Lepetit is the most important and the oldest cheesemaker for traditional Camemberts.
” LEPETIT, Un grand nom qui se mérite ”
LEPETIT is the most important and the oldest cheesemaker for traditional Camemberts.
In 1872, Léontine and Auguste LEPETIT open in St Pierre sur Dives (Calvados) on the street going to Thiéville the first establishment under their name : LEPETIT. Auguste LEPETIT is learning his know-how as cheesemaker since 1870 by working with his neighbour and friend Léon SEREY, himself producing Camemberts in Bretteville sur Dives.
In 1875, the activity of the firm is diversified : they begin to sell eggs and butter for which the package is specially adapted for long travels.
In 1890, Léontine and Auguste LEPETIT acquire the beautiful and vast Domain of Saint Maclou in Sainte Marie aux Anglais near Saint Pierre sur Dives. This domain is located in the famous ” Vallée d’Auge “. It remains still today the place where the Camembert LEPETIT is produced.
Grand Livre de Cuisine by Alain Ducassse
| World-renowned French chef Alain Ducasse believes that food arouses all the senses. In this sumptuous book, he takes us on a culinary journey for both eye and palate. Here he shares the culinary experience, knowledge and love of ingredients he has refined over the past 25 years. Today, Ducassse feeds his passion for cooking though restaurants all over the world and a professional-level cooking school. He is now ready to bring his know-how and enthusiasm to all professional chefs and experienced home cooks, providing 700 recipes from French and Mediterranean cuisine that incorporate 100 basic ingredients and use 10 major cooking styles. Each dish is described in full, with recipes for accompaniments included; complete instructions for plating the entire dish are given as well. An appendix offers an encyclopaedia of ingredients in addition to basic recipes (sauces, stocks and so on). Illustrated with more than 1,000 photographs and original drawings, “Grand Livre de Cuisine” will be an indispensable reference and inspiration for years to come.
Alain Ducassse is regarded throughout the world as one of the most prominent French chefs. Along with three gourmet restaurants – Restaurant Plaza-Athenee in Paris, Le Louis XV in Monaco and Alain Ducasse at the Essex House in New York – he has also created more than 15 new concept restaurants worldwide and a professional-level cooking school. He lives in Paris. |
Le Petit Dejeuner
Le Petit Dejeuner is a fresh cheese is according to its name ideal for breakfast. This small artisanal Marin French cheese is a soft cheese, with the old-fashioned ripened butter flavor.
Since not everybody will like this type of cheese early in the morning, it is also delicious after dinner or as an hors d’oeuvre, served with a fruity white wine.
Top Michelin-rated restaurants in UK and Ireland 2010
| Michelin’s guide for Great Britain and Ireland has awarded its top accolade of three stars to French celebrity chef Alain Ducasse’s eponymous restaurant at London’s Dorchester hotel.
It is the first time since 2004 that Michelin has handed three new stars to a UK restaurant and brings the total of restaurants holding three stars to four including Gordon Ramsay’s flagship restaurant on Royal Hospital Road in London, Heston Blumenthal’s Fat Duck and the Roux’s Waterside Inn, both in Bray, Buckinghamshire. The Ledbury in London is the only restaurant in this year’s Michelin guide to have been raised to two-star-status, while 18 establishments have been awarded their first star. This brings the total of Michelin-starred restaurants in Great Britain and Ireland to 140, the highest number in the guide’s 36-year history. |
