Our colleagues from Paris Match met Gabrielle Coppée and Amélie Gersdorff on the occasion of the release of their first book, “A Table les Amours”. Interview. Several cookbooks are coming out right…
Category: Home Kitchen
Intermittent fasting versus breakfast: what better way to have more energy (and lose weight)?
Sixteen hours of food break is the formula for intermittent fasting. A method that is suitable for any adult in good health well documented or followed by a professional. The most comfortable…
Festive menus, quality products and a decent budget: a great selection at the Marché des Chefs
This year, Christmas will in principle take place in small groups. You can see the glass half full and direct the pleasure towards exceptional products. Poultry, truffles, Scallops, smoked salmon, foie gras,…
Jean-Philippe Watteyne opens “the world’s first submachine gun restaurant”
“The machine gun is the most Belgian of all dishes”, explains the cook. “They are only found at home! The machine gun, for me, it really represents Belgian street food.” The chef,…
The second skin case from Ruinart, a very designer and eco-designed novelty
The unitary box that accompanies a bottle of champagne has lived … From this trendy reflection, the Ruinart champagne house has made a small eco-designed work of art which further adds to…
She was saved by her food: Amandine Poli now shares everything she has learned
She describes herself as a cook therapist because in this portmanteau word, there is the relationship to cooking, to doing with her hands and the well-being side that sticks to the skin…
A chef from Ghent offers a festive menu specially designed for people with loss of taste and smell
Due to the health measures currently in force, the end-of-year celebrations are looking less cheerful than usual. If, on top of that, you’ve lost your taste and smell due to the coronavirus,…
Seven gourmet gifts to slip under the tree
For grandma cake: Lenôtre’s recipes Flammarion has a long tradition of producing historical culinary works. After French Culinary Art or the classics of Bocuse, here is Make your pastry like Lenôtre, reissued…
White caviar, three times more expensive than black
Stefan Astner inspects in waders at the foot of a magnificent alpine setting of the extremely rare albino sturgeons, whose caviar at astronomical cost is shipped all over the world for New…
The galette des rois, a cake that has evolved over time
As the famous pastry chef Christian Nihoul explains to us, the king’s cake in the form of a pancake is not as old as one might think … For Christians, the Epiphany…