In its eponymous chateau at the gateway to central Paris, L’École Hôtelière Ferrières aims to be the embodiment of French culinary excellence.
Once, the CROUS de Nice was synonymous with basic facilities.
When equipping a cooking school, there is no end of considerations to take into account…
As a chef, Eric Léautey is as well-known as he is passionate…
Right in the heart of Paris’ golden triangle, L’Hôtel Dillon – an outstanding townhouse…
This kitchen and its service system is a perfect example…
RECETTE DE LA TARTE...
Réaliser la tarte aux pommes de Cédric GROLET, quand be...
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