Bread made from freshly grinded wheat forgotten varieties in a Palace

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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.

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Affordable every-day gastronomic cooking in pasteurized glass verrines

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Epicurean by nature, Anne-Sophie Pic settles in Paris and serves gastronomic dishes in glass verrines, to make her cuisine accessible to all.

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Cinematographic gastronomic organic dinner from November 12th to 16th, 2018

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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.

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100% biodynamically farmed Pauillac Grand Cru Classé

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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.

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Chestnuts from Ardèche flavoured iconic pastry - from November 9th to 11th, 2018

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The Angelina tea house in Paris has been founded in 1903 by the Austrian confectioner Antoine Rumpelmayer who created a signature dessert made from chestnuts, meringue and whipped cream. When sprinkling his dessert with iced sugar, which looked like to a  snowcapped mountain top, he decided to name it : "Mont Blanc".

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Crackers made from beer bagasse, chestnut, buckwheat or fennel flavoured

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The residues from bier manufacturing process are small pieces of cereales(*), that are usually thrown away, even when they contain exceptional nutritional qualities: they are now collected and cooked, to be transformed into flavoured crackers, 100% vegan and natural.

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Certified-organic coffee, manually cultivated on small plots

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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.

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