Episode 12 : Didier Clément,
Grand Hôtel du Lion d’Or (FR)

How are top chefs reacting to these challenging times? While honoring stay-at-home orders, they're bubbling with ideas for the "after-times." French food writer François Simon has gathered their thoughts and feelings.

Podcast Stay-at-Home Chefs François Simon Publié le 14/12/2020

Episode 11 : Stéphane Buron,
Le Chabichou (FR)

How are top chefs reacting to these challenging times? While honoring stay-at-home orders, they're bubbling with ideas for the "after-times." French food writer François Simon has gathered their thoughts and feelings.

Podcast Stay-at-Home Chefs François Simon Publié le 07/12/2020

Episode 10 : Sébastien Bras,
Le Suquet (FR)

How are top chefs reacting to these challenging times? While honoring stay-at-home orders, they're bubbling with ideas for the "after-times." French food writer François Simon has gathered their thoughts and feelings.

Podcast Stay-at-Home Chefs François Simon Publié le 30/11/2020

Episode 9 : Emmanuel Renaut,
Flocons de Sel (FR)

How are top chefs reacting to these challenging times? While honoring stay-at-home orders, they're bubbling with ideas for the "after-times." French food writer François Simon has gathered their thoughts and feelings.

Podcast Stay-at-Home Chefs François Simon Publié le 26/11/2020

Episode 8 : Anne-Sophie Pic,
Maison Pic (FR)

How are top chefs reacting to these challenging times? While honoring stay-at-home orders, they're bubbling with ideas for the "after-times." French food writer François Simon has gathered their thoughts and feelings.

Travel Be Inspired François Simon Publié le 17/06/2020

Landhaus Stricker:
seaside calm on the island of Sylt

Sylt, the northernmost of the German islands, is known as one Central Europe’s last remaining wild regions. Our reporter-writer François Simon went there to inhale the invigorating breezes of this maritime clime and taste the marvelous local cuisine of Chef Holger Bodendorf.

Podcast Stay-at-Home Chefs François Simon Publié le 27/04/2020

Episode 6 : César Troisgros,
Troisgros (FR)

How are top chefs reacting to these challenging times? While honoring stay-at-home orders, they're bubbling with ideas for the "after-times." French food writer François Simon has gathered their thoughts and feelings.

Podcast Stay-at-Home Chefs François Simon Publié le 27/04/2020

Episode 7 : Julien Dumas,
Lucas Carton (FR)

How are top chefs reacting to these challenging times? While honoring stay-at-home orders, they're bubbling with ideas for the "after-times." French food writer François Simon has gathered their thoughts and feelings.

Podcast Stay-at-Home Chefs François Simon Publié le 23/04/2020

Episode 5 : Philippe Mille,
Domaine Les Crayères (FR)

How are top chefs reacting to these challenging times? While honoring stay-at-home orders, they're bubbling with ideas for the "after-times." French food writer François Simon has gathered their thoughts and feelings.

Podcast Stay-at-Home Chefs François Simon Publié le 17/04/2020

Episode 4 : Glenn Viel,
Baumanière Hôtel & Spa (FR)

How are top chefs reacting to these challenging times? While honoring stay-at-home orders, they're bubbling with ideas for the "after-times." French food writer François Simon has gathered their thoughts and feelings.

Podcast Stay-at-Home Chefs François Simon Publié le 13/04/2020

Episode 3 : Christophe Bacquié,
Hotel & Spa du Castellet (FR)

How are top chefs reacting to these challenging times? While honoring stay-at-home orders, they're bubbling with ideas for the "after-times." French food writer François Simon has gathered their thoughts and feelings.

Podcast Stay-at-Home Chefs François Simon Publié le 06/04/2020

Episode 2 : Cédric Béchade,
L'Auberge Basque (FR)

How are top chefs reacting to these challenging times? While honoring stay-at-home orders, they're bubbling with ideas for the "after-times." French food writer François Simon has gathered their thoughts and feelings.

