By Isabelle Brigout on Tuesday 27 November 2018, 11:41
Eric Frechon is reinventing bread craft, by making his own fresh flour every day from old varieties of wheat. At the restaurant Epicure, the Chef proposes engrain, emmer and spelt bread to the clients and is offering them the bread of their choice, when they leave the restaurant.
By Isabelle Brigout on Wednesday 21 November 2018, 11:20
Epicurean by nature, Anne-Sophie Pic settles in Paris and serves gastronomic dishes in glass verrines, to make her cuisine accessible to all.
By Isabelle Brigout on Friday 9 November 2018, 11:23
The Catalan Chef Raül Balam is invited by the Mandarin Oriental Paris to cook dinner at the restaurant Le Camelia, from November 12th to 16th, 2018. He will propose one of his emblematic gastronomic course inspired by The Wizard of Oz.
By Isabelle Brigout on Saturday 20 October 2018, 11:19
Situated on the mountain plateau, the Araku valley in India is a protected natural reserve since 1995, reknown for its purity, biodiversity and fertility: the coffee plants are distributed over 520 villages.
By Isabelle Brigout on Monday 15 October 2018, 11:40
The Yule log of the Evian Resort is a fairy composed of Piedmont hazelnuts, Bergamot lemon, an exclusive chocolate produced in a limited edition and biscuit. The Pastry Chef Stéphane Arrete took inspiration from the Sugar Plum Fairy of The Nutcracker ballet.
By Isabelle Brigout on Sunday 12 August 2018, 11:01
The Château Larrivet Haut-Brion is unique in the world of wine: rated as a Graves cru exceptionnel by the Féret "Bordeaux and its Wines" in 1898, the Château keeps on poursuiting its oenological quest for excellence and organizes unique events of wine and art.
By Isabelle Brigout on Tuesday 17 July 2018, 10:43
Chef Joël Robuchon has invited the catalan Chef Carme Ruscalleda and her kitchen brigade to move into the restaurant Odyssey at the Hotel Metropole Monte-Carlo, to propose dinner from Tuesday to Saturday until end of August. This ephemeral pop-up locavore restaurant which dishes are made from seasonal products, is part of the hotel's sustainable development policy, in progress since 2007.
