By Isabelle Brigout on Wednesday 22 April 2020, 05:32
Ladurée launches the vegan macaroon without egg whites, butter and cream. It reinterprets its classics with boldness by associating Religieuse, Ispahan and Saint Honoré with lavender, lychee, rose, liquorice, blackcurrant-violet, brandy, anise, mango-jasmine and Java pepper.
By Isabelle Brigout on Wednesday 1 April 2020, 06:28
The master wine-growers of the Saint-Tropez peninsula support Plastic Ocean International, by donating money, in order that each bottle sold stops a hundred plastic bottles to reach the oceans.
By Isabelle Brigout on Thursday 19 March 2020, 04:06
The Chef Christian Sinicropi offers a menu inspired by the life cycle of a tree, favourite theme of the artist Steph Cop. Dishes will be served in the bespoke ceramics, made by Catherine Sinicropi. It is possible to book for eight people at most, between April 7th and June 27th, 2020.
By Isabelle Brigout on Tuesday 3 March 2020, 04:57
Fleurivore creates eatable bunches of flowers, sold with a recipe and a botanical drawing, detailing the edible part of the plant: the flowers are sourced locally and without chemicals.
By Isabelle Brigout on Friday 28 February 2020, 05:03
Rodolphe et Yoshimi Landemaine revisit French traditional bakery, by offering breads, baguettes and cakes, eggs, butter, milk and cream free for vegan gourmets. All components are seasonal and purchased locally.
By Isabelle Brigout on Saturday 22 February 2020, 05:30
Since 2009, Christophe Servell(1) travels the world to find the best crus of coffee. He searches forest coffees, cultivated in agroforestry, without chemical inputs. Each batch is traceable from the agricultural farm to the cup.
By Isabelle Brigout on Tuesday 18 February 2020, 06:38
The Cuvée Simone is a 0.53 hectare plot of remarkable terroir, available by allocation only. 10% of the annual profits from the sale will be donated to three women committed to making a difference in the world, selected by the Simone Awards Board.
