The Food Week of April 8, full of ideas for feasting

We have a healthy lunch on the go

Lunch on the go is not necessarily synonymous with fast food that is too rich and unbalanced. Antoine Westermanthe head of Rooster & Sontake care of us with a Pic’ore Box, a finger-licking poultry picnic. On the menu, Black poultry from Challans reared 110 days in the open air, with tasty skin and tender flesh with a taste that is both rustic and delicate, Salad of seasonal vegetables half-cooked in chicken broth, Cromesquis of chicken, Giblet empanadas, Cold Dog, The Scottish Egg…

Until August 31 only – Info & orders

April 8 Food Week

We take care of our breakfast

My muesli, the made-to-measure muesli brand also offers delicious ready-made mueslis that are both healthy and delicious. For Easter, a new recipe is born and in which we find a multitude of mini chocolate bunnies which accompany with their cocoa taste, an ultra crispy spelled-quinoa crunchy mixture, dark chocolate spelled balls, Strawberry slivers, all organic, vegan and without palm oil.

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April 8 Food Week

We compose a gourmet and collector decoration

At the house of Petrosian, the colorful boxes are collector’s items and filled with extraordinary delicacies, including a brand new one this year. The grilled and caramelized almonds, coated in white chocolate with lemon, thus join the Almonds and Hazelnuts with two chocolates, the Chocolate Pearls with Vodka, the Chocolate Pearls with Cognac, the Chocolate Caramel Pearls and the Tianouchki Caramels.

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April 8 Food Week

We do not completely change the creamery

Do you like the Fattouche salad, the Kébbé Heloué, the makenek, the Hommos bi tahiné or the Kharouf Mehché, revisited in a contemporary way by Liza Asseily at Liza Paris ? Find them atHotel Grand Amour. From April 20 to 22, Liza Paris hangs her signature neon sign “Beirut I love you” and cooks up her art of living during 3 Lebanese-style party evenings.

Info & Reservation

Success Ladurée

We dive into the praline

For the 160th anniversary of the House, ambassador of the Parisian macaroon, each month, the Pastry Chef Julian Alvarez revisits a House classic in a limited edition. In April, it’s the turn of Hit to be celebrated through a very gourmet recipe composed of a meringue biscuit, both soft and crunchy, with slivers of roasted raw almonds and a divine praline of almonds and hazelnuts worked in three textures: Crunchy with gavotte and a touch of fleur de sel; Flowing, with a raw and powerful heart of Piedmont hazelnut paste and Airy with a melting mousseline cream.

Pâindividual weaving available from April 6 to May 3, 2022 in stores and in click & collect – © Pierre Monetta

House Verot

We make our Easter pie

We cook our homemade pie as if we had made it with Gilles and Nicolas Verot. For Easter, the charcuterie house is offering a kit made up of ingredients cut and seasoned by the chefs, which all you have to do is assemble and cook according to their instructions to obtain a perfect chicken and pistachio pie for 6 persons.

Chicken and pistachio pie crust kit available in store and online

Gabin Big Fernand

We devour Gabin

Rest assured, no cannibalism in sight! Gabinit’s the new gourmet hamburger recipe, even if it’s totally veggie, made up of a crispy potato pancake cooked like Paillasson potatoes, a generous double dose of raw milk mountain tomme cheese, fried onions and Pépère sauce, the creamy homemade peppercorn sauce Big Fernand.

Limited edition, until 1er May 2022, in all Big Fernand stores and online

Deliveroo Easter 2022

We dare egg mayo for dessert

This marvelous trompe l’oeil imagined by Gabriella DaRocha for Deliveroo will liven up your Easter lunch. A pure tribute to the “World Champion” mayonnaise eggs of Service Broth and also the most trendy dish on Deliveroo in 2021, this sweet version is composed of a white chocolate shell, a small bed of banana bread perfectly covered with a chocolate/coconut whipped ganache with a mango & fruit insert passion for egg yolk. And for a perfect illusion, the pastry cream is placed in the center of the egg, thus bringing the touch of mayonnaise.

Limited edition available on April 18 exclusively on Deliveroo via restaurants Bouillon Service Republic and Bouillon Service Champs de Mars

Fish Box Trophy

We cook our preserves with creativity

The Canned Fish organize the Fish Box Trophy, their very first culinary competition open to amateur cooks. With the key to a KitchenAid robot, Tefal cookware and canned fish, the most creative have until May 9 to post the photo or video of their recipe with instructions propose an original recipe, revisiting a classic of world gastronomy: maki, tacos, quesadillas, spring rolls, bricks, samosas… featuring one or more varieties of canned fish: canned tuna natural), canned mackerel fillets in marinade or canned sardines in olive oil”. To your can openers!

Info, rules and registration – © Agathe Duchesne

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