Pierre Gagnaire, L’Arpège, Marc Veyrat or even Mugaritz … these are some of the great names that appear in David Toutain’s CV … and someday, in the not so distant future, he will appear in the CV of a whole series of great talents of tomorrow… We have fallen in love with him since Agape Substance… His style? Original, oscillating between the Japanese precision, the Scandinavian cult for nature, mixed with some molecular techniques. What a pleasure to sit at the table of his n

Paris, the city of love and lights, is known for its charming atmosphere and a rich culinary tradition that has captivated food enthusiasts for centuries. Amidst the cobbled streets and charming boulevards lies a hidden culinary gem, a restaurant that delights customers with an exceptional gastronomic experience: La Condesa. At the heart of this gastronomic paradise is the talented and innovative chef Indra Carrillo, whose culinary prowess elevates each dish to a work of art.

You’re probably familiar with Chantilly cream and have probably heard of its sumptuous castle . But today we’re going to tell you about its history, of which there are two versions, one of them very little known. We’re going to give you a spectacular recipe and tell you some secrets about it.  Let’s start with a bit of history… There are several versions that explain the origin of whipped cream (chantilly). Some attribute its invention to François Vatel, a 17th century pâtiss

In a France that goes far beyond the traditional routes, the Jura region holds one of the most fascinating experiences for food and wine lovers: the perfect alchemy between  Comté cheese  and some of the country’s most original wines. Amid lush valleys, limestone caves, and untouched villages, you’ll discover a deep, sensory, and authentic gastronomic culture — the kind that only exists where tradition and terroir have walked hand in hand for centuries. Comté: The Quiet Giant

When we talk about French gastronomy, cheese is one of the protagonists. After all, France is one of the countries with the greatest diversity of this product in the world and the French are its biggest consumers. Whether as an appetizer, at lunch or dinner, this ingredient is always present on the table. Raclette and fondue are winter favorites. Bruxelle Secrète Raclette originated around 1574 in the Valais region of Switzerland. A very mountainous region where cheese was th

No wonder a new wave of consumers is coming back to travel agents. The good news is that these customers will find a completely renewed service!

Macaron: what is it? Its history, how to make, valuable tips, the best recipe and everything you need and always wanted to know about this French wonder

Learn more about the history of Café de Flore, understand its importance

We dived into the history of this medieval town of the Loire valley through a vertical tasting of more than 100 years

The French gastronomy is known all over the world for its quality and diversity.It is the fruit of a secular heritage and is also constantly evolving thanks to its professionals who continue to revisit their classics to always surprise and satisfy us. To taste the French gastronomy is to taste ‘l’art-de-vivre à la française’. It involves finding local producers and passionate chefs who convey their passion into their food. From Normandy to Provence, from Brittany to Alsace,

If the reign of Louis XIII (1610 to 1643) was marked by a kind of culinary eclipse after the splendors of the Renaissance, it is under the reign of Louis XIV, Sun King (1643 to 1715), that French gastronomy lives its greatest splendor. This period will set the rules for what “good taste” in food will be. This good taste will quickly permeate the kitchens of other European monarchies. The King Drinks, Jacob Jordaens Decline of spices The history of gastronomy until the middle

Natural wine is not just a type of wine. But it is the result of a philosophical choice to find the natural expression of the place where it was produced with the least interference of substances other than the grape itself. The grapes are produced following the requirements of organic agriculture, without herbicides, pesticides, fertilizers or other synthetic products. The harvests are manual and during winemaking, the winemaker strives to keep the wine alive. Technical inte

Champagne’s history, how it is made and travel tips for those exploring Reims and Epernay.

The Nouvelle Cuisine was a groundbreaking movement in French gastronomy that emerged in the 1970s.

In refined French cuisine, there is a mantra revered by chefs and lovers of good food: “butter, butter, butter.

Paris is Also Liquid – The Best Cocktail Bars in Paris Yes, the City of Light shines with its wines, cheeses, and croissants—but in recent years, Paris has reinvented itself as one of the world’s cocktail capitals. Tucked away in discreet streets of the Marais, in historic hotel lounges, or hidden behind poster-covered façades, Parisian cocktail bars offer true sensory experiences—where mixology, aesthetics, and atmosphere blend in perfect harmony. In this article,  Gastronom