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)
Du boulanger au charcutier, la rubrique pour savoir où dénicher de bons produits et savoir qui se cache derrière ! Au menu : petits producteurs, artisans savoureux, marchés et épiceries. Et pour aller plus loin, découvrez nos adresses en Aquitaine sur l’appli géolocalisée, Adresses Gourmandes en Aquitaine.
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)
Alex (Drouard) and Sam (Nahon) are the driving force behind a well-known start-up in Paris: Terroirs d’Avenir. Their success is not based on an algorithm or on one of those beautiful discoveries deemed ‘a concept’ in today’s vernacular. It is rather the fruit of a rigorous selection of the best expressions of terroir — be it meat, vegetables, know-how or seafood. (Article in French)
There are chocolate makers who stay at home, waiting for their ingredients to be delivered to their doorstep. And then there are those like Bernachon, Pralus and Stéphane Bonnat — adventurers who are first and foremost interested in the beans. (Article in French)
Mohammad El Khaldy, a Syrian culinary star who left his home country with his wife and child in 2012, spreads his unfailing optimism as part of the Refugee Food Festival.
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)
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)
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.
Franck Dépériers landed in Nantes twenty years ago, carrying with him, in his bag, his organic, naturally leavened and naturally fermented breads. His Petite Boulangerie has since become a not-to-be-missed stop for foodies. (Article in French)
It was a change of course for Farah and Mélanie, two young women from Toulouse who founded Beaucal, an artisanal condiment business that is 100% local and 100% plant-based. They have a bit of everything, even ketchup!