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Carte
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Soft poached egg and creamy pumpkin mousse with bacon. A recipe created by Gilles Goujon. Warm dish. Green beas and tomatoes. A recipe created by Vincent Ferniot. Hot dish. Blond lentils with curry and fig chutney. A recipe created by Vincent Ferniot. Cold dish. Leeks and potatoes cold soup, carrots and citrus jelly. A recipe created by Gilles Goujon. Cold dish. Vegetable salad in pickled mayonnaise. A recipe created by Pierre Wynants &. Lionel Rigolet. Cold dish. Tomato and fresh herb tiramisu. Organic ...
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Vincent Ferniot - Boco
http://www.boco-lu.com/en/chefs/vincent-ferniot
After studying graphics and photography at the Arts-Deco in Paris, Vincent worked in various creative professions. He then started a career as gastronomy journalist and tv presenter on France 2. For 25 years he has been sharing, on television andradio, what he believes to be the best products of France and other parts of the world. Over the years, he has met and interviewed the best chefs worldwide, building friendships and earning his place in the closed world of High Gastronomy. Apple sauce with vanilla.
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Régis Marcon - Boco
http://www.boco-lu.com/en/chefs/regis-marcon
Restaurant Régis et Jacques Marcon * *. A pure product of the Massif Central, his love of cooking has deep roots in his region. Descending from a long line of farmers, Regis grew up in his mother’s kitchen, the cook and owner of the small town’s only café-restaurant. His village hidden in the confines of three departments (Haute-Loire, Ardèche and Lozère) is an ode to nature with its abundance of forests and pastures, full of mycological treasures for he who knows how to unearth them.
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Emmanuel Renaut - Boco
http://www.boco-lu.com/en/chefs/emmanuel-renaut
Flocons de sel * *. To fully grasp Emmanual Renaut’s cuisine, one must first have a grasp of his environment. Emmanuel is a gars de là-haut , a real guy from the mountains. Attached to Megève and Upper Savoy, he has climbed all the peaks of his profession. Mushroom and spinach in a polenta lasagna. A recipe created by Emmanuel Renaut. Hot dish. Macaroni risotto, green asparagus and cheese. A recipe created by Emmanuel Renaut. Hot dish. Pasta risotto with ham, creamy cheese sauce. Brand design and Webdesi...
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Philippe Conticini - Boco
http://www.boco-lu.com/en/chefs/philippe-conticini
Philippe Conticini is one of the best pastry chefs in the world. He is a highly respected member of his profession, and the clientele of the Pâtisserie de Rêves adores him. His wiseness and knowledge of dessert culture from around the world bring a soulful touch to boc. Organic green apple sauce and creamy rice pudding. A recipe created by Philippe Conticini. Cold dish. BOCO SAS – 3 rue Danielle Casanova, 75001 Paris – T. 01 42 61 17 67 – 521 198 572 RCS Paris. Integration and development: Reason Systems.
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Gilles Goujon - Boco
http://www.boco-lu.com/en/chefs/gilles-goujon
L’Auberge du Vieux Puits * *. Before settling in this charming village of Corbières, Gilles Goujonhadlived a nomadic lifestyle. First as a child, following along his military pilot father’s various deployments, then later as he learned his craft going through the greatest culinary houses of the South of France. Tomato, fresh goat cheese,vegetable, pesto. A recipe created by Gilles Goujon. Cold dish. Soft poached egg and creamy pumpkin mousse with bacon. A recipe created by Gilles Goujon. Warm dish.
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Boco
http://www.boco-lu.com/fr
C’est la concrétisation d’un rêve…. Celui de deux gamins,. N, les frères Ferniot. Tre père dans le goût du bien manger, nous avons une. Bsession aujourd’hui : partager notre idée du b. N et du sain avec le plus grand nombre. Avec l’aide des plus grands chefs et chefs pâtissiers, nous avons créé une restaurati. N rapide savoureuse et respectueuse de notre envir. Nous croyons vraiment que l’on peut se régaler chaque j. Ur sans se ruiner et en se faisant du bien. Merci d’y croire avec nous. La bande à boc.
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Stéphane Décotterd - Boco
http://www.boco-lu.com/en/chefs/stephane-decotterd
Le Pont de Brent *. Le jeune chef du Pont de Brent (40 ans en 2016) est né dans le canton de Fribourg à Billens. De ce village qui touche le canton de Vaud il est parti faire son apprentissage dans les belles maisons qui bordent le Léman vaudois. Grilled zucchini salad with mint. A recipe created by Stéphane Décotterd. Cold dish. Ratatouille velouté, creamy mozarella. A recipe created by Stéphane Décotterd. . Brand design and Webdesign: Laurent and Laurence. Integration and development: Reason Systems.
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Damien Moutarlier - Boco
http://www.boco-lu.com/en/chefs/damien-moutarlier
Jeune pâtissier talentueux, Damien Moutarlier incarne parfaitement l’avenir de la pâtisserie suisse. Fort de de sa technique il ose des alliances de saveurs inédites que viennent tempérer sa grande rigueur acquise dans les meilleurs laboratoires de pâtisserie et au cours de son enfance sucrée sur les rives du Lac Léman. Jasmin : apricot sauce and jasmin tea cream. A recipe created by Damien Moutarlier. Cold dish. Brand design and Webdesign: Laurent and Laurence. Integration and development: Reason Systems.
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Jean-Michel Lorain - Boco
http://www.boco-lu.com/en/chefs/jean-michel-lorain
La côte Saint-Jacques *. The apple doesn’t fall far from the tree! The town of Joigny can boast one of the jewels of French cuisine, a chef in love with the best products his region has to offer. Is incredibly proud to count in its ranks this meticulous shaper. Sun-Kissed vegetables, semolina with dried fruits. A recipe created by Jean-Michel Lorain. Cold dish. Poached egg, green peas cream, tapioca. A recipe created by Jean-Michel Lorain. Cold dish. Brand design and Webdesign: Laurent and Laurence.
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