Podcast Stay-at-Home Chefs François Simon Publié le 01/04/2020

Episode 1 : Arnaud Lallement,
L'Assiette Champenoise (FR)

How are top chefs reacting to these challenging times? While honoring stay-at-home orders, they're bubbling with ideas for the "after-times." French food writer François Simon has gathered their thoughts and feelings.

Travel Yann Stofer François Simon Publié le 03/02/2020

The American Northeast,
Riding a Wave of Blue

When you look at the map of New England, it reveals, to those who look closely, a few magical white dots, a kind of secret code for insiders: these are the Relais & Châteaux of the East Coast. The collection is noteworthy, sometimes cosy and quiet, sometimes glorious and iconic.

Cuisine Vite dit, bien dit François Simon Publié le 31/05/2019

Christopher Kostow and Meadowood :
a duo story

When asked what Napa Valley has taught him about himself, Christopher Kostow, Meadowood’s charismatic chef, turns the question around and offers a reply heavy with meaning: “I’m not sure I remember how I was before.”

Travel Route du bonheur François Simon Publié le 05/04/2019

Costa Rica: eden garden

In Costa Rica, nature is the one who holds all the cards. Let’s be clear: you’re in the minority here. The forest is here. Standing in its duality of fascination/repulsion. Listen carefully and open your eyes wide; you won’t be disappointed.

Cuisine Vite dit, bien dit François Simon Publié le 05/01/2019

Ana Villalobos, nature precisely

In Costa Rica, nature is the one with the power. We protect it. Nature can thus be seen in the 26 national parks, 9 ecological reserves, 30 national wildlife reserves, 20 forest reserves...and in the release of 400 animals following the closing of zoos. Meeting with the guide Ana Villalobos.

Cuisine Vite dit, bien dit François Simon Publié le 03/01/2019

Nicolas di Paolo,
Costa Rica's new cuisine

After a successful international career, chef Nicolas di Paolo officiates in the kitchen of Nayara Springs. To him, Costa Rican cuisine can evolve in a healthy way with all the values of modern cuisine: fair, local, responsible, without the weight of tradition and practices.

Cuisine Vite dit, bien dit François Simon Publié le 02/01/2019

Mixology lesson in Nayara Springs

Mixology is the art of knowing how to make cocktails. Carla Elizonda, bartender in Nayara Springs, tells us all about the art of choosing them well.

Travel Route du bonheur Yann Stofer François Simon Publié le 02/01/2019

Costa Rica : in search
of a green enigma

Here is a destination where the adventure begins with a running start. Beaches, tropical forests, and the wave of azure of Latin America’s “Switzerland” quickly reveal themselves. It is here that Nayara Springs is located, a unique address combining papaya, excellence and reconciliation with nature.

Travel Route du bonheur Yann Stofer François Simon Publié le 24/08/2018

Ten delicious lessons
from the Napa Valley

Sometimes the joy of a beautiful evening is simply the culmination of a subtle harmony of elements: a cuisine, a decor, a landscape or even a vineyard. It is when everything comes together through this delicate turn of magic that rare moments are created.

Cuisine Vite dit, bien dit François Simon Publié le 05/07/2018

Olivier Bellin,
homage to Brittany

He is a chef who cares deeply for his roots and the traditions of his native Brittany. In the small village of Plomodiern, tranquility reigns despite the wild surrounds. Olivier Bellin, at the helm of L’Auberge des Glazicks, serves authentic Breton cuisine brimming with emotion and creativity.

Cuisine Vite dit, bien dit François Simon Publié le 19/03/2018

Californian cuisine
by David Kinch

Does Californian cuisine exist? To answer it, let's head for the restaurant Manresa in Los Gatos where David Kinch lives. A great personality and character with the face chiseled by curiosity, mischief and passion.

