Interview with Olivier Couvin - Paul Bocuse
Olivier Couvin works alongside Gilles Reinhard in the kitchens of the Paul Bocuse institution in Collonges-au-Mont-d'Or. His cuisine? Updating the traditional dishes of his mentor, chef Paul Bocuse.
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Arnaud Faye, aiming for excellence
What if we didn't talk cooking with Arnaud Faye, the Executive Chef of Le Bristol Paris, who unveiled his first creations for the Epicure restaurant in September 2024? This Meilleur ouvrier de France has agreed to think outside the box and reveal what drives him, from his first glass of vosne-romanée to his latest musical tastes and his certificate in mental preparation for professional performance.Food products, kitchen equipment, tableware, service solutions...
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