Craftsmen & Know-How
Yann Brys in 5 desserts
Essonne-based pastry chef Yann Brys reveals five creations that perfectly represent his world. Among other things, the Meilleur Ouvrier de France talks about his now-famous tourbillon.
News & Events
Agroforestry to reenchant the Château de Javernand
Total grassing, 240 trees planted per hectare in the heart of the vines, pulling out vines to make room for them... At Château de Javernand in the Chiroubles appellation, Pierre Prost and Arthur Fourneau are rethinking everything to revive their soil and produce fresh, silky wines.
Craftsmen & Know-How
Flanders' green gold
In French Flanders, just a stone's throw from Mont des Cats, Mont Noir and Mont Kokereel, strange plantations catch the eye of those unaccustomed to vertical vines that seem to reach for the sky. Welcome to another hop-growing region.
Craftsmen & Know-How
In Sausset-les-Pins, this restaurant organizes the first French Bouillabaisse Championship
The event, organized by La Calanque Bleue, will take place on Sunday, December 7, at the restaurant. Six chefs will compete for the title of "France's Best Bouillabaisse".
News & Events
Marcel Ravin awarded the Ordre du Mérite agricole
Monegasque chef Marcel Ravin was honored for his commitment to agriculture and respect for producers, at a ceremony presided over by the French ambassador to Monaco and Prince Albert II.
News & Events
Softness, between resistance and extinction
With three main production areas: the South-West, Anjou and Alsace, some thirty appellations, and volumes that vary from vintage to vintage, the market for sweet and syrupy wines is experiencing varying fortunes in the face of changing consumer trends.
