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Roast lamb with tabais beans (rôti d'agneau aux haricots tarbais) | Stage 9:  Saint-Gaudens  - Tarbes Gabriel Gaté introduces the rustic cuisine of the Gascoigne region, famous for its duck, beans, smallgoods and dishes such as cassoulet. Top French chef, Philippe Mouchel, makes a dish of Roast Rack of Lamb with Baked Beans from Tarbes. Sommelier, Christian Maier, accompanies the dish with a local wine which he claims is good for you.For more Tour news visit the Tour de France website at…

Roast lamb with tabais beans (rôti d'agneau aux haricots tarbais)

Roast lamb with tabais beans (rôti d'agneau aux haricots tarbais) | Stage 9: Saint-Gaudens - Tarbes Gabriel Gaté introduces the rustic cuisine of the Gascoigne region, famous for its duck, beans, smallgoods and dishes such as cassoulet. Top French chef, Philippe Mouchel, makes a dish of Roast Rack of Lamb with Baked Beans from Tarbes. Sommelier, Christian Maier, accompanies the dish with a local wine which he claims is good for you.For more Tour news visit the Tour de France website at…

Chicken fricassée with chestnuts | Stage 13, Bourg-De-Peage – Mende: French chef, Gabriel Gaté, introduces the food of the region south of the Massif Central which is famous for growing chestnuts. Philippe Mouchel makes a superb dish of free-range chicken with chestnuts, while sommelier, Christian Maier, finds a lovely red wine from Ardèche to match the food.

Chicken fricassée with chestnuts

Chicken fricassée with chestnuts | Stage 13, Bourg-De-Peage – Mende: French chef, Gabriel Gaté, introduces the food of the region south of the Massif Central which is famous for growing chestnuts. Philippe Mouchel makes a superb dish of free-range chicken with chestnuts, while sommelier, Christian Maier, finds a lovely red wine from Ardèche to match the food.

Roast lamb with tabais beans (rôti d'agneau aux haricots tarbais) | Stage 9:  Saint-Gaudens  - Tarbes Gabriel Gaté introduces the rustic cuisine of the Gascoigne region, famous for its duck, beans, smallgoods and dishes such as cassoulet. Top French chef, Philippe Mouchel, makes a dish of Roast Rack of Lamb with Baked Beans from Tarbes. Sommelier, Christian Maier, accompanies the dish with a local wine which he claims is good for you.For more Tour news visit the Tour de France website at…

Roast lamb with tabais beans (rôti d'agneau aux haricots tarbais)

Roast lamb with tabais beans (rôti d'agneau aux haricots tarbais) | Stage 9: Saint-Gaudens - Tarbes Gabriel Gaté introduces the rustic cuisine of the Gascoigne region, famous for its duck, beans, smallgoods and dishes such as cassoulet. Top French chef, Philippe Mouchel, makes a dish of Roast Rack of Lamb with Baked Beans from Tarbes. Sommelier, Christian Maier, accompanies the dish with a local wine which he claims is good for you.For more Tour news visit the Tour de France website at…

Chicken fricassée with chestnuts | Stage 13, Bourg-De-Peage – Mende: French chef, Gabriel Gaté, introduces the food of the region south of the Massif Central which is famous for growing chestnuts. Philippe Mouchel makes a superb dish of free-range chicken with chestnuts, while sommelier, Christian Maier, finds a lovely red wine from Ardèche to match the food.

Chicken fricassée with chestnuts

Chicken fricassée with chestnuts | Stage 13, Bourg-De-Peage – Mende: French chef, Gabriel Gaté, introduces the food of the region south of the Massif Central which is famous for growing chestnuts. Philippe Mouchel makes a superb dish of free-range chicken with chestnuts, while sommelier, Christian Maier, finds a lovely red wine from Ardèche to match the food.

Roast lamb with tabais beans (rôti d'agneau aux haricots tarbais) | Stage 9:  Saint-Gaudens  - Tarbes Gabriel Gaté introduces the rustic cuisine of the Gascoigne region, famous for its duck, beans, smallgoods and dishes such as cassoulet. Top French chef, Philippe Mouchel, makes a dish of Roast Rack of Lamb with Baked Beans from Tarbes. Sommelier, Christian Maier, accompanies the dish with a local wine which he claims is good for you.For more Tour news visit the Tour de France website at…

Roast lamb with tabais beans (rôti d'agneau aux haricots tarbais)

Roast lamb with tabais beans (rôti d'agneau aux haricots tarbais) | Stage 9: Saint-Gaudens - Tarbes Gabriel Gaté introduces the rustic cuisine of the Gascoigne region, famous for its duck, beans, smallgoods and dishes such as cassoulet. Top French chef, Philippe Mouchel, makes a dish of Roast Rack of Lamb with Baked Beans from Tarbes. Sommelier, Christian Maier, accompanies the dish with a local wine which he claims is good for you.For more Tour news visit the Tour de France website at…

"Denim Dress" by sonies-world on Polyvore featuring Tomas Maier, Christian Louboutin and Chloé

"Denim Dress" by sonies-world on Polyvore featuring Tomas Maier, Christian Louboutin and Chloé

Chicken fricassée with chestnuts | Stage 13, Bourg-De-Peage – Mende: French chef, Gabriel Gaté, introduces the food of the region south of the Massif Central which is famous for growing chestnuts. Philippe Mouchel makes a superb dish of free-range chicken with chestnuts, while sommelier, Christian Maier, finds a lovely red wine from Ardèche to match the food.

Chicken fricassée with chestnuts

Chicken fricassée with chestnuts | Stage 13, Bourg-De-Peage – Mende: French chef, Gabriel Gaté, introduces the food of the region south of the Massif Central which is famous for growing chestnuts. Philippe Mouchel makes a superb dish of free-range chicken with chestnuts, while sommelier, Christian Maier, finds a lovely red wine from Ardèche to match the food.

Mont blanc chestnut cakes (petits gâteaux mont blanc) | French chef, Gabriel Gaté introduces the Alpine food of the Savoy region, and talented French pâtissier, Pierrick Boyer, prepares some luscious little cakes garnished with chestnut cream which are named after the Mont Blanc Pic. Sommelier, Christian Maier, matches the dessert with a sauternes sweet wine.

Mont blanc chestnut cakes (petits gâteaux mont blanc)

Mont blanc chestnut cakes (petits gâteaux mont blanc) | French chef, Gabriel Gaté introduces the Alpine food of the Savoy region, and talented French pâtissier, Pierrick Boyer, prepares some luscious little cakes garnished with chestnut cream which are named after the Mont Blanc Pic. Sommelier, Christian Maier, matches the dessert with a sauternes sweet wine.

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