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.
10 short foods for trendy, low-priced meals in France
These new strongholds of good taste, where you can treat your taste buds to a change of scenery, are also a great way to break the bank at a lower cost.
Philippe Etchebest and his ravioli make a stop at the Atelier des Citernes in Bordeaux
For one week, from May 6 to 13, 2025, Philippe Etchebest will be offering new ravioli recipes at the Atelier des Citernes in Bordeaux. A way of making his cuisine accessible to as many people as possible.
Thierry Pruvot, a Pré Catelan legend takes his leave
After more than four decades of service at the prestigious Pré Catelan, Thierry Pruvot, emblematic room manager, bowed out in January 2025. An emotional departure welcomed by the profession.
At LAVA, cuisine flirts with instinct and fire. A table where raw ingredients meet flame for daring creations, like this surprising combination of garlic, chocolate and asparagus.
Pierre-Jean Quinonero, pastry chef at the Grand-Hôtel du Cap-Ferrat, takes a look back at five of his creations that have marked his career and perfectly represent his world.
