1 October 2018
Seafood
But times are changing!
The Millennials (the 1980-2000 generation) have just overtaken their elders. In 2018 they became the most important seafood consumers compared to other age groups*.
18 June 2018
When art and cooking come together
Experimental gastronomy is difficult to define, as it is situated on the border between art and cooking. It frequently encompasses “molecular gastronomy”, which some see as “gastronomy for technophiles”, and others, as a way to innovate and surprise, similar to avant-garde painters.
15 June 2018
Showcasing talent
Chef Takashi Kinoshita – Château de Courban
12 June 2018
Meeting with
Erwan Tonnerre, Oyster farmer – the island of Groix
This pure-blooded inhabitant of Groix has stayed true to his heritage. Twenty-two years ago, he took the plunge and founded his oyster farm on the island of Groix.
11 June 2018
Method of Chef Alexandre Durand
Wild line caught Qwehli® sea bass fillet,
sellfish, potatoes and leeks
