OUR CHEFS RECIPES

One after another, the chefs from the Académie Culinaire de France proudly share their finest creations with you through their recipes.

Crusted Poached Egg

By Chef Bruno Bertin.
Egg Cuisine Solutions
RECIPE
100 % vegan

Exotic Vegan Pavlova

By Chef Simon Bregardis.
The Venetian, Las Vegas
RECIPE
100 % vegan

Peanut Butter & Jelly Babka

By Chef Simon Bregardis.
The Venetian, Las Vegas
RECIPE
100% Vegan

“Rice less” Butternut Risotto

By Chef Olivier Dubreuil.
The Venetian, Las Vegas
RECIPE
100 % vegan

Stuffed Cheese Mini Pumpkin

By Chef Olivier Dubreuil.
The Venetian, Las Vegas
RECIPE
100% Vegetatrian

Braised Endives a L'Orange

By Chef Pierre Baran.

Former CIA Instructor
RECIPE
100 % vegan

Chilled Heirloom Tomato consommé

By Sébastien Baud.
Consulat General de France, New York
RECIPE
100% VEGETARIAN

Green Lentils Avocado Falafel

By Vincent Rodier.
The Pendry hotel, San Diego
RECIPE
100% Vegan

Green Vegetarian Risotto

By François Latapie.
The Little Frog, New York
RECIPE
100 % vegan

Maine Lobster a la Bourguignonne

By Sébastien Baud.
Consulat General de France, New York
RECIPE
  • BRIDOR
  • ICE
  • SOBEVAL
  • CUISINE SOLUTIONS
  • SOCIETE CULINAIRE
  • EVIAN
  • BARRY CALLEBAUT
  • ROBOT COUPE
  • MALONGO
  • LEWAF
  • Paris Gourmet
  • GARNIER THIEBAUT
  • THEO MULTICOOKER
  • ITALESSE
  • LFDS
  • TAITTINGER
  • NORDWAYS
  • Joseph Drouhin
  • A L'OLIVIER
  • CREA
  • GOURMETFOOD
  • WHITE TOQUE
  • REVOL
  • EVERYDAY UNIFORMS
  • MAISON DEMARLE
  • Mad Mac
  • PALAIS DES THES2
  • FRENCH BLOOM
  • MADEMOISELLE DESSERTS
  • GOURMET ATTITUDE
  • D'Artagnan
  • CRISTEL
  • rougie
  • PCB CREATION
  • APRICOT & HONEY