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Alcohol-free and uninhibited
A young liquorist and herbalist from the Charentes region of France, Romuald Vincent has launched Djin Spirits, a highly successful artisanal range of zero-alcohol spirits.
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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.
Christophe Louie joins forces with Petrossian for an exceptional pre-holiday brunch
Specializing in panettones, chef Christophe Louie joins Maison Petrossian for a unique weekend brunch featuring caviar and Italian brioche.
The Mondial du Rhum 2026: a journey to the heart of Terres & Territoires
From February 11 to 13, 2026, the Carreau du Temple in Paris will host the 3ᵉ edition of the Mondial du Rhum. Placed under the theme of "Lands and Territories of Rum", the event will highlight the cultural and human wealth of the producing countries.
Chicory: the comeback of a forgotten root
Neglected for several decades, associated with the image of a "war drink", chicory is now back on our plates and in our cups. Discover a root that has nothing to envy to coffee.
Wine labels: what's the difference?
Organic, biodynamic, Vin Méthode Nature: what do the labels on wine bottles really mean? Here's how.
Julien Gatillon inaugurates Au Bon Lait with an original creation
Julien Gatillon unveils his new Au Bon Lait house with an original creation, born of a secret recipe and the Haute-Savoie region. A first step in a gourmet adventure dedicated to Megève milk.
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