The Instant When

by Taittinger

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Table

Articles

Taittinger Prize, Lobster, pollack, Eric Birlouez

ÉRIC BIRLOUEZ:THE COW, A MYTHICAL CREATURE

ORIGINS, HISTORY AND SYMBOLISM

Éric Birlouez discusses the cow through the lens of history, symbolism and culture for the chosen theme of the 54th edition of the Taittinger, beef.

“WOW, HOLY COW !”

A story by starred chef Bruno Verjus

On the occasion of the Taittinger - International Prize for Author's Cuisine, Chef Bruno Verjus gives us a story around the imposed theme: The beef.

Manon Fleury

With sword drawn

The former top-level sportswoman dreams of a cuisine combining ecology, health and taste all at the same time.

‘Racine – Un japonais à Reims’ [Racine – A Japanese person in Reims]

The coffee table book by starred chef Kazuyuki Tanaka

In an exquisite book published by Glénat, chef of two-starred Reims-based restaurant Racine gives us an insight into his cuisine, background and universe.

Ryoko Sekiguchi

Putting taste buds into words

The Japanese writer and poet has made literature the first step in the tasting process, combining the arts of prose and gastronomy.

Philippe Mille

Virtuoso of Haute Cuisine

The Michelin-starred chef shares some tips on his holiday preparations as well as his vision of fine cuisine, steeped in the Champagne region’s culture.

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