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Benoît Castel's Garde manger, full of zero-waste tips
Never two without three! After Brunch simplement naturel and Pâtisserie simplement naturelle, Benoît Castel publishes Le Garde manger with Éditions de La Martinière. In it, the artisan baker-patissier celebrates the art of product transformation.
Chefs and... bakers
We didn't expect them to open their own bakeries, but many chefs have done just that, taking the plunge with commitment and a certain mischief. Mitron Bakery, Levain, Suzanne & Lucien, Thierry Marx and B.O.U.L.O.M. are just some of the storefront names that resonate with artisan breadmaking and bakery smells. For everyone, a dream come true.
Le Nessay: a Breton fairytale
Opened in 2018 and now a member of the prestigious Small Luxury Hotels of the World group, this establishment with just 17 rooms is enjoying growing success. The secret? A dream location, on the Nessay peninsula surrounded by the sea, but above all the desire to give guests a warm and sincere welcome.
Nicolas Masse, chef at Sources de Caudalie, and landscape designer Hugo Jarmasson
Beyond the now classic image of the chef crouching in his vegetable garden, for some there is a real work of market gardening, which implies a close relationship and complicity with the gardener. The latter is no longer confined to the simple role of kitchen supplier, so much so that it's no longer clear which one is at the service of the other. Ninth episode in our series of portraits with Nicolas Masse, chef at Sources de Caudalie, and landscape gardener Hugo Jarmasson.
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