Ibride Supports local restaurateurs

ibride supports local restaurants by creating a support network through a creative challenge.

Local chefs are invited to combine the new ibride porcelain collection with their culinary talent to create a dish with finesse and poetry. 

The opportunity for everyone to express their know-how and creativity and to share a moment of conviviality

while waiting to be able to taste again their delicious dishes in their restaurant. 


Discover the gourmet recipes of the chefs through a culinary journey to the rhythm of the seasons...

Le Bleu de Sapin

Meet the team


After traveling and discovering the cuisines of the world, the chefs of Bleu de Sapin established themselves in their native Franche-Comté to offer fresh and seasonal products with the desire to take the time to enjoy homemade food.

recipe


For this challenge, Thibaud Devillers and Charlène Bassaler, chefs of restaurant Bleu de Sapin  prepared a passion fruit cream with a mango sorbet and meringue slivers.

They set up their dish on the  duo d'assiettes Été.

Le Château de germigney

Meet the team


The restaurant of the Château de Germigney, the 4-star Relais & Châteaux hotel invites you to a sweet moment of gastronomy in the heart of the Jura. In a refined and precious setting, the chefs offer seasonal cuisine.

recipe


For this challenge, Lucas Regnier, second in the kitchen of the gastronomic restaurant at  Château de Germigney   prepared a composition of seasonal vegetables. 

He sets up his dish on the  duo d'assiettes Printemps

Les Gamins

Meet the team


The restaurant Les Gamins located in the heart of Besançon prepares home-made dishes with fresh seasonal products.

recipe


For this challenge, Arnaud Billerey, chef of the  restaurant Les Gamins  prepared a farm capon with Breton langoustines, blue lobster and vegetable composition. 

He sets up his dish on the  duo d'assiettes Printemps

L'ô à la bouche

Meet the team



L'Ô à la Bouche is a family establishment, managed by a team of professionals.

Sylvain Piguet's creations, traditional, fusion or vegetarian, will help you appreciate the restaurant and the cuisine of a great chef, unique in Besançon.

recipe


For this challenge, Sylvain Piguet, chef of the restaurant L'Ô à la bouche prepared a marinated sea bream and its exotic tartar, accompanied by a vanilla passion oil.

He sets up his dish on the duo d'assiettes Printemps.

Le Parc

Meet the team


Le restaurant Le Parc in Besançon, in the heart of the Micaud park, near the center invites you to enjoy a modern and contemporary cuisine, ode to the seasonality, at the edge of the Doubs, the whole in an enchanting decor and a scenography which combines minerality and irruption of the living.

recipe


For this challenge, Vivien Sonzogni and Louise Begrand, chefs of the restaurant Le Parc prepared a light and greedy revisited lemon meringue pie. 

They set up their dish on the duo d'assiettes Printemps.

Le Saint Cerf

Meet the team


The restaurant Le Saint Cerf in Besançon prepares elaborate dishes with various influences and fresh products.

recipe


For this challenge, Xavier Choulet, chef of the restaurant le Saint-Cerf prepared a fresh seasonal dish around an egg marinated in soy sauce. 

He sets up his dish on the duo d'assiettes Été

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Xavier Brignon

Meet the team


Surrounded by an enthusiastic and dynamic team, passionate craftsmen and exceptional suppliers, la pâtisserie Xavier Brignon in Besançon promises subtly worked and quality products.

recipe


For this challenge, Xavier Brignon prepared a sweet dish, with a gourmet and fruity dessert with exotic and vanilla notes.

He sets up his dish on the duo d'assiettes Printemps.

Le 76

Meet the team


Located in the heart of downtown Besançon, the restaurant le 76 welcomes you in a pleasant atmosphere and offers you various regional dishes.

recipe


For this challenge, Johnny Beudaert, chef of the restaurant Le 76  prepared Roasted scallops, sweet and sour sauce and seasonal vegetables in tempura.

He sets up his dish on the duo d'assiettes Été.

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