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Armand Arnal & Thierry Dufresne: Cross-pollination
The former is the chef at La Chassagnette, in Arles, the latter a former luxury goods executive turned beekeeper-harvester, founder of the La Manufacture du Miel brand in 2010 and of the Observatoire français d'apidologie in 2014. Armand Arnal and Thierry Dufresne talk about their love of bees and the importance of protecting these garden sentinels. In the chef's hyper-pollinating kitchen garden, a flight from the Arles flamingo, we witnessed these two biodiversity enthusiasts foraging.
10 family hotels in France: heritage, authenticity and timeless excellence
Here, hospitality is passed down like a family secret. Ten French homes where guests are welcomed without instructions, with heart, experience and a personality forged far from the norm, generation after generation.
Pierre-Jean Quinonero in 5 desserts
Pierre-Jean Quinonero, pastry chef at the Grand-Hôtel du Cap-Ferrat, takes a look back at five of his creations that have marked his career and perfectly represent his world.
Grand Marnier owes part of its success to this Parisian palace
Known as the spirit of choice for crêpes Suzette, Grand Marnier was not invented for that purpose. Here's the story.
Who was Antonin Carême? The first chef
On April 30, 2025, Martin Bourboulon's "Carême" series will be available on the Apple TV+ platform. Find out who Antonin Carême was, culinary genius and protagonist of the French production.
New chapter for Cap Estel with Kévin Garcia
On April 18, 2025, Kévin Garcia will take charge of the Cap Estel kitchens. A new page opens for this exceptional Côte d'Azur address, following the departure of Patrick Raingeard.
Patrick Raingeard opens a new restaurant with his son in Sclos de Contes
After thirteen years at Cap Estel, Patrick Raingeard is turning over a new leaf. At the beginning of May 2025, the 3-toque chef and his son will open Père & Fils in the hills above Nice.
The lunch menu: the best way to eat out - our top 10
Between noon and midday, it's time to grab a bargain: the lunch menu in gastronomic or bistronomic restaurants. It's the perfect time to lighten the bill without sacrificing the experience.
The meaning of hospitality
From Alain Ducasse, whom we met recently to whom we spoke about Le Grand Monarque, this immediate question: "Are they still the Jallerats?" And that says it all! A house, a name, a history..
Jade Genin transforms Easter eggs into works of art
For Easter, Jade Genin transforms chocolate into an exceptional sculpture. Blooma, her latest creation, is as fascinating to contemplate as it is to taste.
Easter Chocolates 2025: Which Ones Should You Give This Year?
At Easter, chocolate comes in all shapes and sizes. Chefs, artisans, and luxury hotels are experimenting with flavors and textures to create irresistible treats. Discover our selection of gifts (for others or for yourself) for the occasion.
