NEWS
Craftsmen & Know-How
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Easter, the great chocolate show
The chicken before the egg? The egg before the hen? It doesn't matter which way you look at it, as long as you're hunting for an Easter egg! Here are our addresses in Paris.
NEWS
Craftsmen & Know-How
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Easter, the great chocolate show
The chicken before the egg? The egg before the hen? It doesn't matter which way you look at it, as long as you're hunting for an Easter egg! Here are our addresses in Paris.
NEWS
Tables & Chefs
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Interview with Antoine Le Coz, student at Ecole Ferrandi Paris
He talks to us about his career path, his greatest source of pride in the kitchen, and the home chef service he launched a year ago!
Hotels, code changes
For a long time, the hotel market was divided between, on the one hand, very family-run establishments and, on the other, a few large hotel groups duplicating their concept without questioning themselves. The arrival of online travel agencies (Airbnb et al.) and, above all, of a generation Z cultivating new consumer habits has pushed the hotel industry into a state of flux, particularly in the luxury segment. Small, human-scale groups have emerged. They embraced the word "collection" and began to change codes.
Douce France, cakes from our childhood
If there's one thing France is known for, it's its regional specialties, especially its sweet treats! And while each region has its own speciality, all these desserts have one thing in common: they showcase an often ancient know-how perpetuated by talented artisans. Here's a tour of France's specialities, which you must try at least once in your life!
Baux (blancs) de Provence
Representing just 7% of the total volume from just 243 hectares of vines in the Les Baux-de-Provence appellation, white baux are a true rarity. In this magnificent, unspoilt environment, only 11 estates share the vineyards all around the Alpilles. By 2023, the entire appellation will be certified organic. Zoom in on a pearl of the South.
Endowment Jeunes Talents 2022 - Nantes
The Dotation Jeunes Talents Gault&Millau (Gault&Millau Young Talents Endowment) rewards the bold who set out to create a restaurant. Gault&Millau detects and unearths those who have the potential and audacity to take the plunge. For the second stage of 2022, the Yellow Guide visited the Manoir de la Régate in Nantes on Monday April 4.
Easter spirit, palace dreams
Taste effects, textures, colors... the pastry chefs of the Parisian palaces are inspired. Here's a beautifully designed egg hunt.
Interview with Franck Dervin - Circonstances
He tells us about his passion for blanquette de veau, his signature dish and his cooking tips!
Travel cakes, ready for boarding!
Designed at the beginning of the last century to be perfectly nomadic, these cakes with no perishable fillings can be kept for several days at room temperature and transported anywhere without melting or crumbling. While the function may have changed, now that we're all nomads, the taste for these cakes has remained.
Chocolatiers, bean to bar
Of the 3,000 chocolatiers in France, less than 2% make their chocolate from cocoa beans, the vast majority using couverture chocolate to melt for their creations. But following in the footsteps of Bernachon, Pralus and Bonnat, young chocolatiers are once again breaking new ground. Zoom in on 5 chocolatiers who are putting the cocoa bean back in the spotlight.
A chef's knife
At the table, every detail counts. Decoration, crockery, table linen... The knife in particular is the link between the kitchen and the plate, creating continuity between two worlds: the oven and the dining room. Who better than chefs to create the perfect harmony between gastronomy and design?
Spirits come to the table
For a long time confined to before or after meals, leaving wine the honor of escorting the dishes, spirits are breaking free from tradition and setting out to meet cuisine, thanks to inspired chefs and sommeliers.
Champagne, a few spring bubbles
Champagne isn't just for the end of the year! In fact, it's "the" dream wine for celebrating spring: its bubbles, finesse, fruitiness, freshness, vitality and low alcohol content make you want to pop the cork with nature's renewal. And it's Pinot Meunier in particular that we'll be turning to this year.
PARTNERS
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PARTNERS
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