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Interview with Cybèle Idelot - La Table de Cybèle
Portrait of Cybèle Idelot, chef at La Table de Cybèle restaurant in Boulogne Billancourt.
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Tables & Chefs
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Interview with Cybèle Idelot - La Table de Cybèle
Portrait of Cybèle Idelot, chef at La Table de Cybèle restaurant in Boulogne Billancourt.
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News & Events
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Hot in front
It's just opened, we've been there, and we've often liked it. Zoom in on four summer novelties.
Interview with Grégoire Ambroselli - Choco
Choco is a Franco-German application that facilitates the ordering process between restaurateurs and their suppliers. The application is currently used by over 6,000 restaurateurs worldwide. The company also aims to limit food waste by optimizing order management between restaurateurs and suppliers.
Self-made chefs, René and Maxime Meilleur
Self-taught from father to son. Not out of conviction or dogma, but out of necessity. René, the father, because he had to work and thought it would be a good idea to build a hut on his piece of the mountain to feed the skiers. Maxime, the son, because this top-level biathlete had to give up his sport at the age of 21, due to a lack of success. Self-taught then, but at home, because it's in this context that you can take the time to do what you want - including making mistakes - to question yourself, to dream too. That's how, one thing leading to another, René and Maxime Meilleur have built - practically with their own hands - a top-flight hotel and restaurant, now showered with honours and awards.
The table has its finger on (haute) couture...
It's only a short step from catwalk to table! Doubt it? Just ask some of the haute couture brands who put their talent to work on our plates...
Banyuls wines
At the southernmost tip of France, all that's left to separate you from the Spanish border is the village of Cerbère. In this incredible environment of steep hills and cliffs, sea and mountains rub shoulders. The winegrowers of this Côte vermeille have the strong character needed to grow vines exclusively on terraces.
The big thrill
It's ice cream season! Indulge in the pleasure of ice creams and sorbets made to the highest standards, without preservatives, artificial flavors or colorants, by artisan ice-cream makers from all over France. As for flavors, you can choose between the classic chocolate, vanilla and caramel flavors, and the sometimes unexpected creations of the moment, from licorice ice cream to cactus ice cream and marrow bone ice cream.
Naturally good wines
In the absence of an official label with precise specifications, the term "nature" applies to wines in a thick fog.
Design me a restaurant
How do you design a restaurant? How do you translate a culinary concept into a space? Caroline Tissier has made hospitality design her specialty. Countless chefs have called on her talent to provide their customers with the setting and comfort their cuisine deserves: Akrame Benallal, Mathieu Guibert, Jacky Ribault, Pierre Rigothier, David Toutain, Toshitaka Omiya... and, most recently, Christophe Hay, for his giant new Fleur de Loire project, a long-standing collaboration between the chef and the interior architect-designer who previously designed Maison d'à Côté and Côté Bistrot.
Interview with Laëtitia Visse - The Butcher's Wife
Portrait of Laëtitia Visse, chef at La Femme du Boucher restaurant in Marseille.
Tea for two, or more if you like
Inspired by the English, tea time is now part of French excellence! Rare in the regions, it's the prerogative of the capital. No Parisian palace is without its tea time and its touch of originality. Whether it's 100% sweet, English-style sweet and savory, in one or more courses, sometimes interspersed with shots... pastry chefs are spoilt for choice, and the only limit is their inspiration. "It's always tea time", said Lewis Carroll!
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