- Chef in the spotlight : Frédéric SimoninFrédéric Simonin, a Michelin-starred Chef who wants everyone to access good food
In the restaurant that bears his name, Michelin-starred Chef Frédéric Simonin is committed to “giving animals what is right, to give humans what is right,” as the figuregead for Association Bleu-Blanc-Cœur. This organisation has proved the effects on human health of changes in what animals eat, and it brings together all the members of the food chain for one single cause: quality. [...]
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- The Addresses of Chef Frédéric SimoninNobu MalibuRecommended by
Frédéric Simonin22706 Pacific Coast Highway, Malibu, CA 90265+1 310-317-9140Fishing with dynamiteRecommended by
Frédéric Simonin1148 Manhattan Ave, Manhattan Beach, CA 90266+1 310-893-6299
- Recipe by Chef Frédéric SimoninAutumn CandeleIn keeping with his commitment for sustainable farming and food processing, Chef Frédéric Simonin offers a recipe with meticulously picked ingredients. First-rate ones too, as the restaurant that bears his name has been awarded one Michelin star. Find below his recipe for candele (large macaroni) stuffed with a porcini and autumn truffle marmalade, with foie gras butter and touches of gold leaf.
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Where to go for a good time
Taberna Rua das FloresRecommended by
Rua das Flores 103, 1200-194 Lisboa, Portugal
+351 21 347 9418
Soba kanda MatsuyaRecommended by
1 Chome-13 Kanda Sudacho, Chiyoda, Tokyo, Japon
Recipes to cook like a Chef !
Recipe Grilled Pigeon and Foie gras, pan-fried herbs and short gravy with spicesWhile Chef Jean-Pierre Vigato likes to make cooking accessible to all, he also enjoys dealing with more exclusive products in his Michelin-starred restaurant. The recipe he gives us here is grilled pigeon and foie gras, with pan-fried herbs and short gravy with spices - something to bring a festive atmosphere to our tables!
Tabbouleh recipeIn Lebanon, there can be no mezze or dinner party or holiday celebration without tabbouleh ! And each family has its very own version. Kamal Mouzawak used to favour a crunchy version, until he found out that the hearty and moist bulgar version is more easily digested. Here is his personal tabbouleh recipe – as everyone must have his / hers – to be eaten with lettuce leaves, white cabbage, or – even better – young, fresh, tender vine leaves. And Kamal Mouzawak’s mother used to have hers every Sunday with a bunch of green pepper leaves.