Chefs' Advice

Get inspired by the recipes imagined by our Chefs and discover interesting articles about our universe.

Lemon Meringue Pie with citrus fruit medley and 2 other delicious variations

How-to video Discover 3 recipes imagined by our chefs in this video Recipe 1: Lemon Meringue pie and a garden of citrus fruits Ingredients: Lemon Meringue Pie from Traiteur de Paris Citrus fruits: Ugli, yellow and red grapefruit, kumquat, lime, lemon Small meringues Lemon and orange zest Toasted slivered almonds Directions Peel the citrus fruits a vif in order to…

Lingot polenta façon retour de pêche

Polenta slice

How-to video Discover two presentation suggestions from our chefs for the Polenta slice: – Fish of the day – Polenta Slice Millefeuilles Version 1: Fish of the Day Ingredients: Polenta slice from Traiteur de Paris Mini Saint-Jacques scallops from the bay of Saint Brieuc Fresh peas Green asparagus, braised Pea purée Basil coulis Watercress sprouts Directions: Quickly cook the scallops…

Caramel delight 3 ways

How-to video Discover three presentation suggestions from our chefs for the Caramel Delight. Version 1 : Passion Caramel déstructuré Ingredients: Caramel Delight from Traiteur de Paris Vanilla Bourbon ice cream Thin sheet of dark chocolate Melted dark chocolate Directions Take out the Caramel Delight 2 hours before plating Cut the dessert in 4 quarters Decorate the plate with a large…

Gianduja Shortbread Cake

How-to video Discover three presentation suggestions from our chefs for the Gianduja Shortbread Cake: – Gianduja shortbread cake with Bourbon vanilla quenelle and caramelized hazelnut – Gianduja Shortbread Cake mendiant-style – destructured Gianduja shortbread cake Recipe 1: Gianduja shortbread cake with Bourbon vanilla quenelle and caramelized hazelnut Ingredients: Gianduja shortbread cake from Traiteur de Paris Bourbon vanilla ice cream Chocolate jelly…

Mussels “marinières” with cardamom, carrot purée with orange

Ingredients for 4 servings 4 Carrot purée with orange from Traiteur de Paris 800 g mussels 60 g shallots, diced 2 tbs parsley 1 clove garlic, minced 50 ml white wine 4 tbs thick creme fraiche 25 g + 15 g butter ½ tsp thyme 4 cardamom pods 1 tbs chives, chopped A few blades of chervil Juice of ¼…