Manon Santini: the pizzaiola rising star of Monaco World champion of sweet pizza, this native of the Bouches-du-Rhône has the makings of a star far beyond the Rock. Lire Lire +
At Rungis, Behind the Scenes in the Transgourmet Seafood Cutting Facility Text by Hermine Chaumulot Photos by Romain Bassenne Lire Lire +
Karine Hyon-Vintrou, Lifelong learning From June 9 to 13, the 3rd United Nations Ocean Conference (UNOC3) was held in Nice, focusing on the protection of the marine environment from climate change, various forms of pollution, and the overe... Lire Lire +
Shu Zhang, Pandobac: Full speed ahead After opening her restaurant Maguey in 2014, an original concept built around a “surprise” menu, Shu Zhang, an engineer in industrial and logistics engineering, quickly realized the lack of solutions ... Lire Lire +
Gérald Passedat: 'Culinary literature is fertile ground At the helm of the kitchen at Le Petit Nice since 2000, a three-star restaurant perched above the Mediterranean that inspires him, Gérald Passedat elevates fish, shellfish, and crustaceans from the de... 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 +
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 +
