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Bistro, Bar a vin @ The Chef Consulting
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dans ConsultingFrederic Breuil Executive chef
Bistro Food Classic: Slow-Cooked Delights in a Cocotte Bistro food classics often feature slow-cooked dishes served in a cocotte, a traditional French cast-iron pot. This method of cooking allows ingredients to simmer slowly, enhancing flavors and creating tender, rich meals. Dishes like boeuf bourguignon or coq au vin are staples of this technique, showcasing the essence of French comfort…
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Culinary Tradition @ The Chef Office
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dans MoodFrederic Breuil Executive chef
Culinary Tradition of Franche-Comté estled in eastern France, Franche-Comté is a region renowned for its rich culinary heritage rooted in rustic, hearty dishes that reflect its agricultural past and alpine geography. The region’s cuisine is characterized by robust flavors, shaped by the mountains, forests, and meadows that define the landscape. One of the stars of…
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India Weeding @ The Banquet Kitchen
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dans EventsFrederic Breuil Executive chef
Seamless Execution of an Exceptional Indian Wedding I had the privilege of managing the culinary part of a remarkable Indian wedding alongside with my talented team and Executive Chef Prasad Metrani from India. The event was both demanding and extraordinary, reflecting the intricate and vibrant traditions of Indian cuisine and western culinary delight. From detailed…