usual period of lounging and feeling sorry for myself, I decided to take matters into hand and trotted off to a naturopath (motivated by my sister – thanks Vic! BTW – it’s good to be back living in a country which has a healthy regard for natural medicine. Soy sauce, citric acid. The first of which is alcohol (...
critique-gastronomique.com
Agapé Substance (Gaëtan Gentil) Paris 6 -Archive Critique gastronomique
http://www.critique-gastronomique.com/restaurant-agape-substance-gaetan-gentil-paris-6
Agapé Substance (Gaëtan Gentil) Paris 6 -Archive. Ce restaurant a définitivement fermé ses portes. Le restaurant Agapé Substance. A changé de chef en octobre dernier. David Toutain. S’en est allé et a laissé la place à Gaëtan Gentil. Ce jeune chef de 28 ans est passé par les cuisines de plusieurs très belles maisons, dont Le Cheval Blanc. Deux saisons) et Le Chabichou. Époque Philippe Labbé) à Eze Village et Le Crillon. Oignons farcis au chorizo. Omble chevalier, miso, persil, fromage fondu. L’aménagemen...
thechowfather.com
The Chowfather: August 2015
http://www.thechowfather.com/2015_08_01_archive.html
Miami food and restaurants. Saturday, August 1, 2015. View from outside my hotel and around the corner from David Toutain. One night in Paris. Solo. What to do? The last time I was in Paris I spent my days studying European Community Law and nights partying with models (truth) at Les Bains Douches. There was an inexplicable visit to Euro Disney mixed in too (unfortunately sans Naomi Campbell). And his creative and experimental style of cooking. I knew it would be a unique treat for me and I was right.
vealthebook.com
David Toutain
http://www.vealthebook.com/top-gastronomy/david-toutain
This restaurant is only 38 m (410ft ), including the kitchen! I had to fine-. Cervelle de veau with chard and Stilton. 4 veal brains, 4 chard leaves, malted flour, salted butter, fleur de sel, argan oil, 2 sprigs of thyme, mustard flowers, ground ivy leaves. For the Stilton sauce. 11/2 cloves of garlic, 100g onion, 175ml milk, 1 gelatin leaf, 40g Stilton, 50g mustard leaves. Veal top round and black olives. Veal top round and black olives. 4 portions of veal top round (90g each). For the black olive oil.
nantonomique.blogspot.com
Un passage secret pour dîner à Pommeraye ~ Nantonomique
http://nantonomique.blogspot.com/2012/07/un-passage-secret-pour-diner-pommeraye.html
Des berlingots, du muscadet, et des chroniques de restaurants, bars à vin et autres lieux de plaisir sur Nantes! Berlingots and Muscadet, ce n'est pas le résumé d'un repas nantais, c'est ce qui fait connaitre Nantes et sa gastronomie. C'est bien beau, mais il y a plus que ça à voir et gouter dans la ville. Les bons restos, gargottes et autres boutiques pas toutes cachées mais pas toujours dans la lumière méritent (ou pas) qu'on s'y attarde. Dimanche 1 juillet 2012. Un passage secret pour dîner à Pommeraye.
fumipuriri.blogspot.com
my life through my lens: April 2012
http://fumipuriri.blogspot.com/2012_04_01_archive.html
My life through my lens. Apr 24, 2012. Bruges: B&B Sint Niklaas. Stayed at B&B Sint Niklaas. This was my first time at a B&B and had such a pleasant stay. It's a charming, old house that is conveniently located a block away from Market Square. Super clean and spacious bathroom/shower. Views from the window:. After we booked our flight to Paris, we both agreed that we wanted to go to Belgium. We both love Belgian beers and only a train ride away, why not? Apr 22, 2012. Frenchie Bar à Vins. The food was un...
frauneudeckerlerntendlichkochen.com
Auswärtsbegegnungen | frau neudecker lernt endlich kochen
https://frauneudeckerlerntendlichkochen.com/restauranttipps-paris
Frau neudecker lernt endlich kochen. Über die „Köchin“. Über das Leben in Paris. In und wieder will der Gatte sich von Menschen bekochen lassen, die das auch können. Dann rauben wir eine Bank aus und gehen essen. Ein Tipp für die Restaurantsuche: Paris by Mouth. Das Le Cinq leisten wir uns, wenn der Bankraub ganz besonders ergiebig war, Weihnachten ist und wir beide mehrstellige Steuerrückzahlungen bekommen haben. Mussten rundherum frische Stoffservietten verteilt werden. Fatalerweise haben wir eine Zeit...