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Inside Krug's Kitchen, the gastronomic event that brings together 10 exceptional chefs
Every year for the past 10 years, Krug has chosen a product to create a recipe, imagined by a top chef. For the tenth anniversary, ten chefs have come together for a high-flying event.
"Comme dans un avion", Air France's 5-toque gastronomic experience at the Palais de Tokyo in Paris
The day after the opening ceremony of the Olympic Games, on July 27, 2024, Air France will reveal a new ephemeral address in a unique location and decor, within the Palais de Tokyo in Paris. Ready for a gastronomic take-off.
Domaine du Liziec in Vannes: a new gastronomic project by Olivier Samson
A few months after the closure of La Gourmandière, Olivier Samson will take part in the October 2024 opening of Domaine du Liziec in Vannes. The chef tells us more about the restaurant offering.
Thomas Boudat, an Olympic runner on the wine trail
On August 3, 2024, Thomas Boudat will get on his bike to represent France at the Paris Olympics. At the end of the competition, the French cyclist, already a multi-titled international rider, will take a 360° turn to become a winemaker at his family's Bordeaux estate.
To get summer off to a good start, here's the 8-toque dinner to make
If you're a lover of fine dining, you're in for a treat on June 27, 2024. Chef Glenn Viel will join forces with chef Louis-Philippe Vigilant for an evening at the Relais Bernard Loiseau's 4-toque restaurant.
When couples start cooking
In the city as in the kitchen, these couples share their love of gastronomy, together, behind the stove.
The Bernard Loiseau Group unveils two new products at Saulieu
The Bernard Loiseau group is offering two new restaurants in its home town. Both are in line with the company's commitment to making its culinary experience more accessible.
Tom Meyer named chef of La Chèvre d'Or
Following the announcement of Arnaud Faye's departure from La Chèvre d'Or to the Bristol Paris, the name of his successor has been revealed. His successor is Tom Meyer, Meilleur Ouvrier de France at the head of the Granite restaurant in Paris.
Arnaud Faye leaves La Chèvre d'Or to join Le Bristol
On Wednesday April 3, 2024, Arnaud Faye announced his departure from La Chèvre d'Or in Èze after eight wonderful years. The chef will start cooking at the Bristol on May 20.
Eric Frechon is leaving Le Bristol - here's why
Eric Frechon and Le Bristol Paris end their collaboration, which began in 1999. A "carefully considered" decision, motivated by new desires.
European Heritage Days: Lucas Carton opens its doors in Paris
Lucas Carton, located on Place de la Madeleine in Paris, invites the public to discover its historic dining room, built under Napoleon III. Gourmets can even enjoy tea time after the visit.
Mauro Colagreco, chef, Silvina Dayer, agronomist, and Alessandro Di Tizio, ethnobotanist at Mirazur
Beyond the now classic image of the chef crouching in his vegetable garden, for some there is a real work of market gardening, which implies a close relationship and complicity with the gardener. The latter is no longer confined to the simple role of kitchen supplier, so much so that it's no longer clear which one is at the service of the other. This is the eighth episode in our series of portraits with Mirazur chef Mauro Colagreco, agronomist Silvina Dayer and ethnobotanist Alessandro Di Tizio.
