International
Mauro Colagreco, chef, Silvina Dayer, agronomist, and Alessandro Di Tizio, ethnobotanist at Mirazur
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. This is the eighth episode in our series of portraits with Mirazur chef Mauro Colagreco, agronomist Silvina Dayer and ethnobotanist Alessandro Di Tizio.
François Pelletey, Hugo Genty and Didier Robin, cooks, & Pierre Vandaële, gardener, at Château La Chenevière
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. In this case, the gardener is no longer simply a supplier to the kitchen, so that it's no longer clear which one is at the service of the other. Seventh episode in our series of portraits with François Pelletey, Hugo Genty and Didier Robin, chefs at Château La Chenevière, and their gardener Pierre Vandaële.
The Llorcas, a sibling at the piano
In the restaurant business, we often work as a family. Between spouses, between parents and children, sometimes between brothers and/or sisters too. Such is the case with brothers Alain and Jean-Michel Llorca, one a chef, the other a pastry chef, who have rarely left each other's side. Although in the shadow of his elder brother, the pastry chef has been at the chef's side throughout the major stages of his prestigious career: at the Hotel Negresco, the Moulin de Mougins and, of course, at his establishment in La Colle-sur-Loup, a stone's throw from Saint-Paul-de-Vence, where, since 2009, the 3-Toque chef has been continuing his interpretation of Provençal cuisine.
Christophe Dufossé, cook, & Joffrey Annebicque, gardener, at Château de Beaulieu
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. Fifth episode in our series of portraits with Château de Beaulieu chef (and owner) Christophe Dufossé, his gardener Joffrey Annebicque and market gardener Camille Gillioen.
Gastronomy beyond borders and clichés
They came to France to study cooking, perfect their technique and rub shoulders with great chefs. Some have returned to their home countries, while others have chosen to stay and open their own restaurants here, in the land of gastronomy. With the avowed ambition of winning the honors of guides and critics. With a cuisine that could be described as fusion, if the word and the cuisine it describes hadn't been so overused and distorted... Because they put meaning into their cooking, using the fundamentals of French cuisine, with something extra: their roots and their heart. It's a vision that turns codes on their head, bringing modernity and openness to French gastronomy. Interview with Indra Carrillo, from the 2-toque restaurant La Condesa.
Anantara Plaza Nice Hotel: portrait of a renaissance
At the heart of the Promenade des Anglais and facing the mythical Baie des Anges, this is one of the Riviera's oldest and most prestigious addresses. Reopened after four years of restoration, the Plaza Nice, now under the banner of the Anantara chain, unveils a more contemporary layout that enhances the spirit of the place, and its exceptional geography.Our partners
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