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Did you know about sea truffles? Seaweed with a truffled taste
What if you used seaweed to give your dishes a truffle-like flavour? It's possible! Discover Vertebrata lanosa, a sea vegetable nicknamed "the sea truffle".
Nicolas Bertin & Geneviève Delatte, winemakers
In the heart of Anjou, Nicolas Bertin and Geneviève Delatte produce wines that are very much like them. Simple, natural, authentic, like the region they've adopted forever.
Le Voyage des Mangeurs: an itinerant culinary adventure in Auvergne
Jean Covillaut and Pierre Reure, both of whom made their name on Top Chef, will be presenting their traveling restaurant in Auvergne in April. Beware, there won't be room for everyone!
Nathan Helo joins Hôtel Saint-Rémy for a new culinary adventure
Nathan Helo is embarking on a new project at the Hôtel Saint-Rémy. Bistro, rooftop... Here are all the projects awaiting the chef.
10 hotels for a romantic weekend
Lost among olive trees, perched in the garrigues or in the heart of Paris, these ten hotels are intimate, confidential and precious refuges. A timeless interlude, where every detail invites complicity.
Hotels with fireplaces: our addresses for the ideal cocooning getaway
In the mood for cocooning this winter? Discover these cozy refuges with fireplaces, perfect for warming up after a walk in the woods or in town. Warm ambience and fireside moments guaranteed!
This wine, priced at less than 10 euros, was voted best Gamay of the World 2025
On January 11, 2025, the Concours International du Gamay celebrated the best wines made from the Gamay grape variety, including a French wine for under €10 that won the title of "Best Gamay in the World".
Marion Graux: the potter who shapes the emotions of great tables
Marion Graux transforms earth into poetry, creating tableware that enchants the tables of private individuals and top French chefs alike. Interview
Beaujolais nouveau 2024: it's here, here are our 5 favorites
The 2024 vintage of Beaujolais Nouveau has arrived. How good is it this year? Discover our five favorites.
In Paris, bourgeois cuisine has never been so modern
Vol-au-vent, sole meunière, quenelles de brochet... Many trendy bistros, high-end restaurants and Parisian institutions are dipping into culinary archives to dust off recipes from the past and bring them up to date.
I'd like to know more about wine. How can I find out more?
Knowing how to decipher and talk about wine is essential for oenophiles. Online courses, hands-on workshops and guided tastings offer immersion in the world of wine. Discover three ways to learn about oenology.
In the regions, these great restaurants are also pastry counters.
From Blois to Provence, the finest gourmet restaurants have nothing to envy Parisian palaces when it comes to pastry expertise. The only difference? We don't always know that they're also recommended addresses for afternoon tea.
