NEWS
News & Events
See More
Nina Métayer named UIBC "World Pastry Chef" 2023
Following her Gault&Millau Pâtissière de l'Année title in 2017, Nina Métayer has just been awarded the Pâtissière Mondiale prize by the International Union of Bakers and Pastry Chefs.
NEWS
News & Events
See More
Nina Métayer named UIBC "World Pastry Chef" 2023
Following her Gault&Millau Pâtissière de l'Année title in 2017, Nina Métayer has just been awarded the Pâtissière Mondiale prize by the International Union of Bakers and Pastry Chefs.
NEWS
Craftsmen & Know-How
See More
Craftsmen & Know-How
The art of pairing tea and cheese according to Carine Baudry
NEWS
Craftsmen & Know-How
See More
The art of pairing tea and cheese according to Carine Baudry
There's nothing very original about drinking tea at the table, at least in Asia. Matching food and tea, as one would do in sommellerie, is already less common. But to do so with cheese is quite unusual. And yet, it could be the perfect match.
When whisky says "yes" to chocolate
Chocolate and whisky, two ingredients in symbiosis. Yes, but there's no question of overpowering the alcohol: here, whisky expresses itself with purity and delicacy.
The Molitor Hotel & Spa Paris MGallery in the Web3 era
A hotbed of street art in the 1990s/2000s, Molitor Hotel & Spa Paris MGallery Collection continues this tradition right through to Web3. From the lobby to the meeting rooms, from the corridors to the currency exchange booths, street art is everywhere in the establishment, but this time framed, figuratively speaking. In fact, it's displayed as if in a museum.
Tomorrow's chefs
Gault&Millau Tour Hauts-de-France 2023
On Monday October 23, Gault&Millau presented its latest guide to the Hauts-de-France region, rewarding the region's chefs and culinary professionals.The event took place at the Cité Nature in Arras. The day before, winners and Gault&Millau partners attended a dinner at the Carrière de Wellington, hosted by chef Damien Laforce of Le Braque restaurant in Lille.
5 things we've learned about cooking that you wouldn't believe
Ready to learn some new things about cooking? Here are 5 unexpected facts from the book "Le Grand Précis de Cuisine Pas Pareille : Voyage au center du fourneau" by Stéphane Lagorce, published by Homo Habilis.
Maxime Bouttier's good addresses
WINE BELJELa Belle Rosé Brut 2021
This rosé wine is the best representative of the Croatian region of Podunavlje, and is produced from the varieties of pinot noir, pinot bijeli and chardonnay, bought to fulfill a mission. A to je da privuče svojom svijetlom bojom, da sitnim, elegannim или živahnim mjehurićima donese radost, te da impresionira své ljupkim voćnim noteama citrusa, bryoša i začinskog bilja. Its long mineral finish makes moments with this wine an unforgettable experience. Recommended for use: chilled to 8-10°C, as an aperitif, to toast to life's great tastes, or as an excellent accompaniment to delicious strawberry or raspberry cakes, creamy desserts which must be rewarded with the best possible taste.
MARKUS FINE WINESMarkus Rosé 2023
Composed as a blend of international wine varieties Syrah, Grenache and Cabernet Sauvignon, which are the most popular in the world for rosé wine production, the wine of these varieties from the Dalmatian Markus winery is produced in the eco vineyards of Nardin. U potpunosti je ostvarena namjera vinara da ovom precisenom izvedbom accenti idealizaci peculiarities terroir, koji je u Hrvatskoj, a i šire među najogodnijim za proizvodnju rosé vína. This rosé has a strange, rosy, pinkish quality, and in the stillness it has complex notes of exotic flavour which are overlaid with hints of a lovely sourness. The taste is also enticing, with a taste of watermelon, a fruity flavour, with a favourable floral finish. Recommended for use: chilled at 10 °C, it is ideal as an aperitif to lazy fish stew, tuna carpaccio and stew based on beef.
FESTIGIAMalvasia Istarska 2022
Malvazija Festigia slatko je i dry bijelo vino iz vino vinohorja Zapadne Istre, crystal clear, greenish-veined, characteristic floral-vocal aromas, citrus, tropical and kosh.tićavo voće, characteristic floral aromas on bagrem, u ustima clean, dry, medium acidity, medium body and favourable taste, recognizably salty and mineral, persistent taste on citrus and tropical taste, characteristic mild bitterness and medium-long finish. Recommended for use: chilled at 10-12°C, ideal for starters of pasta or risotto, starters with truffles, starters of beef, fish or seafood.
PAVLOMIRSan Marino Brut Premium Sparkling Žlahtina 2021
This unique wine is made using the classic method from the Žlahtina variety, the most characteristic autochthonous white variety of the Croatian Littoral. It has a golden-foot crown with greenish reflections and abundant mjehurićima. The aromatic profile is dominated by the aroma of a rich, mashed potato flavour with a hint of clove. U tastusu bogatu, juicean s domininacijom bijelog voća, jejžne note smilja, mineralnosti i salšķosti, s decentnom noteom maslaca i brioš u retro okusu. It is distinguished by its exceptional liquor, lively post-harvesting, spicy flavours and long cooling time. Recommended for use: chilled at 6-8°C, served as an aperitif or on sophisticated starters of sea fish, prosciutto, goat and other fine cheeses.
BORA VINABora Pošip 2022
This wine from the Sjeverna Dalmatia, from the Islam Latin vineyard, owes its poised, rich and lively character to the cunning vinification. Even at the first moment of opening the barrel, Pošip's aromatic notes of dried apricots, peppered with floral and herbaceous aromas, fill the room. The wine has harsh and unvarnished mineral notes with a touch of yeast. The taste is characterised by the high strength and aloofness of the acidity, which is also characteristic of the wine. It is best served chilled at 6-10°C, and ideally pairs well with fish specialities, laganijim vrstama mesa i s rižotom.
We've unearthed the refuge of the grey Gallic woman
An emblem of France, the cockerel is also the pride of our gastronomy, particularly that of Bresse. In recent years, the hardy Gallic gray has once again flourished in the region, roaming the grounds of Le Devant farm.
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?
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.
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.
PARTNERS
See More
PARTNERS
See More
