The restaurant is in hands of a Michelin starred chef Christophe Renaud. He uses mostly local ingredients and, as became recently very popular between chefs, he grows aromatic herbs and flowers in the organic garden of the Domaine La Coquillade
Sylvestre Wahid (cooked at Plaza Athénée in Paris, Alain Ducasse “at the Essex House” in New York) has been cooking at the two-star Relais & Chateaux property L’Oustau de Baumanière in Provence for years before he took charge of the menu at Le Strato.
René Redzepi is one of the most iconic chefs in the world today. His spin on the New Nordic cuisine inspired myriad culinary creatives globally to forage for ingredients and […]
The Time Magazine run a cover story with Michel Guérard title “Hold the butter” in 1976, long before the global culinary scene moved to lighter cooking. The healthy dining pioneering French […]
Named after a flower native to the chef’s Auvergne region of France, Astrance sourcing from the exotic African coast, Asia and Australia globalises in Pascal Barbot’s contemporary, light French cooking. […]
From Alain Ducasse’s praise through high-dining naysayers alas local casual food lovers, La Merenda became a coveted Niçoise dining institution uniting foodies with seemingly disparate eating-out preferences. What attracts them to […]
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 price of land in Monaco is the highest in the world, so it came naturally that the first Michelin starred fully organic restaurant is located there. In Monaco now, […]
With the silver screen stars from Roberto de Niro to Leonardo DiCaprio backing more responsible green projects, the general public is starting to listen more attentively to the sustainability echo […]
One can sum up the life philosophy of Giacomo Bulleri in one phrase: women and cooking – that’s is life. The Italian nonagenarian writes; “while women give us life, cooking allows us to live it.”