Food Week June 10, gourmet agenda

Food Week June 10, gourmet agenda

June 10 Food Week

We treat ourselves to a kebab from Lux

Both fresh and delicious, new recipe for Luxury kebab is irresistible. It consists of grilled kebabs, pistachio sauce, zucchini and onion pickles, stracciatella di Burrata, chopped pistachios, salad and a unique home-made sauce.

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June 10 Food Week

We bite into Gariguette

In the form of a pie or cake, Philip Conticini makes the strawberry crust very greedy. His strawberry trees, consisting of a soft Genoa bread biscuit and sweet and savory red fruit, accompanied by delicious fresh strawberries, vanilla mousseline cream and marzipan. As for him Strawberry cakecombines the delicacy of a crunchy sweet pastry filled with an almond cream, all refreshed by a creamy mint with the beautiful Gariguette underlined by a strawberry sweetened with Java pepper.

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June 10 Food Week

We go to a picnic without worrying about anything

“You can find everything in La Samaritaine”. In more than 35 years, the Pont Neuf brand slogan has not aged a bit. Restaurants e Samaritan offer something to compose a stylish and very tasty picnic with the pleasures of Dinall by Dalloyaudelicacies eErnest by Naoëlle d’Hainaut & Eric Kayserhealthy bowls and juices printed by Source by Joy.

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June 10 Food Week

We dive into the unusual

From 13 to 15 June 2022, of Hendrik takes possession of Dosne-Thiers Foundation and transforms it into a very pleasant hotel temple, reserved for all ardent followers of the 5-star Scottish gin during three extraordinary evenings during which the best Parisian bartenders will enjoy their gin-based creations. Hendrick, Hendrick’s Neptune and ‘Hendrick’s Orbium.

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Quitoque x Julien Duboue

We cook the chef’s recipes

Julien Dubouethe talented chef from Boulom puts his best products in the bins of Kitoku to make us cook 6 simple recipes to enjoy with family. It offers 5 dishes and 1 dessert, selected from popular Boulom dishes or created for the occasion. In the program: Sausage with boiled knife with tomatoes and polenta with Ossau Iraty, Carbonara with asparagus and potatoes with smoked bacon, Tomatier in the spirit of a strawberry plant, healthy version Cordon bought, Curry with lentils with squid and Basque cake. These delicious recipes will be revealed one by one from June to February 2023.

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Phraya x La Cornue

We enjoy a good dose of cold rum

of Rum Phraya Thai joins the brand La Cornue HouseFrench manufacturer of buffalo milk ice cream, to create one of the best rum ice creams, an extraordinary ice cream that delicately reveals the rich and fruity style of rum.

Limited edition available from June to December 2022 on the Maison La Cornue website

Gray Goose Sunday Snacks

We enjoy a snack reserved for adults

It’s in the sun room on its ceiling that Molitor offers every Sunday Sunday Snacks from Gray goose®. In the program, a buffet with gourmet creations imagined by confectioner Louise Riot to accompany a classic French mule or a Martini porn star. What a wonderful time to spend!

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Pine cone

We enjoy Bayonne

Until August 28 the former Top Chef candidate Nastasia Lyard cooks his memories of Bayonne Pine cone through 3 recipes with good taste of Basque country. On the menu, Adorée Salad with Bayonne Bacon and Sheep Cheese, Basque Bacon Sandwich, Sheep Cheese and Dark Cherry Jam on a soft cornbread and Landes tart with dark chocolate and dark cherry jam.

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Que Gusto 2022

We fly to Veracruz

With the godmother, Amandine Chaignot and for the pleasure of our taste buds, Festivali Que Gusto rtakes place from 11 to 19 June with a program full of color and taste, where there will be seminars, conferences, dinners with 4 or 6 hands, late breakfast, product discoveries, tropical cocktails, all sprinkled with a good dose chili, with the participation of countless chefs to honor the state of Veracruz, the cradle of vanilla.

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Refugee Food Festival 2022

We discover flavors from elsewhere

of Refugee Food Festival returns from June 7 to 26 in Paris, Lille, Lyon, Bordeaux, Strasbourg, Geneva, Rennes, Nantes, Dijon, Montpellier, Marseille … Nearly a hundred institutions open their doors to talent from elsewhere for unique collaborations!

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