Jean-Luc L’HOURRE is currently the only person ever to have won the cooking category of the “Un des Meilleurs Ouvriers de France” (One of the Best Craftsmen of France) competition to work on the island.
Since he arrived at the Marinca, the chef’s recurrent theme has been to offer a cuisine that showcases Brittany, his place of birth, particularly by using Le Gall cream and butter, as well as Corsica, his adopted home.
PRODUCTSTHAT MAKE CHEFS’ CUISINE EXQUISITE
Le château des Vigiers (Monestier, Dordogne)
« At the Château des Vigiers, Le Gall liquid whipping cream and churned butter are recurrent themes throughout the entire meal. It starts with the arrival of the diners, when I serve butter with the walnut bread. They are also used to make the starters, mains and pastries. I really like the flavours of Le Gall products and especially their fantastic quality throughout the year. »
THE PASSION FOR COOKING IN BUTTER-BASED RECIPES
La Maison Georges Larnicol
« Maison Georges Larnicol has been established in southern Finistère for over 30 years and now has a chain of shops both within and outside France.
Georges Larnicol, an “Un des Meilleurs Ouvriers de France” (One of the Best Craftsmen of France) competition winner, prepares indulgent and gourmet recipes there for you: a multitude of sweet delights such as chocolates made using 100% pure cocoa butter, biscuits made using organic flour, and caramels and nougat crafted using traditional methods. »
The gourmets amongst you will be delighted with the flagship product, the Kouignette®. This is a small puff pastry, made with Le Gall pure churned butter, that is crunchy at the edges and has a melt-in-the-mouth consistency in the middle.”
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