Molecular Cuisine

5/2/2017  Molecular cuisine is the meeting between culinary art and science. The chefs rework blends and textures of foods known to create all new flavors.     The culinary field was born from the meeting in the 80’s of two scientists passionate about...

Cooking With Wine

Cooking with wine allows food to absorb lush and diverse flavors. Wine has three main uses in the kitchen as a marinade ingredient, as a cooking liquid, and as a flavoring in a finished dish. Reds lend rich, velvety flavors to meats and decadent desserts. Whites help...

The staple of a Frenchman

22/11/2016 – Nathalie Gillardo Worldwide, the Baguette is one of the typical symbols of France and especially Paris . Along with the wine , the beret or cheese, it became a symbol even though there are other varieties of bread. The Baguette is made from flour,...

The Guide Michelin and his Stars

16/11/2016 by Martine Lessault The Michelin Guide, also known as “Red Guide” Michelin, the tire manufacturer, began his Michelin Guide in France in 1900 by publishing maps to help drivers locate mechanics, gas stations, and places to eat and sleep during their trip....

Foie Gras or Paté de Foie

08/11/2016 by Martine Lessault When it comes to the softer side of charcuterie, that is, preserved meats other than whole cured cuts and dry sausages, the lines are a little blurred. How much do you really know about the blended, shredded and layered delights that are...

Les Macarons

26/10/2016 by Martine Lessault First things first, macarons are not to be confused with macaroons! Macaroons are small coconut haystacks often dipped in chocolate. Now that we are clear on this little confusion, let’s talk about these beautiful treats. A little...
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