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The youngest among the best pastry chefs


Ninon, grand winner of Best Pastry Chef Season 3, is back in the tent and intends to tempt the jury once again with her creations that are as gourmet as they are generous.

Benjamin from the showNinon did not say his last word and returned to the big leagues! Positivity, passion and perseverance are all qualities that the young woman possesses and which will be necessary to impose themselves in this new season of the season. Best pastry chef.

What is his background?

Originally from Koblevi in ​​Isère, Ninon is a high school student with a strong temper. The young woman has a natural talent, and is in a constant quest to outdo herself and Never decline a challenge. She also wants to climb Mont Blanc someday. This multi-talented personality is also passionate about sewing, pottery making and even playing the piano and is reckless in everything she does.

His world is in pastries

In the family, the pastry virus is passed down from generation to generation. Ninon inherited her love and talent for discipline from her mother and grandmother, who taught her all the secrets of pastry. from his top 17 yearsThe young candidate already has everything great and has the talent he needs. His creations reflect his image: simple, efficient, gourmet and generous.

What is Ninon’s account on Instagram?

the Neon Instagram account A little gem for gourmet eyes. Lemon pasta, biscuits, mango sorbet or even apricot tart are all recipes to be found. in photos or videos And mouth watering.

Recently, the young woman published a picture of her with the candidates, noting that “they laughed a lot,” and described the adventure as “a very nice experience.” There is no doubt that his sense of humor will add an extra touch of cheer to the tent of the best pastry chef.

In Saint-Tropez, the insane amount that restaurateurs demand just to get the right to a reservation


Saint-Tropez restaurants have caused a stir by imposing a minimum spend of thousands of euros for reservations within their establishment. And the scandal doesn’t stop there.

I want you Restoration during your stay in Saint-Tropez ? It won’t cost you! Far Morning revealed that Many establishments claim a minimum spend of over €4,000 per table. A more common practice than you might think in jet city.

Reservation that costs

Although Saint-Tropez is known for its luxury and eccentricity, the latest news shocked many. In fact, a poll Far Morning It revealed that some Saint-Tropez restaurants require a minimum spend of over €4,000 per table or 1400 euros per person. “You are asked for your first and last name. It checks if you are registered on their profile. This happens when the amount you’ve already spent and ordered on drinks, etc. is assessed, including tip.‘Can we read in the article. It is then necessary to ensure the amount of expenses ”Hoping to get a table at one of St Tropez’s most popular restaurant clubs“.

On the other hand, these establishments impose a “compulsory” tip of up to an additional thousand euros when paying by credit card. “That night, an Italian friend is caught in the parking lot for a tip 500 euros wasn’t high enough. The staff asked him to leave 20% of the note. And that “it was so.” What is this way to do it? We have become hostages to these people! protested one customer interviewed by the media.

If you did not spend this amount on your previous visit or left a large enough tip, the database will show this and future reservations will be rejected. “If the name doesn’t flatter you and you’re not in the first category, you’ll be told the restaurant is full until the end of August. We will then direct you to one of the other restaurants in the group.“.

Offered penalties

The mayor of Saint-Tropez, Sylvie Serre, lamented the presence of these increasingly widespread practices. ‘“These facts to me are very shocking, because unfortunately they are very real.”She compares this lower amount to Outright blackmail It is completely different from entering a bank card fingerprint.”.

She also protested the practice of forced tipping, which she equated to “organized extortion”. ‘“We are still far from the essence of tipping, which represents customer satisfaction, which is paid at the discretion of the consumer and which is not part of the bill, because in France, service is understood“, Emphasizes.

Finally, Selfie Siri investigated the illegality of the customer databases it created.Violation of the provisions relating to the protection of personal data. This database is nothing more and nothing less than Purely illegal trackingwhen consent is not requiredIt said violating restaurants could have their overnight licenses revoked as a result.

Cyril Legnac’s ingredients are in everything in the kitchen


Cyril Legnac knows how to treat us. Here he is on Thursday August 31st, 2023 serving us a pasta gratin with ham and parmesan cream. Here are the ingredients for his recipe, presented at Tous en Kitchen on the M6.

