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Christophe DUPOUY

Chef étoilé des Clefs d’Argent à Mont de Marsan

Book Voir le menu

Cédric BECHADE

Photo BECHADE

Star chef of l’hostellerie de plaisance in Saint-Emilion

Réserver Voir le menu

Clément BRUNEAU et Vivien DURAND

150509 photo durand

Star chef of Prince Noir in Lormont .

Réserver Voir le menu

Jean-Luc ROCHA

Jean-Luc Rocha

Double star chef at “Château Cordeillan-Bages” in Pauillac.

Réserver Voir le menu

Stéphane TOURNIE

stephane-tournie

Michelin-star-chef at Les Jardins de l’Opéra in Toulouse.

Réserver Voir le menu

Benjamin TOURSEL

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Michelin Star chef of L’auberge Le Prieuré in Moirax.

Réserver Voir le menu

Richard Toix

Richard-Toix-photo

Michelin-star-chef of La Ribaudière in Bourg Charente.

Réserver Voir le menu

Friday June 12th

Evening Grands Crus Classés in 1855 Patrick JEFFROY 2 Michelin Stars Restaurant: Patrick JEFFROY Website : http://www.hoteldecarantec.com/ Is your goal to be able dissertationauthors.com dissertations services to talk to your friend in their native language.

Videos

Find here the best moments of Épicuriales in video

Photos

Relive the best moments of Epicuriales in photos

Saturday June 13rd

Evening with white wines Bordeaux Blancs Secs.  Olivier STREIFF Semi-finalist of Top Chef 2015 Achten sie auf die rechtschreibung, vor allem die kommas nach dem familiennamen der masterarbeit schreiben lassen kosten empfngerin oder des empfngers kommt ein komma.

Sunday June 14th

Eric SAMSOM Restaurant : Koh-I Nor Website : http://www.hotel-kohinor.com Here are a essayclick.net buy essays few things to consider, when you’re on this journey.

Monday June 15th

Philippe ARRAMBIDE 1 Michelin Star Restaurant : Relais & Châteaux – Les Pyrénées website : http://www.hotel-les-pyrenees.com/ We provide a positive, supportive, rewarding and engaging way for our kid and teen members to communicate with others about their interests, talents and aspirations.

Tuesday June 16th

Jean-Luc ROCHA 2 Michelin Stars Restaurant : Château Cordeillan-Bages Website : www.cordeillanbages.com You’re not the first and you certainly won’t be the last to homework for you in https://justdomyhomework.com/ attempt this, so do your best.

Wednesday June 17th

Vincent ARNOULD 1 Michelin Star Restaurant : Le vieux Logis Website : http://www.vieux-logis.com Users will have to provide the relevant ios best cell phone spyware within https://cellspyapps.org firmware file.

Thursday June 18th

Evening Locavore with la ferme Tauziet Stéphane TOURNIE 1 Michelin Star Etablissement : Les Jardins de l’Opéra Website : http://www.lesjardinsdelopera.com/ Learning a new language tips for success – the future of educationlearning a new 6th grade essay writing language is a brave thing to do.

Friday June 19th

David IBARBOURE 1 Michelin Star Restaurant : Briketenia Website : http://www.briketenia.com/ Vermeiden sie zeitdruck beim lektorat wenn sie einen bestimmten erscheinungstermin ghostwriting hausarbeit fr ihr buch anpeilen, machensie sich nicht auf den letzten drcker auf die suche nach einem lektor.

Saturday June 20th

Vivien DURAND 1 Michelin star Restaurant : Le prince noir Website : http://www.leprincenoir-restaurant.fr Redsn0w can currently jailbreak the beta versions of ios 5 available to developers and related blog reverse phone lookup that works also the latest ios firmware update ios 4.

Sunday June 21st

Thierry VERRAT 1 Michelin star Restaurant : La Ribaudière Website : http://www.laribaudiere.com/ https://domyhomework.guru do my homework for me.

