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Would you like another slice of humor?
The table is the perfect place to treat our taste buds and nourish our joie de vivre. With these tableware brands and their creations, the pleasure is in the plate, but so is the fun...
NEWS
News & Events
See More
Would you like another slice of humor?
The table is the perfect place to treat our taste buds and nourish our joie de vivre. With these tableware brands and their creations, the pleasure is in the plate, but so is the fun...
NEWS
109 - Edition 2023
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Chef's recipe: Tiphaine Mollard and Romain Casas - Deux Restaurant
Portrait of Tiphaine Mollard and Romain Casas, chefs at Deux Restaurant in Paris 17.
Chefs from father to son... Maximin, son of Michel Hellio
Chefs from father to son (or daughter to daughter): a great classic. Vocation or mimicry, this is what happens when, from an early age, you're immersed in an environment where the boundaries between professional and private life are blurred. What do you keep in your head and in your kitchen from your father's influence? How do you respect your heritage while at the same time becoming emancipated? Interview with Maximin Hellio, now a 3-toque chef in Deauville, and son of Michel, the iconic Breton chef.
At the start of the new school year, pains au chocolat are top of the class
Pain au chocolat or chocolatine, there's no debating the name here! Seemingly simple, these pastries require quality ingredients, know-how and time. A real pain au chocolat can't be made in two hours! Each baker puts his or her own stamp on the creations, which vary in crispness and melt-in-the-mouth softness, and are often rich in chocolate, sometimes combined with raspberry or even banana. Ten craftsmen get their hands dirty and make our mouths water. Here is a selection of the 10 best of the moment, to be tasted at least once in your life.
Ducasse's empire to include cookies
And another four for Alain Ducasse, who is once again investing in the rue de la Roquette district of Paris to open a new factory, this time dedicated to biscuit-making.
Summer wines: 5 Chablis
Chablis produces only whites. They can be enjoyed young, but also age well for several years, and even longer for the premier and grand crus. Generally chiselled and fine, these wines never lack fruit in their youth, especially in warm vintages. Chablis may be more gourmet today than it was twenty years ago, but it nonetheless has a formidable purity and sharpness that make it a perfect match for any table. Ideal for summer, even Indian summer, served chilled but not iced, it can be opened on its own as an aperitif.
Vineyards, Corsica is popular
Vermentino, sciaccarello or niellucio... sound familiar? Yet these endemic Corsican grape varieties are invading our tables. The hype surrounding Corsican wines is perfectly justified: not only are they interesting to taste, but they also provide an answer to the challenges posed by global warming.
Top 5 in Arles
Whether you come for the Rencontres de la Photographie (until September 25) or to finally form an opinion on Gehry's UFO (the LUMA foundation, inaugurated last year), Arles is for many the essential stop-off point of an accomplished summer.
Summer wines: 5 Beaujolais
Beaujolais is undoubtedly the "buddy wine" par excellence. Often very fruity, easy-drinking and straightforward, it can be enjoyed without fuss or fuss: ideal for vacations. All Beaujolais wines are made from a single grape variety, Gamay, on predominantly granitic terroirs, and always retain a clean acidity that makes them fresh and easy to drink, especially in summer. For summer drinking, look for this fruitiness and palatability in five of the ten crus, all located in the northern part of the vineyard. These wines should be opened young (no more than 3-4 years), and served slightly chilled to bring out the red fruit flavors of strawberry and raspberry.
Interview with Nicolas Seibold - La Mutinerie
Portrait of Nicolas Seibold, chef at La Mutinerie restaurant in Lyon.
Summer wines: 5 reds from Burgundy
Burgundy reds, made from Pinot Noir alone, offer superlative finesse. They generally go through several distinct phases. When young, Pinot Noir reveals fresh, appetizing fruit, before becoming more complex and floral with age. For summer, we recommend young Burgundies with this fruit vigor. Give preference to generic Burgundies, and leave your bottles from prestigious villages like Pommard or Gevrey-Chambertin in the cellar.
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