The simplest is often the most effective. president Cyril Legnac Prove it by giving us Its timeless and unmistakable recipe Pasta gratin with ham and parmesan cream. by preparing it With tagliatelle and semi-salted butter, you’ll make all the difference! In addition, in his summer Daily Show, Everyone is in the kitchenHe also explains how to accompany this dish with the perfect chicory salad. Here are the components want to cook With Chef live on the M6 ​​at 6:35pm on 31st August 2023.

Ingredients for Pasta Gratin with Ham and Parmesan Cream by Cyril Legnac

Plus great gratin Delicious pasta, the chef adds chicory salad to his preparations. This allows you to have a complete, easy-to-prepare meal that will make the whole table happy.

  • 350 grams of tagliatelle
  • 15 grams of semi-salted butter
  • 4 thin slices of white ham
  • 1 piece of Parmesan cheese
  • Full fat pint
  • 100 grams of grated Parmesan
  • Coarse salt
  • Fine salt and ground pepper

For power:

  • 2 endive, peeled
  • 1 small lettuce leaf
  • 50 grams of olive oil
  • 1 pink grapefruit
  • 1 orange
  • 1 lemon
  • ½ tsp. A teaspoon of curry powder

For preparation details, it will be necessary to wait until At 6:35 p.m. on Thursday, August 31, 2023. The chef will be live on the M6 ​​from the studio in Ramatuelle, in the south of France. After this date, the date will be set on the 6play replay platform.

Cyril Legnac’s ingredients are in everything in the kitchen


To start the meal off with authenticity, give in to Cyril Lignac’s Cream of Pepper and Hummus. Chef presents his recipe on Tous en Cuisine on August 31, 2023 at 6:35pm on M6. Here are the ingredients used.

Combining hummus With pepper, that’s a good idea! This is the essence of Cyril Legnac’s recipe for cream of pepper with chickpeas. This recipe is an introduction in M6 width Everyone is in the kitchen On August 31, 2023, It can be enjoyed all year round. here The ingredients you will need to make it.

Ingredients for Cream of Pepper with Chickpeas by Cyril Legnac

to That’s a healthy startCheck out the scoop! With vegetable selections, it will be easier to find foods that are seasonal and of good quality. As for spices, there is nothing super complicated here, everything can be found in supermarkets.

  • 1 lettuce heart
  • 1 peeled carrot
  • 1 fennel
  • 1 bunch of pink radish
  • 1 cucumber

For the cream of pepper:

  • 2 peeled red peppers
  • little water
  • 20 grams of mash
  • 100 grams of cooked chickpeas
  • 50 grams of tahini
  • 1 lemon
  • olive oil
  • Smoked paprika
  • Fleur de sel and ground pepper

For preparation details or see president live Cooking, See you on August 31st, 2023 at 6:35pm on the M6. After this date, you will be able to find all the recipes of the chef in the video on the 6play platform.

Next time you eat your favorite cheese, you might as well swallow a small slice.


Next time you taste Parmesan cheese, there might be a funny surprise hidden in there! The producers of real Parmigiano-Reggiano have a technological trick to protect their treasures.

Next time you taste a piece of… Parmesan cheeseThere may be a microscopic surprise hiding out there, according to information from The Wall Street Journal. The artisans of real Parmigiano-Reggiano (that darling Parmesan cheese you sprinkle on all your favorite pasta dishes) have inserted tiny edible electronic chips into their 38 kilo wheels!

These flakes, as small as a grain of sand, have a specific mission. But why add technology to our favorite cheese? This is an ingenious trick by the producers to fight against imitations. The original Parmigiano-Reggiano has a Protected Designation within the European Union. To be worthy of this title, she must be born in a certain region of northern Italy, in Emilia-Romagna, and respect strict manufacturing methods. This cheese is then matured for at least twelve months. Thanks to its reputation for excellence, genuine Parmesan can command a higher price than its cousins ​​simply called “Parmesan”.

