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They both appeared on "Top Chef" 12 years apart—here's what's changed
An iconic contestant, Pierre Augé made his first appearance on *Top Chef* in 2010. At the time, Thibaut Spiwack was still just an apprentice at Lucas Carton in Paris. He wouldn’t experience *Top Chef* until twelve years later. In the meantime, the show—now a cult classic—has become a benchmark in the industry. A conversation between the veteran* and his dedicated protégé.
This man from Lille bet on kombucha before anyone else did
Just a stone's throw from Lille, a brewery unlike any other in the land of beer. Charles Dumeignil and Guillaume Limousin brew modern, creative, delicious, organic, and natural kombuchas under the brand name Loven—a portmanteau of “love” and “levend,” which means “alive” in Flemish.
Why the rest of France has abandoned salted butter
Team sweet butter or team salted butter? Today, the boundaries are pretty blurred, but there's an unusual story that explains the differences between sweet and salted butter consumption in different regions.
These restaurants offer a special Mother's Day menu
Looking for something special to celebrate Mother's Day 2026? Here are eight restaurants offering exclusive menus for May 31.
Nicolas Paciello reveals the desserts that changed his career
Nicolas Paciello reveals himself! Discover his sweet journey through five signature pastries, which will tell you more about the chef's gourmet universe.
Karin Nebot: "We need to desacralize caviar consumption"
Co-director of Kaviari, the company founded by her father, Karin Nebot imports, refines and supplies caviar to chefs. At the same time, she is working to extend consumption of the precious sturgeon eggs to the general public in her Kaviari Delikatessen grocery stores.
Rosés du Roussillon: vintages that will make you forget Provence
Powerful, saline and gastronomic, Roussillon rosés are changing their image. Discover the best 2025 vintages from Collioure and Côtes-du-Roussillon to taste this summer.
"Top Chef," Put to the Test by Reality TV
Labeled a reality TV show when it first aired, the cooking competition broadcast on M6 has, over the seasons, become a veritable breeding ground for chefs who are appreciated and recognized by the industry—but the recipe for success isn’t always what you’d think.
Can you still get 5-star accommodation for less than €150? Our 5 French nuggets
Mission impossible to sleep in a 5-star hotel in France for less than €150 a night? Not quite. With top-of-the-range bedding, refined service and confidential addresses, certain French nuggets still make luxury accessible. Here are 5 5-star hotels where you can indulge yourself without blowing your budget.
You'll never look at a bottle of rum the same way again
Having crossed the seas and centuries, rum has developed a rich vocabulary, illustrating the different European cultural influences in South America and the Caribbean. To decipher rum's treasure map, follow the glossary.
This wine has survived wars and frauds... 10 bottles to appreciate
Located on the left bank of the Rhône, north of Avignon, Châteauneuf-du-Pape is the largest cru in the Rhône vineyards, and arguably the most emblematic of the southern Rhône Valley. With 3,150 hectares of vines, it is renowned for its diversity of grape varieties - eighteen in all. But Châteauneuf-du-Pape also has a history that goes back several centuries, carried by the winegrowers who pioneered what would become the AOC (Appellation d'Origine Contrôlée) and the INAO (Institut National des Appellations d'Origine).
