[: en] Chef Andreas Moller wins a Michelin star [:]


After only a year at the head of the kitchens of the restaurant "Copenhagen", Andreas Møller gets a star in the Michelin Guide.

"Almost all chefs dream of one day winning a Michelin star. My dreams are not different. However, my ambition has always been to achieve this feat by my own merit and qualifications, starting from scratch, and not taking the continuation of an already starred table. I always thought that it would limit my creativity and force me to follow a direction previously mapped.

These are the words already a few years ago Chef Andreas Møller who today wins, as an achievement, his first star restaurant Copenhagen.

At only 35 years, the Chef has a unique course that allowed him to rub shoulders with the biggest names in Nordic gastronomy. After having taken his first steps at the restaurant Saison alongside Erwin Lauterbach, with whom he discovers a spontaneous and simplified approach of the kitchen by composing with seasonal products that it is to denature as little as possible, its meeting with Claus Meyer, during his stint at the Standard, finishes with this conviction: to propose a cuisine that respects and sublimates the product, keeping its purest expression to create a real emotion. Andreas Møller is at the head of two restaurants in Copenhagen, Møller Snaps & Smorrebrod, and Møller Kaffe Kokken, each serving iconic dishes of Danish culture.

The product is for Andreas Møller a real obsession in his kitchen that wants to be very natural. It is for him to extract the "substantive marrow", to deliver the purest expression. The main thing for the Danish chef is to preserve the product in its authenticity, to distort the least possible flavors that have all the more power than their rawness. As evidenced by its "Smoked Barley / Celery / Apple", already acclaimed by the finest gourmets. Here, celery expresses itself in a masterful way, all in contrast between the smoked side of La Barbue, and the tangy dimension of the apple. It is in this delicate balance that a balance of flavors and textures is played out which gives celery all its depth.

"You're never better than your last dish." If Chef Andreas Møller's cuisine is characterized by an insatiable quest for perfection, The Danish Chef does not forget what defines the essence of his cuisine: emotion. In his eyes, technicality and mastery are only the means leading the tasting to the emotion that alone must be the end of the design of a dish to create a real culinary experience. [:]

[: fr] The AfterWork Fauchon [:]



From Thursday 6 April 2017, FAUCHON launches its Afterwork:
The new regular meeting for a special moment of tasting.
It is at the 1e floor of the new shop FAUCHON, at 30 Place de la Madeleine, that the gastronomes will be able to discover the most beautiful products of the land and the sea as well as the tasty cocktail pieces made by the Chefs FAUCHON during a relaxing moment at the end of the day, unique and convivial.

From Monday to Friday, from 18h00 to 20h00, from Thursday 6 April 2017, guests will be delighted with an ideally designed menu offering three aperitif options to choose from for this gourmet afterwork.

The opportunity to discover or rediscover this new store transformed into a gourmet walk of 450m2 on two floors that sublimates the five worlds of the brand :
Gourmet, Cellar, Pastry, Tea and Confectionery-Chocolate. Parisians will also be sensitive to luxurious decoration imagined by Bruno Leroy who embodies quality,
the refinement and spirit of the brand, values ​​of the House since 1886.

30, Place de la Madeleine 75008 PARIS


[: fr] A nine-star dinner [:]


Yannick Alléno, Emmanuel Renaut and René Meilleur

It is on the heights of Megève, behind the scenes of the Hotel Flocons de Sel, that three great French chefs meet this Sunday 5 March 2017 to create an exceptional dinner.
Linked by their passion for cooking and the love of snow-capped peaks, Chef Emmanuel Renaut invited Yannick Alléno and René Meilleur chefs to share his talent and creativity for an improvised evening.

Nine stars, six hands, three visions, but a common denominator binds them: every day, they are the only chefs to offer a triple-star cuisine in high mountains.
Emmanuel Renaut at Flocons de Sel restaurant in Megève, Yannick Alléno at Le 1947 - Cheval Blanc Courchevel and finally René Meilleur at La Bouitte near Les Ménuires.

It is therefore natural that these three longtime friends gather this Sunday to celebrate the Mountain, during a moment full of emotion, sharing and conviviality in this unique setting that is the restaurant Flocons de Sel . Through a timeless cuisine, they will dare color, bitterness, acidity where they did not exist, making each dish original and surprising. [:]

[: fr] The Market Producers Nicolas Magie [:]



Nicolas Magie's Producers' Market, Chef 1 star of Saint-James Bouliac

Sunday 18 December 2016, from 9h to 13h

With the incredible success of the previous edition, it is more than 1 500 lovers of good products and gourmets who have walked on the terrace of Saint James Bouliac in October!
This winter, Chef 1 star Nicolas Magie is again organizing his Producers' Market on the occasion of the end of year celebrations, with guest chef Vivien Durand

Who has never dreamed of being able to market like the greatest French Chefs?
Select your products among the best of each category, exchange directly with the producers, receive the advice of Star chefs This is what the Marché des Producers offers, launched by Michelin-starred chef Relais & Châteaux Le Saint-James, Nicolas Magie.
A reasoned cook operates according to the seasonality, which is why the Chef proposes to renew this event on four Sundays a year, from 9h to 13h, according to the seasons and under the aegis of a guest chef partner of the event, where of the local products will have the headliner! The opportunity to discover new products, small producers, and access the direct sales of regional products.


The Christmas Producers Market will be held on Sunday 18 December 2016 from 9h to 13h, on the terrace of St. James.
The star chef of the restaurant Le Prince Noir in Bordeaux, Vivien Durand, is the guest of this third edition, alongside Chef Nicolas Magie.
They will bring together 25 producers.

It will be a gastronomic weekend with producers of local products (meat, fish, shellfish & shellfish, fruits & vegetables, cheeses, breads, truffles, chocolates, champagne ...). From market gardeners to the plate, there is only one step!

To put an end to this gastronomic day, a special menu featuring the products of the producers selected by Chef Nicolas Magie, will be at the Café Esperance, at the price of 40 euros.
The opportunity to enjoy a meal of Chef at a low price.


[: en] The Emergence Salon [:]


Four days of total happiness at The Biennial of Pantin at the Emergence fair.

What a good idea to welcome the young scene of design, decoration, crafts.
One hundred or so exhibitors were all equally innovative in the magnificent building of the Center de la Danse, a dream setting for the dynamism and creativity that characterizes these young creators.

A bath of freshness not to be missed during the next transfer.

Under the leadership of Marc Brétillot, the Foodlab invites culinary designers and chefs to interact with 4 artisans. I did not resist the lunch "beeswax", all organic obviously.

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