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French toast: the most anti-waste of all misappropriated desserts?

By Jean-Pierre Montanay

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Cultures

Cocorico! The new boom of French restaurants abroad.

By Pomélo

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Economies

How can we preserve the finely woven fabric of apprenticeship in bakery and pastry-making?

By Rémi Héluin

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Freekeh, roasted green wheat: the new trendy grain?

By Jean-Pierre Montanay

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Futurs

With their “cafés,” chains are storming city centers… and urban lunch breaks

By Rémi Héluin

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Will bread disappear from French tables?

By Rémi Héluin

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Waffle Fried Chicken: A Taste of Soul in Street Food!

By Jean-Pierre Montanay

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Roquefort: the pioneer of PDO cheeses!

By Jean-Pierre Montanay

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Easter chocolates: has the bunny been dethroned by a bear?

By Jean-Pierre Montanay

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Cuisines

A table, Paris !

By Rodolphe Pelosse

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Cultures

Khinkali: The Georgian Dumpling Has Arrived!

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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...

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A world of cuisine and hospitality

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French toast: the most anti-waste of all misappropriated desserts?

By Jean-Pierre Montanay

Lire Lire +

Cultures

Cocorico! The new boom of French restaurants abroad.

By Pomélo

Lire Lire +

Economies

How can we preserve the finely woven fabric of apprenticeship in bakery and pastry-making?

By Rémi Héluin

Lire Lire +

Freekeh, roasted green wheat: the new trendy grain?

By Jean-Pierre Montanay

Lire Lire +

Futurs

With their “cafés,” chains are storming city centers… and urban lunch breaks

By Rémi Héluin

Lire Lire +

Will bread disappear from French tables?

By Rémi Héluin

Lire Lire +

Waffle Fried Chicken: A Taste of Soul in Street Food!

By Jean-Pierre Montanay

Lire Lire +

Roquefort: the pioneer of PDO cheeses!

By Jean-Pierre Montanay

Lire Lire +

Easter chocolates: has the bunny been dethroned by a bear?

By Jean-Pierre Montanay

Lire Lire +

Cuisines

A table, Paris !

By Rodolphe Pelosse

Lire Lire +

Cultures

Khinkali: The Georgian Dumpling Has Arrived!

Lire Lire +

Ideas

Philibert Chambre: the voice of food

Lire Lire +

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Ideas

Inspire more

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...

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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.

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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...

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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.

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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...

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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...

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Futurs

Sébastien Richard: The protean inclusive

Lire Lire +

Yann Couvreur: in search of an emotion

Lire Lire +

Thick as thieves

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

Lire Lire +

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Sort your news

French toast: the most anti-waste of all misappropriated desserts?

Cocorico! The new boom of French restaurants abroad.

How can we preserve the finely woven fabric of apprenticeship in bakery and pastry-making?

Freekeh, roasted green wheat: the new trendy grain?

With their “cafés,” chains are storming city centers… and urban lunch breaks

Will bread disappear from French tables?

Waffle Fried Chicken: A Taste of Soul in Street Food!

Roquefort: the pioneer of PDO cheeses!

Easter chocolates: has the bunny been dethroned by a bear?

A table, Paris !

Khinkali: The Georgian Dumpling Has Arrived!

Philibert Chambre: the voice of food

[Sirha Lyon 2023] BEST OF

Upcoming events

Podcast

Elyssa Kaplan The World Central Kitchen

Classez vos actualités

French toast: the most anti-waste of all misappropriated desserts?

Cocorico! The new boom of French restaurants abroad.

How can we preserve the finely woven fabric of apprenticeship in bakery and pastry-making?

Freekeh, roasted green wheat: the new trendy grain?

With their “cafés,” chains are storming city centers… and urban lunch breaks

Will bread disappear from French tables?

Waffle Fried Chicken: A Taste of Soul in Street Food!

Roquefort: the pioneer of PDO cheeses!

Easter chocolates: has the bunny been dethroned by a bear?

A table, Paris !

Khinkali: The Georgian Dumpling Has Arrived!

Philibert Chambre: the voice of food

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The Internationalization of Food Service Takes Center Stage at Sirha Lyon 2025

Inspire more

Sébastien Richard: The protean inclusive

Herbarium : Taifi rose

Yann Couvreur: in search of an emotion

From Riyadh to Al-Hofuf, a tale of two cities

Thick as thieves

At the heart of the plates: a more sustainable, plant-based, and seasonal cuisine

Sébastien Richard: The protean inclusive

Yann Couvreur: in search of an emotion

Thick as thieves

Herbarium : Taifi rose

From Riyadh to Al-Hofuf, a tale of two cities

At the heart of the plates: a more sustainable, plant-based, and seasonal cuisine

A table, Paris !

Elyssa Kaplan
The World Central Kitchen

A table, Paris !