Spirits come to the table
For a long time confined to before or after meals, leaving wine the honor of escorting the dishes, spirits are breaking free from tradition and setting out to meet cuisine, thanks to inspired chefs and sommeliers.
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Sébastien Nabaile in 5 pastries
Gault&Millau's Pâtissier de l'Année 2025 tells us a little more about his sweet world, and reveals five creations that he believes perfectly represent his pastry-making.
François Perret opens the Ritz Le Comptoir Rive Gauche
Ritz Paris pastry chef François Perret opens a second Comptoir location, this time on the capital's Left Bank. From June 2, his creations will be available at 45 rue de Sèvres.
When to decant a wine?
Most wines would benefit from decanting before drinking. Here's how.
Mory Sacko and Maisons du Monde join forces for a tableware collection
Maisons du Monde unveils its tableware collection, in collaboration with Mory Sacko. These objects, inspired by the chef's world, will be available from September 2025.
10 crêperies in Brittany
It's impossible to spend a holiday in Brittany without stopping off at a good crêperie. Here are ten good places to enjoy crêpes and galettes of all kinds.
Reine Sammut becomes chef at Domaine Misincu in Cap Corse
Reine Sammut takes over the culinary reins at Domaine Misíncu, a haven of nature and serenity in Cap Corse. Between Provençal elegance and plant-based conviviality, she infuses La Table et au Jardin with her love of produce and people.
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