Pandore Magazine Goût d'ici & d'ailleurs

J'ai pris plaisir à réaliser cet éditorial pour Pandore Magazine

Gout d'ici & d'ailleurs, Recette de chef.

https://www.pandore-magazine.com/accueil/critique/

Notre vie nous marque souvent de manière unique dans notre profession

et ces marques déterminent comment nous vivons notre vie, quelles quêtes

nous poursuivons et ce que nous sommes capables de réaliser avec passion

à travers une histoire.

...

Quand on s’investit en tant que cheffe de cuisine, on donne le meilleur de soi,

afin d’acquérir après beaucoup d'années un épanouissement professionnel.

Interview A Table For Two

With

Antoine Abou-Samra

, we enjoy conversation about gastronomy

around the world.

His professionalism, kindness and availability are without equal.

Thank you for this moment shared around a destination Costa Rica

and the essence of a cuisine.

At each of our meetings, trip, destination,

the kitchen always makes sense and always tells a story.

Recipes linked to hikes, ballads, inspired by the discovery of ingredients,

aromas or flavour.

Thank you for your interview,

Antoine Abou-Samra

.

Thank you Antoine for this moment shared

around a destination Costa Rica and the essence of a cuisine.

At each of our meetings, trip, destination,

the kitchen always makes sense and always tells a story.

Recipes linked to hikes, ballads, inspired by the discovery

of ingredients, aromas or flavours.

This book could not have been made without your participation.

Thanks to you

Antoine Abou-Samra

.

Interview A Table For Two

Létonnement

s'offre a qui prend le temps de se laisser tenter ...

Car derrière un plat et un dessert il y a toujours de la surprise.

Chef

Patricia Richer

Le chocolat,

déchaine toujours nos passions.

Ingrédient plein de mystère,

il inspire toujours nos desserts.

Chef

Patricia Richer

Instant sucré !

Il y a comme un avant gout de fêtes ...

Revisitons les arcanes de la gourmandise.

Chef

Patricia Richer

Honored

Francis Albano

,

Georges Grunenwald

words fail me to express all my emotion

following this honorary title that you grant me.

This high distinction touches me very much and I am very honored

by the trust you have placed in me. I am happy to participate in the influence of gastronomy

here and share with you a cuisine that breathes, sings and enchants.

Quite simply my passion.

Proud to wear your colors and to be part of this flamboyant family which animates

a know-how throughout the world...

Francis Albano

,

Georges Grunenwald

...

Best of Gastronomie International.

Chef

Patricia Richer