NEWS
Craftsmen & Know-How
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Christophe Lemaire, expert in spices
Scouring the world in search of small producers and the best cultivars, collecting the most authentic recipes to faithfully reproduce their blends, returning to the source of curries: Christophe Lemaire collects the best spices in his Paimpol laboratory, which he "triturates" (that's the term) like an alchemist.
NEWS
Craftsmen & Know-How
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Christophe Lemaire, expert in spices
Scouring the world in search of small producers and the best cultivars, collecting the most authentic recipes to faithfully reproduce their blends, returning to the source of curries: Christophe Lemaire collects the best spices in his Paimpol laboratory, which he "triturates" (that's the term) like an alchemist.
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Tables & Chefs
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Coup de feu : Margot Duffort
Meet Margot Duffort, sommelier at Le Gindreau in Saint Médard: the winner of the Occitanie sommelier trophy.
Christophe Bacquié: happy in his farmhouse
He has left behind the enviable comfort of a large kitchen in a large house to open, with his wife Alexandra, a Provencal house with chambres d'hôtes and tables d'hôtes. It's a radical change of gear, and well worth a visit to Les Eydins.
Summer tables, ephemeral tables
It's a time of culinary temptation. In this age of nomadic chefs, we give in to temptation. We'd be wrong to deprive ourselves: these lunches, like these dinners, will only last the space of a summer...
Tomorrow's chefs
Gault&Millau Tour Bretagne 2023
On Monday June 26, Gault&Millau presented its latest guide to the Brittany region, rewarding the region's chefs and culinary professionals.The event took place at the Château d'Apigné in Rennes. The day before, winners and Gault&Millau partners attended a dinner at Le Ciel restaurant in Rennes, where chef Jean-Marie Baudic was accompanied by Julien Rault, chef of the EssenCiel restaurant in Fougères.
Chef Dominique Crenn takes Paris by storm
Thirty-five years after leaving his native Brittany, Dominique Crenn is back in France. On July 1, the star chef from San Francisco, with his gourmet restaurant Atelier Crenn, opens a restaurant in Paris that pays tribute to California's cultural diversity. It's called Golden Poppy, after the emblematic flower of the American state that adopted it. We meet at the Hotel La Fantaisie, in the heart of Paris.
Coup de feu : Coline Faulquier
Coline Faulquier is the chef at the Signature restaurant in Marseille. Her speciality is aioli, with different recipes depending on the season.
Ice cake
Somewhere between a pastry and an ice cream cone, the ice cream cake is making a remarkable comeback. Ideal for summer, but before you try it, get rid of all your preconceived ideas!
Comics and gastronomy: a story of good taste!
No, we're not talking about gastronomy and pantagruelian meals in "Asterix" alone! The two universes met as early as the 20s, in the last century. In fact, comics and gastronomy go hand in hand!
Open table at Hôtel Corsica & Serena Spa
In Calvi, the Hôtel Corsica & Serena Spa is now opening its gourmet restaurant to non-residents. A first for this charming 5-star family hotel.
A pastry chef, a scientist, a collaborator
When physics is put to the service of patisserie, the tasting experience becomes as disconcerting as it is delicious. Between the young pastry chef at Onor, Thierry Marx's new restaurant, Pierre Perrin, and physical chemist Raphaël Haumont, researcher at the French Center for Culinary Innovation and professor at Paris-Saclay University, a conversation takes place in which centrifuges, rotary evaporators, ultrasonic tanks and vacuum techniques become the pastry chef's new utensils. Two complementary universes with a common thread: ingredients, understood as close as possible to the molecules that make them up, for a new, committed vision of tomorrow's desserts. High-flying gourmet conversation!
The Nikolaou sisters at work
In the restaurant business, we often work as a family. Between spouses, between parents and children, between brothers or sisters too. This is the case of sisters Dina and Maria Nikolaou, who run Evi Evane, a 2-toque Parisian restaurant serving authentic Greek cuisine, which has over the years added a catering service and four grocery-catering outlets, also in Paris.
Chocolate caramels, tasting at Atelier du Goût
If there's one subject that's no joke on the Basque coast, it's Kanouga, a soft, melting caramel named after the Russian town of Kalouga. Test bench for 5 artisans between Biarritz and Bayonne.
Duck confit, tasting at the Atelier du Goût
This emblematic dish from the South-West of France has spread beyond the Nouvelle-Aquitaine region to the far reaches of Occitanie, with connoisseurs happily combining the two specialties of cassoulet and confit. Even today, the typical Gascon meal, which you'll find in many restaurants, consists of garlic tourin, foie gras, confit and apple tourtière.
Coup de feu: Mathias Dandine
Mathias Dandine is the chef at La Magdeleine restaurant in Gémenos. His source of motivation: his relationship with his customers.
Immersion in the vineyards of Saint-Émilion
Château Troplong Mondot offers its guests a plunge into an art of living where everything blends together: the beauty of the vineyards and the serenity of the blonde stone buildings housing a dozen rooms, delicious cuisine and the poetry of an immense park. Not to mention a pioneering vision of viticulture, respectful of the land and the work of craftsmen.
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