Luxury is freedom

The Secrets of Eve







Special thanks to


Restaurant and brasserie 3B 


Immortal zucchini flower, piña colada emulsion, Victoria pineapple tile

Eve Tribouillet-Rozencweig, creator of culinary design, happily exercises her talents in colors and flavors.

 Her company "Le festin d´Eve" has been dispensing its magic for many years which can only be counted in the delights and smiles of its guests.

When it comes to divine food, Eve never loses her Latin.

 She masters with art and elegance the orchestration of a wonderful tête-à-tête at the largest receptions.

Her imagination knows how to juggle with daring and nobility so that each bite is an ultimate intoxication. She combines excellence and learned alliances by identifying with a subtle psychology the desires of her clients, individuals or companies. From the development of the theme to the preparation of the dishes, her neurons sparkle to invent unique events that are as tasty as they are unforgettable by their design and their scenography.

Sweet and sour spider and rhubarb, flying fish roe

Tobiko (flyingfish roe with wasabi)

Mikado of multicolored breadsticks

Colorful breadsticks

25 breadsticks of 25-30 cm



  150 g T45 flour

  100 g of spelled flour (if you don't have any, add more wheat flour)

  140 g lukewarm water

  25 g olive oil + a little for the hands

  10 g of natural coloring (charcoal, beet powder, turmeric, spirulina, etc.)

  7 g brown sugar

  5 g of salt

  3 g dry baker's yeast

  according to your desire: black seed, black or white sesame, poppy



1.Mix the flour, salt and sugar together with the natural coloring.

2.Add the liquid elements

3.Mix until the dough is smooth, no more.

4.Oil a baking paper, and place the dough in a rectangle. Cover with a clean tea towel and let rise for 1 hour

5.Preheat your oven to 180-190 ° (ventilated). Prepare oiled baking sheets

6.Cut thin (5mm) strips from the rectangle and roll from the center to the end under your oiled hands, until you form a fairly fine breadsticks.

7.Place on the sheet, taking care not to stick them.

8.Bake 15-20 minutes (depending on the oven), turning halfway through cooking. The breadsticks may still be a little soft when they come out, they will harden as they cool.



For 4 people

To start the day before



100 g of black “sticky” rice

100 g white “sticky” rice

10 cl + 2 cl of elderberry liqueur "St Germain" or equivalent

2 large organic eggs (separated)

1 tablespoon of muscovado sugar

2 tablespoons of powdered charcoal (if using charcoal capsules

purchased in drugstores, empty them into a mortar and crush into a very fine powder)

a little neutral oil

raspberries, blackberries, depending on the season

In season: elderflower



1. the day before, soak the black rice in a cold water bath and do the same with the white (without mixing them), let soak for 12 hours

2.Drain without rinsing, then cook each rice either in the microwave (covered with water 1 cm above the level of the rice) in slices of 1 to 2 minutes, stirring, or by steaming until the grains are translucent (white) and split (black).

3.As soon as each rice is cooked, soak it in 5cl of elderberry liqueur and set aside at room temperature.

4.Prepare the blackberries and / or raspberries by cutting them in half, sprinkle with liqueur.

5. Beat the egg yolks with the charcoal and sugar. Lightly whip the still supple whites, and incorporate.

6.Prepare a small oiled pan, cook a very fine omelet over low heat. Repeat 3 times. Let cool.

7.Size the omelet to the desired shape. Keep the excess, to re-cut other shapes

8. Using a brush, take a little juice / liquor from the bottom of the fruit, and brush the bottom of the plate with a stroke. Arrange the omelet on top, place a large quenelle of each elderberry rice. Sprinkle with red fruits and their sauce, decorate with elder flowers in season.

Abstraction: charcoal omelet, black and white sticky rice with elderberry

Under acid: tomato lacquered with white balsamic vinegar, red cabbage with tamarind, veil of tomato skin


Color tomato stuffed with red cabbage and tamarind

6 pieces

To do the day before


6 firm orange “heirloom” tomatoes

  150 g red cabbage

  5 cl of wine vinegar

  1 tablespoon of concentrated tamarind paste (Asian stores)

  3 tablespoons of olive oil

  2 tablespoons of white balsamic vinegar

  1 clove of garlic

  1 small piece of ginger (5 cm)

  1 zest

  salt pepper



1. Make a large pot of water that you will boil, and a container of water with ice cubes. Take a skimmer, and immerse the tomatoes for 1 minute in boiling water then in the ice water bath. Leave to rest for 5 minutes.

2.Peel the tomatoes without hurting them and keep the skins in a safe place.

3.Drain the tomatoes on a paper towel.

4.Dry the skins in a dehydrator or in an oven at 70-80 ° for 1 hour.

5.Heat the vinegar in the microwave or in a saucepan until it boils.

