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IPA, stout, NEIPA… The Ultimate Guide to Finally Understanding Beers
The major beer styles and their sensory profiles, for beginners and the curious. An overview of the most representative beer families, to help you better understand what’s in your glass.
Choosing the Right Olive Oil
Good olive oil is enjoyed just like a good wine: each variety, each blend, and each harvest reveals a different flavor profile. But you still need to know which one to choose from the shelves at specialty food stores and supermarkets.
The finest Cassis vintages you absolutely must try this summer
Six wines from Cassis to discover: two rosés and four whites that bring the Mediterranean to the table.
He left everything behind to create a Breton whiskey that’s already winning over chefs
In a region already renowned for its whiskey, Bertrand Jestin crafts a line of organic spirits that are entirely sourced from Finistère. From corn grown in Loctudy to barley from northern Finistère, Bale Bro embodies a new generation of spirits deeply rooted in their terroir.
Where does Guy Savoy shop? His favorite spots
Oysters, rare vegetables, and exceptional peppers: Guy Savoy reveals five must-visit spots to source ingredients from the best artisans and producers.
Beer isn't just about hops!
Behind every sip of beer lies a series of chemical and biological reactions in which enzymes, sugars, and microorganisms transform simple grains into complex beverages. Pop the cap off your bottle or open your can, sit back, and follow along.
Who are the “wild boars” shaping the Mont d’Or?
Without the work of this little-known woodworker, Mont d’Or would not have the same flavor. Summer and winter alike, he cuts thin strips of soft wood from the spruce trees of the Jura Mountains, which are then used to wrap the cheeses before they are placed in their molds.
Guy Krenzer Announces His Retirement: A Look Back at His Remarkable Career
After more than twenty years as head of culinary creation at Maison Lenôtre, Guy Krenzer announced his retirement in an emotional post on Instagram.
Why Olive Oil Might Soon Become a Scarce Commodity
A few drops on a slice of garlic-rubbed toast, a splash to thicken a pistou or perfect a tapenade, a splash to season a Greek salad… olive oil promises an explosion of flavors—but for how long?
The Best Craft Beers in France, Region by Region
About a hundred beers lined up at the starting line for our jury’s tasting, with forty favorites at the finish: a drop of beer in an ocean of craft breweries that are bouncing back after two sluggish years.
