International
That's right, it's 4 o'clock!
Bis-Cuit, because cooked twice! They date back to the Middle Ages, and for centuries were the staple food of sailors and soldiers, prepared from flour, water and eggs, then cooked twice for better preservation. Nowadays, they're often referred to as industrial dry cookies (Prince, BN, Pépito and Petit Beurre), but patissiers have happily drawn their inspiration from them to concoct their homemade versions of haute gourmandise!
Craftsmen & Know-How
That's right, it's 4 o'clock!
Bis-Cuit, because cooked twice! They date back to the Middle Ages, and for centuries were the staple food of sailors and soldiers, prepared from flour, water and eggs, then cooked twice for better preservation. Nowadays, they're often referred to as industrial dry cookies (Prince, BN, Pépito and Petit Beurre), but patissiers have happily drawn their inspiration from them to concoct their homemade versions of haute gourmandise!
Design me a restaurant
How do you design a restaurant? How do you translate a culinary concept into a space? In the hyper-competitive Parisian restaurant scene, it's almost a daily occurrence for new venues to open, from the very small to the XXL, each with its own identity, origin and history. To accompany these new venues that are enlivening the urban landscape, one agency, Mur Mur Architectes, has made the world of food one of its specialties. The firm's eclectic concepts include Liberté bakeries, Poissons fishmongers, Majouja Algerian canteen, Dizen Israeli street food, Dalia Levantine restaurant (1 toque) and the popular Petit Bao and Gros Bao. Interview with Lucie Rosenblatt, co-founder, with Benoît Huen, of Mur Mur Architectes.
News & Events
Design me a restaurant
How do you design a restaurant? How do you translate a culinary concept into a space? In the hyper-competitive Parisian restaurant scene, it's almost a daily occurrence for new venues to open, from the very small to the XXL, each with its own identity, origin and history. To accompany these new venues that are enlivening the urban landscape, one agency, Mur Mur Architectes, has made the world of food one of its specialties. The firm's eclectic concepts include Liberté bakeries, Poissons fishmongers, Majouja Algerian canteen, Dizen Israeli street food, Dalia Levantine restaurant (1 toque) and the popular Petit Bao and Gros Bao. Interview with Lucie Rosenblatt, co-founder, with Benoît Huen, of Mur Mur Architectes.
Self-made chef, Alan Geaam
Not a single article mentions that he is self-taught. After a singular journey that took him from Liberia to Lebanon and the United States, Alan Geaam landed in Paris, where he found a job as a dishwasher. The rest is history: he took the chef's place at the drop of a hat, taught himself the basics of cooking and, finally, successfully opened his own restaurants.
Le Saint-Honoré
If there's a French pastry heritage, it's the saint-honoré, or "saint-ho" to its friends! Crunchy and creamy at the same time, it's a gourmet favorite in many hearts. Gault&Millau begins a series of sweet portraits with one that curiously doesn't honor the patron saint of pastry chefs, but rather that of bakers.
Professor David Khayat no longer goes without
Oncologist, former president of the Institut national du cancer and former head of department at the Pitié-Salpêtrière hospital, Professor David Khayat's latest essay, Arrêtez de vous priver (Stop Depriving Yourself), is an invitation to take the guilt out of eating at the table and enjoying life's pleasures. Interview with a connoisseur of fine wines about wine, abuse and global warming.
Self-made chef, Georgiana Viou
Self-taught. Being a chef and not having studied for it. To have followed another path before understanding, before knowing, that this is the job you really want to do. Even if they are not in the majority, some have arrived in the kitchen at the end of a winding or atypical path. Is this a strength or a handicap? That's what we set out to find out from Georgiania Viou, Grand de Demain 2022 Gault&Millau. Even if she has succeeded, the term "self-taught" still sticks to her.
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