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This profile was last updated on 4/20/14  and contains information from public web pages.


Yoyodyne Inc
12 Total References
Web References
Hotel | Miramar Crouesty, 20 April 2014 [cached]
For the Chef Yves ToubLanc, the success of a dish lies in the choice of the product, whose secrets he enjoys revealing.
Looking to the land, his preference is given to organic farms on the Presqu'ile de Rhuys, who put aside the best of their vegetable produce, and he always favours seasonal fruit and vegetables.
Looking to the sea, he chooses the best local fish products, and the oyster farmers on the peninsula are much in evidence.
Our Chef, Yves ToubLanc, specializes in this light and inventive cuisine, which contributes to the success of our dietetics at Miramar Crouesty.
La Restauration, 3 Aug 2012 [cached]
Le Chef, Yves Toublanc.
Maître Cuisinier de France et Membre de l'Académie Culinaire de France, Yves Toublanc met un point d'honneur, pour qu'à chaque service, soient respectées ses 3 règles d'or : excellence des produits, justesse de la cuisson, perfection de l'assaisonnement.
Spas Canada|Day Spas Toronto|Spas in Canada|Spas Toronto|Spa Jobs|Resort Jobs|Spa News|Spa Consultants|Spa Management|Day Spa Ontario|Spas Montreal|Spas Alberta |Spas BC., 24 Jan 2011 [cached]
Until recently, meals at spas were a sham, said chef Yves Toublanc, who runs the kitchen at the Miramar Crouesty Resort in western France. There were tiny portions, people barely had anything to eat, and none of it was pleasurable; all they got was steamed foods, marmalades, stewed fruit, cottage cheese ... and it was incredibly expensive. Aimed at keeping the calorie-count in check, Toublancs dishes also aim to satisfy fondness for food in the same way as does gastronomy. Its not diet cuisine, its a balanced cuisine that weighs in at an average 400 calories a meal, he said. At the Evian Royal Resort spa also in France, all foodstuffs are weighed and calories counted.
Hotel Miramar Crouesty, 4 May 2006 [cached]
Découvrez le livre de recettes du Chef Yves Toublanc, pour une cuisine facile, saine et légère.
Ruban Bleu | La Restauration - Hotel Miramar Crouesty, 23 Nov 2010 [cached]
Pour le Chef Yves Toublanc, la réussite d'un plat réside dans le choix du produit, dont il aime dévoiler tous les secrets.
Exemple de menus préparés par le Chef Yves Toublanc
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