Le croustillant au chocolat Nestlé Dessert Praliné
ASTUCE - Réalisez un croustillant au chocolat à partir de crêpes dentelles et de chocolat Nestlé Dessert praliné
Pays d'Auge - Region of Cider and Camembert | What's cookin'
In Normandy (France), a whole family is taking part of the every day life in the farm. Father and son look after the apples in the orchards. After gathering the apples, they press them to obtain juice that will be transformed in cider, a traditional French sparkling apple wine.
Meanwhile, mother and daughter take care of the cows and cook together typical Norman dishes with the homemade cider, that Jacqueline also sells to regular customers, private persons but also restaurants.
What's cookin' is about traditional culinary recipes from different European regions.
Enjoy all the episodes here:
Subscribe to wocomoCOOK:
Follow wocomo on Facebook:
How to Pair Cognac with Dessert and Cheese
White or dark chocolate, camembert, roquefort, matured cheddar or roasted fruits, discover how cognac can match perfectly with cheese, fruits and dessert.
Learn how to pair cognac with dessert and cheese with our How to Cognac masterclass video:
—
Your comments are valuable for us, so please take a moment to introduce yourself and share your thought. To get more videos soon, please subscribe to our channel.
—
Our Cognac Collection:
Our amazing cocktail recipes:
—
Maison Martell represents 300 years of audacity and experience. The oldest of the great cognac houses, founded by Jean Martell in 1715, Maison Martell is renowned throughout the world for the finesse and elegance of its cognacs, the result of a legacy of savoir-faire handed down through nine generations. Together with a passion for its craft, Maison Martell is known for the audacity with which it has pioneered new expressions of cognac – from the icon Martell Cordon Bleu in 1912 to the trailblazing Martell Blue Swift today.
— Instagram: Twitter:
Website:
Subscribe to our Martell newsletter for updates and special announcements:
__
Please enjoy responsibly.
(This material relates to the promotion of alcohol and should not be viewed by anyone below the legal age of alcohol purchase in the country of viewing.)
Queijo de cabra com mel de castanhas para surpreender no Natal.
Aprenda a fazer uma entrada original para o seu Natal.
Springtime Celebration at the Tranekær Castle | Cuisine Royale
Cuisine Royale invites us to share the dining secrets of nobility. Count and Countess Ahlefeld-Laurvig live on the Danish island of Langeland in the oldest dwelling o the kingdom: Tranekær Castle. It's June, and the couple has invited their closest friends and family to the castle to celebrate springtime. Not only the impressive banqueting halls and the individual guestrooms need to be prepared by the Countess herself but the 4-course menu plays a central role. Chef Christian Pichardt is in charge of the culinary delights with highlights like local lobster, grilled Turbot and deer fillets in a cherry wine reduction. In the build up the dinner, the Count and Countess go about their activities on the grand estate – riding and hunting.
Subscribe to wocomoCOOK:
Follow us on Facebook:
-----
Cuisine Royale
A Neue Artfilm production
With the collaboration of ARTE & ZDF
For the ZDF
Master classe (extrait) du Chef DAVID GALLIENNE – Émulsion de camembert & duo de poires | VOILA CHEF
Découvrez un extrait de la master classe de l'Émulsion de camembert et duo de poires du Chef David Gallienne.
Chapitre 3/5 – Siphon de camembert
Master classe niveau débutant
Le Chef vous apprend à faire mariner des poires, réaliser une compotée de poires, une émulsion de camembert et une poudre de camembert.
Apprenez la cuisine étoilée auprès de David Gallienne.
Retrouvez ses master classes sur
__________________________________
David Gallienne est un chef cuisinier originaire de Normandie et reconnu par une étoile Michelin.
Depuis 2017, il est à la tête du magnifique Jardin des Plumes à Giverny. Brillant et innovant, il a su donner un nouveau souffle à l’établissement grâce à sa créativité.
En 2020, il remporte le concours de Top Chef, qui le classe parmi les meilleurs chefs cuisiniers français.
Amoureux de sa région natale, David Gallienne se distingue en proposant une cuisine s’inspirant du terroir normand qu’il revisite avec des saveurs étonnantes.
En exclusivité par et pour #voilachef, découvrez pas-à-pas comment réaliser ses recettes favorites aux couleurs de sa région : la Normandie : une émulsion de camembert aux poires, un Saint-Pierre subtilement fumé aux sarments de vigne accompagné d’un risotto de céleri, et une surprenante tarte aux crevettes gambero rosso et aux radis.
Le Chef vous enseigne comment réaliser une compotée de poires, une émulsion et une poudre de camembert, comment lever les filets de Saint-Pierre, les fumer aux sarments de vigne, décortiquer des crevettes, cuire un céleri comme un risotto, confire des citrons et en faire une purée, dresser une sublime gelée de radis en damier.
Vidéos, fiches recettes, astuces, lexique… Vous aurez tout pour progresser !
Retrouvez ses master classes sur
Abonnez-vous :
Suivez-nous :
Instagram :
Facebook :
LinkedIn :