10.03.2016 Praises of fermentation
Yannick Alléno presents Terroirs, his latest book which main topic is fermentation in gastronomy, another praise of slowness…
06.13.2016 Jean Imbert: cooking and travelling
« The thing I love the most about travelling is all those little titbits I find out about culinary culture, ancestral know-how, produce and regional specialities! »
04.25.2016 Gastronomy and perfume
“I have always been really interested in the world of perfume because of its evocative power.” (Anne-Sophie Pic)
06.25.2015 Pierre Gagnaire : The Citrus Fruits
Elected “the greatest starred chef in the world” by his pairs in 2015, Master French Chef Pierre Gagnaire writes on memento about the citrus fruits …