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Bertrand Noeureuil takes charge of L'Orangerie at George V
Parisian palace Four Seasons George V entrusts its L'Orangerie restaurant to chef Bertrand Noeureuil. A major appointment for the man who will succeed Alan Taudon from summer 2026.
At the Christopher St. Barth Hotel, Christopher Coutanceau (brilliantly) rethinks the culinary ecosystem
Christopher Coutanceau takes charge of new stoves 6400 kilometers from his La Rochelle stronghold. catering department of the Christopher St Barth hotel.
"Bread and Freedom", a book steeped in history
Specialists in the cultural history of food, Coline Arnaud and Denis Saillard recount a thousand years of history through the prism of bread, in "Pain et liberté. A political history of bread".
Fulgurances entrusts its stoves to chef Shun Narise
Young Japanese chef Shun Narise will take charge of Fulgurances from September 18, 2023. Here's his background and what he plans to offer during his residency.
This 3-toque restaurant offers payment in 3 instalments free of charge
Chef Alain Llorca, head of a 3-toque restaurant in La Colle-sur-Loup, is now offering his customers the option of paying for their meal in three instalments, free of charge. A novel initiative in the high-end gastronomy sector, designed to reconcile culinary excellence with economic realities.
Olympic Games 2024: pride and honour for the three chefs in charge of feeding the athletes
Three chefs have been chosen to feed the athletes who will be at the Olympic Village during the Paris 2024 Games, an exceptional showcase for French gastronomy. They tell us about it.
Jessica Prealpato's patisserie takes over Café Richelieu in the Louvre
Pastry chef Jessica Prealpato takes the sweet reins at Café Richelieu, in the heart of the Louvre Museum. A collaboration that brings a new vision of patisserie to this famous Parisian tearoom.
Rodolphe Loury, new executive chef at Domaine du Mas de Pierre
Since May 2025, chef Rodolphe Loury has been at the helm of the kitchens at Domaine du Mas de Pierre, Saint-Paul-de-Vence. He brings a modern Mediterranean vision rooted in local produce.
Manu Buffara, the Brazilian touch at Printemps Haussmann
The chef will soon be signing the menu of the Bleu Coupole restaurant at Printemps Haussmann. Here's everything you need to know about this renowned Brazilian chef.
Florent Pietravalle takes the helm at Louison, Villa La Coste's gourmet restaurant
Since March 6, 2026, Florent Pietravalle has been in charge of the kitchens at Louison, the gourmet restaurant at Villa La Coste, near Aix-en-Provence. In this setting, where contemporary art, nature and wine come together, he creates a cuisine deeply rooted in the terroir of Provence, nourished by the estate's ecosystem.
At the Relais de Chambord, Joseph Viola brings the classics back to life
In Chambord, the kitchens of the Relais de Chambord are getting a new lease on life thanks to the guidance of Joseph Viola, Meilleur Ouvrier de France, who is determined to make the great classics shine without nostalgia.
