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Salmon gravlax with lime ...

19 1

Smoked halibut on a bed of spinach with lobster sauce
#pontoise
#cergypontoise
1TP3Chefcoste
...

20 1

We stop junk food and fast food which abound with healthy and tasty cuisine
@villepontoise
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19 3

Ceviche of sea bream and smoked sea bream with basil, soy wakame, lemon and candied oranges, sechuan pepper ...

11 0

Salmon gravlax, avocado cream, parsnip mousse quenelle, herb and roasted hazelnut salad ...

21 0

Italian tartare in pesto jelly maki ...

8 0

Box lunch mode, low temperature stuffed skate wing, brown butter, shallot spinach, roasted spleens and glazed carrot ...

14 1

Italian beef tartare wrapped in a thin red pesto jelly like a maki, basil sauce ...

19 3

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1 day ago
Chef coste

Salmon gravlax with lime ... See MoreSee Less

Salmon gravlax with lime
2 weeks ago
Chef coste

Smoked halibut on a bed of spinach with lobster sauce
#pontoise
#cergypontoise
1TP3Chefcoste
... See MoreSee Less

Smoked halibut on its bed of spinach with lobster sauce #pontoise #cergypontoise #chefcoste
3 weeks ago
Chef coste

... See MoreSee Less

3 weeks ago
Chef coste

Ceviche of sea bream and smoked sea bream with basil, soy wakame, lemon and candied oranges, sechuan pepper ... See MoreSee Less

Ceviche of sea bream and smoked sea bream with basil, soy wakame, lemon and candied oranges, sechuan pepper
3 weeks ago
Chef coste

Salmon gravlax, avocado cream, parsnip mousse quenelle, herb salad and roasted hazelnuts ... See MoreSee Less

Salmon gravlax, avocado cream, parsnip mousse quenelle, herb and roasted hazelnut salad
3 weeks ago
Chef coste

Box lunch mode, low temperature stuffed skate wing, brown butter, shallot spinach, roasted spleens and glazed carrot ... See MoreSee Less

Box lunch mode, low temperature stuffed skate wing, brown butter, shallot spinach, roasted spleens and glazed carrot
4 weeks ago
Chef coste

Yum ... See MoreSee Less

Yum
4 weeks ago
Chef coste

Pressed berlingot of foie gras with truffle ... See MoreSee Less

Pressed berlingot of foie gras with truffleImage attachmentImage attachment
1 month ago
Chef coste

Italian-style beef tartare wrapped in a thin red pesto jelly like a maki, basil sauce ... See MoreSee Less

Italian-style beef tartare wrapped in a thin red pesto jelly like a maki, basil sauce

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French toques and the national cooking academy
French Toques
It gives pride of place to culinary demonstrations and to the realization of gastronomic events, general public or professional.
National Cooking Academy
By relying on know-how, products, traditions, recipes, people
Culinary Academy of France
Defend, Improve, Transmit the French Culinary Art in the world, these are the vocations of this Academy.
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