The microcosm of grains

Cuisine Chef's recipes Publié le 03/04/2019

The microcosm of grains

Chef Régis Marcon continues his quest to unearth the treasure trove of taste the Earth has to offer. His latest book introduces us to a cornucopia of grains and legumes, some familiar, some less so, in a thousand flavors and textures.

Dream cocktail party

Cuisine Tamlin Wightman Publié le 26/12/2016

Dream cocktail party

From Relais & Châteaux’s new book, The Art of Entertaining, we bring you a few recipes for your own celebrations, as enjoyed at a glamorous festivity held at Blantyre in the United States.

Gastón Acurio and peruvian cuisine

Cuisine Chef's recipes Publié le 16/07/2018

Gastón Acurio
and peruvian cuisine

What makes Peruvian cuisine? Into the pot go a centuries-long conversation between our ancestors and nature, the intermingling of migratory peoples, and a bountiful range of ingredients. Chef Gastón Acurio, his home country’s culinary ambassador, is releasing a book telling us all about it: “Peru”.

Christopher Coutanceau, the fishing chef

Cuisine Chef's recipes Publié le 09/05/2018

Christopher Coutanceau, the fishing chef

Seafarer and shaper of nature, Christopher Coutanceau unveils his new book. It features gourmet recipes, but also a year-round fishing calendar and seafood preparation recommendations that respect the provenance and freshness of the produce. An unforgettable voyage to the flagship of La Rochelle.