Red mullet rillettes

Duck confits are prepared according to local tradition.

After a night in the salt, they are cooked in their own fat before simply being put into...

Candied melons "all the way through", a very high proportion of almonds and the fact that sugar is advantageously replaced by the syrup of candied fruits, are the secret of the finesse...

Le kougelhopf « boule levée » est une spécialité alsacienne de brioche à pâte levée, dont l'apparence est caractéristique du moule utilisé.

This recipe with...

This crab velouté is certainly one of the most concentrated on the market!

Crafted with respect for Azais-Polito's know-how and Sétoise tradition, it...

The "D" collection is a tribute to the House of DEVAUX, as well as an affirmation of its difference in the world of Champagne.

This champagne is the result of a...

Salmon is a protected species in the Loire region, which is why this terrine is prepared using only quality salmon from Scotland.

A classic, but a...