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Philippe Conticini - Boco

http://www.boco-ch.com/en/chefs/philippe-conticini

Philippe Conticini is one of the best pastry chefs in the world. He is a highly respected member of his profession, and the clientele of the Pâtisserie de Rêves adores him. His wiseness and knowledge of dessert culture from around the world bring a soulful touch to boc. Organic green apple sauce and creamy rice pudding. Order CHF 6.90. A recipe created by Philippe Conticini. Cold dish. BOCO SAS – 3 rue Danielle Casanova, 75001 Paris – T. 01 42 61 17 67 – 521 198 572 RCS Paris.

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Philippe Urraca - Boco

http://www.boco-ch.com/en/chefs/philippe-urraca

MOF et Président des MOF pâtissiers. While watching his television show on France 2, it did not take us long to figure out who would be the next great pastry chef . We knew straight away it was Philippe Urraca. He knows all the pastry and chocolate techniques like the back of his hand, and he is a wonderful addition to boc. For which he creates desserts just like he would in his own boutiques. La Compagnie des Desserts. Gianduja with orange strips &. Dark chocolate cream puff. Order CHF 6.90.

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Régis Marcon - Boco

http://www.boco-ch.com/en/chefs/regis-marcon

Restaurant Régis et Jacques Marcon * *. A pure product of the Massif Central, his love of cooking has deep roots in his region. Descending from a long line of farmers, Regis grew up in his mother’s kitchen, the cook and owner of the small town’s only café-restaurant. His village hidden in the confines of three departments (Haute-Loire, Ardèche and Lozère) is an ode to nature with its abundance of forests and pastures, full of mycological treasures for he who knows how to unearth them. Order CHF 12.10.

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Carte

http://www.boco-lu.com/carte

Soft poached egg and creamy pumpkin mousse with bacon. A recipe created by Gilles Goujon. Warm dish. Green beas and tomatoes. A recipe created by Vincent Ferniot. Hot dish. Blond lentils with curry and fig chutney. A recipe created by Vincent Ferniot. Cold dish. Leeks and potatoes cold soup, carrots and citrus jelly. A recipe created by Gilles Goujon. Cold dish. Vegetable salad in pickled mayonnaise. A recipe created by Pierre Wynants &. Lionel Rigolet. Cold dish. Tomato and fresh herb tiramisu. Organic ...

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Vincent Ferniot - Boco

http://www.boco-lu.com/en/chefs/vincent-ferniot

After studying graphics and photography at the Arts-Deco in Paris, Vincent worked in various creative professions. He then started a career as gastronomy journalist and tv presenter on France 2. For 25 years he has been sharing, on television andradio, what he believes to be the best products of France and other parts of the world. Over the years, he has met and interviewed the best chefs worldwide, building friendships and earning his place in the closed world of High Gastronomy. Apple sauce with vanilla.

boco-lu.com

Régis Marcon - Boco

http://www.boco-lu.com/en/chefs/regis-marcon

Restaurant Régis et Jacques Marcon * *. A pure product of the Massif Central, his love of cooking has deep roots in his region. Descending from a long line of farmers, Regis grew up in his mother’s kitchen, the cook and owner of the small town’s only café-restaurant. His village hidden in the confines of three departments (Haute-Loire, Ardèche and Lozère) is an ode to nature with its abundance of forests and pastures, full of mycological treasures for he who knows how to unearth them.

boco-lu.com

Emmanuel Renaut - Boco

http://www.boco-lu.com/en/chefs/emmanuel-renaut

Flocons de sel * *. To fully grasp Emmanual Renaut’s cuisine, one must first have a grasp of his environment. Emmanuel is a gars de là-haut , a real guy from the mountains. Attached to Megève and Upper Savoy, he has climbed all the peaks of his profession. Mushroom and spinach in a polenta lasagna. A recipe created by Emmanuel Renaut. Hot dish. Macaroni risotto, green asparagus and cheese. A recipe created by Emmanuel Renaut. Hot dish. Pasta risotto with ham, creamy cheese sauce. Brand design and Webdesi...

boco-lu.com

Philippe Conticini - Boco

http://www.boco-lu.com/en/chefs/philippe-conticini

Philippe Conticini is one of the best pastry chefs in the world. He is a highly respected member of his profession, and the clientele of the Pâtisserie de Rêves adores him. His wiseness and knowledge of dessert culture from around the world bring a soulful touch to boc. Organic green apple sauce and creamy rice pudding. A recipe created by Philippe Conticini. Cold dish. BOCO SAS – 3 rue Danielle Casanova, 75001 Paris – T. 01 42 61 17 67 – 521 198 572 RCS Paris. Integration and development: Reason Systems.

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Gilles Goujon - Boco

http://www.boco-lu.com/en/chefs/gilles-goujon

L’Auberge du Vieux Puits * *. Before settling in this charming village of Corbières, Gilles Goujonhadlived a nomadic lifestyle. First as a child, following along his military pilot father’s various deployments, then later as he learned his craft going through the greatest culinary houses of the South of France. Tomato, fresh goat cheese,vegetable, pesto. A recipe created by Gilles Goujon. Cold dish. Soft poached egg and creamy pumpkin mousse with bacon. A recipe created by Gilles Goujon. Warm dish.