Karine Hyon-Vintrou, Lifelong learning From June 9 to 13, the 3rd United Nations Ocean Conference (UNOC3) was held in Nice, focusing on the protection of the marine environment from climate change, various forms of pollution, and the overe... Lire Lire +
Sando Shokupan: The Japanese milk bread taking the world by ttorm! By Jean-Pierre Montanay Lire Lire +
Shu Zhang, Pandobac: Full speed ahead After opening her restaurant Maguey in 2014, an original concept built around a “surprise” menu, Shu Zhang, an engineer in industrial and logistics engineering, quickly realized the lack of solutions ... Lire Lire +
Have career changes revolutionized the world of baking? Text by Rémi Héluin Cover photo by Felicity Tai Lire Lire +
At the table, Athens: Our favorite spots inspired by Greece Texte and photos by Rodolphe Pelosse Lire Lire +
Cultures There’s more to life than Neapolitan pizza, there are other pizzas too. Italy and its regions are full of dozens of different types of pizza. Here’s a closer look at six of them, discovered on a journey from Palermo to Genoa. Lire Lire +
Bakery-Style Pizza, the Secret Weapon of Bread Artisans Text by Rémi Héluin Cover photo by par Annija Mieze Lire Lire +
Gérald Passedat: 'Culinary literature is fertile ground At the helm of the kitchen at Le Petit Nice since 2000, a three-star restaurant perched above the Mediterranean that inspires him, Gérald Passedat elevates fish, shellfish, and crustaceans from the de... Lire Lire +
Food Influencers Take the Spotlight At a time when Instagram is overflowing with food-focused accounts, three content creators are breaking through thanks to their quirky image and playful tone—turning their recipes into real little per... Lire Lire +
Recycling, Upcycling, or Redistribution… The Circular Bakery Runs Smoothly Sweeping up crumbs to create new crumb—and win over new friends. That’s one way to describe the growing circular approach within the wheat–flour–bread sector, where unsold goods and production scraps ... 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 ...
Karine Hyon-Vintrou, Lifelong learning From June 9 to 13, the 3rd United Nations Ocean Conference (UNOC3) was held in Nice, focusing on the protection of the marine environment from climate change, various forms of pollution, and the overe... Lire Lire +
Sando Shokupan: The Japanese milk bread taking the world by ttorm! By Jean-Pierre Montanay Lire Lire +
Shu Zhang, Pandobac: Full speed ahead After opening her restaurant Maguey in 2014, an original concept built around a “surprise” menu, Shu Zhang, an engineer in industrial and logistics engineering, quickly realized the lack of solutions ... Lire Lire +
Have career changes revolutionized the world of baking? Text by Rémi Héluin Cover photo by Felicity Tai Lire Lire +
At the table, Athens: Our favorite spots inspired by Greece Texte and photos by Rodolphe Pelosse Lire Lire +
Cultures There’s more to life than Neapolitan pizza, there are other pizzas too. Italy and its regions are full of dozens of different types of pizza. Here’s a closer look at six of them, discovered on a journey from Palermo to Genoa. Lire Lire +
Bakery-Style Pizza, the Secret Weapon of Bread Artisans Text by Rémi Héluin Cover photo by par Annija Mieze Lire Lire +
Gérald Passedat: 'Culinary literature is fertile ground At the helm of the kitchen at Le Petit Nice since 2000, a three-star restaurant perched above the Mediterranean that inspires him, Gérald Passedat elevates fish, shellfish, and crustaceans from the de... Lire Lire +
Rudy Guénaire: From Steak to Sketch Co-founder of the burger chain PNY, this 38-year-old math whiz fulfilled his childhood dream a few years ago: launching his own design agency, where he creates both spaces and objects. Lire Lire +
Ideas The Internationalization of Food Service Takes Center Stage at Sirha Lyon 2025 Sirha Lyon 2025, the global rendezvous for Food Service, embodies the sector's internationalization with 1,212 international exhibitors and brands, including 662 direct exhibitors. This event spotligh... Lire Lire +
Cultures Dubai Chocolate: From Rarity to Virality, a Global Trend Sparked by Social Media 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 +
Food Influencers Take the Spotlight At a time when Instagram is overflowing with food-focused accounts, three content creators are breaking through thanks to their quirky image and playful tone—turning their recipes into real little per... Lire Lire +
Recycling, Upcycling, or Redistribution… The Circular Bakery Runs Smoothly Sweeping up crumbs to create new crumb—and win over new friends. That’s one way to describe the growing circular approach within the wheat–flour–bread sector, where unsold goods and production scraps ... Lire Lire +
From the Fish Market to the Briemm For coastal-region restaurateurs, fish isn’t just an option—it’s a religion. Brice and Emmanuelle Dos Santos are no exception. At their cleverly named restaurant, Briemm—a fusion of their two first na... 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 +
Food Influencers Take the Spotlight At a time when Instagram is overflowing with food-focused accounts, three content creators are breaking through thanks to their quirky image and playful tone—turning their recipes into real little per... Lire Lire +
From the Fish Market to the Briemm For coastal-region restaurateurs, fish isn’t just an option—it’s a religion. Brice and Emmanuelle Dos Santos are no exception. At their cleverly named restaurant, Briemm—a fusion of their two first na... 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 +
Recycling, Upcycling, or Redistribution… The Circular Bakery Runs Smoothly Sweeping up crumbs to create new crumb—and win over new friends. That’s one way to describe the growing circular approach within the wheat–flour–bread sector, where unsold goods and production scraps ... 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 +
