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Jean-Christophe Novelli

"Being a cook is the only job where you use all five sense... like making love."

"All desserts are important to Novelli because they are the last memory the diner takes away with him and image is never far from the chef's mind.
The trademark that is completely Jean-Christophe's own is the caramel 'spring', a golden coil which decorates his desserts and features on all his logos.
The idea came about by accident after he left a spoon in a pan and returned to find the caramel had wound itself round the metal."

Chef Jean Christophe Novelli's Kitchen

Print available. Ref: JCN1
(30cm x 40cm) £125
(40cm x 50cm) £155



Jean Christophe Novelli's Seabass Recipe.

Print Available £125
Ref: JCN3

Boite surprise - Wine suggestion:
Dom Ruinart Blancs de Blancs Vintage Champagne


Dom Ruinart, Ruinart Champagne

Print Available
see wine section


Merlot wine,
Santa Carolina

Print Available
see wine section

Sancerre wine,
Quincey, Pierre Duret

Print Available
see wine section

Sauvignon Blanc wine, Santa Carolina

Print Available
see wine section

 
 
© Richard Bramble