Take a book : 5 gastronomic books to read in 2026 By Pomélo &Thibault Brunat (c) Dan Gold Lire Lire +
Taillevent, 80 years of gastronomic excellence By Pomélo and Thibault Brunat (c) Taillevent Lire Lire +
The customer no longer stops at the door By Pomélo and Thibault Brunat (c) Anne-Sophie Nival Lire Lire +
Gla(morou)ss, when weird tableware is the new fashion By Pomélo (c) Helle Mardahl by Alastair Philip Wiper 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 ...
Take a book : 5 gastronomic books to read in 2026 By Pomélo &Thibault Brunat (c) Dan Gold Lire Lire +
Taillevent, 80 years of gastronomic excellence By Pomélo and Thibault Brunat (c) Taillevent Lire Lire +
The customer no longer stops at the door By Pomélo and Thibault Brunat (c) Anne-Sophie Nival Lire Lire +
Gla(morou)ss, when weird tableware is the new fashion By Pomélo (c) Helle Mardahl by Alastair Philip Wiper 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 +
