Recipe for hazelnut gnocchi: Recipe for hazelnut gnocchi: Making: 1h30 Baking: 45mn Rest: 1h 
Chef’s Recipe: Confit of Villermain Foie Gras and Rapeseed Oil by Christophe Hay Chef’s Recipe: Confit of Villermain Foie Gras and Rapeseed Oil by Christophe Hay Discover this new culinary creation imagined by Chef Christophe Hay for our Rapeseed oil signed by him. 
Guénard, a Quality Artisan in the Collège Culinaire! Guénard, a Quality Artisan in the Collège Culinaire! Guenard is proud and honored to receive the label of "Quality Artisan". 
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