Showing posts with label french chefs. Show all posts
Showing posts with label french chefs. Show all posts

25 August 2026

Tête Tuesday


 Head chef.

Above: two heads are better than one

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Repost


28 October 2020

Smoke out

Chef steps outside for a quick clope before lunch service.

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Yes, the French still smoke. A lot. At least from an American point of view, but a lot less than before. Since 2007, smoking has been strictly prohibited inside restaurants, cafés and bars, any and all enclosed and covered public spaces such as supermarkets, boutiques, hospitals and clinics, schools, public transportation, airports and in work spaces and offices (sorry "Emily In Paris") unless a company sets aside an area exclusively for fumeurs.

 I was about to say that the stereotype sultry Frenchman of films noirs seated alone on a café terrasse--where smoking is allowed--quietly observing as he takes a drag is long passé, but astute habitués of this blog have pointed out the gentleman in the background behind Clotilde in my recent posting, “Messy French buns" (bottom photo). - BPJ

15 April 2018

Le Cordon Bleu


Noted chefs are guest instructors at Le Cordon Bleu, where gastronomy takes the stage.
 
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Culinary demonstrations at the institute showcase innovative recipes and advanced techniques, with detailed explanations provided throughout. Led by the school’s permanent chef instructors - including Eric Briffard, MOF and Culinary Arts Director - students gain unique insights and broad exposure to diverse professional approaches. These sessions also create valuable networking opportunities, as students may later collaborate with these chefs during internships or pedagogical lunches. - BPJ

Above: fresh potato gnocchi starter; chef and his assistant coordinate on a dish

Program: L'Art de Cuisiner comme un Chef
(The Art of Cooking Like A Chef)

13-15 Quai André Citroën 75015


Menu:

Asperges vertes "cuisson minute;" gnocchi de pomme de terre, tomates confites, fritto d’olives noires; côtes de veau en cocotte à la verveine fraiche/citron confit, fèvettes; pommes fondantes au fenouil; jus perlé 

15 February 2018

Head chef


Two heads are better than one. 
 
Above: from the kitchen chef pops his head out to see what's going on in the dining room