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I propose you here cooking classes in my workshop in Porte des Lilas! Do not hesitate to contact me for any request for private lessons, lessons for company committees or …

You are now over 50,000 following me on Instagram and over 138,000 on Facebook! So thank you, thank you, thank you to all of you! And if you don’t follow …

My new book, simply titled “La cuisine de Bernard”, published by Flammarion, will be released on October 20th and is already available for pre-order at your local bookstore, or on …

Recently, an event around pork meat was organized in my workshop with the finalist of Top Chef, Alexia Duchêne, Julien from French Naked Chef and myself. Everyone was able to …

I’ll be waiting for you on Monday July 5th at 7pm on my Facebook page, for two delicious Taiwanese recipes, in collaboration with the Taiwan Tourism Office. I’ll be making …

It is with great joy that I have just learned that I have won the prestigious Grand Prix Brillat-Savarin du livre gourmand, awarded by the jury for my book “Scandalously …

In collaboration with KitchenAid, with whom I have been working for years, I present you the new Cook Processor with integrated scale! Two videos: the first one with two recipes …

Hello to all! I’m not leaving, but I will post a little less. I’ve been working hard on the next book that will be released in November of this year …

That’s it! It’s time to tell you about it! My 5th book will be released on March 19th, with a preface by Christophe Michalak, and it’s always with the same …

Here’s the continuation of the homemade chocolate videos, this time with tempering to get a shiny, brittle chocolate. I suggest two methods: tablage and tempering with mycryo cocoa butter. To …