Lifestyle 

 



A digest of culinary delights, good humour and gourmet culture that will teach you to make all of the dishes on the menu.

Presented by: Sébastien Rey, with Gregory Schaad-Jackson, Anita Lalubie, Gilles Besse




 

Next airing time:
Tue 18/1214:30
26min
EnVt
Episode 15/16
Saddle of venison, spätzlis with marrow Today's menu, from starter to dessert: duck mousse, kumquat jam and gingerbread, saddle of venison, spätzlis with marrow, chocolate meringue sandwich. Gilles Besse's cocktail: Apple Pomme (lemonade, appple syrup, williamine, green apple slices). Presented by: Sébastien Rey, Gregory Schaad-Jackson, Anita Lalubie, Gilles Besse.
Tue 25/1214:31
26min
EnVt
Episode 16/16
Wellington fillet, pak choi, Maltese sauce Today's menu, from starter to dessert: boiled chicken, pear bread with authentic Vacherin Fribourgeois, Wellington fillet and pak choi, Maltese sauce, white Christmas cake. Gilles Besse's cocktail: Royal Framboise (raspberries, lemons, brandy, raspberry syrup and liqueur, ginger. Presented by: Sébastien Rey, Gregory Schaad-Jackson, Anita Lalubie, Gilles Besse.

Photos

 

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