recette gastronomique, recette de cuisine
recettes gastronomiques, recettes de cuisine gastronomiques

Cookery Programs

recette gastronomique - recette de cuisine

recette gastronomique - recette de cuisine française  La cuisine des mousquetaires
My first television appearance was with Maïté in the famous France 3 program "LA CUISINE DES MOUSQUETAIRES". The friendly, well-known cook was still heading up operations in her first restaurant in the Landes region and the program was filmed in a barn next to the inn.
The Chef’s words of wisdom and the happy chaos that reigned on every side made this first television appearance a very moving, memorable experience.
At the time the broadcasting of the program on national television had noticeably increased the restaurant’s clientele.


recette gastronomique - recette de cuisine française  France 3 - Côté cuisine
I was invited by France 3 to take part in the program "Côté cuisine", during which I had the privilege of cooking one of my recipes in the company of that vivacious television presenter, Carinne TEYSSANDIER. Working under the glare of the spotlights and explaining what I was doing as I went along is really rewarding and giving cookery lessons had certainly prepared me for it. I made a "Salmon and Crab Tartare with Ginger and Cream of Broccoli Soup".
During the program I wore a kitchen tunic that I had designed myself – a compromise between the functional nature of a professional garment and a desire for an attractive design.

recette gastronomique - recette de cuisine

recette gastronomique - recette de cuisine

recette gastronomique - recette de cuisine


recette gastronomique - recette de cuisine française  Television TV7
The TV7 television channel had decided to give its audience an experience of cuisine by inviting the best local chefs to give demonstrations. I was truly happy to take on the role of presenter.
Anticipating the stages involved in cooking the dishes and highlighting the chefs’ skills were another way of working "in the kitchen" that I found especially enjoyable.

Henri GAGNEUX, Chef at La Petite Palette 68920 WETTOLSHEIM, made a "Tajine de kefta", consisting of meatballs containing three types of meat, with spices and herbs, poached in a tasty broth.
Alberto BRADI, an Italian caterer based in 68000 COLMAR, made a "Seafood Risotto with Saffron", an authentic creamy melt-in-the-mouth Italian risotto, with prawns, squid and clams.
Thierry CHEFDEVILLE, Chef at L'Echevin 68000 Colmar, proposed a recipe entitled "Fillet of Canard Laqué and Vegetable Pastilla with Soy, served with Dolce Forte Sauce", a magnificent homage to sweet and sour flavors.

recette gastronomique - recette de cuisine

recette gastronomique - recette de cuisine

recette gastronomique - recette de cuisine


recette gastronomique - recette de cuisine française  EGAST 2010
With almost 30,000 visitors and 300 exhibitors, EGAST is a well renowned trade fair for the Hotel and Catering Industry. It features trophies, celebrity guests and has a daily "cook show" during which the greatest Chefs make their best recipes in front of a live audience. I really enjoyed the challenge of presenting the cookery awards, which meant acting as interface between the competitors, who were under stress, and the public, who were there to encourage them, but wanted to find out about everything.

recette gastronomique - recette de cuisine

recette gastronomique - recette de cuisine

recette gastronomique - recette de cuisine

  Anny Zipmayer  recette de cuisine gastronomique, recette de cuisine francaise  20 rue des fleurs  recettes de cuisine gastronomique, recette de cuisine francaise  F 68420 EGUISHEIM  recette cuisine gastronomique, recette de cuisine francaise  téléphone : +33 (0) 3 89 29 08 41  recettes cuisine gastronomique, recette de cuisine francaise  email : anny@annyzipmayer.com  recette de cuisine francaise, recette de cuisine francaise  © 2010-2011