Le 3Bis Competitors

L'Atelier de Sèvres est une école supérieure d'art basée à Paris, membre du groupe d’enseignement supérieur international Galileo Global Education. Elle prépare aux concours des écoles supérieures d'art et d'animation les plus prestigieuses en France et à l'international, et propose 3 cycles d'enseignement supérieur en art et animation : - Atelier supérieur d'animation - Studio supérieur d'animation - Atelier supérieur d'art et technologie

La Belle Assiette makes gastronomical experiences unique thanks to a tailor-made formula: In your home. Whether it's your primary residence, your office or your vacation home, one of our 400 chefs will surely know your favorite dishes and cuisine style. From an intuitive reservation system via our digital platform to personalized support through our concierge service, gastronomy has never been so close to you. La Belle Assiette is now active in France, Belgium, Switzerland, Luxembourg and the United Kingdom.

Culinaria Online is a web site created from a project started in 1986 to build a computer program for the Macintosh and PC to help people cook. Although the program was never completed, it's essence was not lost, it has become what we have here today! Our primary staff consists of our two partners Michael Aichlmayr and Regine Aichlmayr as well as numerous volunteers who enjoy helping on the project. Michael started cooking when he was 14 years old. He made a name for himself in his local town cooking special meals for other families to make extra money and to be able to afford the ingredients needed to make all the recipes he wanted to cook. Being somewhat obsessive about his hobbies, Michael read everything about cooking he could get his hands on and became especially interested in fresh herbs and how to use them in a time when they were practically unknown and hard to find. Not easily discouraged by the difficulties of finding them, he built his own greenhouse and sold his excess herbs door to door cut and in small pots for the window sill along with his newest hand written and photo-copied recipe discoveries. Michael has a cookbook collection of over 400 cookbooks and continues to grow fresh herbs, cook and increase his collection of books more than 20 years later. He is now teaching his children to cook and they have made cooking good nutritious food and sharing at the family dinner table an important part of their lives. Regine (Regi) has been interested in food since birth, but didn't really get into food preparation until she was a little older. She was taught at an early age by her mother, who enjoyed entertaining guests and baking on the weekends. Regi's early experience was practical, learning by doing while she helped her mother in the kitchen. As her skills developed, she became more and more interested in using recipes from cookbooks and other sources. Regi's scrap book of recipes goes back to when she was a child and is an important part of her cookbook collection. Regi is especially interested ...