The Instant When

by Taittinger

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Polychrome-Taittinger

Autumnal palette at Polychrome restaurant

A new menu, crafted by Charles Coulombeau

Charles Coulombeau has created the new Polychrome menu. It presents a balanced cuisine rich in contrasts, designed to reveal the character of each cuvee.

Comment servir le champagne ?

HOW TO SERVE AND ENJOY CHAMPAGNE IN THE PROPER WAY

THE ESSENTIALS ON HOW TO GIVE YOUR GUESTS AN UNFORGETTABLE EXPERIENCE

When it comes to serving Champagne properly and providing your guests with an unforgettable tasting experience, there are a few key steps to bear in mind...

Douce Steiner

Douce Steiner

Cultivating family talent

A devoted Francophile, Douce Steiner champions refined cuisine, crafted with precision, in the family restaurant Hirschen.

La Belle Enchantee - Philanthropic ArsNova - ©benoitpelletier

La Belle Enchantée meets the public

Looking back on its launch in pictures

Almost 3,000 people came to discover La Belle Enchantée – the shop window for Philanthropic Arsnova – when it first opened to the public on 20 September.

Prix ArsNova - Ryo

Japan sharpens its kitchen knives

A look back at the Japanese selection for the 2026 ArsNova Prize

Under the presidency of Midori Foray, a chef was selected during the Japanese selection of the ArsNova Prize to represent his country at the Paris final.

prix-arsnova-2026-cerf

The deer

Themed product of the 2026 ArsNova Prize

The theme of the 58th ArsNova International Culinary Prize is deer. Discover its history, its place in our cultures and in cooking, as told by Eric Birlouez.

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