Once again the cameras of À Punt Directe Televisión Valenciana have visited Brasserie – Restaurant Atmosphère.

After the first experience with the Carbonada recipe, the gastronomic space of the evening magazine in charge of the journalist Ferrán Cano, has returned to Atmosphère to cook step by step two recipes of our chef Emmanuelle Malibert:

  1. Egg Mollet with salmon and leek and carrot emulsion.

    Versatile preparation that is a classic in the starters of our Menu of the Day and Tasting Menus. In the video, Emmanuelle explains it in detail so that you can make it at home and accompany it with many creative garnishes.

  2. Zucchini sandwich, herb breaded chicken, toasted bacon and Atmosphère’s special romescu sauce.

    Atmosphère Lunches are the mid-morning ‘happy moment’. Every day we love to surprise you with a new sandwich of the day with attractive combinations of ingredients, always with the first quality artisan bread from Horno San José of José Alberto Llueca.

In the middle of a lively chat about gastronomy, friendship, experiences and passions around the ‘Cuisine of the world with a French touch’ of our establishment in Valencia, Emmanuelle and Ferran prepare these delicious recipes, of which you can take note of all the ingredients, secrets and details of preparation.

We invite you to watch the video (click on the photo).


Emmanuelle cocina en A Punt Directe TV

Let us know how they turned out and Bon Appetit!