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.

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.

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

Bruno Loubet’s bean and vegetable chilli |      The list of ingredients here may look long and daunting but I promise you, the recipe is very simple – a one-pot wonder. This recipe was kindly given to me by a great chef – Bruno Loubet – who worked with me for many years. Risking Bruno’s wrath, I made a few changes to the recipe. I hope he will forgive my boldness and see the wisdom of an older man. This meal, when served as eight portions, provides 359kcal, 9g protein, 46g carbohydrate	(of…

Bruno Loubet’s bean and vegetable chilli

Bruno Loubet’s bean and vegetable chilli | The list of ingredients here may look long and daunting but I promise you, the recipe is very simple – a one-pot wonder. This recipe was kindly given to me by a great chef – Bruno Loubet – who worked with me for many years. Risking Bruno’s wrath, I made a few changes to the recipe. I hope he will forgive my boldness and see the wisdom of an older man. This meal, when served as eight portions, provides 359kcal, 9g protein, 46g carbohydrate (of…

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!

Bruno Loubet’s bean and vegetable chilli |      The list of ingredients here may look long and daunting but I promise you, the recipe is very simple – a one-pot wonder. This recipe was kindly given to me by a great chef – Bruno Loubet – who worked with me for many years. Risking Bruno’s wrath, I made a few changes to the recipe. I hope he will forgive my boldness and see the wisdom of an older man. This meal, when served as eight portions, provides 359kcal, 9g protein, 46g carbohydrate	(of…

Bruno Loubet’s bean and vegetable chilli

Bruno Loubet’s bean and vegetable chilli | The list of ingredients here may look long and daunting but I promise you, the recipe is very simple – a one-pot wonder. This recipe was kindly given to me by a great chef – Bruno Loubet – who worked with me for many years. Risking Bruno’s wrath, I made a few changes to the recipe. I hope he will forgive my boldness and see the wisdom of an older man. This meal, when served as eight portions, provides 359kcal, 9g protein, 46g carbohydrate (of…

Learn how to to cook Chef Bruno Loubet's ultimate mushrooms on sourdough toast–the perfect brunch recipe for your weekend! #MyMaille

Learn how to to cook Chef Bruno Loubet's ultimate mushrooms on sourdough toast–the perfect brunch recipe for your weekend! #MyMaille

The list of ingredients here may look long and daunting but I promise you, the recipe is very simple – a one-pot wonder. This recipe was kindly given to me by a great chef – Bruno Loubet – who worked with me for many years. Risking Bruno’s wrath, I made a few changes to the recipe. I hope he will forgive my boldness and see the wisdom of an older man.   This meal, when served as eight portions, provides 359kcal, 9g protein, 46g carbohydrate	(of which 15g sugars), 13g fat (of which 2g…

Bruno Loubet’s bean and vegetable chilli

The list of ingredients here may look long and daunting but I promise you, the recipe is very simple – a one-pot wonder. This recipe was kindly given to me by a great chef – Bruno Loubet – who worked with me for many years. Risking Bruno’s wrath, I made a few changes to the recipe. I hope he will forgive my boldness and see the wisdom of an older man. This meal, when served as eight portions, provides 359kcal, 9g protein, 46g carbohydrate (of which 15g sugars), 13g fat (of which 2g…

Cookery workshop @ Grainstore ... So proud of our 2014 summer event with Michelin-star chef Bruno Loubet!

Cookery workshop @ Grainstore ... So proud of our 2014 summer event with Michelin-star chef Bruno Loubet!

Barman Tony Conigliaro talks pairing cocktails with chef Bruno Loubet's food at London's new Grain Store + his 8 things London.

Barman Tony Conigliaro

Barman Tony Conigliaro talks pairing cocktails with chef Bruno Loubet's food at London's new Grain Store + his 8 things London.

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