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Article: International Cooks Day

Journée internationale des cuisiniers

International Cooks Day

Björn celebrates International Cooks Day on October 20th! 🧑‍🍳👩‍🍳

In 2004, the UN took the initiative of creating International Chefs Day, in order to establish a degree of recognition for the profession of chef.

This day is an opportunity to discover the gastronomy of several countries, and to taste a wide range of typical dishes and local products.

Many chefs use Björn tableware to enhance their dishes. So why not join us? 

To mark the occasion, we've come up with some quick and easy recipe ideas for a chef's meal for 4 😋 : 

The starter: Roasted cauliflower with honey and yogurt sauce


Ingredients :

1 cauliflower  

2 garlic cloves, chopped

4 tbsp olive oil

4 tbsp honey

1 tbsp cornstarch

2 tbsp soy sauce

2 tbsp water

1 tsp curry powder




Ingredients for the yogurt sauce :

100g plain yogurt

50g plain quark

4-5 sprigs chopped chives



Steps :

  1. Preheat oven to 180°C (fan oven).
  2. Separate the cauliflower into small trees. Place on a baking tray lined with baking parchment and bake for 20 minutes.
  3. Mix garlic, honey, olive oil, water and soy sauce. Add the curry powder, salt and pepper.
  4. Place the mixture in a saucepan and add the cornstarch. Bring to the boil. Lower the heat and stir for 5 minutes.
  5. Remove the cauliflowers from the oven and add to the mixture. Stir and serve.
  6. Yogurt sauce:
  7. Mix yogurt, curd, snipped chives, salt and pepper to taste.
  8. Serve with cauliflower.

The dish : Tomato, olive and pecorino spaghetti

Ingredients :

500 g spaghetti

200 g cherry tomatoes on the vine

1 handful Pitted green olives

1 clove Garlic

2 tbsp Olive oil

1 pinch Espelette pepper

4 sprigs chopped basil

100 g Pecorino cheese (or Parmesan, as preferred)




Steps :

  1. Peel and mince the garlic.
  2. Rinse, dry and halve the tomatoes. Fry for 10 min over low heat in a pan with the olive oil and garlic.
  3. Add the olives and 1 pinch of Espelette pepper.
  4. Season with salt and pepper. Mix and set aside.
  5. Cook the spaghetti in boiling salted water, according to the cooking time indicated on the packet.
  6. Drain and mix with the contents of the pan.
  7. Serve immediately, sprinkled with grated pecorino and chopped basil.

Dessert: caramelized roasted pineapple


1 pineapple

40g half-salt butter

80g brown sugar


  1. Cut the pineapple off at the base, remove the skin and cut into quarters.
  2. Melt the salted butter in a frying pan, place the pineapple pieces on top and sprinkle with the brown sugar.
  3. Roast your pineapple on all sides. In the pan, the pineapple juice mixes with the butter and sugar to make a sauce that thickens gently, and you can pour it over your pineapple.


Lunchtime 🍽️

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