Black sesame, the little seed that's good for everything

Bérangère Chanel | 3/28/23

Small in size but big in taste, black sesame seeds are not only astonishing in color. A number of chefs are now taking advantage of its unique flavor to enhance their pastry ranges.

These news might interest you

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.

Read

Craftsmen & Know-How

Pâtiss'Art announces its first edition with Nina Métayer as godmother

Normandy goes pastry. From October 26 to 28, 2024, the first Pâtiss'Art show will be held in Deauville. For the occasion, the godmother will be none other than Nina Métayer.

Read

Craftsmen & Know-How

Grand Marnier owes part of its success to this Parisian palace

Known as the spirit of choice for crêpes Suzette, Grand Marnier was not invented for that purpose. Here's the story.

Read

Craftsmen & Know-How

Mont Blanc

To continue our series of episodes on the great pastry classics, Gault&Millau takes you on an ascent to the summit of Mont Blanc.

Read

Food & Health

Did you know about sea truffles? Seaweed with a truffled taste

What if you used seaweed to give your dishes a truffle-like flavour? It's possible! Discover Vertebrata lanosa, a sea vegetable nicknamed "the sea truffle".

Read