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 +
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 +
