Our videos

Kitchen Breakthrough : Green bean and cherry salad with lemon and ginger olive oil

Here is the new Déclic en Cuisinevideo recipe with chef Keisuke Matsushima: “Green bean and cherry salad with lemon & ginger olive oil“. An idea full of freshness for salads with that extra something ! Discover the combination of green beans and cherries (the first of the season !), lemon and ginger…

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Kitchen Breakthrough : Sea bream, fennel and avocado rillettes with Corsican grapefruit olive oil

Here is the new Déclic en Cuisine video recipe with chef Nicolas Bottero : “Sea bream, fennel and avocado rillettes with Corsican grapefruit olive oil”. An easy, refined recipe that explodes in the mouth. Fresh sea bream is enhanced with mild avocado, crisp fennel and a touch of acidity from the Corsican grapefruit that is […]

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Kitchen Breakthrough : Potato crumble with thyme lemon olive oil

Here is the new Kitchen Breakthrough recipe from the kitchen of chef Keisuke Matsushima: ‘Potato crumble with thyme lemon olive oil“.’ A simple recipe that explodes in the mouth with a lemon thyme finish, producing a strident note of freshness. Ideal for accompanying fish or white meat, for example as a cold entree !

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Kitchen Breakthrough : Sardinian fillet of sea bass, fennel & pink peppercorn olive oil

Here is the new Kitchen Breakthrough recipe from Chef Keisuke : Sardinian fillet of sea bass with fennel & pink peppercorn olive oil. The surprise is in how simple it is! A fish cooked in the cooking water for small Italian pasta shapes, as in minestrone, and seasoning using fennel and pink peppercorn olive oil, […]

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Kitchen Breakthrough : Pan-fried scallops with mango vinegar

Here is the new Kitchen Breakthrough recipe from Chef Keisuke : “Pan-fried scallops with mango vinegar“. A simple and refined way to pep up scallops ! A deglazing tip using mango vinegar, which is also suitable for cooking prawns or white fish.

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Kitchen Breakthrough : fricassee of mushrooms with black truffle oil

Here is the new Kitchen Breakthrough recipe from Chef Keisuke: “Fricassee of mushrooms with black truffle oil“. A little something to give you some good seasonal ideas for your festive menus !

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