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Tables & Chefs
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Emmanuel Renaut's good addresses
Emmanuel Renaut, chef of the Flocons de Sel restaurant, reveals the best places to buy bread, meat and preserves.
NEWS
Tables & Chefs
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Emmanuel Renaut's good addresses
Emmanuel Renaut, chef of the Flocons de Sel restaurant, reveals the best places to buy bread, meat and preserves.
NEWS
News & Events
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News & Events
4 non-alcoholic fizzes to make your New Year's Eve party even crazier
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News & Events
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4 non-alcoholic fizzes to make your New Year's Eve party even crazier
For a festive, alcohol-free New Year's Day 2024, alcohol-free sparklers are perfect for toasting in style. Elegant and tasty, they'll make your evenings sparkle without compromise!
Solar salt workers
For nearly a decade, Matthieu Le Chantoux has been producing and harvesting salt in the Mès basin, in the picturesque setting of the Guérande salt marshes. An independent salt worker and producer-harvester, he launched L'Atelier du Sel in 2013 with his uncle, then continued the business with Hughes Martineau, his cousin. In keeping with the tradition of salt workers, ancestral gestures and know-how are perpetuated, as is the pride of offering a natural product harvested by hand, using artisanal methods.
Amandine Chaignot x Antoine Jacobsohn: For a taste of the living
A gardener and a chef, an engineer and a cook, both passionate about the other's world - he of the restaurant, she of the kitchen garden. The meeting was natural, even inevitable. Amandine Chaignot invited Antoine Jacobsohn to her first restaurant in Paris, Pouliche.
Is altitude an Eldorado for wines?
In the face of global warming, climbing to higher altitudes to lose a few degrees and preserve the freshness of wines seems an attractive solution. But what does mountain viticulture really entail?
Why do we eat oysters at Christmas?
Why have oysters become a Christmas staple? Discover the story behind this tradition, and our best addresses for enjoying it!
Sho, the broth, hot!
A start-up has just unveiled a new range of concentrated broths and culinary bases formulated from natural, exclusively plant-based, fermented ingredients, designed by chefs for chefs.
Manon Fleury x Delphine de Vigan: the same sacred fire for human beings
One is a committed chef who draws inspiration from all art forms. The other is a writer whose works have been acclaimed by critics and the general public alike. Each, in her own way, speaks of respect for the living. The meeting was an obvious one.
Why do we eat turkey at Christmas?
Do you know the origin of the Christmas turkey tradition? The answer may surprise you! Discover the story told by an anthropologist.
Panettone, its history and our good addresses
Gault&Millau takes you on a journey of discovery of this fascinating cross between cake and yeast dough, a must-have for the Italian festive season.
In the Black Forest, Horl reinvents sharpening with elegance and efficiency. Combining craftsmanship, innovative design and durability, this German family-owned brand has won over chefs and enthusiastic amateurs alike.
relais & Châteaux celebrates its 70th anniversary in 2024
In 2024, Relais & Châteaux celebrated 70 years of excellence and passion. A look back at seven decades dedicated to the art of entertaining, the preservation of our culinary heritage and a commitment to sustainability.
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