[et_pb_section fb_built=”1″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/jamonesibericoseu.eu\/wp-content\/uploads\/2021\/09\/cv_amandine.jpg” title_text=”cv_amandine” _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.10.8″ _module_preset=”default” text_font_size=”16px” global_colors_info=”{}”]<\/p>\n
”For me, jam\u00f3n ib\u00e9rico is the best of all hams. It is a reminder of great meals and gatherings with friends. It is also a point of reference when you travel the world, it will never let you down.<\/strong><\/em><\/p>\n
In my kitchen, I use it on its own, with a glass of wine as an aperitif or as a ”condiment”.<\/strong><\/em><\/p>\n
It is such a long-lasting and powerful product that it can be a little extra to finish a recipe.<\/strong><\/em><\/p>\n
You can use a few shavings of it on eggs with mayonnaise, in a salad, and it changes everything!”<\/strong><\/em><\/p><\/blockquote>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.10.8″ _module_preset=”default” text_font_size=”16px” header_font=”|700|||||||” header_text_color=”#a31c27″ global_colors_info=”{}”]<\/p>\n
AMANDINE CHAIGNOT<\/h1>\n
Chef at the renowned restaurant, Pouliche<\/strong><\/p>\n
After training at the Gr\u00e9goire Ferrandi culinary school, Amandine Chaignot worked in restaurants such as La Maison de l’Aubrac, Maison Prunier, and the Plaza Ath\u00e9n\u00e9e, where he learned from true masters of the kitchen such as Alain Ducasse, Jean-Francois Pi\u00e8ge, Yannick All\u00e9no, and Eric Fr\u00e9chon from whom he learned his passion, his sensitivity and his inspiration.<\/p>\n
His cuisine has French roots, but reflects simplicity and spontaneity. And it is always guided by pleasure and the idea of sharing.<\/p>\n
All this has led him to win awards such as the Bocuse d’Or in the ”Bocuse d’Or France” competition, to be named ”Chevalier de l’Ordre des Arts et des Lettres” by the French Ministry of Culture, and to be a judge on Masterchef France.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
”For me, jam\u00f3n ib\u00e9rico is the best of all hams. It is a reminder of great meals and gatherings with friends. It is also a point of reference when you travel the world, it will never let you down. In my kitchen, I use it on its own, with a glass of wine as an aperitif or as a ”condiment”. It is such a long-lasting and powerful product that it can be a little extra to finish a recipe. You can use a few shavings of it on eggs with mayonnaise, in a salad, and it changes everything!”AMANDINE CHAIGNOT Chef at the renowned restaurant, Pouliche After training at the Gr\u00e9goire Ferrandi culinary school, Amandine Chaignot worked in restaurants such as La Maison de l’Aubrac, Maison Prunier, and the Plaza Ath\u00e9n\u00e9e, where he learned from true masters of the kitchen such as Alain Ducasse, Jean-Francois Pi\u00e8ge, Yannick All\u00e9no, and Eric Fr\u00e9chon from whom he learned his passion, his sensitivity and his inspiration. His cuisine has French roots, but reflects simplicity and spontaneity. And it is always guided by pleasure and the idea of sharing. All this has led him to win awards such as the Bocuse d’Or in the ”Bocuse d’Or […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-2004","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/2004","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/comments?post=2004"}],"version-history":[{"count":8,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/2004\/revisions"}],"predecessor-version":[{"id":3500,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/2004\/revisions\/3500"}],"wp:attachment":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/media?parent=2004"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}