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Tables & Chefs
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The spicy interview with Clément Torres
Meet Clément Torres, head chef at the Saba restaurant in Annecy. He tells us his best-kept secrets on camera.
NEWS
Tables & Chefs
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The spicy interview with Clément Torres
Meet Clément Torres, head chef at the Saba restaurant in Annecy. He tells us his best-kept secrets on camera.
NEWS
News & Events
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News & Events
This chef had a great idea to allow his employees to work while his hotel was closed.
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News & Events
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This chef had a great idea to allow his employees to work while his hotel was closed.
Nicolas Carro, director and chef of the Hôtel de Carantec in Brittany, is preparing to carry out major renovations to his establishment. Here's his bright idea for keeping his staff working during the shutdown.
Why is this lobster caught in Vendée finally going to be released back into the sea?
Caught in early September, this lobster was lucky. It's about to be released back into the sea in a no-fishing zone. Here's why.
Zacharie Zeilig wins the first edition of the "La cuisine durable" competition
Promoting the pillars of sustainable cooking. This was the aim of the first edition of the "Sustainable Cuisine" competition, which Zacharie Zeilig won. Zoom in on a new way of thinking about gastronomy.
Bread and chocolate bar
What better way to revive the snack of yesteryear than with a slice of bread and a piece of chocolate? Here's a selection of this simple yet delicious pairing, when chosen with care.
Maison&Objet 2023: Gault&Millau conferences and cooking demos
The September edition of Maison&Objet at the Parc des expositions Paris Nord Villepinte welcomed the Gault&Millau. Conferences, culinary demonstrations and tastings were the order of the day. Here's a selection in pictures.
Learning to cook at school to combat inflation: a good idea?
Olivia Grégoire, Minister for SMEs, Trade, Crafts and Tourism, believes that cooking classes at school could be a good way to offset inflation.
Mory Sacko on Time's 2023 list of rising stars
After writing an article on the young French chef, the American magazine put him on the cover of its issue dedicated to "tomorrow's leaders".
L'Observatoire du Gabriel and Le Logis de la Cadène get new chefs
Following Alexandre Baumart's departure from the de Boüart de Laforest family establishments, Observatoire du Gabriel and Logis de la Cadène welcome two ambitious new chefs.
From snacks to pastries....
Petit-beurre, boudoir, cookie cuillère, spéculoos - there's no end to the little cookies we can use to transform them into gourmet recipes. But did you know that they were originally the basis of our cakes, back in the days of pocket decorations, long before the advent of frames, molds and dedicated cookie recipes? Today, whether indolence, the bottom of a drawer, or the ultimate in creativity, snack cookies are still the talk of the dessert world. Family butter cakes, Tiramisù, Charlotte, Moka... but also emblematic creations such as Pierre Hermé's Infiniment Vanille tart, in which spoon cookies have their rightful place. The cookies of our old-fashioned snacks continue to delight us!
French restaurants certified organic: what does that mean?
For Agence Bio, it's essential to encourage chefs to offer organic produce. To this end, the public body is launching a program, and restaurants will soon be able to obtain certification.
Patrick Bertron bids farewell to Relais Bernard Loiseau
Patrick Bertron, chef at Relais Bernard Loiseau for over twenty years, has just announced his departure. Here are his future plans and the identity of his successor.
Dame des Arts, the New Wave hotel
Just a stone's throw from the Odéon crossroads in Paris, the establishment was conceived as a tribute to the free and joyful spirit of 1960s Saint-Germain-des-Prés. With its open-air rooftop and inspired decor, the Hotel Dame des Arts is one of the most stunning addresses of the year.
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