Recipes
Chefs

Café Liégeois, Grand Cru Arpeggio Christelle Brua

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Café Gourmand, Grand Cru Volluto, Chestnut and blackcurrant squares Yann Couvreur

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Amaretti, Grand Cru Arpeggio cream and ganache, passion sorbet Joannic Taton

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Venison cooked on roasted chestnuts, kabocha, grand cru dulsão do brasil scents Jean-François Piege

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Ardèche chestnut soup and wild mushroom, Grand Cru dulsão do brasil cappuccino Davy Tissot

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Gravlax salmon, Grand Cru fortissio Lungo and white chocolate cream, potato crisps Thibault Sombardier

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Monkfish and pike bisque, Grand Cru Indriya from India sauce Emmanuel Renaut

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Mackerel and Grand Cru Vivalto Lungo David Toutain

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