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Food News Chronicle Food dish Portrait
To be or not to be (in the kitchen): that is the question
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To be or not to be (in the kitchen): that is the question

As chefs gain exposure and export their skills, one question keeps coming up: can cuisine still do without the man or woman who embodies it?

Green, between image and truth
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Green, between image and truth

Green is everywhere. But are we talking about taste or just image? Between standardized matcha and spring vegetables, two approaches are emerging, without really clashing.

The Monegasque version of Michelin 2026
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The Monegasque version of Michelin 2026

Gathered in Monaco, chefs, artisans and gastronomic figures celebrated the Michelin Guide 2026 in a well-practiced ceremony. Behind the numbers and the stars, a French scene in full reconstruction takes shape. As an added bonus, a new three-star restaurant was born...

Japanese wines… in restaurants!
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Japanese wines... in restaurants!

Japanese wines, which have long remained confidential, are beginning to intrigue sommeliers and top restaurants alike. Charline Pichon, sommelier at Crissier's Hôtel de Ville, and Marc Popper, owner of Le Bombar, explain this craze for these rare and unusual bottles.

Japan, wine latitude
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Japan, wine latitude

From the offices of Vins Vibrants, founder Pablo Nedelec speaks of Japanese wine as one speaks of a territory one has come to love. Head north to Hokkaidō, where just a few thousand bottles create a different taste map.

Truffles: a symbolic product… now a battleground product
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Truffles: a symbolic product... now a battleground product

Some foods are simply bought and eaten. And then there are those that have to be earned and that require real research. Truffles fall into the second category: when they're found, they're protected, traded and, increasingly, defended.

2025, one million monthly views, thousands of reasons to say thank you
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2025, one million monthly views, thousands of reasons to say thank you

Before we start the New Year, let's pause for a moment. 2025 has been a rich, lively year, full of trials and sparks. Here are a few words of thanks, understanding and celebration - so that we can continue to move forward together, carrying a luminous gastronomic flame.

Sauce… who can!
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Sauce... who can!

A sauce defines a gastronomic style and a culinary vision. Four chefs, four sensibilities, one truth: sauce is everything.

San Sebastián Food Tour
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San Sebastián Food Tour

An epicurean destination par excellence, San Sebastián is a jewel of discovery and gastronomic riches. From lively pintxo bars to Michelin-starred restaurants and more confidential addresses, immerse yourself in the heart of the Spanish Basque Country...

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