Monday June 22nd

Nicolas MASSE 2 Michelin stars Restaurant : La Grand’Vigne Website : http://www.sources-caudalie.com/ Now, cisco 200-101 braindumps is regarded one of the most sought after cisco certification, convenient source associated with top-notch employment possibilities.

Tuesday June 23rd

Evening with white wines Bordeaux Blancs Secs. Benjamin TOURSEL 1 Michelin star Restaurant : L’auberge Le Prieuré Website : www. http://aubergeleprieure.fr/ Updated 200-101 midnightpapers questions – crack 200-101 exam in with braindumps – the future of educationhow to choose the best cisco 200-101 practice test preparation tools.

Wednesday June 24th

Cédric BECHADE 1 Michelin Star Restaurant : Hostellerie de plaisance Website : www.hostelleriedeplaisance.com or www.aubergebasque.com You will be an expert in these functions by attending help me with homework this particular module.

Thursday June 25th

Thomas L’HERISSON 1 Michelin star Restaurant : L’Auberge Saint Jean Website : http://www.aubergesaintjean.com/ Tapping on this button will initiate the process to save the shsh blob directly on to the cydia servers.

Friday June 26th

Evening Caviar Sturia Olivier STREIFF Semi-finalist of Top Chef 2015 Step 2 launch the ishshit app from the iphone springboard.

Saturday June 27th

Evening Battle cook ! Sponsored by Star Chef Julien ALLANO, chef of restaurant Le Clair de la Plume in Grignan. Culinary Battle between Jérôme OILLIC, chef of Urban Chef in Bordeaux et Ludovic LE GOARDET, chef of restaurant Glouton in Bordeaux. http://www.clairplume.com/grignan/fr/ http://www.gloutonlebistrot.com/ The practical session involved in this module with enable you with a hands-on https://essaydragon.com experience in handling these

Al Mounia

150521 al mounia

Warmth and hospitality for a maroccan quality cuisine

Atelier de Franck

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“A bistro concept for lunch, a gourmet cuisine for the evening”

Aymeric traiteur

SONY DSC

“Traditional cooking in good mood and friendly atmosphere”

Brasilis

brasilis

« Latin american cooking, brazilian atmosphere guaranteed”

Aux plaisirs d’Outre mer

Outre-Mer-300x225

“Enjoy Guadeloupe specialties, in the heart of Bordeaux.”

Café de la place

140509 café de la place

“Festive atmosphere and tasting pleasure at the Café de la place”

Opening Epicuriales

Opening Epicuriales Frinday, May 20th !! Composition and elements of a company this particular module focuses on making the candidates aware about the various elements of custom writing paper a company, and the how the various domains of company interact with each other.

Euskal Jatexte

Photo-Euskal-Jatexte

“Tapas tasting and traditional Basque dishes cooked with plancha”

Ibaïa café

ibaia

“Ibaia café gourmet and creative cooking”

The brasserie bordelaise

Photo brasserie bordelaise

“In our region, we value first eating as a pleasure”

La Maison Mère

150413  photo maison mère

La maison Mère opened in last February close to the Grand Theatre

La villa Tourny

villa tourny

“This trendy brewery will expand its elegant surroundings, its refined menu and its atmosphere on the Epicuriales.”

Le Bistrot de Capeyron

150407 logo bistrot de capeyron

Real « Bistronomique » cuisine, Le Bistrot de Capeyron is a family restaurant.

Le Café Populaire

Le café populaire

« here we drink, we eat, we sympathize », all that with french songs.

Le Carré

wato sita

Quality products, in a chic and friendly atmosphere are present at Benoit and Brice’s restaurant.

Le glacier de Tourny

Le glacier de Tourny

« Best ice cream of the region”

Les Jardins de l’Opéra

150421 logo les jardins de l opera

« Le Café Opéra », famous restaurant of the Grand Théâtre de Bordeaux

Les pains d’Alfredo

Les Pains d'alfredo

Traditional French bakery

L’I.Boat

iboat

This year, the I.Boat celebetrate on this way local gastronomy.

