Pierre-Michaël Martin interview

Tables & Chefs

When sommeliers open restaurants

Long confined to their role as preceptors of good labels to accompany a dish, sommeliers are no longer confined to their role as cellar keepers. They are the new patrons of fine dining, where the experience becomes total.

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News & Events

Quentin Pellestor-Veyrier: first restaurant in the former Amphitryon building

Quentin Pellestor-Veyrier, who has worked in a number of top establishments including those of Gilles Goujon, is about to open his first restaurant not far from Toulouse.

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News & Events

Guillaume Pape: towards a new gastronomic chapter in Concarneau

The chef behind L'Embrun restaurant in Brest is planning to move his kitchen to Concarneau, in the superb Stang-al-Lin manor house. The venue will also house a number of high-end suites.

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News & Events

Sébastien Vauxion opens a patisserie-café in Annecy

Sébastien Vauxion, of the Sarkara restaurant (4 toques) in Courchevel, is preparing to open a patisserie in the heart of Annecy. The place will be warm and accessible.

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News & Events

American chefs who have chosen France

Over the past twenty years, many American toques have crossed the Atlantic Ocean to embark on French cuisine, giving a delicious boost to French traditions. Focus on five of them.

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Tables & Chefs

The good addresses of Margaux Le Baillif and Brice Goeuriot

Margaux Le Baillif and Brice Goeuriot, Jeunes Talents 2025 and chefs at Nuance restaurant in Bayonne, reveal their best places to buy vegetables, charcuterie and chocolate.

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