To identify this, consumers should usually look for the “Parmigiano-Reggiano” label. Unfortunately, many less authentic versions circulate in the market. Hence the idea of ​​potato chips. They are labeled casein, which is a common and safe food label. Each slice contains a unique serial number that confirms the authenticity of the cheese. Thus we can return to the original farm. “We innovate in our fight. We remain determined,” says Alberto Pecorari, an advocate for Parmesan authenticity. And rest assured, even if you accidentally swallow one of these chips, you can’t be traced!

Parmesan lovers, do you really know what you’re eating? A nasty trade secret


Attention, if you are addicted to cheese, the following information may be shocking. Better to skip this article right away if you have a sensitive heart but love that typically Italian taste, because Parmesan cheese owes its flavor to a very special manufacturing secret…

Many vegans see cheese as the food that keeps them from becoming a vegetarian. However, there is a bitter irony to this situation: Some types of cheese, like Parmesan, aren’t even technically vegan.

This funny staple of Parmesan cheese

Parmesan cheese, a cheese beloved for its grainy texture and rich taste, owes its creation to an enzyme found in the stomachs of calves. It is this enzyme in rennet that gives cheese its texture and prevents acidification. Rennet is a mixture ofenzymes It is found in the fourth stomach of small ruminants. Contains chymosin, an enzyme that coagulates breast milk to facilitate digestion in youngsters.

In cheese making, the extracted rennet causes liquid milk to coagulate, resulting in the desired consistency of the final product. For cheeses made from cow’s milk, such as Parmesan, rennet from calves’ stomachs is used. to Goat cheese And ewes we use for children or lambs.

Rennet extraction inevitably leads to the death of the animal, usually within the first two to ten days of its life. Although it is not specifically killed for rennet, it is taken from young animals slaughtered for their meat.

Disturbing revelations and available alternatives

The discovery of this fact caused a shock among vegans and cheese lovers. Most cheese packages do not explicitly refer to the use of animal rennet, simply referring to it as “enzymes”, leaving many consumers uncertain as to the source of these enzymes.

However, there are alternatives. Vegetable rennet, which is derived from plants, microorganism cultures, or even genetically modified rennet, is used to produce certain types of cheese. Unfortunately, allowing cheese to bear the label “Parmesan” or “Parmigiano-ReggianoIt must come from an approved region and follow the traditional recipe, which includes the use of animal rennet… So, for true Parmesan lovers, it will be necessary to steer clear of a 100% vegan diet.

Businesswoman for the best pastry chef


Lilo is a slick businessman who takes on a new challenge: winning the 12th season of Best Pastry Chef. Challenge to perfection.

“Real hurricane”, “electric battery”… we feel it Lilo full of energy! This young mother has a career to be admired. Don’t be put off by her adorable first name, she’s a great candidate. Beauty, travel, baking…she shares her inspirations, tips, and advice. Here’s something to learn about the businesswoman in this field Season 12 of Best pastry chef.

What is his background?

Lilo is a real workaholic. This is amazing Businessman from Poitiers He went to the United States to train with Summit. The young lady speaks 7 languages ​​and is always looking forward to learning and doing better. The businesswoman is not in her first competition as she has previously been nominated in beauty contests. She has also won several awards. There is no doubt that Lilo will be cool during the tests under the tent against other pastry chefs. Lilo I started baking late The entrepreneur only recently found this passion. She trained on her own online, through online courses. Resourceful, as well as persistent and determined. His perfectionism is also present in the kitchen, of course.

His world is in pastries

Lilo describes it Style as sophisticated as it is magical. She encapsulates her pastry world in two delicious treats: pies and layered cakes. What are the least of his fans? sweets. And even if she likes chocolate, the candidate is more fruity.

