Breuil Frédéric – Portfolio

Catégorie : Recettes

  • Tasting @ The Chef Office

    Tasting @ The Chef Office

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    Frederic Breuil Executive chef

  • Tasting @ The Chef Office

    Tasting @ The Chef Office

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    Frederic Breuil Executive chef

    Roasted Salsify & Grilled PorciniMushroom Broth, Wild Garlic Oil Tender salsify, slow-roasted to bring out its natural sweetness, paired with smoky grilled porcini. Served with a deep, umami-rich mushroom broth and finished with fragrant wild garlic oil.

  • Porcini Mushrooms Cooking @ The Chef Kitchen

    Porcini Mushrooms Cooking @ The Chef Kitchen

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    Frederic Breuil Executive chef

    A Culinary Journey: Fresh Porcini track at the Swiss Mountains High in the Swiss Alps, autumn unveils one of nature’s most prized treasures: the porcini mushroom. Known for its rich, earthy flavor and meaty texture, porcini is a jewel sought by foragers and chefs alike. Imagine spending the day hiking through misty mountain trails, only…

  • Okonomiyaki Cooking @ The Chef Kitchen

    Okonomiyaki Cooking @ The Chef Kitchen

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    Frederic Breuil Executive chef

    Okonomiyaki is a popular Japanese savory pancake that originates from the Kansai region, particularly Osaka, though it is also popular in Hiroshima. The name « okonomiyaki » can be roughly translated to « grill as you like, » reflecting the dish’s versatility and the wide variety of ingredients that can be used. Basic Ingredients: Preparation:

  • Pork Bao Cooking @ The Chef Kitchen

    Pork Bao Cooking @ The Chef Kitchen

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    Frederic Breuil Executive chef

    Experiencing the First Bite of Pork Bao with Homemade Kimchi There’s something magical about the first bite of a perfectly crafted dish, where flavors meld together in unexpected harmony. This is the sensation you get when tasting a freshly steamed pork bao paired with the tangy, spicy kick of homemade kimchi—a delightful fusion of Chinese…

  • Valais Cherries Cooking @ The Chef Kitchen

    Valais Cherries Cooking @ The Chef Kitchen

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    Frederic Breuil Executive chef

    The First Jam of the Year: A Simple Delight There’s something magical about the first jam of the year. With fresh cherries in hand, and a copper cauldron ready, a little time is all it takes to turn this sweet fruit into a delicious preserve. Start by pitting the cherries and placing them into the…

  • Wild Mushrooms Cooking @ The Chef Kitchen

    Wild Mushrooms Cooking @ The Chef Kitchen

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    Frederic Breuil Executive chef

    Savoring the Swiss Forest Harvest: A Culinary Delight with Fresh Mushrooms As autumn paints the Swiss forests in hues of gold and amber, mushroom enthusiasts find joy in foraging for fresh fungi. Among the treasures of the forest, girolles (or chanterelles) stand out, their vibrant golden caps gleaming like hidden gems amidst the fallen leaves.…