Cuisine Vite dit, bien dit François Simon Publié le 10/11/2017

César,
the future of Troisgros

It’s undoubtedly one of the most enticing risks ever taken by such a legendary restaurant. Leaving Roanne and its station to relaunch with a new generation at the helm deep in the countryside and with so many new ideas...

Cuisine Vite dit, bien dit François Simon Publié le 06/11/2017

"My Cooking Comes from the Heart"

It is a new era, with the old world meeting the new. Jean Sulpice has come down from his mountain (Val Thorens) to take over a mythic institution: the Auberge du Père Bise in Talloires. His first words on the shores of the lake...

Cuisine Vite dit, bien dit François Simon Publié le 22/05/2017

"I never know if a client is really happy"

When the chef of the restaurant Aoyagi, in Tokyo, express himself about his cooking, he is filled with beautiful certainties but also magnificent doubts.

Cuisine Vite dit, bien dit François Simon Publié le 17/04/2017

"My risk is simplicity"

At the restaurant Lucas Carton, young chef Julien Dumas has managed to create his own path between the historical weight of an institution and the excitement of creation...

Cuisine Vite dit, bien dit François Simon Publié le 20/03/2017

"What is my most misunderstood dish? Ah..."

The two-star chef of the restaurant Il Pagliaccio, in Rome, has a serene take on his craft. But behind it, burns a fire of true passion.

Cuisine Graceful touch François Simon Publié le 05/09/2016

Graceful Touch
from Emmanuel Renaut

Emmanuel Renaut uses condiments and colored touches of his dishes as a punctuation. It can result in some suspension, interjection and sometimes interrogation. It is doubtless exactly there that he formulates.

Cuisine Graceful touch François Simon Publié le 08/08/2016

Graceful touch from Patagonia

A welcome maté is all you need to give your journey meaning and a sense of humanity. Here we are in Eolo, in Patagonia, Argentina.

Cuisine Graceful touch François Simon Publié le 04/07/2016

Graceful Touch
from a Japanese Ryokan

At Gôra Kadan, the time when the maid greets a guest is an exquisite experience: the execution of the gesture, the religion of politeness...

Travel Obsession by François Simon Publié le 06/06/2016

The Sound of silence
at La Bamba de Areco

Under the trees of this Argentinian ranch, the silence is inhabited by the timeless song of the birds.

Travel Obsession by François Simon Publié le 20/04/2016

The Sound of Silence
at Eolo –Patagonia’s Spirit

At the end of the world, only the wind sweeps this vast place: the spirit of Patagonia breathes over the Argentinian Pampas and fills the souls of travelers.

Cuisine Be my guest François Simon Publié le 20/01/2016

Something out of a movie

New York has so many flashy restaurants to draw in the crowds, but luckily there is still a place where you can take as much time as you want and stretch out.

Cuisine Be my guest François Simon Publié le 22/12/2015

Breathtakingly simple

Luxury is the kind of club whose members tend to look too much alike. Sometimes we want a new tune, a new chord. If you're looking for a form of countryside exoticism, look no further.

Cuisine Be my guest François Simon Publié le 02/12/2015

Cruel gastronomy

Sometimes fine gastronomy can go overboard. It can even scare us away from reaching nirvana, freezing us with admiration. That is probably why other eateries are finding their own way, by clearing out this very brush.

Cuisine Graceful touch François Simon Publié le 06/11/2015

Graceful Touch from chef Ronan Kervarrec

Meet chef Ronan Kervarrec in the kitchen, with his unusual choice of cooking utensil, which enables him to meticulously combine food with beauty by adding the perfect finishing touches, punctuating the plate with the most exquisite elements.

Cuisine Ask the sommelier François Simon Publié le 06/11/2015

Cocktail hour with Darry Chan

Famous French journalist François Simon interviews the imaginative and highly knowledgeable Darryl Chan, the mixologist of The Surrey in New York’s Bar Pleiades.