News & Events
Moët in Paris by Allénos, an ephemeral spotlight
A pedestrian passageway and courtyard, a large tree-lined terrace, a restaurant on the first floor and a bar on the second floor to enjoy a drink, watch the Olympic events on a giant screen... La maison champenoise is settling in for the summer in Paris, in the heart of the 7ᵉ arrondissement.
Craftsmen & Know-How
Arthur Lecomte X Pierre Fierens: a restaurateur, a breeder, a collaborator
On one side, an entrepreneur, notably behind the Bien Élevé restaurant in Paris. On the other, a beef farmer in Audincthun, Pas-de-Calais. Together, they fight for the rational consumption of meat.
News & Events
Luc Mobihan, Gault&Millau d'Or 2024 for the Brittany region
The chef at Le Saint-Placide restaurant in Saint-Malo was named Gault&Millau d'Or at the Gault&Millau Tour Bretagne 2024.
News & Events
Emmanuel Kouri named Grand de Demain 2024 at the Gault&Millau Tour Bretagne
The chef at Les Jardins de Kerstéphanie in Sarzeau was named Grand de Demain at the Gault&Millau Tour Bretagne.
News & Events
Mauro Colagreco launches an SOS for biodiversity
Mauro Colagreco, vice-president of Relais & Châteaux, launches an appeal for the preservation of biodiversity, on the occasion of World Ocean Day. Here are the details.
Artificial intelligence, a kitchen hold-up?
Whether you're for or against it, scared or enthusiastic, it's now a fact: artificial intelligence is part of our lives. But what about its links with gastronomy? How can it contribute to the restaurant experience, and help chefs push back the limits of their creativity? One thing is certain: this is no longer science fiction.