6.With a mandolin or a sharp knife, very finely chop the red cabbage, and pour the vinegar over it. Let cool.

7.During this time, gently open and empty the tomatoes, removing the part attached to the stalk using a peeler or a scoop spoon. Empty the tomato, trying to make the hole as narrow as possible, and let it drain upright (hole below) on a kitchen towel or paper towel.

8. Prepare the seasoning: dilute the tamarind with the oil, white balsamic vinegar, salt and pepper, add the grated ginger and garlic, lime zest. Drain the red cabbage by pressing it strongly, season with half of your preparation.

9. Make 6 squares of cling film. In the hollow of a bowl, place a piece of film and then a tomato with a hole on top.

Liquid colors: peas-lovage,

Espelette pepper melon,

tomato-ginger, yellow pepper-fresh turmeric





Finger not steack



1 small seedless watermelon

1 slice of sandwich bread, sliced lengthwise

100 g of “redcurrant” tomatoes or nano tomatoes

1 head of black garlic

olive oil

salt pepper




1.Peel the watermelon, cut it in half lengthwise and roast in the oven at 100 °, flat part below (placed on a grid with a drip pan or container below) for 5 hours.

2.After 3 hours of cooking, brush with a little olive oil from time to time. When the watermelon is tender and caramelized, take out and let cool.

3.Toast the sandwich bread lightly and cut long strips.

4.When the watermelon has cooled down, cut into a carpaccio. Place pieces of carpaccio on the bread, salt and pepper, then arrange the tomatoes and black garlic cloves cut in thirds lengthwise.

5.Polish with a little oil with a brush before serving

Finger not steak: vegetable carpaccio of roasted watermelon,

nano tomatoes and black garlic

Flower power: banana blossom, langoustine,

green papaya, mango, Thai basil

Flower Power

banana blossom salad, langoustine, green papaya,

mango, Thai basil



8 large langoustines

1 banana blossom

1 small green papaya

1 small ripe mango

1 green meat radish

1 sliced sucrine

a few sprigs of Thai basil or cilantro

2 tablespoons of pistachio oil

1 tablespoon of nuoc mâm (Asian fish sauce)

1 combava lemon (zest and juice)

salt, pepper, chili, 1 pinch of sugar



1. Cook the langoustines for 3 minutes in a court bouillon then cool immediately in ice water. Reserve in the fridge

2.Remove the outer petals of the banana leaf, then prepare 4 beautiful leaves. Blanch them for 2 minutes and cool with ice water then pat dry.

3. Take 2 other leaves (without the baby bananas) and chop very finely.

4. Grate and crush the green papaya to soften it, with a little salt.

5.Peel and slice the mango, cut into small circles with a cookie cutter.

6. Thinly slice the green radish using a mandolin.

7. Prepare the seasoning: mix together the zest and juice of the combava, the oil, the nuoc mam, the sugar, the salt, the pepper and, according to your taste, the chilli.

8.Hull the langoustines.

9.In each banana petal, distribute the salad ingredients evenly, then season and add the leaves of Thai basil. Arrange two langoustines per serving.







This immaculate chef has a knack for finding balance and tasteful harmony in her starred cuisine. She adapts to all situations and reinvents herself for each occasion. She likes to mix the science of molecules with the thrill of subtle tubers, imagines clever marriages of aromas and essences in delectable fireworks.


The Pandemic, far from having drained her beautiful energy, gave her new ideas.


In order not to cut the link with her loyal and unconditional followers, she has created an ethical delivery service for fully organic menus.

The orders are all prepared with local ingredients mainly grown in her Beaugrenelle garden, the “Peas and Love”, an adorable British play on words that makes peace, love and peas dance. Once the orders are ready, they are entrusted to a cooperative of bicycle couriers who eagerly carry them to their happy guests.


Banana blossom

Green forest coconut pandan sponge cake, pistachio

and peas whipped ganache

Strawberry bubble: Mara des Bois bubble and hibiscus, white strawberries.









As Eve is teeming with ideas, this little two-wheeled revolution could not be enough for her. In view of the incessant flow of her orders, she took advantage of her rare breaks to imagine a new food range, an original and gourmet offer based on non-psychoactive CBD and with now proven anxiolytic properties.


Suffice to say that her event consulting, culinary artistic direction, small and large-scale catering activities are ready to lift the taste buds' world out of the grayness of confinement without restaurants.













Eve takes up all the challenges of taste and even very good taste because she is crazy about her job and she knows how to share the feasts wonderfully.


Pleasure for the eyes and the palate, the feast is part

of each of her banquets.

CBD chocolate pie, CBD milk emulsion, hemp flower smoke

Le Festin d’Eve

Design and Culinary Creations


+33 6 82 68 55 56 @commanderlefestindeve