Chef Alejandro Rivera of Suelo restaurant reveals his best-kept secrets for a foolproof recipe
To change from your usual seasonal pumpkin spice latte, we opt for a cocktail version of pumpkin spice to sip in the evening.
Not only a nutritional choice, pomegranate is also a "super food" for the skin, bringing little-known beauty effects.
We bring the sun to the table with this recipe with aromatic flavours, typical of the South of France.
Who hasn't experienced it? A quick sandwich between two appointments, or a trip to McDonald's because it's just quicker. Fast food has us in its grip. But luckily a counter movement is making its way: Slow Food!
Mannie reveals the secrets of his delicious and healthy Sweet Eggplant dish, which will delight vegan and gluten-free palates.
Chef Yassine Riahi, who works at the Lordy's Paris Club restaurant, gives us the secret to his foolproof recipe for Lord's roast chicken.
To help our minds stay sharp and active, it is essential to consume foods that promote concentration and memory.
One of the most famous Italian food and wine products in the world after pizza and pasta becomes vegan.
Designed by Luna Création for an exclusive partnership with Cojean, the plant-based pastries delight the palate and the eye with their delicious moon shape, balanced taste and bluish tint.
Dominik Iwanski, cocktail engineer at the Candid bar — located in the 18th arrondissement of Paris — reveals his recipe for the NOUVEAU CARRÉ: a twist on the iconic classic Vieux Carré cocktail .
Nothing captures the essence of summer better than a delicious vegetable tian, an iconic Provençal recipe, here offered by Brémond Fils .
Considered a miracle elixir for several years, kombucha continues to attract new fans for its proven wellness benefits.
Chef Mikaela Liaroutsous, who works at the restaurants Etsi Le Bistro and Etsi L'Ouzéri, reveals her summer recipe for dolmadakias — also called dolmas or vine leaves — stuffed with meat.
Chef Saayaan, at the helm of the festive and responsible restaurant ORA Farmhouse, reveals his ceviche recipe perfect for your summer tables.
Salad is boring? Not at all! Delight your guests with these recipes.
Focus on flavours that explode in the mouth when cooking this season.
This cocktail is the promise of a new sensory exploration. On crushed ice, the freshness of the cucumber and the bouquet of basil awaken the vegetal side of the tequila and enhance the aromatic complexity of the cognac and bitter orange of Grand Marnier Cordon Rouge. An unexpected and refreshing twist. Follow the guide to reproduce it at home.
This summer, chocolate is making its way into our cocktails. Refreshing but not cloying, Benoît Nihant offers a series of alcoholic drinks, all enhanced with his famous chocolate.
Reginettes originate from Naples, in southern Italy. Long, flat, and 1 centimetre wide, they look like tagliatelle with at least one serrated edge. Their name refers to Princess Mafalda of Savoy (1125-1158).
Fresh and unusual, this tart will delight all palates to welcome the summer season.
The day begins with sweet and savory delicacies at Tommy Hilfiger by Martas (Porta Venezia), Sisu. (Darsena), Oro Nero (Lorenteggio) and Faak! (Farini airport).
To feel like you're in The Great Gatsby, you only need two ingredients, and no specific equipment!
Harry Cummins, the most Marseille-based of British chefs, breathes a Provençal spirit into La Table – the restaurant of La Grande Epicerie de Paris . Today he reveals the secrets of his inimitable limoncello baba, one of his favourite desserts .
This quintessential travel cake, rich, sweet with a crunchy, almost meringue-like crust, has become cult in France. This recipe is Trish Deseine's bolder attempt — revealing intact texture and subtly caramelized flavours.
