{"id":1272,"date":"2015-02-25T10:22:54","date_gmt":"2015-02-25T10:22:54","guid":{"rendered":"http:\/\/obsiblue.hep.webu.lan\/?page_id=1272"},"modified":"2020-06-12T14:07:56","modified_gmt":"2020-06-12T14:07:56","slug":"les-chefs-2","status":"publish","type":"page","link":"https:\/\/www.obsiblue.com\/en\/les-chefs-2\/","title":{"rendered":"The chefs"},"content":{"rendered":"\t\t
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THE CHEFS<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Creative cooking<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Already naturally chic,\u00a0 Obsiblue features mid-way between\u00a0contemporary and tradition, with\u00a0Lemongrass, ginger, turmeric, cilantro, daikon\u00a0(big white radish), shisso (Japanese Basil) and yuzu.<\/p>

Alliances that indefinitely reinvent sensations by sublimating the delicate and crunchy flesh and the sweet and salty flavors of the Obsiblue. In tartare, ravioli, casserole or Japanese pancake the Obsiblue becomes complicit in unexpected preparations. Chopped, sliced, cut, each ingredient associated with the Obsiblue reveals flavors of this rare food, leaving in the mouth a unique taste emotion.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tDownload the recipe booklet from William Ledeuil<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Obsiblue and the metamorphosis of Kombu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The salty Kombu is born out of the love of a Japanese chef for the Obsiblue. The latter was seeking what condiment could accompany the Obsiblue in a more fairly and more powerful taste. He found the closest answer to the Japanese tradition, by asking fora special preparation from a fisherman in Hokkaido. Dried and then salted, the black algae then becomes a rare and exceptional, condiment with a rich and persistent taste in the mouth, which perfectly joins the raw tender Obsiblue with sweet and fruity flavors.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Our ambassador Chefs <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In France, the chefs William Ledeuil (Ze Kitchen<\/p>

Gallery), Pierre Gagnaire, Jean-Pierre Vigato (Apicius) and Oth Sombath (elected best foreign chef in 2010) were the first to be seduced by the Obsiblue.<\/p>

Present all over the world, on the finest tables of Paris, London, Geneva, Brussels, Milan, Dubai, Singapore, Hong Kong, Macau, the Obsiblue is\u00a0 a seafood adored by chefs. These prestigious ambassadors imagine for Obsiblue timeless recipes that combine creativity, modernity and authenticity.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tOn our blog discover the recipes from our ambassador Chefs! <\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Obsiblue around the world<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Voici quelques restaurants qui proposent Obsiblue \u00e0 leur carte.<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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ZE KITCHEN GALERIE<\/strong>\u00a0\u2013 Chef William Ledeuil
4 rue des Grands Augustins, 75006 Paris\u00a0<\/p>

LE CINQ<\/strong>\u00a0\u2013 Chef Eric Briffard
31 avenue Georges V, 75008 Paris\u00a0<\/p>

APICIUS<\/strong> \u2013 Chef Jean-Pierre Vigato
20 rue d\u2019Artois, 75008 Paris\u00a0<\/p>

L\u2019INSTANT D\u2019OR<\/strong>\u00a0\u2013 Chef Fr\u00e9d\u00e9ric Duca
36 avenue Georges V, 75008 Paris\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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LE CARLTON<\/strong>\u00a0\u2013 Chef Laurent Bunel
58 boulevard de la Croisette, 06400 Cannes\u00a0
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RIVEA\u00a0<\/b>\u2013 Chef Vincent Maillard
H\u00f4tel Byblos, 83900 Saint-Tropez\u00a0<\/p>

THE WATERSIDE INN<\/strong>\u00a0\u2013 Chef Alain Roux
Ferry Road Bray, Royaume-Uni<\/p>

BRASSERIE GAVROCHE<\/strong>\u00a0\u2013 Chef Fr\u00e9d\u00e9ric Colin
66 Tras Street, Singapour<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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In The Kitchen<\/a><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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The Blog<\/a><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Online Shop<\/a><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Pro Space<\/a><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

THE CHEFS Creative cooking Already naturally chic,\u00a0 Obsiblue features mid-way between\u00a0contemporary and tradition, with\u00a0Lemongrass, ginger, turmeric, cilantro, daikon\u00a0(big white radish), shisso (Japanese Basil) and yuzu. Alliances that indefinitely reinvent sensations by sublimating the delicate and crunchy flesh and the sweet…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-1272","page","type-page","status-publish","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.obsiblue.com\/en\/wp-json\/wp\/v2\/pages\/1272","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.obsiblue.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.obsiblue.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.obsiblue.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.obsiblue.com\/en\/wp-json\/wp\/v2\/comments?post=1272"}],"version-history":[{"count":11,"href":"https:\/\/www.obsiblue.com\/en\/wp-json\/wp\/v2\/pages\/1272\/revisions"}],"predecessor-version":[{"id":2135,"href":"https:\/\/www.obsiblue.com\/en\/wp-json\/wp\/v2\/pages\/1272\/revisions\/2135"}],"wp:attachment":[{"href":"https:\/\/www.obsiblue.com\/en\/wp-json\/wp\/v2\/media?parent=1272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}