Philippe Etchebest "piqued by the desire to be somewhere else" heads for the sun
M6 will soon be broadcasting a documentary featuring Philippe Etchebest in an unusual context. What exactly is it about?
Craftsmen & Know-How
L'éclair, its history and our selection of the best addresses
L'éclair, its history and our selection of the best addresses
With its crunchy-melting choux pastry and fragrant crème pâtissière, the éclair is a staple of French patisserie. While it can be eaten without a spoon in a flash, it can also be enjoyed on a plate in a more sophisticated version.
Manga and gastronomy: a lively story with plenty of flavour
France and Japan have much in common, including gastronomy and storytelling, but each with its own identity. Manga is no exception.
Porcelain plates, but not only...
WawwLaTable unveils a set of eight Tarot plates that should fuel conversation at your next dinner party. Here's why.
The Paris suburbs, the new Eldorado for talented pastry chefs
Yesterday, they were the only exceptions. Frédéric Cassel in Fontainebleau, Nicolas Bernardé in La Garenne-Colombes... They chose to open their patisserie in the inner or outer suburbs of Paris. Now, a whole generation of talented young chefs have decided to cross the ring road to set up shop far from Paris, and treat local customers they often know well.
Victoria Boller, the new head chef at Aux Lyonnais, reveals her vision for the Parisian bouchon
Victoria Boller is the new head chef at Aux Lyonnais in Paris. Here's her background and what she has to offer at this Alain Ducasse Group stopper.
A Mediterranean bakery a stone's throw from Paris
There's no need to head south to enjoy the pleasures of the Mediterranean, just to Montrouge (Hauts-de-Seine). David Batty, a former food journalist, has founded a neoboulangerie there, drawing on his father's memories and southern recipes.
5 hotels that will make you love art
More and more museums and collectors are offering hospitality to their visitors, allowing them to discover the works in a unique immersive experience. Here are our favorite addresses, all of which combine luxury, art and pleasure.
A new lease of life at L'Auberge des Templiers with chef Kevin Stroh
Martin Simonart has announced his departure from the Auberge des Templiers, and will soon be making way for Kevin Stroh, a young Alsatian chef with an excellent track record. Here's what's set to change at this legendary Loiret establishment.
Gault&Millau Bourgogne Franche-Comté 2023
On Monday, October 9, Gault&Millau presented its latest guide to the Burgundy Franche-Comté region, in recognition of the region's chefs and culinary professionals.The event took place at the Château de Saulon, in Saulon-la-Rue. The day before, winners and Gault&Millau partners attended a dinner at chef Jean-Bruno Gosse's Loiseau des Ducs restaurant in Dijon.
Pastis made in Paris by Maison Hamelle
Respecting raw materials and artisanal production, Maison Hamelle was co-opted into the Collège culinaire de France, which brings together restaurants, food shops and producers in this sustainable commitment. Recognition quickly overcame the doubts inherent in the early days. Proud to showcase his work, Jérôme Hamelle opens his factory in the 11th arrondissement to visitors two afternoons a week. It's possible to take part in a workshop to make your own pastis. It's also possible to enjoy the original orgeat syrup from the young Lissip brand. Pastis Parisien" has conquered its audience, and not just in the capital. Some even order it from the South of France...
Big Mamma's vintage plates soon on sale on Leboncoin!
If you're a fan of Big Mamma's restaurant decor, you're going to love this news: you'll soon be able to buy their plates at low prices on Leboncoin!
Julien Roucheteau's good addresses
Julien Roucheteau, chef of the Restaurant des Rois at La Réserve de Beaulieu, reveals his five top picks for bread, meat and honey.
Dish and whisky: what are the best pairings?
Is it imaginable to put a glass of whisky on the table as an aperitif or digestif? While very few chefs dare to pair food and spirits at home, some take up the challenge when launching new products.
You love this seasonal product, and the good news is that this is its year!
A much-loved seafood product has been back on our shelves since October 1ᵉʳ and should not be missed in the coming months. Can you guess which one it is?
Chef Laurent Petit has signed on, and here's all we know about his new venue
Laurent Petit is the new owner of Domaine La Villa Vauban in Langres. He tells us more about this future project. We also took the opportunity to ask him a few questions about his "Recette de vie" notebook, in which the chef shares his most intimate thoughts.
