By Isabelle Brigout on Wednesday 2 January 2019, 10:36
The pastry Chef of the Shangri-La Palace has reinvented the twelfth night cake, by perfuming it with Madagascan and Tahitian vanilla. He took inspiration from the honeycomb cake of his childhood.
By Isabelle Brigout on Saturday 29 December 2018, 15:03
Bélissaire Boissier developed the original recipe for glazed chestnuts, that gave birth to the very first marron glacé. In 1827, he established a shop in Paris, and decided to make a special candy, in homage to the city.
By Isabelle Brigout on Thursday 20 December 2018, 10:19
Art Mas is a vineyard composed of of noble grape varieties, Grenache and Syrah grown in an organic manner oriented toward biodynamy. Xavier Combe describes himself as a winemaker artist. He has also been a partner in the evening launch of several films at the Cannes film festival and is supplier to the Principality of Monaco.
By Isabelle Brigout on Tuesday 18 December 2018, 10:28
The Maison Richart has designed a Christmas pictorial collection, by combining each chocolate with a unique ingredient, like a painter of the Renaissance practicing the art of chiaroscuro.
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.
