Mickaël Féval wins Trophy Jacquart on 2010

On Monday, June 7th in the Flat Lafayette (bet IX) - The Trophy Champagne region Jacquart, which célébre its 5 years, aims at rewarding and at encouraging the young leaders of less than 35 years. A plan which illustrates the will of the Home to be an actor mattering in the promotion of Gastronomy. This year, Trophy Champagne region [...] Cette année, le Trophée Champagne [...]

Angelina, Cointreau and Dita Von Teese, when a cocktail becomes pastry

Culinary creation is unlimited. The cocktail confectioner Dita, first cocktail fond of good food imagined by the leader confectioner of Angelina, Sebastian Bauer, in favour of Dita von Teese and of his cocktail signature created testifies it by Cointreau.

History starts in full Paris. Dita von Teese, encircled with the team Cointreau, brings the last keys in the recipe [...]

The Slavonic Nights of Kusmi Tea

Kusmi Tea creates event with the Slavonic Nights, three parties of exception on the topic of Russian art of living, true invitations to trip in the country of the vodka, of the caviare and of the seasoned tea. These parties will be reserved for a selection of internauts registered on the site www.lesnuitsslaves.com.

On March 11th, 2010: celebrate the 1st Night [...]

DELMONTEL SOPI, dare SOUTH PIGALLE for two

Conceived by amélie g, architect designer, and accomplished by Arnaud Delmontel, SOPI pays tribute to the Parisian district South Pigalle, cradle of the home of the confectioner. Inspired by the libertine waves of the corner, they imagined for this Saint-Valentin, one mediates for two who invites to striptease and to distribution. His lace of red [...] chocolate Sa dentelle de chocolat rouge [...]

Pilsner Urquell, beer of the French Selection of Bocuse of Gold 2011

Pilsner Urquell will be the official beer of the prestigious National Competition of Artistic Kitchen-CNCA-for the Bocuse d' Or who will take place from 6 till 10 March 2010 in Paris. This event will take place in the Arena Joël Robuchon, a platform of innovation devoted to tendencies, an unique place where the confirmed leaders or in future will have [...]

NewTree Casket 27 rooms: chocolate-flavoured emotions to be shared

Dare to make discover new tastes The Casket Present 27 rooms of NewTree gather 9 surprisingly new tastes which are going to bewitch the palace of your fellows. Some taste pervade you immediately, others come to light little by little in the palace and nobody will remain uninterested facing the originality of these perfumes which will provoke memories, entertainment or [...]

Zubrowka puts the green in plates

Some weeks ago, we met in the Circle, on the occasion of the party Mix in Mouth which celebrated the launching of the Book of tendencies of Miam, dedicated to the famous vodka in the grass of buffalo Zubrowka. In this Book are introduced 13 leaders, confectioners, glaciers and designers of the new generation of [...]

Kronenbourg invites to gastronomy

At the beginning of December, Kronenbourg organised an intimist dinner around its beer and agreements with fine dishes. The whole took place in the Arpeggio, in three respects starry Parisian restaurant where officiates Alain Passard.

The in three respects starry restaurant of Alain Passard

The art of the beer was in honour throughout meal. Nathalie, master-brewer to Kronenbourg, shared with [...]

In the wings of the restaurant of Guy Savoy

For some months, Guy Savoy wanted to melt down again his Internet site and to return it more in adequacy with the restaurant. He recalls this plan with his friend Eric Serra, who issues the idea of entrusting the realisation of this short to the brothers Salto.

A filming in the middle of Paris fond of good food, and 7 hours of rushes later, [...]

Caviarcube, Petrossian reinvents the impatient caviare

World premiere, any new concept, Caviarcube!
Armen Petrossian led a job of reflexion on a very new conception of the caviare, forms and product, made less traumatic, accessible and young, for an aperitif or a cocktail in the depths of refinement. This invention of cubes of caviare is worked out from a very new recipe of caviare [...]