Emmanuel Renaut : " A book is above all about transmission " In his restaurant Flocons de Sel***, nestled in the beautiful setting of Megève, Emmanuel Renaut elaborates, at altitude, mountain cuisine as close as possible to his 3 stars won in 2012. After severa... Lire Lire +
Small portions but huge success: minis are winning their spot in bakerys' market By Rémi Héluin (c) Mademoiselle Desserts Lire Lire +
Take me home, Basque Country Road: second part of a trip to the Euskal Kostaldea By Rodolphe Pelosse (c) Clémentine Claudel Lire Lire +
Nabil Zemmouri, LeftLover "You give him water, he makes you a five-star meal", "With 50€, he lasts three years", "I have a 208 bumper, an expired carton of milk from 2007 and stagnant water, what do you think I can do?", "I'm ... Lire Lire +
Laura Colagreco (Mirazur*** ), take me to search By Pomélo (c) Coline Ciais-Soulhat & Florent Parisi for Le Mirazur*** 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 ...
Emmanuel Renaut : " A book is above all about transmission " In his restaurant Flocons de Sel***, nestled in the beautiful setting of Megève, Emmanuel Renaut elaborates, at altitude, mountain cuisine as close as possible to his 3 stars won in 2012. After severa... Lire Lire +
Small portions but huge success: minis are winning their spot in bakerys' market By Rémi Héluin (c) Mademoiselle Desserts Lire Lire +
Take me home, Basque Country Road: second part of a trip to the Euskal Kostaldea By Rodolphe Pelosse (c) Clémentine Claudel Lire Lire +
Nabil Zemmouri, LeftLover "You give him water, he makes you a five-star meal", "With 50€, he lasts three years", "I have a 208 bumper, an expired carton of milk from 2007 and stagnant water, what do you think I can do?", "I'm ... Lire Lire +
Laura Colagreco (Mirazur*** ), take me to search By Pomélo (c) Coline Ciais-Soulhat & Florent Parisi for Le Mirazur*** 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 +
Viennoiserie Sprinkles Its Sweetness into the Savory World Text by Rémi Héluin Cover photo by Levain & Cherry Lire Lire +
At the table, Athens: Our favorite spots inspired by Greece Texte and photos by Rodolphe Pelosse Lire Lire +
Open 7 days a week versus weekly closure, a huge discord among French bakers By Rémi Héluin Lire Lire +
At Rungis, Behind the Scenes in the Transgourmet Seafood Cutting Facility Text by Hermine Chaumulot Photos by Romain Bassenne 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 +
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 +
At Rungis, Behind the Scenes in the Transgourmet Seafood Cutting Facility Text by Hermine Chaumulot Photos by Romain Bassenne 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 +
