César Troisgros Named Gault&Millau Chef of the Year 2026
César Troisgros becomes Gault&Millau Chef of the Year 2026, marking an unprecedented third generation victory for the Troisgros dynasty. The designation of César Troisgros as […]
César Troisgros becomes Gault&Millau Chef of the Year 2026, marking an unprecedented third generation victory for the Troisgros dynasty. The designation of César Troisgros as […]
From Paris markets to U.S. kitchens, French rotisserie chicken is emerging as a model of simple, efficient nutrition. A curious food trend is gaining momentum […]
Why French eating habits still defy obesity trends. Portion control, slow eating, and cultural discipline reshape nutrition science. For decades, the “French Paradox” puzzled researchers. […]
How the French meal structure, fixed hours, and fewer snacks reduce late-night takeout, limit overeating, and shape obesity gaps vs the US and the UK. […]
The Bernard Loiseau Group opens Loiseau de Lorraine in Metz, marking a strategic 2026 expansion of Burgundian fine dining across French regions. On 19 January […]
Crust Art, ornate pâté en croûte, Beef Wellington and retro aspics are back, as chefs reject minimalism for visual, banquet-style French cuisine. A trend report […]
Michelin Guide’s January selection adds five Paris restaurants, led by Monsieur Dior by Yannick Alléno, sparking buzz from haute couture dining to classic bistro creativity. […]
The Dubai Chocolate Crookie blends crookie hype with pistachio-kataifi crunch. Here is why it went viral, and what it reveals about pastry today. The Dubai […]
Sauternes with foie gras is no longer automatic. Here is why acidity matters, which dry whites work, and how to choose the right bottle. This […]
French cuisine is not just “rich food.” It is a method, a meal ritual, and a rulebook. Here is how it differs from Italy, Spain, […]
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