Breakfast
Sunny-side eggs with ricotta
NewFlatbread with ricotta cream, tomato confit and spicy olive oil
Ingredients
Flatbread (Wheat flour enriched with iron and folic acid, water, wheat semolina, rice flour, active component of sourdough-based baking (sourdough made from dry durum wheat, yeast, antioxidant: ascorbic acid and enzymes), soy flour, salt and olive oil), egg, tomato confit (sweet grape tomatoes, olive oil, garlic, salt and black pepper), ricotta cream (whey, pasteurized skimmed milk, acidulant lactic acid and preservative potassium sorbate), parsley, hot oil (olive oil, honey, lemon, hot paprika, salt and black pepper) and black pepper.
Simplicity According to Alain
Our founderAlain Coumont was born into a family of cooks. His grandparents had a restaurant, his father was a chef, and his aunt Simone was a talented pâtissier who baked tarts every Saturday for the whole family to devour on Sunday. When he was 6 years old, Alain began reading from the two cookbooks on the shelf at home. He taught himself to cook by reading recipes and hints from famous chefs. His first creations were chocolate mousse, cream puffs, and eclairs. Little did he know…
