Season 2 From the Norwegian Fjords to the South of France, follow “The Cool & Tender Salmon Experience”, Season 2 of The Cool Dinner campaign.

Jacques Mazerand, Chef at his restaurant "Le Mazerand" in Lattes, close to Montpellier in the South of France, has developed this salmon recipe by integrating the freshness of Norwegian Fjords and his regional French gastronomical delights.

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Season 1 From the Swiss Alps to the Russian plains, follow “The Cool & Sweet Cheese Experience”! Season 1 of The Cool Dinner campaign

Anton Isakov, Chef, Gastronomika Restaurant in St. Petersburg, Russia, has developed this Swiss Emmental recipe by integrating the freshness of the Swiss Alps into his traditional Russian gastronomical delights.

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