International
Gastronomy beyond borders and clichés
They came to France to study cooking, perfect their technique and rub shoulders with great chefs. Some have returned to their home countries, while others have chosen to stay and open their own restaurants here, in the land of gastronomy. With the avowed ambition of earning the honors of guides and critics. With a cuisine that could be described as fusion, if the word and the cuisine it describes hadn't been so overused and distorted... Because they put meaning into their cooking, using the fundamentals of French cuisine, with something extra: their roots and their heart. It's a vision that turns codes on their head, bringing modernity and openness to French gastronomy. Interview with Raphaël Rego, from the 3-toque restaurant Oka.
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Cruise ships and gastronomy form a well-known duo. Both have been sailing the horizon since the early 20th century. Today, while the sector seems to be experiencing neither crisis nor slowdown, cruise lines are increasingly calling on chefs whose careers are already well established on land, to appeal to an inevitably volatile clientele.
Singapore, the food fan zone
Morning, noon and night - in fact, at any time of day - you'll find something to satisfy your appetite in Singapore. Gastro, bistro, tradi, cuisines from all over the world... there's something for every taste and every budget, and in a single day you can shamelessly move from street food to world-renowned gourmet restaurants. Immerse yourself in a cosmopolitan city-state, where eating is a leisure activity that everyone, whatever their status, takes very seriously.
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