What is Lilo’s Instagram account?

the Lilo account It is far from being just for pastries. On Instagram, Lilou shares her travels and daily life, as well as her shopping tips. Much emphasis is placed on beauty Especially the nails. it’s on lilo eats account She publishes more of her gourmet creations. We see in particular their wonderful pistachio pie She gives the recipe. It also explains how to prepare almond cream. reveals his tricks On the jacks that will be used and photograph the gorgeous chocolate cakes from every angle.

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Cyril Legnac’s recipe is all in the kitchen


On August 23, 2023, on Tous en Kitchen, Cyril Legnac served Weeping Tiger beef accompanied by a Thai salad. Find out the ingredients needed for this preparation and the details of its cooking.

you pack your bags, Cyril Legnac Take us on a trip to Asia! In everything in the kitchen, and Wednesday, August 23, 2023, the cook is preparing crying tiger beef. What is this ? About Thai specialty Based on marinated beef, just browned. the president It is prepared with steak and original spices. Below are the ingredients and the detailed recipe for this dish presented on M6.

Ingredients for Buckeye Tiger Beef and Thai Salad by Cyril Legnac

To prepare this recipe, do not hesitate to visit a specialized store. You can find there All useful sauces, sometimes at a discount. But don’t panic, Cyril Lignac ingredients can also be found in supermarkets!

For the crying tiger beef:

  • 4 x 130 grams of beef slices
  • 2 sticks of lemongrass
  • 1 peeled shallot
  • 4 cloves of garlic, peeled and de-germinated
  • A few fresh mint leaves
  • 2 lemons
  • A few fresh coriander leaves
  • 15 cl of soy sauce
  • 10 cl of oyster sauce
  • Neutral oil

For the Thai salad:

  • 1 peeled green papaya or 2 peeled and grated green mango (can be substituted for classic mango)
  • 1 clove of garlic, peeled and de-germinated
  • 1 red pepper, without seeds
  • 1 tablespoon brown sugar
  • 1 tablespoon of shrimp paste
  • 125g green beans, cooked but crunchy
  • 3 tablespoons of ground unsalted peanuts
  • 1 lemon
  • 1 tablespoon of neokum
  • 250 grams of cherry tomatoes
  • A few coriander leaves

Preparation of Weeping Tiger Beef and Thai Salad by Cyril Legnac

For this recipe to work like a chef, just a few steps are enough. with Tips and advice from Cyril Legnac, is much easier. Learn how to prepare beef in an authentic way.

  1. Take the meat out of the refrigerator to reach the perfect temperature. finely cut Shallots, garlic, mint leaves and lemongrass. Mix everything In a salad bowl, add the squeezed lemon juice, oyster sauce and soy sauce. Put the meat in the mixture and leave it to marinate.
  2. And in another bowl, Prepare the salad Add grated green papaya or mango. Use a coarse grater. Cut garlic and red pepper into thin slices. Add everything to a salad bowl along with the brown sugar, finely chopped green beans, shrimp paste, and ground peanuts. Then pour lime juice and nuoc-mâm sauce. Add the cherry tomatoes, cut into quarters, and the coriander leaves. Mix and reserve.
  3. to end, Cook the meat. To do this, on the grill or in a hot, lightly oiled skillet, place your steaks just long enough to color while keeping them rare. Then cut it into thin slices and serve with Thai salad.

To prepare, the chef made an appointment with the viewers Wed 23 August at 6:35pm on the M6. From now on, go to replays on 6play. You can follow the gestures of Cyril Legnac, who cooks from the southeast of France.

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I was a kitchen helper and learned these 5 pro tips to change my daily life permanently


Working in restaurant kitchens requires accuracy and speed. After seven months of experience as a kitchen employee, here are the tips and feedback I learned that I use today in my everyday kitchen!

Working in the kitchen is a very special job. Between the rush moments when you have to serve many tables at the same time and the quieter moments… you need to get organized! And by spending nearly a year in the kitchens of an Irish restaurant, I was able to discover Writer’s profession. And by preparing the food and ingredients that chefs cooked for seven months, I learned Technologies that allowed me to move faster without losing accuracy. Here are some of the things I now use every single day!

