Established in 1820 right across the voluptuous Nice opera, the confiserie is not a casual affair but rather a fine escapade for chocolate and in the traditional French sweets indulging connoisseurs.
Cooking French food like Julia Child still sounds romantic to any home cook’s ear. Yet, we are in the twenty-first-century so let’s get the wisdom of the lifelong experience from […]
The name of the restaurant came from straw baskets (called Escourtins) used to keep ground olive paste after being crushed by a stone wheel. L’Escourtin restaurant is located in a former olive oil […]
Henri Le Roux is a Master Chocolatier and Caramélier®. His masterful whipping and forming delectable caramels (the chewy and sticky bonbon-shaped sweet delights), manufacturing high quality single origin as well as house-crafted original […]
Long comme un jour sans pain, long as a day without bread, the idiomatic French saying captures what along with butter and cheese, well might be a true national dish […]
This vibrant and friendly restaurant was first opened in 1922 by Madame Germaine Vion, who was previously the chef at the Élysée Palace in Paris.
With his three Michelin restaurant Les Prés d’Eugénie, the octogenarian chef Michel Guérard stands as one of the last iconic personas of the French nouvelle cuisine. Set in a remote Relais […]
At Sai, not the Olympic athletes compete against each other in the international spectacle, but the Nagano natural ingredients accomplish their finest performance in the hands of the Japanese chefs’ team […]
Aesthetic perfection, haute couture ingredients and sleek flavors lie behind the contemporary French cuisine of Amber’s head chef Richard Ekkebus, whose effort was awarded two stars in the coveted Michelin […]
Lingering in the hands of one French family for more than 330 years, Dalloyau is a unique enterprise in Paris. Creating ‘haute-gastronomique’ pastries, chocolates, ice-creams and even savoury breads (its […]