À la carte de notre menu de Noël, laissez-vous tenter par notre majestueux Koulibiac de brochet ! * On our Christmas menu, let yourself be tempted by our delicious Pike Koulibiac ! @yannickalleno @ruiz_toma #pavillonledoyen #comptoir #cuisine #restaurant #restaurantparis #michelinstar #coulibiac #escoffier #brochet #caviar #riz 🎥 @culinary_agency | Pavyllon au Pavillon Ledoyen
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À la carte de notre menu de Noël, laissez-vous tenter par notre maje…
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Disciples Escoffier APAC on Instagram: "This winter, Intervals Bar presents a refined four-hands collaboration inspired by the timeless culinary philosophy of Auguste Escoffier. Chef Florian Muller, President of Disciples Escoffier Hong Kong and Executive Chef of The Park Lane Hong Kong, joins Chef Jerry Poon to craft an elegant French-inspired menu rooted in Escoffier’s principles of balance, structure, and respect for ingredients—enhanced with contemporary global touches. Designed for traveler
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Disciples Escoffier APAC on Instagram: "This winter, Intervals …
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Ben Bighelli on Instagram: "Tu aimes la cuisine Libanaise ? Découvre @le_cedre_restaurant_libanais06 sur Nice si tu aimes la cuisine Levantine avec un peu d’originalité, dans un cadre soigné 🍽️ Je teconseille son menu du Chef à 43,50€ avec les inspiration qui changent chaque semaine, le @chef_jean_haidar te concocte un joli repas en 4 services, celui que j’ai pu déguster dans cette vidéo… je t’assure que tu sortira heureux du restaurant ☺️! Pour ma part, gros coup de cœur sur le Dessert à la Pi
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Ecoa on Instagram: "Um dos chefs mais criativos do mundo está prestes a fazer o que ninguém nunca fez. Em 2026, Grant Achatz, do restaurante Next em Chicago, vai servir um menu completo de nove pratos desenvolvidos por inteligência artificial. Mas não é inteligência artificial gerando receitas genéricas. Ele cria chefs fictícios inteiros dentro do ChatGPT, com biografia, histórico e formação detalhada, como se fossem pessoas reais. Um exemplo: um chef que treinou cinco anos com Ferran Adrià na E
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Chef’s PSA on Instagram: "My good friend Brent @brenteatsfood and I had an hour long conversation on this the other day. So here is my counterpoint, by the way he makes a lot of great points and you should check out his video. What Escoffier built wasn’t “better cuisine.” It was infrastructure. A universal cooking language. A system that could be taught, scaled, repeated, and understood in kitchens across the world before the internet, television, or social media existed. Mirepoix. Mother sauces
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