Summer brings with it trips to the seaside and the tang of salt air
Splendid occasions for enjoying fish and seafood.
And since it's vacation season,
May we wish you delicious holidays...
Our doors are wide open to welcome you in!

158 chefs, hundreds of recipes, cooking secrets...
a site to be savored with the eyes and heart.

Come discover this world of flavors and return the first weekend of every month to find new delicious surprises…

Summer flavors menu, Gérard Rabaey, Le Pont de Brent Restaurant, Switzerland

Cod “Marbré” with Ratatouille and Sweet Pepper Coulis
Turbot with Fresh Peas and Lemon Thyme
Valais Apricot Paillard

Talking over tomatoes

How to peel tomato? How to make a tomato coulis?
Step-by-step techniques with Michel Roux, The Waterside Inn, UK.

Bellefeuille Organic Tomato Gazpacho with Sea Scallop Tartar, Cilantro and Vegetable Confetti and Tomato Granité
Anne Desjardins, L'Eau à la Bouche, Quebec

Tomato Gazpacho Granita with Shellfish Tartar and Herbs
Jacques and Laurent Pourcel, Jardin des Sens, France

Did you know that in the last century lobster was so prolific on the American east coast that it was used as a daily food ration for prisoners? says Jonathan Cartwright.

Stop off at the White Barn Inn. August is lobster festival time in Maine!

Lobster Bisque

Kennebunkport Lobster on Mango Salsa with Golden Osetra Caviar and Lobster Mayonnaise

News in brief

 Just weeks before the Olympics,  Daniel Boulud has opened "Maison Boulud à Pékin," only steps from famous Tiananmen Square. Housed in the stately former American embassy building, the restaurant  offers "French-American" cooking in Mr. Boulud's style, true to his "French roots and the way they have evolved after decades of cooking in America."