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Coupe du Monde de la Pâtisserie

Sirha Lyon

Pierre Hermé : "A book remains, where a dessert is ephemeral"

Considered as one of the greatest pastry chefs in the world, Pierre Hermé is the creator of iconic cakes such as "Ispahan". The one who is nicknamed "The Picasso of pastry" even revolutionized it, by ...

By Pomélo (c) Annette Marseille

The Five new pillars of Marseille's gastronomy

No/low caffeine, it's a match(a) !

By Remi Héluin (c) Quentin Faucompré

Rodolphe Landemaine, Snack to the Future

By Rodolphe Pelosse for Omnivore

Bake Paris Great Again

In the world of baking, at a time when the prices of raw materials are unpredictable and where online reviews aren’t always kind, passion often manages to purple rain and moments of turbulence. For th...

Victoria Effantin & Cécile Khayat - Bread, bread redemption

2025 in our memories and our plates

Bakeries to experiment new order (terminals)

By Pomélo (c) Justin de Souza

London calling, These French pastry chefs who shine across the Channel

The return of the Snacking, how snacks are facing competition

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...

Emmanuel Renaut : " A book is above all about transmission "

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A world of cuisine and hospitality

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25 au 27 janvier 2026

MEETT - Parc des expositions, centre de conventions et congrès de Toulouse

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21 au 25 janvier 2027

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Coupe du Monde de la Pâtisserie

Sirha Lyon

Pierre Hermé : "A book remains, where a dessert is ephemeral"

By Pomélo (c) Annette Marseille

The Five new pillars of Marseille's gastronomy

No/low caffeine, it's a match(a) !

By Remi Héluin (c) Quentin Faucompré

Rodolphe Landemaine, Snack to the Future

By Rodolphe Pelosse for Omnivore

Bake Paris Great Again

Victoria Effantin & Cécile Khayat - Bread, bread redemption

2025 in our memories and our plates

Bakeries to experiment new order (terminals)

By Pomélo (c) Justin de Souza

London calling, These French pastry chefs who shine across the Channel

The return of the Snacking, how snacks are facing competition

Emmanuel Renaut : " A book is above all about transmission "

Voir tous les articles

Inspire more

Alessandro Maniaci: The Sicilian's Song

Text by Hermine Chaumulot Photos by Romain Bassenne

At Rungis, Behind the Scenes in the Transgourmet Seafood Cutting Facility

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...

Food Influencers Take the Spotlight

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 ...

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

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...

From the Fish Market to the Briemm

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...

Futurs

Sébastien Richard: The protean inclusive

Alessandro Maniaci: The Sicilian's Song

Food Influencers Take the Spotlight

From the Fish Market to the Briemm

Text by Hermine Chaumulot Photos by Romain Bassenne

At Rungis, Behind the Scenes in the Transgourmet Seafood Cutting Facility

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

Futurs

Sébastien Richard: The protean inclusive