THE CHEF'S MAGAZINE: THE ORIGINS OF THE CREAM-MAKING KNOW-HOW OF ELLE & VIRE

In this new issue, discover the latest trends: lichen in the kitchen, Raw Food, Rough Luxury and Easilys: the hunt for waste. On the front page of this last issue, chef Edwyn Soeryajaya, a pastry virtuoso, shares his recipe "Latte Mascarpone Hazelnut". Alixe Bornon and his recipes with low glycemic index will also inspire you with " The chocolate-passion egg". Finally, come and take a look behind the scenes of the Normandy bocage where Elle & Vire® has been cultivating its historic know-how since 1945.

LEARN MORE ABOUT THE CHEF'S MAGAZINE

Whether you would like to stay at the forefront of the culinary art or simply curious, let yourself be inspired by the different sections of The Chef’s Magazine!

- A "trend" category to draw your creativity from the latest in gastronomy, concept store or product news;

- A zoom on the origins of Elle & Vire: the Normandy bocage, a rich and generous land where the brand draws all its know-how;

- A "talents" section to introduce you to passionate Chefs who have agreed to share with you their love of the profession as well as one of their recipes : Edwyn Soeryajaya and Alixe Bornon ;

Get into the world of the new The Chef's Magazine now!