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.
By Isabelle Brigout on Thursday 23 March 2023, 10:19
The clear water spring spurts at an altitude of 1470m, in the Massif du Mont-Blanc (French Alps). It is drawn and bottled on site, exclusively by gravity, without other processing. The water is pH-neutral, sodium free with a stable composition of minerals and oligo-elements.
By Isabelle Brigout on Friday 17 March 2023, 10:38
Jean-François du Pontet who was the King's Grand Ecuyer, became Governor of the Médoc. In 1705, he bought a few acres of land in Pauillac and Canet, to establish a vineyard. In 1855, the Château Pontet-Canet is classified Grand Cru Classé.
By Isabelle Brigout on Wednesday 15 March 2023, 08:49
Miyé has launched a complete organic certified In & Out care range to nurture physical well-being, mental comfort, skin elasticity and the beauty of the hair.
By Isabelle Brigout on Sunday 12 March 2023, 15:11
Vincent Ballot is coffee roaster and has been awarded the Best Crafstman of France distinction in 2018. He travels the world in search of the best beans and creates blending as if it were a wine. After having worked with coffee roasters for twenty years, he formalized his knowledge at the Coffee Quality Institute, a sustainable expert curriculum of the coffee sector.
