Backstage at the Cannes Festival jury dinner with food and ceramics pairing

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Every year, Christian Sinicropi chef of the restaurant La Palme d'Or, conceives the jury dinner menu according to the filmography of the chosen president. With his spouse who is ceramist, he creates exclusive and unique dishes to serve it. To show the respect that he has for food, he qualifies it as "notable" instead of "edible" and prevent it from going to waste.

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Organic cognac, gin, rhum and whisky with no additives

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Vivant makes cognac, gin, rhum and whisky from products organically grown, and produces them without any additives nor inputs.(*)

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Rare, natural and ethic honeys from Madagascar plant species

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Ilanga Nature produces Ecocert-certified honeys in the island of Madagascar. The firm is committed to going with beekeepers and developing long-lasting fair trade partnerships.

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Labeled trappist bier, made by monks

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A trappist bier has to be brewed by monks, must bear the name of the abbey, have to be marketed under their supervision to fulfill the needs of the community, the abbey and local charities.

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Luxury natural water, drawn from the mountain, above Megève

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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.

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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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Chef Alain Passard's organic vegetable baskets, delivered each week by bicycle

alain-passard-small.jpgAlain 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.

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