The Instant When
an athlete in chef’s clothing
Overview: Career of the 53rd winner of the Taittinger Prize, the renowned international signature cuisine competition.
THE PIONEER OF THE RAW AND THE COOKED
INTERVIEW WITH GERMAIN BOURRÉ, CULINARY DESIGNER
Germain Bourré is one of the people reflecting on our food of tomorrow. He told us about his approach.
CHEF AT THE RACINE RESTAURANT
Opened in 2015, the Racine Restaurant in Reims received its second Michelin star in January 2020. Interview with chef Kazuyuki Tanaka.
The big day is finally there! The 8 finalists have 4 hours in the kitchens of the Ferrandi school in Paris to prepare their dish and maybe win the Prize.
For 53 years, "the Taittinger" our international culinary prize has crowned young chefs from around the world who sublimate the heritage of classic cuisine.
4th edition of the ESAD Scientific Banquet
Gourmet Pause on Mother Earth
It is the fundamental question concerning Planet Earth and the care we owe it that was on the agenda at the 4th Scientific Banquet held in the spring of 2019...
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