Bruno Loubet serves up a delightful speck-stuffed cabbage recipe, inspired by his journey to South Tyrol.

Cabbage stuffed with bread, washed-rind cheese and speck, apple compote, grain mustard and Riesling mousseline

Bruno Loubet serves up a delightful speck-stuffed cabbage recipe, inspired by his journey to South Tyrol.

Chef Bruno Loubet and his daughter Laeticia prove that a taste for cooking runs in the family. Here, they share their favourite recipe.

Bruno Loubet's recipe for crêpes with toffee pears

Chef Bruno Loubet and his daughter Laeticia prove that a taste for cooking runs in the family. Here, they share their favourite recipe.

Two chefs, one beautiful and unique part of Italy – see what happened when we whisked Bruno Loubet and Pierre Koffmann off to South Tyrol on a gastronomic whistlestop tour.

Pierre Koffmann and Bruno Loubet in South Tyrol

Two chefs, one beautiful and unique part of Italy – see what happened when we whisked Bruno Loubet and Pierre Koffmann off to South Tyrol on a gastronomic whistlestop tour.

Grain Store - King's Cross, London, UK - Restaurant & Bar from Chef Bruno Loubet & The Zetter

Grain Store - King's Cross, London, UK - Restaurant & Bar from Chef Bruno Loubet & The Zetter

A Recipe by Bruno Loubet | FOUR Magazine. ‘At home I like to serve it with a quenelle shaped dollop of Boursin cheese,’ is chef Bruno Loubet’s advice for serving this anytime – breakfast, lunch or dinner – recipe.

A Recipe by Bruno Loubet | FOUR Magazine. ‘At home I like to serve it with a quenelle shaped dollop of Boursin cheese,’ is chef Bruno Loubet’s advice for serving this anytime – breakfast, lunch or dinner – recipe.

Grilled asparagus, soft cheese and mint frittata recipe from Bruno Loubet - perfect for kids!

Grilled asparagus, soft cheese and mint frittata

Grilled asparagus, soft cheese and mint frittata recipe from Bruno Loubet - perfect for kids!

Kew garden programme - bean and vegetable chilli - with brown sauce and chocolate

Bruno Loubet’s bean and vegetable chilli

Kew garden programme - bean and vegetable chilli - with brown sauce and chocolate

Bruno Loubet's canapé is perfect for Christmas, with smoked salmon resting on a base of fluffy quinoa biscuits

Whole wheat and quinoa biscuit with smoked salmon

Bruno Loubet's canapé is perfect for Christmas, with smoked salmon resting on a base of fluffy quinoa biscuits

Taking the ceps, milk caps and field mushrooms he has gathered from the woodland floor, Chef Bruno Loubet  of Grain Store in London creates his delicious mushrooms on toast in an autumnal, al fresco setting. He uses a trio of Maille products: Hazelnut Oil, Balsamic Vinegar Glaze, & Hazelnut, Black Chanterelle, and White Wine Mustard!

Taking the ceps, milk caps and field mushrooms he has gathered from the woodland floor, Chef Bruno Loubet of Grain Store in London creates his delicious mushrooms on toast in an autumnal, al fresco setting. He uses a trio of Maille products: Hazelnut Oil, Balsamic Vinegar Glaze, & Hazelnut, Black Chanterelle, and White Wine Mustard!

Pinterest
Search