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4/12/23

The week in 3 parts

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News & Events

Philippe Etchebest and his ravioli make a stop at the Atelier des Citernes in Bordeaux

For one week, from May 6 to 13, 2025, Philippe Etchebest will be offering new ravioli recipes at the Atelier des Citernes in Bordeaux. A way of making his cuisine accessible to as many people as possible.

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News & Events

Thierry Pruvot, a Pré Catelan legend takes his leave

After more than four decades of service at the prestigious Pré Catelan, Thierry Pruvot, emblematic room manager, bowed out in January 2025. An emotional departure welcomed by the profession.

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Chef de service Thierry PRUVOT

Restaurant Le Pré Catelan
75016 PARIS

Tables & Chefs

LAVA, where asparagus flames and chocolate froths

At LAVA, cuisine flirts with instinct and fire. A table where raw ingredients meet flame for daring creations, like this surprising combination of garlic, chocolate and asparagus.

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Craftsmen & Know-How

The grater shows its teeth

Rubbing, reducing, seasoning, zesting, spicing... It does it all! But where does this utensil come from, that Gruyère cheese couldn't do without? Flat or bell-shaped, giant or miniature, this spiky accessory is capable of reducing to calibrated crumbs whatever you put in front of it.

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Tables & Chefs

Pierre-Jean Quinonero in 5 desserts

Pierre-Jean Quinonero, pastry chef at the Grand-Hôtel du Cap-Ferrat, takes a look back at five of his creations that have marked his career and perfectly represent his world.

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Pastry Chef Pierre-Jean QUINONERO

Restaurant Le Cap - Grand-Hôtel du Cap-Ferrat
06230 SAINT-JEAN-CAP-FERRAT

News & Events

Follow the chenin

The king of the Loire grape varieties, also widespread in South Africa, "ch'nin", as the people of the Loire pronounce it, has the extraordinary ability to produce dry white wines as well as semi-dry, sweet, syrupy and even sparkling wines, commonly known as fines bulles. Complex and demanding, it is nonetheless endearing.

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