Perhaps the most representative of our pastry specialties, the religieuse leaves no one indifferent. With its round, generous shape, the kind that catches everyone's eye in a shop window, it is the object of everyone's envy.
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Craftsmen & Know-How
Panettone, its history and our good addresses
Where does panettone come from? Gault&Millau takes you on a journey of discovery of this cake - it's not a brioche - that's a must-have for the festive season in Italy.
In the Black Forest, Horl reinvents sharpening with elegance and efficiency. Combining craftsmanship, innovative design and durability, this German family-owned brand has won over chefs and enthusiastic amateurs alike.
A seaweed panettone, Petrossian and Christophe Louie's idea to brighten up the festive season
To liven up the festive season, caviar legend Petrossian and panettone king Christophe Louie have come up with an original creation ready to change your habits.
Once obsolete, the pâté en croûte has been making a comeback on the table in recent years. Here are five places to try this traditional French delicacy.
Ludovic Turac, chef at Marseille's Une Table au Sud restaurant, reveals the names of five producers and artisans where you can buy delicious asparagus, wine and decorative items.
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