New Orleans Chef Frank Brigtsen has won plenty of prizes, including a James Beard Award. But his greatest honor may have been working for the legendary Paul Prudhomme, who gave him his first big chance in the restaurant biz. Michelle Miller stopped by for a taste on #TheDish. | CBS Mornings
6:35
New Orleans Chef Frank Brigtsen has won plenty of prizes, including a James Beard Award. But his greatest honor may have been working for the legendary Paul Prudhomme, who gave him his first big chance in the restaurant biz. Michelle Miller stopped by for a taste on #TheDish. | CBS Mornings
6.4K viewsDec 23, 2023
FacebookCBS Mornings
Delicious Chicken Paillard Recipe with Arugula
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Delicious Chicken Paillard Recipe with Arugula
488 views3 months ago
TikTokchefjohndelucie
Municipales 2026 : battu de peu en 2020, Laurent Soulié repart à l’assaut de Tournefeuille
Municipales 2026 : battu de peu en 2020, Laurent Soulié repart à l’assaut de Tournefeuille
7 months ago
actu.fr
Chez LAURENT on remet le vrai pot-au-feu au centre de la table. Une belle pièce de viande, mijotée longtemps, fondante, avec son os à moelle dressé, garnie de romarin pour parfumer le tout. Un plat généreux pensé pour faire plaisir… Pour réserver envoyez-moi un MP À très vite ! Tony, #LaurentRestaurant #ParisSociety #Paris #TonyGomez #MathieuPacaud | Tony Gomez
0:34
Chez LAURENT on remet le vrai pot-au-feu au centre de la table. Une belle pièce de viande, mijotée longtemps, fondante, avec son os à moelle dressé, garnie de romarin pour parfumer le tout. Un plat généreux pensé pour faire plaisir… Pour réserver envoyez-moi un MP À très vite ! Tony, #LaurentRestaurant #ParisSociety #Paris #TonyGomez #MathieuPacaud | Tony Gomez
2.8K views5 months ago
FacebookTony Gomez
This lunchtime, Chef Florent Poulard delighted the guests at @monsieurp_restaurant with a gourmet creation: duck in vibrant, tangy textures. In the kitchen, the leg was slowly confit with purple vegetables and sumac, while the breast—marinated 24 hours in beetroot and red wine jus—rested on the grill, ready for a gentle roast. Its crisped skin charmed even the most curious palates. A colorful plate, served in the quiet poetry of midday. – 𝑴𝒐𝒏𝒔𝒊𝒆𝒖𝒓 𝑷 Love Gourmet ? Follow us | Simplistic
0:25
This lunchtime, Chef Florent Poulard delighted the guests at @monsieurp_restaurant with a gourmet creation: duck in vibrant, tangy textures. In the kitchen, the leg was slowly confit with purple vegetables and sumac, while the breast—marinated 24 hours in beetroot and red wine jus—rested on the grill, ready for a gentle roast. Its crisped skin charmed even the most curious palates. A colorful plate, served in the quiet poetry of midday. – 𝑴𝒐𝒏𝒔𝒊𝒆𝒖𝒓 𝑷 Love Gourmet ? Follow us | Simplistic
14.4K views1 year ago
FacebookSimplistic Food
Join me in the kitchen at @legratinnyc to prepare another monthly French classic: Pithivier De Volaille. With savory duck, squab, and quail enveloped in flaky puff pastry and finished with black truffle sauce, this Plat Du Mois is arguably one of my favorites. Come dine with us this November to transport yourself to Lyon! #legratin #platdumois | Chef Daniel Boulud
1:07
Join me in the kitchen at @legratinnyc to prepare another monthly French classic: Pithivier De Volaille. With savory duck, squab, and quail enveloped in flaky puff pastry and finished with black truffle sauce, this Plat Du Mois is arguably one of my favorites. Come dine with us this November to transport yourself to Lyon! #legratin #platdumois | Chef Daniel Boulud
32.4K viewsNov 15, 2023
FacebookChef Daniel Boulud
Local chef competes on Food Network show
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Local chef competes on Food Network show
Dec 9, 2018
krem.com
1:17
De simple pillard à duc de Normandie ⚔️⁣ ⁣ Au Xe siècle, un chef viking nommé Rollon a reçu une terre du roi de France, à une seule condition : la protéger des autres envahisseurs !⁣ ⁣ 🗓️ Normandie, terre de guerriers : "Rollon le viking, la conquête", ce soir à 20h50 sur #HistoireTV | Histoire TV
242.5K views5 months ago
FacebookHistoire TV
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Gozney | Outdoor Pizza Ovens on Instagram: "Canadian chef @laurent.dagenais hit Gozney HQ in the UK to fire up Dome XL (Gen 2) and put it through its paces. Between dishes, Rox from our social team put him on the spot with quick-fire questions. Two minutes. Pure chaos. Laurent talks French cuisine, late-night cereal, and what makes the perfect meal. Stay tuned for new recipes from Laurent, fired up in Dome XL (Gen 2). #CookDifferent #Gozney"
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South Beach Wine & Food Festival® on Instagram: "What a lunch! 🍽️ Hosted at LPM, this unforgettable event featured Chef Laurent Tourondel and Chef Allan Esterhuizen, pairing innovative flavors and French flair for a culinary experience to remember! 🌟 #SOBEWFF #LPMMiami #MiamiEats"
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