Catégorie : Consulting
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News @ Chef Office
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Frederic Breuil Executive chef
A Culinary Adventure: Joining the Swiss Historic Hotel for the Winter Season As the winter season draws near, I am thrilled to share an exciting chapter in my culinary journey. I have joined one of Switzerland’s most esteemed historic hotels, a venerable « old dame » that embodies tradition, elegance, and a timeless charm. Nestled amidst Switzerland’s…
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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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Bistro, Bar a vin @ The Chef Consulting
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dans ConsultingFrederic Breuil Executive chef
Chef Consulting at a French Bistro in Bucharest: Elevating Standards through Mise en Place and Training As part of my latest consulting project in Bucharest, I’ve had the pleasure of working with a vibrant French bistro. My role involved guiding the culinary team through the critical steps of mise en place and developing a refined and authentic…