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Amazon is once again shaking up the retail sector, with the announcement Friday it will acquire upscale US grocer Whole Foods Market, known for its pricey organic options, in a deal that underscores the online giant’s growing influence in the economy.
The incredible chef of Laguiole, Michel Bras, was one of the participants at the first edition of the Nantes Food Forum. There, he cooked the meat of an extraordinary animal — a Nantaise cow. It is a breed that once faced extinction had it not been for the efforts of Laurent Chalais and his merry band to save it.
The FAT Tour: 30 three-day long stops during 3 months, that is the program for this itinerant festival that will wind its way through France bringing together agroecology and an agricultural model for the future. (Article in French)
What is the most simple and universal dish that makes it possible to advance local and organic agriculture, to awaken diversity, and to educate taste? It is the ‘boulette’ (lit. ball or patty)! (Article in French)
The world’s top pork consumer, China has started getting a serious taste for Spain’s world-famous “jamon” which is sold there as a luxury product and is getting one over on its French and Italian competitors.
She came to us from the Azores, in the middle of the Atlantic Ocean, off the coast of Portugal. She is 20 years old, passionate about “responsible” cooking, and this morning received an award from Olivier Roellinger’s competition that is backed by the NGO Ethic Ocean. (Article in French)
Hitting on the subjects of Jacques Mézard, France’s new Minister of Agriculture; Nicolas Hulot’s area of expertise; and the FNSEA’s international relations, Christiane Lambert was at the Nantes Food Forum where she answered our questions.
Breaking the stereotype of greasy and rustic food, Turkish chefs are attempting to polish the image of their national gastronomy to show the world what Turkish restaurants have to offer. (Article in French)
Thierry Geffray is a farmer in the Drôme and a member of a Groupement Agricole d’Exploitation en Commun (GAEC). An agricultural engineer by training, he discovered during his travels different ways of being a farmer. According to him, what is most important in this profession is not simply being an engineer, but being ingenious!