Help from: Virginie Giboire
Virginie Giboire, chef at Racines restaurant in Rennes, gives us her recipe for "spider crab, kohlrabi & dill". A dish created using an exceptional product from the Artaud farm: kohlrabi!
News & Events
Benoît Castel's Garde manger, full of zero-waste tips
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.
Grande braderie de Lille: 3 addresses to try during the event
The weekend of September 2 and 3, 2023 marks the return of Europe's biggest flea market. It's a great opportunity to bargain, but also to enjoy the city. Here are three good places to treat yourself.
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.
Creating a restaurant using artificial intelligence: the future of the restaurant business?
The first AI (artificial intelligence)-generated restaurant opened its doors for a week in Sydney, Australia. Is this the start of a new era in the restaurant business?
The taste of vanilla
Gault&Millau puts the spotlight on desserts featuring summer products. Episode 5 focuses on vanilla.
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.
A chef manages to open a restaurant following her success on TikTok
After achieving dazzling success on TikTok with her recipes, Tue Nguyen is now at the head of her own restaurant. A success story the young chef never expected.
Coup de main: Roses and nettles
Today, visit Des Roses et des Orties to discover a recipe that smells like summer. This sweet recipe is inspired by the traditional Maghreb dish pastillas, revisited by Yannick Delpech after a trip to Morocco.
Clap de fin for Croq' Michel, Michel Sarran's croque-monsieur chain
The chef closes his Croq' Michel chain in Toulouse and Paris for good. Michel Sarran announced the end of this wonderful adventure on social networks.
Soon you may no longer be eating this shellfish in restaurants.
A small shellfish much loved by gourmets is under threat, and is even beginning to disappear from some restaurant menus that once made it their specialty. Here's why.
