- 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 SimoninLe BristolRecommended by
Frédéric Simonin112 Rue du Faubourg Saint-Honoré, 75008 Paris+33(0)1 53 43 43 40Nobu MalibuRecommended by
Frédéric Simonin22706 Pacific Coast Highway, Malibu, CA 90265+1 310-317-9140
- 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
Sant PauRecommended by
Carrer Nou, 10, 08395 Sant Pol de Mar, Barcelona, Espagne
Recipes to cook like a Chef !
Carrot Tops Canardeli RecipeCanardeli were traditionally prepared in poor families in Northern Italy. They are a kind of gnocchi using stale bread instead of letting it go to waste. This is a creative and tasty way to recycle leftovers. In her recipe, Shéhrazade Schneider suggest adding carrot tops that would otherwise be wasted too. Twice as much recycling – and a nice alternative to French toast!
Recipe Poached monkfish with lime lovacheSaQuaNa is an acronym for Saveur (taste) Qualité (quality) Nature (nature) but it also means "fish" in Japanese. This poached monkfish recipe, Alexandre Bourdas' signature dish, highlights his skills in mixing French cuisine with far-Eastern inspirations. Embark on a journey of taste and lightness...