Eating Rome: 5 spots shaking up the Eternal City By Pomélo and Thibault Brunat (c) Chris Czermak Lire Lire +
Paris into a spring Spring is coming, and with it the desire to go out, to return to the terrace, and, inevitably, to sit at those of the restaurants. Focus on these few Parisian tables which, unlike a simple swallow, wi... Lire Lire +
Léa & Elouan Tréhin, from Occitania with love He is only 24 years old but offers, from the gourmet restaurant Melba that he runs with his wife Léa, a cuisine with a stunning maturity. There, in an old hardware store of the pretty Gard village of ... Lire Lire +
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 ... 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 ...
Eating Rome: 5 spots shaking up the Eternal City By Pomélo and Thibault Brunat (c) Chris Czermak Lire Lire +
Paris into a spring Spring is coming, and with it the desire to go out, to return to the terrace, and, inevitably, to sit at those of the restaurants. Focus on these few Parisian tables which, unlike a simple swallow, wi... Lire Lire +
Léa & Elouan Tréhin, from Occitania with love He is only 24 years old but offers, from the gourmet restaurant Melba that he runs with his wife Léa, a cuisine with a stunning maturity. There, in an old hardware store of the pretty Gard village of ... Lire Lire +
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 ... Lire Lire +
Victoria Effantin & Cécile Khayat - Bread, bread redemption 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... Lire Lire +
London calling, These French pastry chefs who shine across the Channel By Pomélo (c) Justin de Souza 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 +
