Cuisines | Sirha Food

Asparagus is arriving on our plates: long live spring!

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.

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...

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...

Julien Fouin et Ludovic Dardenay : un développement sans vertige

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?

At the table: are our meals being revolutionised by “withouts”?

Report by Jean-Pierre Montanay

Raclette: A Winter Dish Taking Over French Restaurants

When the Yule Log Becomes a Culinary Masterpiece

No longer just a dessert, the Yule log has evolved into a true artistic statement and a marker of luxury in French haute pâtisserie.

Peruvian Cuisine: From Local Gem to Global Phenomenon

Peruvian cuisine has risen to global fame, driven by iconic dishes like ceviche and visionary chefs such as Gastón Acurio.

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