NEWS
Craftsmen & Know-How
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Discovering the Beaugrenelle hilltop farm
Oregano, zaatar, Kenyan basil, Mexican tarragon, tagetes, passion fruit... The rooftop of the Beaugrenelle shopping center in the 15th arrondissement is a veritable world tour of flavors.
NEWS
Craftsmen & Know-How
See More
Discovering the Beaugrenelle hilltop farm
Oregano, zaatar, Kenyan basil, Mexican tarragon, tagetes, passion fruit... The rooftop of the Beaugrenelle shopping center in the 15th arrondissement is a veritable world tour of flavors.
NEWS
Tables & Chefs
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Yoan Delorme grilled by Gault&Millau
Yoan Delorme is the chef and owner of Chamarlenc, a restaurant in the center of Le Puy-en-Velay, which he opened alongside his partner Célia Baudelier. Discover his little pleasure after a service.
Olympic Games 2024: pride and honour for the three chefs in charge of feeding the athletes
Three chefs have been chosen to feed the athletes who will be at the Olympic Village during the Paris 2024 Games, an exceptional showcase for French gastronomy. They tell us about it.
"Chefs en Seine": Thibaut Spiwack and Jean-Philippe Berens, a 4-hands on board Ducasse sur Seine
It's one of Paris's benchmark dinner cruises. A blend of gastronomy and eco-responsibility, Ducasse sur Seine will welcome Thibaut Spiwack alongside Jean-Philippe Berens, for an exceptional meal.
To combat inflation, Guillaume Sanchez has "changed everything" in his restaurant
Since the reopening of NE/SO, Guillaume Sanchez has evolved his offer to allow everyone to come and dine on a budget. Here's his solution.
Tomorrow's chefs
Gault&Millau Tour Normandie 2023
To mark the presentation of its latest guide to the Normandy region, Gault&Millau honored the region's chefs and culinary professionals on Monday September 25. The event took place at the Grange du Grand Aulnay in Grand Quevilly. The day before, winners and Gault&Millau partners attended a dinner at chef Gilles Tournadre's Café Hamlet restaurant in Rouen.
The croissant, tasting at the Atelier du Goût
And what if, before becoming one of the symbols of the French art de vivre, from the breakfast swallowed quickly at the counter while rehashing the world to the palatial breakfast served on a rolling table, the croissant was above all one of the symbols - one of the very first - of globalization? Some say they were already being made in ancient Persia, others that they were eaten in Central Europe as early as the Middle Ages, others that they were invented by Viennese bakers to celebrate the victory over the Ottoman invaders, then imported to France by Marie-Antoinette, but the origin remains unclear. It's hard to tell what's true and what isn't, and to distinguish between the legendary and the not-so-real, especially as there are few reliable archives on the subject of gastronomy.
Did you know that the fig is not a fruit?
Contrary to popular belief, the fig is not a fruit. This is what science popularizer Marie Treibert explains in a short video.
Discover Norbert Tarayre's menu for the reopening of 19.20 at the Prince of Wales.
Through a video on Youtube, Norbert Tarayre is gradually unveiling the menu he will be offering from October at Le 19.20 restaurant. On the menu: generosity, conviviality and dishes to share.
The spicy interview with Clément Torres
Meet Clément Torres, head chef at the Saba restaurant in Annecy. He tells us his best-kept secrets on camera.
Guillaume Goupil, chef at Domaine de Fontenille and Simon Courilleau, estate gardener
As part of our series "A cook, a gardener & their vegetable garden", we head for the Domaine de Fontenille in Lauris, in the Lubéron.
This chef had a great idea to allow his employees to work while his hotel was closed.
Nicolas Carro, director and chef of the Hôtel de Carantec in Brittany, is preparing to carry out major renovations to his establishment. Here's his bright idea for keeping his staff working during the shutdown.
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