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 winning 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 Indra Carrillo, from the 2-toque restaurant La Condesa.
News & Events
Mauro Colagreco in 5 dishes
Mauro Colagreco's Mirazur restaurant in Menton is on the verge of greatness. The chef takes us through 5 dishes that he believes have forged the reputation of his restaurant.
Tables & Chefs
7 places in Lyon to toast without being spotted
In the capital of the Gauls, you can eat well and stay hidden! Let's take a look at some of the places where you'll really feel like you're living a confidential experience while staying out of sight.
News & Events
Chefs reinvent the perfect aperitif with St-Germain® Spritz
Cyril Lignac, Diego Alary and other chefs remix the aperitif around the St-Germain® Spritz with ultra-creative recipes to be discovered on the quays of the Seine, from June 13!
News & Events
Chef Jean-Luc Tartarin, a well-known figure in Le Havre, passed away at the age of 59
Chef Jean-Luc Tartarin passed away at the age of 59. Based in Le Havre, he had been a benchmark of Norman gastronomy for over three decades.
News & Events
Denis Martin opens La Belle Vie: a new chapter in the heart of Gard
After seven years at The Marcel, Denis Martin is about to open his own establishment in Saint-Hilaire-d'Ozilhan. The chef tells us more about his new hotel-restaurant, La Belle Vie.
Tables & Chefs
pot-au-feu-jardin-des-plumes
At Jardin des Plumes, David Galienne cultivates a sensitive cuisine, nourished by the Normandy region and its aromatic garden, as in this springtime revisitation of pot-au-feu.
