In the space of twenty years, Copenhagen has created an ecosystem where creativity, technology, architecture and design come together to serve a new, totally uninhibited gastronomy. To the point of becoming an epicenter, a hub that attracts all eyes and even stirs all desires. To the point of becoming, in the eyes of some, the gastronomic capital of the world!

NEWS News & Events

News & Events

Copenhagen, the gastro-capital of Northern Europe

NEWS Craftsmen & Know-How

Craftsmen & Know-How

Cidered beef: when cider becomes the secret ingredient of exceptional meat

NEWS Craftsmen & Know-How

Craftsmen & Know-How

Cidered beef: when cider becomes the secret ingredient of exceptional meat

At the P'tit Clos Normand in Rives-en-Seine, François-Xavier Craquelin sublimates beef with an unusual ingredient: cider. The typical Norman beverage slightly influences the taste of the meat, making it unique and typical of the region.

Craftsmen & Know-How

Carafes and pitchers: utilitarian objects or genuine works of art?

Carafes, jugs and pitchers, once simple utensils, become artistic pieces. Thanks to the talent of designers and craftsmen, these objects combine utility and aesthetics, transforming themselves into sculptures.

News & Events

Hauts-de-France guide: available October 17, 2024

The Hauts-de-France 2025 guide is out! ️ New addresses, great tips... The region will no longer hold any secrets for you.

News & Events

This chef managed to save 10,000 euros on electricity thanks to this technique

Bruno Oger, chef at La Villa Archange in Le Cannet, is constantly thinking about the energy impact of his establishment. Recently, he installed a system that reduced his electricity bill.

Chef

Bruno Oger

Restaurant

Villa Archange 06110 LE CANNET

Tomorrow's chefs

Gault&Millau Tour Normandie 2024

On the occasion of the presentation of the latest guide dedicated to the Hauts-de-France region, Gault&Millau honored the chefs and actors of the venue in these territories on Monday, October 14, 2024.The event took place at L'Orangerie de la Baie. The day before, winners and Gault&Millau partners attended a dinner at the Anecdote restaurant, hosted by chefs Alexandre Gauthier and Samuel Pasquet.

News & Events

The fork, impossible to live without

How could you bite, grab, dip... eat without it? For centuries, the fork had only two prongs, but this was too reminiscent of the devil's fork and the sin of gluttony. It wasn't until the 18th century that the fork made its permanent home on our tables, with four prongs and on the left-hand side of the plate. But teeth up or teeth down?

News & Events

Camille Delcroix named Grand of Tomorrow 2024 at the Gault&Millau Tour Hauts-de-France

Chef Camille Delcroix of the Bacôve restaurant in Saint-Omer was named Grand de Demain at the Gault&Millau Tour Hauts-de-France.

Chef

Camille Delcroix

Restaurant

Bacôve 62500 SAINT-OMER

News & Events

Benjamin Delpierre, Gault&Millau d'Or 2024 for the Hauts-de-France region

Chef Benjamin Delpierre of the La Liégeoise restaurant at the Atlantic Hotel in Wimereux was named Gault&Millau d'Or at the Gault&Millau Tour Hauts-de-France 2024.

Chef

Benjamin Delpierre

Restaurant

La Liégeoise 62930 WIMEREUX

Hotels & Bed & Breakfast

6 perfect hotels to stay in central Paris

Where are the best hotels in central Paris? From the Latin Quarter to Montmartre, via the Marais and Saint-Germain-des-Prés, discover our selection of refined, authentic addresses in the heart of the capital.

Craftsmen & Know-How

Manufacture Digoin: over a century of expertise in Burgundy

Since 1875, the Manufacture de Digoin has been shaping Burgundy clay into everyday objects. After two liquidations and three takeovers, this institution has managed to rise from the ashes.

Tables & Chefs

Alexandre Gauthier x Mathieu Lehanneur: imagining the present for the future

One is a jack-of-all-trades designer, deeply rooted in the present, with award-winning pieces all over the world. The other is one of the greatest talents of his generation, Chef of the Year 2016, passionately committed to defending his territory, the North. We talked about digestion and finitude, audacity and doubt, innovation and combat. And eaten by thought

Craftsmen & Know-How

Sugar pie, its history and our best addresses

Discover sugar tarts, a Northern French speciality that has been reinterpreted many times but never altered, from Béthune to Ramatuelle to Paris.

News & Events

Femmes de Carac'Terre: Marie-Aude Vieira brings together a dozen women for an exceptional gastronomic evening

On October 21, the Serge Vieira restaurant will be the setting for an exceptional dinner orchestrated by women chefs, producers and winemakers. A not-to-be-missed event for Pink October.

Chef

Georgiana Viou

Restaurant

Rouge - Margaret Hôtel Chouleur 30033 NIMES

Tables & Chefs

Pastry chefs are the stars of Parisian palaces!

Since the advent of a certain Cédric Grolet at Le Meurice, Parisian palaces have become the cornerstone of the city's sweet culture. Here's an overview of the pastry chefs who are at the forefront of gourmet delights in the capital of all sweets.

Pastry Chef

Naraé Kim

Restaurant

Pur' - Jean-François Rouquette - Park Hyatt Paris-Vendôme 75002 PARIS

Craftsmen & Know-How

When an abandoned boat becomes a cosy pop restaurant

The Café Oz chain opened a unique new bar-restaurant at the beginning of the summer. Located on a former abandoned ship, its lengthy renovation was orchestrated by interior designer David Dalidec.

News & Events

I'd like to know more about wine. How can I find out more?

Knowing how to decipher and talk about wine is essential for oenophiles. Online courses, hands-on workshops and guided tastings offer immersion in the world of wine. Discover three ways to learn about oenology.

PARTNERS

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