Paris is in love with Italian-American restaurants By Pomélo Photos (c) Félix Dol Maillot for Red Sauce Lire Lire +
In Paris, female pastry chefs from palaces to delight our palates By Pomélo Portait (c) Natalia Khororshayeva Lire Lire +
The future of coffee: when mushrooms invite itself in our espressos By Jean-Pierre Montanay Lire Lire +
Open 7 days a week versus weekly closure, a huge discord among French bakers By Rémi Héluin Lire Lire +
Why bread artisans are struggling to get excited about reuse Text byRémi Héluin Cover photo by Karolina Grabowska Lire Lire +
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 +
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 ...
Paris is in love with Italian-American restaurants By Pomélo Photos (c) Félix Dol Maillot for Red Sauce Lire Lire +
In Paris, female pastry chefs from palaces to delight our palates By Pomélo Portait (c) Natalia Khororshayeva Lire Lire +
The future of coffee: when mushrooms invite itself in our espressos By Jean-Pierre Montanay Lire Lire +
Open 7 days a week versus weekly closure, a huge discord among French bakers By Rémi Héluin Lire Lire +
Why bread artisans are struggling to get excited about reuse Text byRémi Héluin Cover photo by Karolina Grabowska Lire Lire +
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 +
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 +
Ideas Fundraising, Acquisitions… Finance Is Reshaping the World of Breads and Pastries By Rémi Héluin 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 +
Sirha Europain Economies Bread, pastries, and viennoiseries, luxuries no longer so affordable. By Rémi Héluin Lire Lire +
Viennoiserie Sprinkles Its Sweetness into the Savory World Text by Rémi Héluin Cover photo by Levain & Cherry Lire Lire +
At the table, Athens: Our favorite spots inspired by Greece Texte and photos by Rodolphe Pelosse 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 +
