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Craftsmen & Know-How
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Kelly Rangama's good addresses
Kelly Rangama, head chef at Le Faham restaurant in Paris's 17th arrondissement, reveals her top picks. Asparagus, matured beef and massalé are all on the menu.
NEWS
Craftsmen & Know-How
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Kelly Rangama's good addresses
Kelly Rangama, head chef at Le Faham restaurant in Paris's 17th arrondissement, reveals her top picks. Asparagus, matured beef and massalé are all on the menu.
NEWS
News & Events
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La Ferme du Pré: Frédéric Anton's new restaurant
On September 20, Frédéric Anton inaugurates his new restaurant, La Ferme du Pré. It's a contemporary bistro just a stone's throw from the Pré Catelan in the Bois de Boulogne.
After Orgueil, Eloi Spinnler spices up Parisian life with his new restaurant Colère
The young chef, just turned thirty, is about to open his second restaurant. After the first Sin Capital, Orgueil, it's the turn of the volcanic Colère to see the light of day in the 9ᵉ arrondissement of Paris.
Whisky Live Paris 2024: the 20ᵉ edition soon at La Villette
The Whisky Live Paris event returns under La Grande Halle de La Villette in Paris at the end of September. Here's everything you need to know about the 20ᵉ edition.
5 places where butter is a story
On the tables of gourmet restaurants, the presentation of butter is sometimes almost as thoughtful as that of a real dish. Here are 5 addresses where butter speaks volumes about the chef's cuisine.
Thanks to this book, you'll become a mushroom expert.
On September 25, Guillaume E. Lopez unveils his book "Le génie méconnu (et discret) des champignons", a reminder of just how essential mushrooms are on land and in the sea.
The Basque cake, its history and our best addresses
Etxeko bixkotxa or Basque cake is first and foremost a family recipe dating back to the 18th century. Its exact meaning is "gâteau de la maison", a recipe created by Marianne Hirigoyen, the only pastry chef in Cambo-les-Bains in 1932.
At the Crillon, pastry chef Matthieu Carlin launches his "Rencontres Sucrées".
From this autumn until spring 2025, the head pastry chef at Crillon, A Rosewood Hotel, Matthieu Carlin, is organizing a series of "Rencontres Sucrées" around pastries.
When pastry chefs sublimate the mirabelle plum from Lorraine
At the same time as tomatoes, the mirabelle plum, a sweet, slightly acidic variety of plum, is a great tool for seasonal pastry creations. Here are a few of our chefs' creations.
Harvesting by headlamp
Why do some estates choose to harvest at night? In Languedoc, Provence and Savoie, winegrowers explain why they choose to harvest at night.
La Poste soon unveils a stamp bearing the effigy of Paul Bocuse
The pope of gastronomy will soon have his own stamp. Manufactured in 2025, La Poste will put it into circulation in 2026, the year Paul Bocuse would have turned 100.
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