Ideas Philibert Chambre: the voice of food Engineering studies, business school: here is Philibert Chambre at the marketing and communication department of the LVMH group. Within the wines and spirits branch, he promotes cognac and champagne a... Lire Lire +
Futurs Sébastien Richard: The protean inclusive Sébastien Richard, founder of République in Marseille, is much more than a chef. And République is much more than a restaurant: it is a bridge — and a space — that embodies universal values with a str... Lire Lire +
Herbarium : Taifi rose Universally celebrated, both delicate and powerful, with its voluptuous fragrance and bittersweet flavour, the Taifi rose is the epitome of Saudi taste. Lire Lire +
François-Régis Gaudry : insatiable A food critic for a quarter of a century and a key figure in the media, from On va déguster on France Inter to Top Chef and Très très bon on Paris Première, bestselling cookbook author François-Régis ... Lire Lire +
Yann Couvreur: in search of an emotion The young forty-something now runs an international company. From Miami to Seoul, via Dubai, the talented pastry chef has come a long way since opening his first shop in Paris’s 10th arrondissement, b... Lire Lire +
Cuisines Plating the vol-au-vent Where Roxane and Jean Sévègnes, from Café des Ministères in Paris’s 7th arrondissement, reveal the subtlety of this age-old dish. 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 ...
Ideas Philibert Chambre: the voice of food Engineering studies, business school: here is Philibert Chambre at the marketing and communication department of the LVMH group. Within the wines and spirits branch, he promotes cognac and champagne a... Lire Lire +
François-Régis Gaudry : insatiable A food critic for a quarter of a century and a key figure in the media, from On va déguster on France Inter to Top Chef and Très très bon on Paris Première, bestselling cookbook author François-Régis ... Lire Lire +
Cuisines Plating the vol-au-vent Where Roxane and Jean Sévègnes, from Café des Ministères in Paris’s 7th arrondissement, reveal the subtlety of this age-old dish. 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 +
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 +
Cultures 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 +
Cultures 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 +
Futurs Sébastien Richard: The protean inclusive Sébastien Richard, founder of République in Marseille, is much more than a chef. And République is much more than a restaurant: it is a bridge — and a space — that embodies universal values with a str... Lire Lire +
Herbarium : Taifi rose Universally celebrated, both delicate and powerful, with its voluptuous fragrance and bittersweet flavour, the Taifi rose is the epitome of Saudi taste. Lire Lire +
Yann Couvreur: in search of an emotion The young forty-something now runs an international company. From Miami to Seoul, via Dubai, the talented pastry chef has come a long way since opening his first shop in Paris’s 10th arrondissement, b... 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 +
Futurs Sébastien Richard: The protean inclusive Sébastien Richard, founder of République in Marseille, is much more than a chef. And République is much more than a restaurant: it is a bridge — and a space — that embodies universal values with a str... Lire Lire +
Yann Couvreur: in search of an emotion The young forty-something now runs an international company. From Miami to Seoul, via Dubai, the talented pastry chef has come a long way since opening his first shop in Paris’s 10th arrondissement, b... 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 +
Herbarium : Taifi rose Universally celebrated, both delicate and powerful, with its voluptuous fragrance and bittersweet flavour, the Taifi rose is the epitome of Saudi taste. 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 +
