GASTRONOMIE (thématique)

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Chef Philippe Etchebest reconnects with tradition

Agricultural competition at the Agricultural Show 2/2

Agricultural competition at the Agricultural Show 1/2

Illustration of a farm and shop Maison Laboirie

Augmented Reality at the Service of Restaurants

Meeting with Michelin-starred chef Gaëtan Citerne preparing a recipe based on endives

Illustrations of the exterior of a Biocoop store and its aisles as well as "flocon rebel" products

Preparation of the chocolate fondant by pastry chef Cédric Perret

The 6 PM Dinner Trend

Follow Eric Frechon in his kitchens at Lazare and hear what customers have to say

Illustration of tableware from Café de la Paix and facades of Le Meurice and Plaza Athénée

Grand Angle: Peanut Butter: Star Spread

Manufacture of peanut butter in Menguy’s factory

Peanut butter and colas in the Intermarché section

The Gloria Restaurant in Paris

Illustration of a barn and an organic yogurt production line

Immersion in the Fort des Rousses

Valentin Néraudeau shares the recipe for his grandmother’s veal stew.

Snacking: the success story of French-made fast food

Discovering the Berthoud, a dish of melted Abondance cheese

Galette des rois: what if you hit the jackpot?

Trending : simple recipes to enjoy with an air fryer

Wide Angle: the lucrative business of galettes (NO VI)

Illustrations of bakers making frangipane tarts for the New Year

Pastry chefs revisit the galette des rois

Le Canon français : Outside the greenhouse and the evening's events

Illustrations of the village of Goven

What alternative to champagne on New Year's Eve?

Illustration of Gillardeau oysters

Illustrations of the Dessirier fish and seafood restaurant in Paris

Illustrations of chef Norbert Tarayre preparing a guinea fowl for the end-of-year holidays

Trend: Panettone, the star pastry of the festive season

Christmas: Caterers in a frenzy as Christmas Eve approaches

LE 2010 - Anne-Sophie Lapix :

César Troigros, chef

LE 2010 - Anne-Sophie Lapix :

César Troisgros, chef

Christmas logs inspired by art and heritage sites such as the Hotel Crillon or the Opéra Garnier

Gastronomy : Norwegian farmed salmon

Focus on Christmas teas and herbal infusions

Pierre Augé makes a Christmas brioche with foie gras

Cauliflower : grown in Sibiril, sold in a supermarket section in Les Ulis

Raclette Day: a giant raclette organized on the Champs-Élysées and at Chez Monix, a mountain restaurant in Asnières-sur-Seine

Sphere-shaped logs are rolling in for Christmas

Aquitaine Caviar: A report from the Perlita caviar sturgeon farm

Rohan Confectionery Factory and Shop

Abtey chocolate factory and store

Preparation of a traditional Moroccan couscous

The frozen for Christmas Eve : leaflets frozen stores

The frozen for Christmas Eve : Ecomiam store

The frozen for Christmas Eve : tasting by chef Alain Fontaine and outside the restaurant "Le Mesturet"

The frozen for Christmas Eve : aerial view factory "Terres Bleues"

Grand Angle: New Year’s Eve: the frozen food, a guest to melt prices

The frozen for Christmas Eve : "Deluxe" frozen section at Lidl

Report on Thomas, a snail farmer

Illustration of hot chocolate recipe by chef Alaïs Vaubourg, pastry chef

L'INVITE DE RTL SOIR :

The guest on RTL Soir: Pierre-Alain de Mazencourt, president and founder of Welsh Fest

FACE A FOGIEL (RTL) :

Face to Fogiel : Guy Savoy, chef

Large Format - The brewery that defies time

Illustration of the Apicius restaurant in Paris.

Recipe for scallops with mushrooms and caviar

Wide Angle: The fragile beauty of the Vsoja in Albania