Video of the week


This is a classic of French bistro cuisine, alongside cheese soufflés or crème brûlée. It’ll be the perfect Sunday dinner to share with your family.

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In the spotlight

“Just like beets, carrots arouse my curiosity and interest, and they offer a challenge to find matching flavors. So simple and so pretty, they also have great potential for presentation."

"My chance meeting with Franck Cerutti, a passionate Mediterranean chef, was one of the most valuable. Franck had just returned from Florence, overflowing with the flavors of Italy, when he became my second in command at the Louis XV. The development of this risotto is largely his work."


These croquettes are soft and slightly crispy with a runny center. You'll have to eat them whole, crushing them between the tongue and the palate, to experience the unbelievable sensation of a taste explosion. Simply irresistible.

Ingredient of the week

The mandarin originated in China. Its name comes from the ancient officials of that country, the Mandarins. It is not known whether the name was given because they were fond of the fruit or because they wore orange robes. The word mandarine appeared in the French language in 1773. 

The clementine comes from Algeria, from the cross between a mandarin and a Seville (bitter) orange. Its name comes from that of Marie-Clément Rodier, known as Frère Clément, who lived and worked at the turn of the 20th century. It is not clear if he was also an agriculturist and a talented botanist, and that he was behind this cross, or whether it was spontaneous, which is quite possible, and that he merely picked the fruit to which his name was given.

Tangerines owe their name to the port of Tangier in Morocco, from where mandarins were shipped. 

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