Sirha Portail

Lindsey Tramuta, the American who knows the Paris food scene like the back of her hand

A journalist and author based in Paris since 2006, Lindsey Tramuta contributes to leading publications such as the New York Times, Bloomberg, and Condé Nast Traveler. Over 100,000 curious followers al...

Guillaume Blot, chief photographer of old-school France

At 36, this Nantes native is the new darling of food photography. But more than the cuisine, it’s the places that tell the story of France from days gone by. After "Rades," documented in a book of the...

Philibert Chambre: the voice of food

Engineering studies, business school: here is Philibert Chambre at the marketing and communication department of the LVMH group. Within the wines and spirits branch, he promotes cognac and champagne a...

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...

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.

François-Régis Gaudry : insatiable

A food critic for a quarter of a century and a key figure in the media, from On va déguster on France Inter to Top Chef and Très très bon on Paris Première, bestselling cookbook author François-Régis ...

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...

From Riyadh to Al-Hofuf, a tale of two cities

Following the tracks of the eastern railroad, from Riyadh to Al-Hofuf, the contrasts between the heritage and modernity of Saudi Arabia are revealed.

Mathieu Viannay: "Great Heritage Cuisine is Ultra-Modern!"

With La Mère Brazier, the Lyonnaise institution taken over in the 2000s, Mathieu Viannay was one of the first to bring classic cuisine back into fashion. His versions of artichoke-foie gras and poultr...

Thick as thieves

Among the Lyon specialties, the saucisson à cuire is probably the most convivial; it's the one you always have on hand and toss into a water bath when friends drop by unexpectedly. That’s why the maga...

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