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La Pinte des Mossettes, a Dream on Hold
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Chronicle

La Pinte des Mossettes, a Dream on Hold

He thought he was leaving so he could come back stronger. After three years of envisioning the rebirth of La Pinte des Mossettes, Nicolas Darnauguilhem has seen the project fall apart. The chef now finds himself far from a restaurant that reflects his vision. But perhaps his story isn’t quite over yet.

Time for an Italian coffee!
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Chronicle

Time for an Italian coffee!

All it took was a stop at an Italian highway rest area, an espresso, and a few minutes at the counter to realize what our hurried, standardized world may be leaving behind.

Camille Saint-M’leux: The Sea as a Legacy
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Chronicle

Camille Saint-M’leux: The Sea as a Legacy

In Paris, in the unassuming 16th arrondissement, Camille Saint-M’leux, along with Geoélia, creates a deeply personal culinary experience. In his fine-dining restaurant, every dish evokes the sea, childhood, and a rare sensibility, brought to life by a team that masterfully applies the conventions of the craft without ever seeking to flaunt them.

Le Cinq: Behind the Gold Leaf
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Chronicle

Le Cinq: Behind the Gold Leaf

The gold accents immediately catch the eye. Then they gradually fade into the background amid the plates, conversations, and gestures of those who bring this restaurant to life. An evening in which Christian Le Squer reminds us that classicism, when mastered, can still move us.

Frédéric Ménager: When Authentic Flavor Is Uncomfortable
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Chronicle

Frédéric Ménager: When Authentic Flavor Is Uncomfortable

The remarks made by Frédéric Ménager, chef and poultry farmer at the Ferme de la Ruchotte in Burgundy, go far beyond the debate over poultry. Behind his frustration lies a fundamental question: Do we still know how to recognize the taste of a product raised according to best practices?

A “slice” at RORI
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Chronicle

A "slice" at RORI

August transforms Paris. Tourists take over the city, Parisians head out of town, and the pace slows down. It was in this atmosphere that I walked through the doors of RORI.

Cédric Grolet: When Luxury Means Waiting
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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?

The Kakinuma Brothers: Moving Forward Without Erasing the Past
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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
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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.

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