A butler must whisk a few good things sometimes
The subtle art of Damask linen
Friday, 19 April 2019
by Webmaster
Depicted: a 1620 linen napkin NEWS: From now on, IMBA will offer exclusive rare and bespoke Damask linen to a discerning worldwide clientele.
BABA au Rhum, IMBABA
Sunday, 17 March 2019
by Webmaster
with Chantilly… and a quality rhum… makes it easy to love by all…
Raspberry Soufflés, intensely delicious!
Sunday, 10 March 2019
by Webmaster
Canelés, a Bordeaux specialty… (IMBA style)
Sunday, 03 March 2019
by Webmaster
Having studied wine from 2009 to 2012 in Bordeaux, it’s only normal that I discovered this local treat. (delicious with coffee)…
The refined Art of fine damask linen
Sunday, 03 February 2019
by Webmaster
Coming soon to IMBA, the possibility to order bespoke and custom linen of the highest quality. Fine linen has always graced the best homes.
IMBA Grand Marnier Classic soufflé!
Sunday, 03 February 2019
by Webmaster
Write to us for the recipe
IMBA Kitchen Essentials
Saturday, 02 February 2019
by Webmaster
Inspired by Nature…the Butler did it! Kitchen Essentials: We will post one menu by season that can be easily prepared by anybody (a butler is not a Chef), but pleases the palate of our discriminating clientele… Find the 3 courses Summer menu here: link The IMBA cookbook is in preparation and will become available in
The Piano is waiting for the Chef
Wednesday, 30 May 2018
by Webmaster
The Bertazzoni Piano is waiting for the Chef
IMBA kitchen essentials: 1-Gaspacho
Sunday, 25 June 2017
by Webmaster
The butler did it! What is better in the summer than a refreshing Gaspacho? Here is IMBA take on it: Gaspacho 6 servings -1 kg (about 3 to 4) large sized tomato -1 red pepper 1/2 English cucumber -peeled 4 Tbsp onion -The flesh of 1 avocado -1/2 clove of garlic 4 Tbsp olive oil
Home baked, a good start in the morning…
Saturday, 24 June 2017
by Webmaster
Easy to do with good quality frozen croissants. The trick is: after baking @ 375 for 25 minutes, leave the croissants to rest on top of the stove for ten minutes to allow the heat inside to cook the remaining layers of “pâte feuilletée” and fluff the texture (otherwise they might be a bit like