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 Thursday 11 October 2018, 10:33
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 Monday 3 September 2018, 15:41
Atef Barbouche is carver-artist: he makes organic fruit sculptures for the Palais de l'Elysées (French presidency), for the palaces or for private events. He has taken over the family business and works with his two brothers.
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.
By Isabelle Brigout on Friday 6 July 2018, 16:55
The French architect Jean Nouvel is creating works of architecture to be included in their natural environment. He has recently completed the Vat, the Cellar, the Belvedere and the Fort of the Château La Grâce Dieu des Prieurs located in Saint-Emilion, by laying them around the original Bordelais house, like a farmyard.
By Isabelle Brigout on Tuesday 26 June 2018, 19:54
Alain Passard, Chef of the restaurant l'Arpège(*) in Paris, is cooking vegetables produced in his own gardens, located in France. The excess production can be ordered and delivered each week.
