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Romain Zarazaga, named Grand de Demain 2025 at the Gault&Millau Tour Pays de la Loire.
The chef who runs the Lueurs restaurant in Bouchemaine was named Grand de Demain at the Gault&Millau Tour Pays de la Loire 2025.
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Romain Zarazaga, named Grand de Demain 2025 at the Gault&Millau Tour Pays de la Loire.
The chef who runs the Lueurs restaurant in Bouchemaine was named Grand de Demain at the Gault&Millau Tour Pays de la Loire 2025.
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News & Events
Nathan Helo joins Hôtel Saint-Rémy for a new culinary adventure
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Nathan Helo joins Hôtel Saint-Rémy for a new culinary adventure
Nathan Helo is embarking on a new project at the Hôtel Saint-Rémy. Bistro, rooftop... Here are all the projects awaiting the chef.
Behind every piece of skrei: the story of sustainable fishing and the men and women who preserve this tradition
Every winter, Norway and its fishermen celebrate the return of the skrei, a unique migratory cod. Behind its tasty flesh lies an ancestral fishing tradition, rooted in Norwegian culture and driven by values of sustainability.
Create the millefeuille of your dreams with Philippe Conticini
Philippe Conticini's ephemeral millefeuille bar lets you compose your own millefeuille. From March 15 to 16, 2025, for a 100% personalized experience.
A new project for Mauro Colagreco at Villa Miraé
Villa Miraé will open in May 2025 at Cap d'Antibes. Mauro Colagreco will be responsible for the culinary offering, including two Mediterranean-style restaurants.
Christophe Hay opens a pastry kiosk in Orléans
Christophe Hay is expanding his empire and will open Le Kiosque in early summer 2025 in Orléans, a counter offering patisserie, bakery, snacking and delicatessen products.
Youssef Gastli closes his restaurant Plume in Paris
On March 15, 2025, Youssef Gastli will close his restaurant Plume, in the 7th arrondissement of Paris, for good. However, the chef is not giving up cooking.
Le Chapon Fin in Bordeaux: 200 years of gastronomy and history
La Chapon Fin, a Bordeaux institution, celebrates its 200th anniversary in style with a series of exceptional dinners and artistic events. Discover the program.
Julien Sebbag's good addresses
Chocolate, cheese and quality bread... Julien Sebbag reveals his favorite places to treat yourself to good food in Paris.
Hotels that promote the terroir: local gastronomy experiences
A gastronomic getaway is the perfect alliance between landscape and plate. What could be better than a stopover in a hotel where the chefs, true ambassadors of their region, sublimate the local terroir to the delight of their guests?
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