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News & Events

The Japanese spirit at the table

Tableware is also influenced by Japan. With its noble materials and ancestral techniques, this delicate approach blends perfectly with the tableware...

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News & Events

The Japanese spirit at the table

Tableware is also influenced by Japan. With its noble materials and ancestral techniques, this delicate approach blends perfectly with the tableware...

Craftsmen & Know-How

The egg in all its states

Visible in Paris until May 8, the immersive, ephemeral exhibition "L'Œuf, de mains de maître" brings together the work of just over fifty creators from all horizons around the egg and chocolate. A bowl of art not to be missed!

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Tables & Chefs

In the spotlight: Kennedy Onassis

Today, we turn the spotlight on a Marseilles address that opened in March. Kennedy/Onassis is first and foremost a fishmonger's shop showcasing Mediterranean fish. Onassis is the gourmet restaurant upstairs. We'll let you discover this fine Marseilles address on video.

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Craftsmen & Know-How

The nun

Perhaps the most representative of our pastry specialties, the religieuse leaves no one indifferent. With its round, generous shape, the kind that catches everyone's eye in a shop window, it is the object of everyone's envy.

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News & Events

Projo shots

The week in 3 parts

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Craftsmen & Know-How

Hybrid pastries, the big bang

Just as Greek mythology is studded with half-man, half-animal creatures, the pastry repertoire now counts on the presence of sweet chimeras. When two-in-one recipes become monsters of pleasure.

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Publirédactionnel

Restaurant Martin, a well-hidden address

In the heart of Paris's 10th arrondissement, new chef Mélissa Ravel breathes new life into this out-of-the-way restaurant in the Renaissance Paris République Hotel.

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Interview with Fabrice Arnould - Brasserie des Arts et Métiers

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Chef Fabrice ARNOULD

Restaurant Brasserie des Arts et Métiers
57000 METZ

Craftsmen & Know-How

Tasting of Vendée ham at the Atelier du Goût

Limited production: like most regions, the Vendée has seen a sharp decline in the number of artisan butchers. As a result, there are now only four producers of Vendée ham to supply the 1,150 tons produced annually.

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News & Events

Projo shots

The week in 3 parts

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City Guide & Walks

The 10 who make Marseille

The city attracts a growing number of travelers who swear by its authenticity, its effervescence and the sumptuous beauty of its Old Port. Our city-guide features 10 addresses plus one for the best of Marseille.

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Craftsmen & Know-How

Easter cake

While chocolate molds are all the rage these days, some pastry chefs and chocolatiers take pleasure in keeping customs alive by offering traditional Easter cakes. Gault&Millau has chosen five of the most emblematic.

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Tables & Chefs

Interview with Julien Raphanel - La Grande Georgette

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Chef Julien RAPHANEL

Restaurant La Grande Georgette
51100 REIMS

Craftsmen & Know-How

Orange blossom, intoxicating and adored

Traditionally prized in North Africa, it is used to flavor gazelle horns; in Lebanon, it is used to make café blanc, a hot water sweetened with honey; and in Provence, it adds a typical southern flavor to brioches, fougasses and cookies. Today, it is gaining ground among French pastry chefs. The proof is in these 5 favorites from the editors.

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News & Events

Projo shots

The week in 3 parts

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Craftsmen & Know-How

Black sesame, the little seed that's good for everything

Small in size but big in taste, black sesame seeds are not only astonishing in color. A number of chefs are now taking advantage of its unique flavor to enhance their pastry ranges.

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