News & Events
Cocottes are all the rage!
Now you can cook poulard, roast and other dishes to perfection! Just as at home on the stovetop as on the table, the cocotte is easy to use and relaxed.
News & Events
Biltoki: the halles revival
Since 2015, Basque company Biltoki has made food its playground, opening hybrid food and gourmet halls all over France. We come here to shop, dine and taste the renewed charm of these "bellies" of yesteryear.
Tables & Chefs
Interview with Julien Boscus - Origines
Hotels & Bed & Breakfast
A cocoon at the top
One of the resort's most prestigious hotels. After two years of intense restoration, Le Fitz Roy reopened its doors at the end of 2022, now combining the Savoyard spirit with all the codes of contemporary hospitality.
News & Events
Fourme de Montbrison, tasting at the Atelier du Goût
Its cousin, Fourme d'Ambert: Fourme d'Ambert production is similar to that of Montbrison. The main differences are in the salting process (for Montbrison, it's the milk that's salted; for Ambert, it's the curd) and in the preparation: fourme d'Ambert is first cut into cubes, then stirred before being molded, which gives it a different appearance, with less compact, loose pieces.
News & Events
Sirha: happy winners
Sirha has come to an end, a time of reckoning for some - let's not forget that it's all about doing business and making deals - and of taking stock for others. It's also a time of joys and disappointments for all the participants in the many competitions held during the show, including the highly prestigious Bocuse d'Or. Here's a look back at five crazy days in Lyon, the world capital of gastronomy.
