Coup de main : Mallard

Jérome Peleyras Published on 9/8/23 at 12:00 AM

Today, head to Le Colvert to discover chef Arnaud Baptiste's recipe for Gravlax de lieu jaune crème crue perlée & radish. What's special about this recipe? It's designed to change with the seasons.

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Where to eat a good quenelle?

Long confined to Lyon's bouchons, the quenelle can be enjoyed in both its classic and contemporary versions. Here's a roundup of the best places to try it.

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From pastries to cocktails, this hotel offers a 100% chocolate "menu"

The Hôtel Métropole Monte-Carlo celebrates chocolate in all its richness with a Chocolate Time entirely dedicated to gourmet delights. Patisserie, mixology and childhood memories come together for a comforting sensory experience imagined by the hotel's chefs.

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Matthias Marc opens a new establishment in Doubs

As announced in mid-December, Matthias Marc is embarking on a new adventure after leaving Substance, the 3-toque Parisian restaurant he opened in 2018. To mark the occasion, the chef cycled across France, a journey shared on his Instagram account.

Matthias Marc

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Sébastien Bouillet in 5 pastries

Sébastien Bouillet, Lyon's well-established pastry chef, reveals himself through five creations that he believes perfectly represent his gourmet and creative universe.

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Émilie and Thomas Roussey launch Popote, a table inspired by broths

Following the opening of their Emilie et Thomas restaurant at Moulin Cambelong (2 toques) in 2023, the chef-couple have signed up for a new Aveyron address, due to open this spring just a stone's throw from their former restaurant.

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Michele Donvito takes over the kitchen at La Mirande

As of January 2026, young Italian chef Michele Donvito takes over from Florent Pietravalle as head of the 4-toque gourmet restaurant La Mirande in Avignon.

Coup de main : Mallard

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