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... Lire Lire +
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... Lire Lire +
At the heart of the plates: a more sustainable, plant-based, and seasonal cuisine Restaurateurs hold immense power in their hands: the ability to reduce the environmental impact of food by making their menus greener and turning to suppliers committed to the same eco-responsible app... Lire Lire +
Al-Ahsa, des roses dans le désert In the Al-Ahsa Oasis, palm trees, rice fields and rose gardens flourish on the outskirts of Rub’ al Khali, the desert. Lire Lire +
Riyadh, the dazzling capital In the midst of a culinary boom, the capital brings together all the components of the Kingdom of Saudi Arabia’s heritage and taste. Lire Lire +
Artémis Gibier : bringing hunters and restaurateurs together to promote local game Futur(e)s Food celebrates its third edition with the same ambition: to reward innovative and committed entrepreneurs who are reinventing the way we eat in the face of economic challenges and the clima... Lire Lire +
Les Ateliers des Grands Cèdres : terroir of here and elsewhere, the hybrid and committed project Futur(e)s Food celebrates its third edition with the same ambition: to reward innovative and committed entrepreneurs who are reinventing the way we eat in the face of economic challenges and the clima... Lire Lire +
Mendikotea : from Japan to Basque Country, a story of opportuni-tea Futur(e)s Food celebrates its third edition with the same ambition: to reward innovative and committed entrepreneurs who are reinventing the way we eat in the face of economic challenges and the clima... Lire Lire +
Les 4 Marais : when aquaculture is reinvented in salt marshes Futur(e)s Food celebrates its third edition with the same ambition: to reward innovative and committed entrepreneurs who are reinventing the way we eat in the face of economic challenges and the clima... Lire Lire +
