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Ice Carving By Chef Christian @ The Sunday Brunch
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dans EventsFrederic Breuil Executive chef
Chef Christian’s second series of ice carvings was a mesmerizing display of skill and creativity. With each piece, he showcased his mastery of turning solid blocks of ice into intricate sculptures that captivated audiences. Known for pushing the boundaries of ice artistry, this series featured themes ranging from nature to abstract designs, each carving reflecting…
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Gourmet Festival Lake Final 2008 @ St Moritz
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dans EventsFrederic Breuil Executive chef
Finale of the Gourmet Festival: A Culinary Celebration as the Lake Began to Melt The final lunch of the Gourmet Festival unfolded in a magical setting, with the frozen lake just beginning to melt, signaling the changing season. Against this stunning natural backdrop, top chefs from around the world and St. Moritz joined forces to…
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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…