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Valençay, tasting at the Atelier du Goût
Like all pyramid-shaped cheeses, it should be cut vertically, with the cheese upright rather than flattened, from top to bottom, generally by one eighth of the cheese to create a nice, easy-to-define slice (half of a quarter, or a quarter of a half). Of course, it's best tasted with its ashy rind, to appreciate all its aromas, a little more undergrowth and mushroomy near the rind, more dairy and creamy near the heart, with the ideal maturing period somewhere between "too fresh" and "too done", which could give it a pungent taste.
Domaine Belin: gourmet pigs
In 2015, Astrid Barthomeuf created a farm from scratch, the Domaine de Belin, but above all introduced a breed of Hungarian pigs, the Mangalitza, to the land of the Ardèche. A challenge that has won over a number of top chefs, among others.
Vineyards, Corsica is popular
Vermentino, sciaccarello or niellucio... sound familiar? Yet these endemic Corsican grape varieties are invading our tables. The hype surrounding Corsican wines is perfectly justified: not only are they interesting to taste, but they also provide an answer to the challenges posed by global warming.
7 microbreweries to discover without moderation!
It's no secret that the French love beer. After almost disappearing in the 80s, the number of breweries, and microbreweries in particular, has grown exponentially. Today, there are no fewer than 2,000 micro-brasseries in France. According to Brasseur de France, France even ranks 1st in Europe in terms of the number of breweries. However, French consumption lags behind that of our European friends. At 30 L per person per year, France is only 26th in the European Union in terms of consumption (the Czechs take the cake with 148.6 L per person per year). After criss-crossing the roads of France, we have selected our seven favorite microbreweries.
Tableware: publishers turning the tables
Smaller companies are taking the tableware sector by storm, dusting off styles, approaches and practices. Meet five 100% committed players...
Rare citrus fruits that chefs are snapping up
The sweet-sour and tangy notes of citrus fruit are (g)astronomically popular. Many varieties, still unknown in France only 15 years ago, owe their fame to passionate chefs and orchards, many of which are located in the south of France.
Taste of Paris 2026: chefs, prizes, dates and programme at the Grand Palais
Taste of Paris returns to the Grand Palais for an exceptional 10ᵉ edition in May 2026. Dates, guest chefs, tasting prices, workshop program and practical info: find out all you need to know to get the most out of Paris' unmissable gastronomic festival.
Mory Sacko signs Air France card on several African routes
Since mid-January 2026, Mory Sacko has been designing Air France's First and Business class menus for its routes from sub-Saharan Africa. Discover an extract of the proposed future menu.
Chloé Doutre-Roussel, the bean in the body
Her name is on everyone's lips in the world of chocolate. One day in Venezuela, another in Budapest, then in Chelles, Seine-et-Marne, and Japan, Chloé Doutre-Roussel travels in search of the best beans and the best processes. A knowledge she passes on with passion and rigor to beginners and advanced alike.
Bocuse d'Or 2027: Team France's candidate is..
Who will take over from Paul Marcon? Ahead of the next edition of the famous gastronomic event, scheduled for January 2027, several chefs competed to represent France. An exceptional jury met on Tuesday, October 21, 2025, to decide who will take over from Paul Marcon.
The truth about paella
A mass of yellow rice studded with mussels, shrimp, red bell pepper and chicken: this is the paella of French markets and caterers. But paella, the real thing, is first and foremost a traditional dish, a cultural identity, a close link with festivity and strict rules for preparation.
