31 December 2019
Chef’s recipe by Johan Ducroquet
Qwehli® ray with beurre noisette, black olives and confit Provencal artichokes
30 December 2019
ROAST QWEHLI® COD WITH BORDIER SMOKED SALT BUTTER SQUASH AND ROOT VEGETABLES
C H E F J U L I E N C O R D E R O C H
19 December 2019
YOUNG AND AMBITIOUS BUT ALREADY A SEASONED SAILOR, SÉBASTIEN BIOLCHINI IS AT HOME ONE THE WAVES !
“Being a sailor is something you feel in the pit of your stomach, it’s visceral. You have to be born with the smell of fish in your nostrils if you want to live with it all your life.”
Le télégramme ©
4 December 2019
AMÉLIE AND MARINE, OUR STARSKY AND HUTCH FOR YOUR ORDERS
– Behind the scenes at QWEHLI® –
2 December 2019
Qwehli® Carabineros simply roasted, early asparagus, ravioli with herbs and lemon confit
Chef Philippe Le Lay
9 July 2019
Confit of Qwehli® Patagonian toothfish, radish pickles and miso condiment.
Chef Steeven Gilles
– Celeste* – The lanesborough hotel – Londres
