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Anne-Sophie Pic's cooking school is about to close its doors, but for a good reason
Scook, the PIC Group's cooking school and éPICerie in Valence, are closing for three years. A justified temporary closure.
NEWS
News & Events
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Anne-Sophie Pic's cooking school is about to close its doors, but for a good reason
Scook, the PIC Group's cooking school and éPICerie in Valence, are closing for three years. A justified temporary closure.
NEWS
News & Events
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Fulgurances entrusts its stoves to chef Shun Narise
Young Japanese chef Shun Narise will take charge of Fulgurances from September 18, 2023. Here's his background and what he plans to offer during his residency.
Tomorrow's chefs
Gault&Millau Tour Paris Île-de-France 2023
On Monday, September 4, Gault&Millau presented its latest guide to the Paris Ile-de-France region, in recognition of the region's chefs and culinary professionals.The event took place at the Salons du Pré Catelan in Paris. The day before, winners and Gault&Millau partners attended a dinner at chef Jean-François Rouquette's restaurant Pur', at the Park Hyatt Paris Vendôme in Paris.
If you dream of finding a pearl in an oyster, here's where to buy your treasure trove
A young man from Normandy recently found a small pearl in an oyster. And surprise, surprise, he's not the first to have made this discovery, according to the producer...
Benoît Castel's Garde manger, full of zero-waste tips
Never two without three! After Brunch simplement naturel and Pâtisserie simplement naturelle, Benoît Castel publishes Le Garde manger with Éditions de La Martinière. In it, the artisan baker-patissier celebrates the art of product transformation.
Help from: Virginie Giboire
Virginie Giboire, chef at Racines restaurant in Rennes, gives us her recipe for "spider crab, kohlrabi & dill". A dish created using an exceptional product from the Artaud farm: kohlrabi!
Grande braderie de Lille: 3 addresses to try during the event
The weekend of September 2 and 3, 2023 marks the return of Europe's biggest flea market. It's a great opportunity to bargain, but also to enjoy the city. Here are three good places to treat yourself.
After Tamara's closure, chef Clément Vergeat opens a new restaurant
The chef closed the Tamara restaurant in Paris to make way for Tracé, a new setting where he can fully express his highly personal vision of cuisine.
Chefs and... bakers
We didn't expect them to open their own bakeries, but many chefs have done just that, taking the plunge with commitment and a certain mischief. Mitron Bakery, Levain, Suzanne & Lucien, Thierry Marx and B.O.U.L.O.M. are just some of the storefront names that resonate with artisan breadmaking and bakery smells. For everyone, a dream come true.
Creating a restaurant using artificial intelligence: the future of the restaurant business?
The first AI (artificial intelligence)-generated restaurant opened its doors for a week in Sydney, Australia. Is this the start of a new era in the restaurant business?
The taste of vanilla
Gault&Millau puts the spotlight on desserts featuring summer products. Episode 5 focuses on vanilla.
Le Nessay: a Breton fairytale
Opened in 2018 and now a member of the prestigious Small Luxury Hotels of the World group, this establishment with just 17 rooms is enjoying growing success. The secret? A dream location, on the Nessay peninsula surrounded by the sea, but above all the desire to give guests a warm and sincere welcome.
Cédric Grolet launches his tea time at Opéra and reservations are now open
The pastry chef is once again making a splash with the launch of his first tea-time offer in his Opéra boutique. Here are the formulas on offer for both small and large appetites.
Nicolas Masse, chef at Sources de Caudalie, and landscape designer Hugo Jarmasson
Beyond the now classic image of the chef crouching in his vegetable garden, for some there is a real work of market gardening, which implies a close relationship and complicity with the gardener. The latter is no longer confined to the simple role of kitchen supplier, so much so that it's no longer clear which one is at the service of the other. Ninth episode in our series of portraits with Nicolas Masse, chef at Sources de Caudalie, and landscape gardener Hugo Jarmasson.
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