By Isabelle Brigout on Friday 19 May 2023, 08:32
Every year, Christian Sinicropi chef of the restaurant La Palme d'Or, conceives the jury dinner menu according to the filmography of the chosen president. With his spouse who is ceramist, he creates exclusive and unique dishes to serve it. To show the respect that he has for food, he qualifies it as "notable" instead of "edible" and prevent it from going to waste.
By Isabelle Brigout on Saturday 13 May 2023, 11:33
Vivant makes cognac, gin, rhum and whisky from products organically grown, and produces them without any additives nor inputs.(*)
By Isabelle Brigout on Thursday 27 April 2023, 11:31
Ilanga Nature produces Ecocert-certified honeys in the island of Madagascar. The firm is committed to going with beekeepers and developing long-lasting fair trade partnerships.
By Isabelle Brigout on Saturday 15 April 2023, 12:40
A trappist bier has to be brewed by monks, must bear the name of the abbey, have to be marketed under their supervision to fulfill the needs of the community, the abbey and local charities.
By Isabelle Brigout on Friday 7 April 2023, 09:59
Sarkara is a gastronomic dessert restaurant, which is awarded two Michelin Stars: Sébastien Vauxion creates audaciously contemporary desserts, by giving priority to local producers, depending on seasons.
By Isabelle Brigout on Thursday 6 April 2023, 07:48
The Delicatisserie is the 100% digital pastry shop by Nina Métayer, pastry chef who worked with Yannick Alleno or Jean-François Piège. She has opened her own 100% digitized pastry shop where everything is custom made by order, nothing is lost, as part of her commitment to sustainability.
By Isabelle Brigout on Sunday 2 April 2023, 06:16
The Italian Chef Massimo Bottura, founder of Food for Soul, a non-profit association, has opened the Refettorio Paris, in the Foyer de la Madeleine, to offer gastronomic dinners to vulnerable members of the community by transforming surplus ingredients into delicious meals.
