By Isabelle Brigout on Monday 11 February 2019, 10:02
Fabrice has received a food agriculture and agricultural farming training, completed by a specialisation in the field of aromatic plants: in 2006, he was joined by Nathalie. They make artisanal syrups from wild plants picking in the Alpes de Hautes Provence(*).
By Isabelle Brigout on Tuesday 15 January 2019, 10:24
Amador Peset produces olive oil, from green olives harvested from millenial trees planted within the Senia territory in Spain.
By Isabelle Brigout on Thursday 10 January 2019, 10:46
The coffee is purchased directly in Guatemala and Honduras, throughout long-term relationships. It is hand roasted in Paris, to the second, with an accuracy of one tenth of a degree.
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.