Don’t cut your fingers too quickly

With sharp knives, I learned the hard way that cutting your fingers happens a lot. Unless we do it right! Always touch the blade of the knife against his middle battalion (middle one). By tilting the distal phalanx, the part that contains the nail, towards the inside of the hand, It is impossible to cut And it’s so easy to go fast!

Quickly make garlic butter

To make garlic butter, nothing is easier. Just put whole garlic cloves In a frying pan at 190 degrees Celsius for one to two minutes. Being careful not to burn yourself, we next collect the garlic Squeeze lightly on the pods to get him out. Then it is mixed with butter and parsley. It also works to make garlic puree, which is a great treat!

Make toast at home

It’s very stupid however to make Toast To add to Caesar salad only Cut the bread crumbs into small cubes. Add olive oil and Provence herbs and go Cooking at 180 ° C for a few tens of minutes shake regularly. In an airtight container, your homemade toast will keep for several days.

Cut vegetables easily

As an employee, most tasks involve chopping vegetables to add to the chef’s preparations. But don’t cut them the wrong way! For pepper, for example, nothing could be faster. enough that decapitation Then put the vegetable head up. immediately afterwards, Corners are cut off. This avoids having the white parts of the pepper that are poorly digested.

Serve sauces perfectly

To update the way your panels are displayed, nothing is easier thanAdd a touch of sauce In an elegant and elegant way. Here’s a secret: Invest in small plastic bottles With good advice. Whether that’s adding a dash of tartar sauce or a dash of hot sauce, it’s much easier. You can also choose a bottle with a cork Prepare and store sauces at home Easily several days in the fridge.

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Cyril Legnac’s recipe is all in the kitchen


To end your meal in style, Cyril Legnac has the solution: chocolate with caramel and passion fruit. Are you drooling? we too ! Discover his recipe presented in Tous en cuisine.

It’s always fun season! Cyril Legnac Prove it as Melted chocolate biscuit and passion caramel. This chef’s recipe was part of the menu for the week of August 21, 2023 on the show Everyone is in the kitchen. If you wanted to cook right from home with the cooker, everything happens now thanks to the replay on the platform 6play. Below you will find the ingredients needed to properly follow the steps of the Best Pastry Chef jury.

Ingredients of Cyril Legnac chocolate and caramel biscuits

to succeed This dessert is for four people like president-Make sure you have all ingredients on hand. This will allow you to cook to the beat of Cyril Lignac if you watch the Tous en Kitchen rerun.

  • 110 grams of dark chocolate
  • 110 grams of butter
  • 60 grams of flour
  • 150 grams of sugar
  • 4 eggs
  • Butter for individual molds
  • 1 The fruit of love

For the caramelized passion fruit:

  • 80 grams of soft sugar
  • 50 grams of butter
  • 200 grams of passion fruit juice
  • 1 passion fruit

Chocolate and Caramel Flow Biscuit Preparation by Cyril Legnac

In order for this dessert to succeed, it is advisable to follow the cooking closely and above all, to taste it directly. out of the oven. This will allow you to take full advantage of the biscuit flow. Here are the few steps to follow before tasting. you all You will need small round molds Individually.

  1. Preheat the oven to 190 degrees Celsius. Melt the butter and chocolate in a water bath. Meanwhile, prepare the caramel. In a saucepan, put the sugar and add the butter. Mix on low heat until you get a blonde and liquid result. Add the juice and let it reduce a bit.
  2. Cut the passion fruit in half, reserving the pulp. Add the flour and sugar to the chocolate and butter mixture and mix.
  3. In a bowl, whisk the eggs into the omelet and add it little by little to the mixture, stirring. Grease the individual molds with butter and flour, then pour the mixture into them.
  4. Bake for 7 minutes at 190°C. Then unmold by turning the molds upside down. Invert the coles onto a plate and pour a spoonful of passion fruit caramel and a spoonful of fresh fruit.

If you want to cook at the same time as the chef, Go to 6play. Cyril Lignac created this dessert in his Tous en Kitchen studio located in southeastern France.

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