Articles

Gastronomy dictates the words. It’s the simmering of a vegetable over the fire that we write in prose. It’s the intensity of a sauce that allows us to “capture the marvelous in the moment”. It’s the ballet of the room that becomes a theatrical stage. It’s the sound of wine poured into a carafe that heightens the senses. Discover the wonderful world of catering through portraits, features and themes. Happy reading!

Cédric Grolet: When Luxury Means Waiting

Chronicle

Cédric Grolet: When Luxury Means Waiting

A visit to Cédric Grolet’s shop in Saint-Tropez led me to ponder a question that goes far beyond pastry-making. At what point does waiting cease to be a consequence of success and become part of the experience? What if true luxury simply consisted of saving customers time?

Portrait

Cyril Lignac, Behind the Ice Cream

From the ice cream of his childhood to the lines outside his new shop in Saint-Tropez, the chef recounts a journey built on hard work, gratitude, and a simple conviction: success has value only when it remains accessible.

The Kakinuma Brothers: Moving Forward Without Erasing the Past

Chronicle

The Kakinuma Brothers: Moving Forward Without Erasing the Past

Yoss and Kohei Kakinuma are building a future without turning their backs on what their parents have built. At the helm of the family-run Kakinuma restaurant, as well as Temaki Bar, Sando, Saoko, and Namura, the two brothers share a different approach to carrying on the legacy: one rooted in passing on the torch, responsibility… and patience.

Charles Lachaux and the Michelin Grappes: Beyond the Awards

Chronicle

Charles Lachaux and the Michelin Grappes: Beyond the Awards

The introduction of the Michelin Clusters marks a new chapter for the famous guide. This development has been met with interest… but also with questions that Charles Lachaux would like to have answered today.

Chronicle

Mikaël Grou, a Winemaker-Athlete

Behind every glass lie thousands of hours of work. As a qualifier for the World Sommelier Championships, Mikaël Grou offers a behind-the-scenes look at the preparation process, where curiosity, precision, and composure are just as important as a refined palate.

Gluten-Free According to Titouan Claudet

Chronicle

Gluten-Free According to Titouan Claudet

Choux pastry, tarts, Paris-Brest… Behind these reimagined classics lies a much deeper philosophy championed by Titouan Claudet: making gluten-free options the norm, without ever sacrificing indulgence.

Chronicle

Jacques—it just seemed so natural

In the heart of the Old Town, Lara Pertus and Nicolas Moeschler have created Jacques, a neighborhood bar that reflects their personalities. Behind the glasses of Chasselas, the pâtés en croûte, and the regulars already settled in, Jacques tells a story above all of patience, friendship, and family heritage.

Chronicle

Fud Läb: Cooking as a Language

At the intersection of gastronomy, design, and experience, Fud Läb is developing an approach in which the plate becomes a storytelling tool. It’s a contemporary concept that both challenges and captivates.

Chronicle

Row on 5: Custom-Made Gourmet Dining

You have to ring the bell to get in. Then just let yourself be guided. With its subtle ambiance, spectacular dining room, and cuisine of remarkable precision, Row on 5 in London stands out as one of the city’s finest discoveries in recent months.

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Let's Talk!

Morad El-Hajjaji, Jacopo Romagnoli and Nicolas Herbin

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Articles

Cédric Grolet: When Luxury Means Waiting

Cyril Lignac, Behind the Ice Cream

The Kakinuma Brothers: Moving Forward Without Erasing the Past

Charles Lachaux and the Michelin Grappes: Beyond the Awards

Mikaël Grou, a Winemaker-Athlete

Gluten-Free According to Titouan Claudet

Jacques—it just seemed so natural

Fud Läb: Cooking as a Language

Row on 5: Custom-Made Gourmet Dining

Let's Talk!

Morad El-Hajjaji, Jacopo Romagnoli and Nicolas Herbin

The Arakel trio

Gastronomic aside with Benjamin Breton