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Self-made chef, Alan Geaam
Not a single article mentions that he is self-taught. After a singular journey that took him from Liberia to Lebanon and the United States, Alan Geaam landed in Paris, where he found a job as a dishwasher. The rest is history: he took the chef's place at the drop of a hat, taught himself the basics of cooking and, finally, successfully opened his own restaurants.
Salon, an exceptional Champagne cuvée
A single cru, a single year, a single grape variety, a single cuvée: this is the philosophy behind Salon champagne, known only to the most enlightened and affluent connoisseurs. A look back at an exceptional wine.
Easter, the great chocolate show
The chicken before the egg? The egg before the hen? It doesn't matter which way you look at it, as long as you're hunting for an Easter egg! Here are our addresses in Paris.
Hotels, code changes
For a long time, the hotel market was divided between, on the one hand, very family-run establishments and, on the other, a few large hotel groups duplicating their concept without questioning themselves. The arrival of online travel agencies (Airbnb et al.) and, above all, of a generation Z cultivating new consumer habits has pushed the hotel industry into a state of flux, particularly in the luxury segment. Small, human-scale groups have emerged. They embraced the word "collection" and began to change codes.
Cote-Rôtie du Domaine Jamet au Petit Sommelier
On November 16, you'll have the chance to taste Jean-Paul Jamet's rare Cote-Rotie during an exceptional winemaker's dinner at the Petit Sommelier restaurant in Paris.
Where can you enjoy the best game dishes in France this fall?
Royal-style hare, grouse, mallard… From Kaysersberg to Quissac, seven restaurants are celebrating hunting season this fall. Dates, prices, and menus from our 2026 selection.
Where can you find good French toast? Our recommendations
Warm, fluffy, and generously buttered, a slice of French toast is no longer just a way to use up yesterday’s baguette. Whether sweet or savory, here are our top picks from all over France.
Wasabi ice cream, foie gras ravioli… William Ledeuil’s 5 iconic dishes
From white chocolate-wasabi ice cream to small foie gras ravioli, and everything in between—including pasta, zucchini flowers, and shellfish—William Ledeuil unveils five dishes that reflect the influences, memories, and ingredients at the heart of his cuisine.
The Best Restaurants Run by Young Chefs in France
Across France, a new generation of chefs is shaking things up with committed, thoughtful cooking. Discover our selection of restaurants where the next generation is already making its mark.
Christophe Pelé leaves Le Nautilus four months after arriving in Penmarc’h
Just four months after opening Le Nautilus in Penmarc’h, Christophe Pelé is bringing his Breton adventure to an end. The chef and his team left the restaurant on October 2, 2026, amid disagreements with his partners.
