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Nicolas Masse, chef at Sources de Caudalie, and landscape designer Hugo Jarmasson
Beyond the now classic image of the chef crouching in his vegetable garden, for some there is a real work of market gardening, which implies a close relationship and complicity with the gardener. The latter is no longer confined to the simple role of kitchen supplier, so much so that it's no longer clear which one is at the service of the other. Ninth episode in our series of portraits with Nicolas Masse, chef at Sources de Caudalie, and landscape gardener Hugo Jarmasson.
Mauro Colagreco, chef, Silvina Dayer, agronomist, and Alessandro Di Tizio, ethnobotanist at Mirazur
Beyond the now classic image of the chef crouching in his vegetable garden, for some there is a real work of market gardening, which implies a close relationship and complicity with the gardener. The latter is no longer confined to the simple role of kitchen supplier, so much so that it's no longer clear which one is at the service of the other. This is the eighth episode in our series of portraits with Mirazur chef Mauro Colagreco, agronomist Silvina Dayer and ethnobotanist Alessandro Di Tizio.
Mory Sacko: Time to mature
Mory Sacko made a splash, first with his participation in the 11th season of "Top Chef", then with the opening of his restaurant MoSuke - for which he received the Dotation Jeunes Talents Gault&Millau 2020 -, which offers an original cuisine at the crossroads of Japan, Africa and France. The 30-year-old chef, who also hosts a TV show and created the "comfort food" concept MoSugo, has just renovated his gourmet restaurant, equipping it with new equipment. A design project that goes hand in hand with a rethink of his cuisine and the expression of a controlled maturity. Let's take a look at what's changed in the new version of MoSuke.
Un pâtissier, un artiste: a collab
Gault&Millau continues its series of gourmet conversations with an unexpected meeting between Adrien Bozzolo, head pastry chef at the Mandarin Oriental, Paris, and Nisrine Bouazzaoui Grillié, nose at Givaudan.
Saint Joseph from generation to generation
Saint-Joseph is an appellation in the northern Rhône Valley, covering 26 communes in the Ardèche and Loire departments. Known for its Syrah-based red wines, the appellation also produces between 10 and 15% white wines from the Roussanne and Marsanne grapes. Land prices remain affordable for young people in this AOC, making it easier for families to pass on land or create new estates. Portraits of the new faces of Saint Joseph.
Gastronomy choice: Jason Gouzy
They're barely in their thirties, and have often acquired extensive experience in large, beautiful, multi-talented establishments. Today, they have opened or are running their own restaurants, making the choice of gastronomy. Gault&Millau inaugurates a series of interviews with young chefs whose approach proves that haute cuisine is still a dream, but that rigor and ambition are also a driving force for some of those who launch themselves into this profession. Let's start with Jason Gouzy, of the Pantagruel restaurant (2 toques) in Paris.
Cybèle Idelot, cook & Samuel Gaspoz, gardener, in the kitchen garden of Domaine les Bruyères
Beyond the now classic image of the chef crouching in his vegetable garden, for some there is a real work of market gardening, which implies a close relationship and complicity with the gardener. The latter is no longer confined to the simple role of kitchen supplier, so much so that it's no longer clear which one is at the service of the other. In the third episode of our series of portraits, we meet chef Cybèle Idelot and gardener Samuel Gaspoz.
Gastronomy beyond borders and clichés
They came to France to study cooking, perfect their technique and rub shoulders with great chefs. Some have returned to their home countries, while others have chosen to stay and open their own restaurants here, in the land of gastronomy. With the avowed ambition of winning the honors of guides and critics. With a cuisine that could be described as fusion, if the word and the cuisine it describes hadn't been so overused and distorted... Because they put meaning into their cooking, using the fundamentals of French cuisine, with something extra: their roots and their heart. It's a vision that turns codes on their head, bringing modernity and openness to French gastronomy. Interview with Enrique Casarrubias, of the 2-toque restaurant Oxte.
Self-made chef, David Polin
At the head of the Montmartre bistro Le Bon, la Butte, David Polin prepares lively, gourmet and generous cuisine. Before becoming a chef, this former sound engineer took his microphones around the globe for documentaries and broadcasts, often dealing with cuisine...
International City of Gastronomy and Wine, Dijon makes good food
Today, Friday May 6, the Cité internationale de la gastronomie et du vin opens in Dijon. A few days before the event, we were able to visit the site, still under construction, to gauge the scope of the project. Carried forward with enthusiasm and pride by Dijon's mayor, François Rebsamen (PS), and his teams, the site will be, if the public is successful, the emblematic project of his three terms in office.
These young people who mueslize breakfasts
Gone are the days of Frosties and Chocapic, replaced by gourmet mueslis for breakfast. A way to start the day with healthy foods, without forgetting to indulge.
Saisons, back to basics
Rue du Grenier Saint-Lazare, a street name befitting a finder of fine products. Mariette, the banker, has become a shopkeeper. If she's one of those diploma-holders who give up a promising career to change their life, Mariette is full of common sense and humanity. Her infectious smile underpins a thoughtful approach that's resolutely human. By Florence
