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Season 3
3x1
Les remparts à Saint-Paul de Vence, la recette du Pan Bagnat
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3x2
Prieuré Saint Nicolas aux Sables d'Olonne, risotto de patate douce et palourdes
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3x3
Eze dans les Alpes Maritimes, ravioles à la fraise et tapenade, eau de fraise au jus et huile
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3x7
Plage de l'Ande Gardien à Villefranche-sur-Mer : Thiéré de rouget au jus de rouget
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3x8
Salon d'honneur de la monnaie à Paris, la tartelette au steak marin
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3x9
Château des Baux de Provence, tatin de citrouille à la sauce soja
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3x17
Hôtel de Ville d'Armentières, Waterzooi de poulet au wasabi et shiso
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3x21
Aix Les Bains, omble chevalier et curry végétal. Accord pomme,coriandre,gingembre
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3x23
vian les Bains, Hôtel Royal, filets de perche / pommes / épeautre de sault façon risotto
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3x30
Reims, Halles du Boulingrin, Saint Jacques, banane plantain, sauce champagne et caviar
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3x32
Gruissan, mousse d'anguille et pommes de terre comme une bourride
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3x36
Salin de gruissan, loup Ikejime, cédrat et tournesol fermenté
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