Friday June 12nd

At 11 :00 : Opening of the Epicuriales !!   From 12 :00 to 14 :00 : At Home Pôle , « Epi time »with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied with a Mocktail. Peking duck slices with mint, pineapple “salt and pepper” a la plancha   From 17 :00 to 19 :00 : At Home Pôle , « Epi time » with Badoit Rouge:

LIFE

LOGO LE LIFE +petit

“coming in the Life, is like discovering every time a new case”

L’Olympia

150415 olympia

” A different concept : French Pop musique of the 80s/90s”

Mc Duck

logo-mc-duck

“The South West fast food, The duck in many ways”

Saturday June 13th

. From 12 :00 to 14 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied with a Mocktail. Foie gras samoussa, granny-smith and ‘Ibaïona’ ham, Red Curry and Coconut cream   From 17 :00 to 19 :00 : At Home Pôle , « Epi time » with Badoit Rouge  : culinaires sessions of 15

Sunday June 14th

From 12 :00 to 14 :00 : At Home Pôle , « Epi time » with Badoit Rouge  : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied with a Mocktail. Seared escalope of foie gras, chickpea cream for spreading, kumquats and coriander   From 17 :00 to 19 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef.

Monday June 15th

.From 12 :00 to 14 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied with a Mocktail. Tomato/Mozzarella stuffed, ricotta/foie gras and red pesto with almonds   From 17 :00 to 19 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied with

Tuesday June 16th

From 12 :00 to 14 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied with a Mocktail. Aiguillettes sweet duck magret / salted, bok choy /oyster and Thaï juice   From 17 :00 to 19 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas

Wednesday June 17th

From 12 :00 to 14 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied with a Mocktail. Pizzetta foie gras/pancetta cooked a la plancha, dressing mimolette/basil   From 17 :00 to 19 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied with a

Thursday June 18th

From 12 :00 to 14 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied with a Mocktail. Duck briouat with semolina and spices, chermoula sauce to aillet   From 17 :00 to 19 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied with

Friday June 19th

From 12 :00 to 14 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied with a Mocktail. Maki toasted white bread duck and delicatessen, chick condiment   From 17 :00 to 19 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied with a

Saturday June 20th

From 12 :00 to 14 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied with a Mocktail. Foie gras papillote poached with vegetables primavera, nuoc-mam broth   From 17 :00 to 19 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied with a

Sunday June 21st

From 12 :00 to 14 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied with a Mocktail. Nems of brick foie gras/smoked breast, fennel and rosemary, dill remoulade   From 17 :00 to 19 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied

Monday June 22nd

From 12 :00 to 14 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied with a Mocktail. Duck pintxos chorizo/goat, honey shallots, olives and balsamic   From 17 :00 to 19 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied with a Mocktail.

Tuesday June 23rd

From 12 :00 to 14 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied with a Mocktail. Foie gras Fajitapas /satay, curry cream and green peppers   From 17 :00 to 19 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied with a

Wednesday June 24th

From 12 :00 to 14 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied with a Mocktail. Egg casserole with foie gras and bacon, olives and hazelnut oil   From 17 :00 to 19 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied

Thursday June 25th

From 12 :00 to 14 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied with a Mocktail. Foie gras papillote, green asparagus and cucumber, wasabi/lemongrass broth   From 17 :00 to 19 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied with a

Québec Café

150507 quebec cafe

“Here is Quebec without pretense”

Quercy Périgord

QUERCY

“Join the friendly team of Olivier around various specialties from the Périgord.”

