alban chanteloup


When a sous-chef takes flight

Sous-chefs play a major role in a restaurant’s mechanics. How many chefs actually entrust their sous-chefs with customer orders? Who knows better how to manage the cook staff, the dynamics of the kitchen? On Monday, February 5th, Alban Chanteloup, sous-chef to Nicolas Darnauguilhem, will… (Article in French)Read more →



Bocuse, the chef who turned cooks into stars

Paul Bocuse leaves behind an immense legacy for the gastronomy of France and the world: He contributed to the star status of chefs and brought a modern touch to cooking, even though in the end he came to embody a certain French classicism. (Article in French)Read more →

william Ledeuil


The oven and mill

It was Tuesday in Paris. Roland Feuillas, an artisan baker from Cucugnan in the Corbières, made the trip for a meeting with the great chef of his unique pastas: William Ledeuil. (Article in French)Read more →

Gault et Millau


Gault & Millau, 40 years ahead of their time

As we announce the death of food critic Christian Millau, co-founder of Gault & Millau, let us remember the Ten Commandments of the nouvelle cuisine that would become the charter in 1973 for these two celebrated names in gastronomy. Modern, right? (Article in French)Read more →

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These 5 snack bars make us want to eat together

Association snack bars stand out in the country’s gastronomic landscape. These dining spots play a role in culinary trends, the promotion of local products and they advocate sharing. From Nantes to Bordeaux, let’s take a look at 5 spots that make us want to eat together. (Article in French)Read more →



Josean Alija, a chef who spins tales

If you are trying to imagine the brilliant young chef with tattoos, a beard, and electronic music playing in the background from Bose speakers, Josean Alija is surely going to deceive you. He is the head of the Nerua restaurant at the Guggenheim museum in Bilbao. (Article in French)Read more →



In Marseille, a chef of change

Spring cleaning for the chef from Marseille Xavier Zapata who, after a little work, reopens his restaurant with a changing and modifiable menu, always aiming for greater conviviality. (Article in French)Read more →