SOUTIEN AUX RESTAURATEURS LOCAUX
ibride apporte son soutien à la scène de la restauration bisontine en créant un réseau de soutien à travers un challenge créatif.
Les chefs locaux sont invités à faire dialoguer la nouvelle collection en porcelaine ibride avec leur talent culinaire pour dresser une assiette tout en finesse et poésie.
L’occasion pour chacun d’exprimer son savoir-faire et sa créativité et de partager un moment de convivialité en attendant de pouvoir déguster à nouveau leurs délicieux mets dans leur restaurant.
Découvrez les recettes gourmandes des chefs à travers un voyage culinaire au rythme des saisons...
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.
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.
