Yann Couvreur : à la recherche d’une émotion Le jeune quarantenaire, dirige aujourd’hui une entreprise internationale. De Miami à Séoul, en passant par Dubaï, le talentueux pâtissier a bien grandi depuis l’ouverture de sa première boutique du 10... Lire Lire +
From Riyadh to Al-Hofuf, a tale of two cities Following the tracks of the eastern railroad, from Riyadh to Al-Hofuf, the contrasts between the heritage and modernity of Saudi Arabia are revealed. Lire Lire +
Mathieu Viannay: "Great Heritage Cuisine is Ultra-Modern!" With La Mère Brazier, the Lyonnaise institution taken over in the 2000s, Mathieu Viannay was one of the first to bring classic cuisine back into fashion. His versions of artichoke-foie gras and poultr... Lire Lire +
Thick as thieves Among the Lyon specialties, the saucisson à cuire is probably the most convivial; it's the one you always have on hand and toss into a water bath when friends drop by unexpectedly. That’s why the maga... Lire Lire +
At the heart of the plates: a more sustainable, plant-based, and seasonal cuisine Restaurateurs hold immense power in their hands: the ability to reduce the environmental impact of food by making their menus greener and turning to suppliers committed to the same eco-responsible app... Lire Lire +
Al-Ahsa, des roses dans le désert In the Al-Ahsa Oasis, palm trees, rice fields and rose gardens flourish on the outskirts of Rub’ al Khali, the desert. Lire Lire +
Riyadh, the dazzling capital In the midst of a culinary boom, the capital brings together all the components of the Kingdom of Saudi Arabia’s heritage and taste. Lire Lire +
24 Elyssa Kaplan The World Central Kitchen The World Central Kitchen was developed in 2010 by chef José Andrés. The Spanish chef, shocked by th ...
Mathieu Viannay: "Great Heritage Cuisine is Ultra-Modern!" With La Mère Brazier, the Lyonnaise institution taken over in the 2000s, Mathieu Viannay was one of the first to bring classic cuisine back into fashion. His versions of artichoke-foie gras and poultr... Lire Lire +
Trendy gourmet temptations Totems of a universal cuisine—savory and sweet, to drink and to eat, born from the four corners of the world. Who better than these street food icons to embody today's culinary trends? Lire Lire +
Sirha Dynamics: the end of restaurants or the beginning of a new era? By Jean-Pierre Montanay Lire Lire +
Futurs 2025 Food Trends: Sobriety, Identity, and Multisensory Experiences TheFork and NellyRodi unveil a strategic vision of the future of global gastronomy, based on insights from consumer habits, sociology, and innovation. Lire Lire +
French Bistros Recognized as Intangible Cultural Heritage French bistros and cafés, symbols of the French art de vivre, have now been officially recognized as part of France’s intangible cultural heritage. Lire Lire +
The Growing Success of Wine Bars in France Appearing in the early 2000s, wine bars have multiplied, captivating an urban clientele with a more relaxed and personalized experience. Lire Lire +
When Grocery Stores Become Restaurants New York’s independent grocery stores are evolving by adding dining options, providing a new solution to the needs of busy urban consumers. Lire Lire +
Yann Couvreur : à la recherche d’une émotion Le jeune quarantenaire, dirige aujourd’hui une entreprise internationale. De Miami à Séoul, en passant par Dubaï, le talentueux pâtissier a bien grandi depuis l’ouverture de sa première boutique du 10... Lire Lire +
From Riyadh to Al-Hofuf, a tale of two cities Following the tracks of the eastern railroad, from Riyadh to Al-Hofuf, the contrasts between the heritage and modernity of Saudi Arabia are revealed. Lire Lire +
Thick as thieves Among the Lyon specialties, the saucisson à cuire is probably the most convivial; it's the one you always have on hand and toss into a water bath when friends drop by unexpectedly. That’s why the maga... Lire Lire +
At the heart of the plates: a more sustainable, plant-based, and seasonal cuisine Restaurateurs hold immense power in their hands: the ability to reduce the environmental impact of food by making their menus greener and turning to suppliers committed to the same eco-responsible app... Lire Lire +
Al-Ahsa, des roses dans le désert In the Al-Ahsa Oasis, palm trees, rice fields and rose gardens flourish on the outskirts of Rub’ al Khali, the desert. Lire Lire +
Yann Couvreur : à la recherche d’une émotion Le jeune quarantenaire, dirige aujourd’hui une entreprise internationale. De Miami à Séoul, en passant par Dubaï, le talentueux pâtissier a bien grandi depuis l’ouverture de sa première boutique du 10... Lire Lire +
Thick as thieves Among the Lyon specialties, the saucisson à cuire is probably the most convivial; it's the one you always have on hand and toss into a water bath when friends drop by unexpectedly. That’s why the maga... Lire Lire +
From Riyadh to Al-Hofuf, a tale of two cities Following the tracks of the eastern railroad, from Riyadh to Al-Hofuf, the contrasts between the heritage and modernity of Saudi Arabia are revealed. Lire Lire +
At the heart of the plates: a more sustainable, plant-based, and seasonal cuisine Restaurateurs hold immense power in their hands: the ability to reduce the environmental impact of food by making their menus greener and turning to suppliers committed to the same eco-responsible app... Lire Lire +
Al-Ahsa, des roses dans le désert In the Al-Ahsa Oasis, palm trees, rice fields and rose gardens flourish on the outskirts of Rub’ al Khali, the desert. Lire Lire +
