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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...

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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 ...

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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...

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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.

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Futurs

Margaux Décatoire, Cutlery with a Contract

By Pomélo

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Cuisines

Jérôme Raffaelli, the pastry chef who brings Carême back to life

Artisan and co-founder of the plant-based Marseille patisserie Oh Faon!, this forty-something served as a consultant for the French series Carême, streaming on Apple TV+ since late April. A biopic wit...

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Sushi Tacos: The Caricature of Fusion Cuisine?

By Jean-Pierre Montanay

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Futurs

The Cronut’s Revenge: A Manifesto for Globalized French Treats

By Pomélo

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Viennoiserie Sprinkles Its Sweetness into the Savory World

Text by Rémi Héluin Cover photo by Levain & Cherry

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Cuisines

Rhubarb: The Revenge of a Misunderstood Stalk

By Jean-Pierre Montanay

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Ideas

Fundraising, Acquisitions… Finance Is Reshaping the World of Breads and Pastries

By Rémi Héluin

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Cultures

Man’ouché: The Lebanese Pizza on Neapolitan Turf

By Jean-Pierre Montanay

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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 +

Futurs

Margaux Décatoire, Cutlery with a Contract

By Pomélo

Lire Lire +

Cuisines

Jérôme Raffaelli, the pastry chef who brings Carême back to life

Lire Lire +

Sushi Tacos: The Caricature of Fusion Cuisine?

By Jean-Pierre Montanay

Lire Lire +

Futurs

The Cronut’s Revenge: A Manifesto for Globalized French Treats

By Pomélo

Lire Lire +

Viennoiserie Sprinkles Its Sweetness into the Savory World

Text by Rémi Héluin Cover photo by Levain & Cherry

Lire Lire +

Cuisines

Rhubarb: The Revenge of a Misunderstood Stalk

By Jean-Pierre Montanay

Lire Lire +

Ideas

Fundraising, Acquisitions… Finance Is Reshaping the World of Breads and Pastries

By Rémi Héluin

Lire Lire +

Cultures

Man’ouché: The Lebanese Pizza on Neapolitan Turf

By Jean-Pierre Montanay

Lire Lire +

Ideas

After the four-hands menu, the tribute menu?

By Pomélo

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Cultures

Cookies, muffins, cheesecakes, donuts…: American pastry is carving out a place in the French culinary landscape.

Text by Rémi Héluin Cover photo by Erlian Zakia

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Cuisines

Let’s eat, Lisbon!

Texte and photos by Rodolphe Pelosse

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Ideas

Dubai Chocolate: From Rarity to Virality, a Global Trend Sparked by Social Media

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Ideas

Sirha Lyon 2025: Immersion in the Heart of Innovation

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Inspire more

Food Influencers Take the Spotlight

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Recycling, Upcycling, or Redistribution… The Circular Bakery Runs Smoothly

Lire Lire +

From the Fish Market to the Briemm

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...

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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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Food Influencers Take the Spotlight

Lire Lire +

From the Fish Market to the Briemm

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

Lire Lire +

Futurs

Sébastien Richard: The protean inclusive

Lire Lire +

Yann Couvreur: in search of an emotion

Lire Lire +

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Sort your news

Food Influencers Take the Spotlight

Recycling, Upcycling, or Redistribution… The Circular Bakery Runs Smoothly

From the Fish Market to the Briemm

Rudy Guénaire: From Steak to Sketch

Margaux Décatoire, Cutlery with a Contract

Jérôme Raffaelli, the pastry chef who brings Carême back to life

Sushi Tacos: The Caricature of Fusion Cuisine?

The Cronut’s Revenge: A Manifesto for Globalized French Treats

Viennoiserie Sprinkles Its Sweetness into the Savory World

Rhubarb: The Revenge of a Misunderstood Stalk

Fundraising, Acquisitions… Finance Is Reshaping the World of Breads and Pastries

Man’ouché: The Lebanese Pizza on Neapolitan Turf

[Sirha Lyon 2023] BEST OF

Upcoming events

Podcast

Elyssa Kaplan The World Central Kitchen

Classez vos actualités

Rudy Guénaire: From Steak to Sketch

Margaux Décatoire, Cutlery with a Contract

Jérôme Raffaelli, the pastry chef who brings Carême back to life

Sushi Tacos: The Caricature of Fusion Cuisine?

The Cronut’s Revenge: A Manifesto for Globalized French Treats

Viennoiserie Sprinkles Its Sweetness into the Savory World

Rhubarb: The Revenge of a Misunderstood Stalk

Fundraising, Acquisitions… Finance Is Reshaping the World of Breads and Pastries

Man’ouché: The Lebanese Pizza on Neapolitan Turf

After the four-hands menu, the tribute menu?

Cookies, muffins, cheesecakes, donuts…: American pastry is carving out a place in the French culinary landscape.

Let’s eat, Lisbon!

MOST READ ARTICLES

Lyon in 60 dining spots

The 2025 Galette des Rois Market: Tradition Meets Economic Pressure

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

Dubai Chocolate: From Rarity to Virality, a Global Trend Sparked by Social Media

Sirha Lyon 2025: Immersion in the Heart of Innovation

Inspire more

Food Influencers Take the Spotlight

Recycling, Upcycling, or Redistribution… The Circular Bakery Runs Smoothly

From the Fish Market to the Briemm

Sébastien Richard: The protean inclusive

Herbarium : Taifi rose

Yann Couvreur: in search of an emotion

Food Influencers Take the Spotlight

From the Fish Market to the Briemm

Herbarium : Taifi rose

Recycling, Upcycling, or Redistribution… The Circular Bakery Runs Smoothly

Sébastien Richard: The protean inclusive

Yann Couvreur: in search of an emotion

Elyssa Kaplan
The World Central Kitchen