Cédric BECHADE’s menu

Menu of Cédric BECHADE Wednesday June 24th In association with Vignobles Perse  *** Water of Maison Badoit Evian prestige range  *** Bread of Les pains d’Alfredo  *** Aperitif glass of Thiénot champagne  *** APPETIZER with Sturia caviar *** STARTER The eclade in mouclade Cloud to bark pine scents & Pineau des Charentes Esprit de Pavie, appellation

Wato Sita

wato sita

For lovers of world cooking and new flavors

Jean-Luc ROCHA’s menu

Menu Jean-Luc ROCHA Tuesday June 16th In association with the Jean-Michel Cazes winery  *** Aperitif glass of Thiénot champagne  *** Appetizer with Sturia caviar *** STARTER Pressed garlic ray Michel Lynch Organic Blanc 2014 Ostal Cazes Blanc 2013 *** MAIN COURSE Black Angus Beef, carrots, mushrooms and coconut Villa Bel Air Rouge 2011 Ormes de

Patrick JEFFROY’s menu

 Menu of Patrick JEFFROY Friday June 12nd In association with Grand Crus Classés in 1885  *** Water of Maison Badoit Evian prestige range  *** Apperitif glass of Brut Thiénot champagne  *** Appetizer with Sturia caviar *** STARTER Blue lobster and foie gras terrine, smoked eel, parsnip cream and frothy *** MAIN COURSE See bass of Carantec, potato

Thursday June 26th

From 12 :00 to 14 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied with a Mocktail. Duck samoussa, chimichurri and lemon confit, white sauce   From 17 :00 to 19 :00 : At Home Pôle , « Epi time » with Badoit Rouge : culinaires sessions of 15 minutes with Urban Chef. Tapas accompanied with a Mocktail.

Vincent ARNOULD’s menu

Menu of Vincent ARNOULD Evening of Wednesday June 17th In association with wine union of Pessac Léognan *** Water of Maison Badoit Evian prestige range *** Apperitif glass of Rosé Thiénot champagne *** Appetizer with Sturia caviar *** STARTER White truffle of Perigord En Vichyssoise of Frozen Vegetables, ham and « Greedy Sandwich»   Château Lafargue, white 2011

Philippe ARRAMBIDE’s menu

Philippe ARRAMBIDE’s menu Monday June 15th In association with Crus Bourgeois of Médoc *** Water of Maison Badoit Evian prestige range  *** Apperitif glass of Vintage Thiénot champagne *** Appetizer with Sturia Caviar   *** STARTER The warm “Breton” lobster salad with basil Zucchini cream, cod croquette, artichoke, tomato sorbet. Château Vieux Robin “Blanc de Lunier”

Vivien DURAND’s menu

Menu of Vivien DURAND Saturday June 20th In association with Vignobles André Lurton *** Water of Maison Badoit Evian prestige range *** Bread of Les Pains d’Alfredo *** Apperitif glass of  Vintage Thiénot Champagne *** Appetizer with Suria caviar *** STARTER Red mullet with squid, chard ravioli in breuil, baby spinach and Sturia caviar Château de

David IBARBOURE’s menu

Menu of David IBARBOURE Evening of Friday June 19th   *** Apperitif glass of Thiénot Champagne *** Water of Maison Badoit Evian prestige range *** Bread of Les pains d’Alfredo *** Apetizer with Sturia caviar *** STARTER Gravlax of Banka trout, beet, green apple and combava. Château Perron, 2012 Château Perron la fleur, 2012 ***

Nicolas MASSE’s menu

Menu of Nicolas MASSE Monday June 22nd In association with château Smith Haut Lafitte *** Water of Maison Badoit Evian prestige range *** Bread of Les pains d’Alfredo *** Aperitif glass of Thiénot champagne *** Appetizer with Sturia caviar *** STARTER Duck foie gras, smoked sturgeon, green apple and tile bread Château le Thil blanc

Eric SAMSON’s menu

Menu of Eric Samson and Richard Lequet Sunday June 14th In association with wine union of Pessac Léognan *** Water of Maison Badoit Evian prestige range *** Apperitif glass of  Brut Thiénot Champagne *** Appetizer with Sturia Caviar *** STARTER The cheviche of Langoustines and heirloom tomatoes marinated in elderberry oil, powdered black olives. La

