Marc Meurin, starred Ch'ti

The chef talks in no particular order about his chef friends, Alexandre Gauthier's first star, his friendship with his father, Roland Gauthier, and ... his passion for quinoa. "And what about local produce?" asks a man capable of inventing a recipe for Saint-Moret cheese cake speculos-style on his return from a trip to New York.

Philippe Olivier, an exceptional cheesemaker

It's fair to say that Philippe Olivier comes from a family of cheese-makers: his grandfather, father, uncle, brother, nephew and son are all cheese-refiners. Meet one of France's most talented master cheesemakers.

Philippe Olivier defends cheeses on France 3

Can you imagine a France without cheese? Impossible. With the festive season just around the corner, France 3 is devoting Wednesday evening to the subject. Boulonnais cheesemaker Philippe Olivier will be making two appearances.

The faultless agreements of professionals

Mehdi Kamel-Parailloux is a cocktail artist. Between his paws, making the most ordinary Long Island cocktail becomes an aerial spectacle. Halfway between circus juggler and mixology expert, the 25-year-old is a flair bartender. Translation: behind his counter, he grabs the shakers, the bottles of alcohol and the spoons, and waltzes the whole thing through the air to give birth to a fruity or creamy cocktail.

Philippe Olivier, the cheese refiner

For four generations, we've been "in the milk, cream and cheese business". The story began in 1907 in Normandy. While his elder brother carried on the family tradition in Dieppe, my father did the same in Hauts-de-France, where he settled in 1974.

Ready-to-eat", a revolution that's easy to swallow.

We're eating more and more ready-made meals. At Capécure, we're keeping a close eye on this change, as is the Centre de Formation aux Produits de la Mer, which is launching sessions where fruit, vegetables and dairy products will be combined with fish. A revolution in the kitchen!


WelshPreparation: 30 minutesCooking time: 15 minutes Serves 4 Ingredients: 800 g cheddar cheese 4 slices white ham (ham on the bone, for example) 4 thick slices farmhouse bread 4 teaspoons whole-grain mustard 25 cl amber or dark beer Salt and freshly ground pepper Preparation: 1- Preheat oven to ...


Our addresses in FranceOur teams are delighted to welcome you to their boutique. Get advice, learn the best pairings for your cheese and take the time to discover new flavors! Amiens - Héripré Volailles Boulogne-Sur-Mer - Fromages Philippe Olivier Calais - Fromages Philippe Olivier Cambrai - La Boutique Traiteur by Demarcq Épernay - Bons Vivants Herlies ...