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.
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".
Craftsmen & Know-How
France's Thibault Gonzales crowned world pie champion
An emblematic dish of our gastronomic heritage, as technical as it is refined, pâté-croûte has had its own World Championship since 2009. On Monday December 1st, the sixteenth final was held in Lyon, open to professionals from the culinary and catering trades.
Craftsmen & Know-How
The most beautiful Christmas logs 2025 under €60 signed by pastry chefs
From chocolate logs to fruity creations, our pastry chefs prove that a controlled budget can go hand in hand with refinement and indulgence for a sweet end to a meal.
Craftsmen & Know-How
Gilles Cresno, pralines under a lucky star
With its taste of roasted fruit and caramel, praliné is one of the favorite ingredients of chocolate lovers. Not so many professionals make it, however, as it requires a mastery of baking. Gilles Cresno produces it according to the rules of the art, and goes even further... Passionate about technique, he creates an enchanting palette of textures and tastes.