Olivier STREIFF’s menu 13/06

Menu of Olivier STREIFF Saturday June 13th In assocation with white wines Bordeaux Blancs Secs. *** Apperitif glass of Thiénot champagne *** Appetizer with Sturia caviar *** STARTER Prawn marinated with rosemary, Honey lemon vinaigrette and green asparagus coconut Château d’Haurets 2014 – Bordeaux blanc Château Barbé 2014 – Blaye Côtes de Bordeaux *** MAIN

Stéphane TOURNIE’s menu

Menu of Stéphane TOURNIE Thursday June 18th, special Locavore with la Ferme de Tauziet Discovery of south west appellations   Water of Maison Badoit Evian prestige range *** Bread of Les pains d’Alfredo *** Aperitif glass of Thiénot champagne *** Appetizer with Sturia caviar *** STARTER Pressed foie gras from La ferme de Tauziet and smoked

Benjamin TOURSEL’s menu

Benjamin TOURSEL’s menu Tuesday June 23rd In assocation with white wines Bordeaux Blancs Secs.  *** Eaux de la maison Badoit Evian gamme prestige *** Bread of Les pains d’Alfredo *** Aperitif glass of Rosé Thiénot champagne *** Appetizer with Sturia caviar *** STARTER Saint Pierre marinated with citrus, raspberries and mint yogurt Château Couhins Blanc

Thierry VERRAT’s menu

Thierry VERRAT’s Menu Sunday June 21st In association with the Margaux Appelation *** Water of Maison Badoit Evian prestige range *** Bread of Les pains d’Alfredo *** Bread of Les pains d’Alfredo *** Apperitif glass of Rosé Thiénot champagne *** Appetizer with Sturia Caviar *** STARTER The steam duck foie gras, broth primeurs, smoked eel

Saturday June 27th

      From 20 :00 : At Etoiles d’Epicure, evening Battle cook ! Sponsored by Star Chef Julien Allano. Culinary Battle between Jérôme OILLIC and Ludovic LE GOARDET Someone https://justbuyessay.com who has patience and a sense of honor for their work.

Thomas L’HERISSON’s menu

Menu of Thomas L’HERISSON Thursday June 25th *** Apperitif glass of Thiénot champagne *** Water of Maison Badoit Evian prestige range *** Bread of Les pains d’Alfredo *** Appetizer with Sturia caviar *** STARTER Adour trout, cooked at low temperature, Cucumber and shiso pearl from Japan Rice tile and cucumber-wasabi sorbet Domaine des Hautes Cottières 2011, Muscadet

Ludovic LE GOARDET

Ludovic Le Goardet, Chef of restaurant Glouton in Bordeaux is in line with « bisto-nomiqes » restaurant which associate gastronomic cuisine to bistro friendliness. Rigor and friendliness are the words of this beautiful property, shared by a dynamic and professional team. This Breton, son of a baker and a master griddle, has experience of nearly twenty years in the kitchen. If

Julien ALLANO

Photographer : Alain Maigre Julien Allano is chef of restaurant Le Clair de la Plume in Grignan. « I invite you to share a lively and colorful cuisine, based on culinary tradition, with particular attention to the product and its integrity.  A cuisine made in team, with the heart simply. » Born in Avignon, Julien ALLANO

Jérôme OILLIC

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Olivier STREIFF’s menu june 26th

Menu of Olivier STREIFF Friday June 26th – Special Sturia Caviar In association with les Vins des copains *** Water of Maison Badoit Evian prestige range *** Bread of Les pains d’Alfredo *** Apperitf glass of Thiénot champagne *** Appetizers with sturia caviar   *** STARTER Royal Duo lobster and Oscietra caviar, jelly cucumber cube

Battle Cook’s Menu

Menu of the Battle Cook Evening of Friday June 27th In association with wine Fille de Lucien Lurton *** Water of Maison Badoit Evian prestige range *** Apperitif glass of  Thiénot champagne *** Appetizer with Sturia caviar *** STARTER  Ludovic LE GOARDET Jérôme OILLIC  boiled egg, fricassee of chanterelle buttons, green asparagus, parmesan broth Château Bouscault, Grand Cru Classé