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      All articles by François Simon
      Christopher Coutanceau, |Cooking at the Speed of Life
      Cuisine François Simon Publié le 22/11/2021

      Christopher Coutanceau,
      Cooking at the Speed of Life

      Christopher Coutanceau, the chef-fisherman from La Rochelle and new friend of fine watchmaker Blancpain, takes a moment to talk about his relationship with time. From the lunchtime rush to the future of the oceans, he lives a life of dedication and urgency.

      Episode 12 : Didier Clément, |Grand Hôtel du Lion d’Or (FR)
      Podcast Stay-at-Home Chefs François Simon Publié le 21/12/2020

      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.

      Episode 11 : Stéphane Buron, |Le Chabichou (FR)
      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.

      Episode 10 : Sébastien Bras, |Le Suquet (FR)
      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.

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

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

      Landhaus Stricker: |seaside calm on the island of Sylt
      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.

      Episode 6 : César Troisgros, |Troisgros (FR)
      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.

      Episode 7 : Julien Dumas, |Lucas Carton (FR)
      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.

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

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

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

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

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

      The American Northeast,|Riding a Wave of Blue
      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.

      Christopher Kostow and Meadowood : | a duo story
      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.”

      Costa Rica: eden garden
      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.

      Ana Villalobos, | nature precisely
      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.

      Nicolas di Paolo, |Costa Rica's new cuisine
      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.

      Mixology lesson | in Nayara Springs
      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.

      Costa Rica : in search|of a green enigma
      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.

      Ten delicious lessons |from the Napa Valley
      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.

      Olivier Bellin,|homage to Brittany
      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.

      Californian cuisine|by David Kinch
      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.

      César, the future of Troisgros
      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...

      "My Cooking Comes from the Heart"
      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...

      "My risk is simplicity"
      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...

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

      Graceful Touch|from Emmanuel Renaut
      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.

      Graceful touch from Patagonia
      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.

      Graceful Touch|from a Japanese Ryokan
      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...

      The Sound of silence|at La Bamba de Areco
      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.

      The Sound of Silence|at Eolo –Patagonia’s Spirit
      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.

      Breathtakingly simple
      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.

      Cruel gastronomy
      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.

      Graceful Touch|from chef Ronan Kervarrec
      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.

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