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Easter 2025: extraordinary eggs from hotels and palaces
Every year, they push back the limits of creativity. Sculpted, ornate or trompe-l'œil, these chocolate eggs signed by the greatest hotels and palaces promise as much wonder as greed.
Delta Air Lines celebrates its centenary with Taittinger
Delta Air Lines celebrates its 100th anniversary in 2025. To celebrate, the American airline is teaming up with Taittinger to offer its passengers a refined travel experience.
Julien Dumas takes over Pergolèse and opens his own bistronomic restaurant
Julien Dumas, Gault&Millau d'or 2023, takes the next step: on March 10, 2025 he will open Maison Lagure in La Garenne-Colombes, his very first restaurant, before taking over Pergolèse in Paris.
Cazenove closes: Pierre Orsi bids farewell
A gastronomic legend bids farewell. After more than 40 years at the helm of his brasserie Cazenove, Pierre Orsi is retiring and closing the doors of his iconic establishment for good.
Cooking classes: 6 hotels where you can get your hands dirty
Fancy a gourmet break where you can also get behind the stove? Here are six hotels offering cooking classes with top chefs.
When sommeliers open restaurants
Long confined to their role as preceptors of good labels to accompany a dish, sommeliers are no longer confined to their role as cellar keepers. They are the new patrons of fine dining, where the experience becomes total.
How can you impress your guests with haute cuisine tableware?
Who hasn't dreamed of eating off the same plates as the greatest chefs? To savor a dessert on porcelain that has seen thousands of gourmands pass by? This dream becomes reality thanks to La Vaisselle des Chefs, a brand-new event coming to Paris.
Agenda 2025: major culinary events not to be missed
The year 2025 will be gourmet or it won't be! Here are the biggest culinary events not to be missed in the coming months all over France.
For a pinch of salt
Long synonymous with wealth, expansion and power for those who mastered its production, salt has been mined since prehistoric times. Its many properties have enabled it to remain both an everyday essential and a precious raw material for many cutting-edge industries.
Amandine Chaignot x Antoine Jacobsohn: For a taste of the living
A gardener and a chef, an engineer and a cook, both passionate about the other's world - he of the restaurant, she of the kitchen garden. The meeting was natural, even inevitable. Amandine Chaignot invited Antoine Jacobsohn to her first restaurant in Paris, Pouliche.
