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Alexia Duchêne's recipes: grilled sucrine, pappardelle with beef stew, crème brûlée with hay

2020-11-18T19:45:12.714Z


Every day, a chef delivers to Le Figaro the keys to an inspired and easy meal at home. Today, the menu of the itinerant Franco-British chef, based in Paris.


Alexia Duchêne will blow her quarter of a century in a few days.

She is a leader of her time: that of TV, social networks, all-out projects.

A raw talent with the on the move that we could see in early 2020 in a popular restaurant in the Marais, Datsha, left after only a few months despite an opening refined for a year, but also this fall at the Allard bistro in Saint-Germain-des -Pres, whose Alain Ducasse had entrusted him with the reins for a residence that the confinement suddenly interrupted.

In the meantime, the Franco-Briton had piloted the street food offer of Wanderlust, created pastries and poke bowls, collaborated with wines and spirits, participated in "four hands" ...

“Of course, I dream of having my restaurant one day, perhaps abroad, but for the moment I want to continue with books, TV, residences… To be spontaneous.

Each week I have the opportunity to work on different things.

It gives me a form of freedom,

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Source: lefigaro

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