International
Hotels & Bed & Breakfast
Between culture and tasting, the program of MGallery hotels for the European Heritage Days 2024
During the European Heritage Days, MGallery Hotel Collection will open its doors to reveal its architectural treasures, and offer workshops, guided tours and gastronomic experiences.
Gault&Millau Tour Paris Île-de-France 2024
On the occasion of the presentation of the latest guide dedicated to the Paris Île-de-France region, Gault&Millau honored the chefs and players in these territories on Monday, September 2, 2024.The event took place at the Pavillon Royal in Paris. The day before, winners and Gault&Millau partners attended a dinner at the Pavyllon Paris, hosted by chef Yannick Alléno.
Gault&Millau Tour Paris Île-de-France 2024
On the occasion of the presentation of the latest guide dedicated to the Paris Île-de-France region, Gault&Millau honored the chefs and players in these territories on Monday, September 2, 2024.The event took place at the Pavillon Royal in Paris. The day before, winners and Gault&Millau partners attended a dinner at the Pavyllon Paris, hosted by chef Yannick Alléno.
Los Angeles, a dizzying melting pot
When the Olympic Games are held here in 2028, they will be the city's third! The sun shines all year round, and the coastal winds from the Pacific keep the climate mild: Los Angeles is a land of milk and honey. From the 1970s onwards, a new generation of chefs preferred local produce and straightforward flavours to heavy, meaty American-style meals. Since then, the foodie, locavore and migrant-fueled scene has been bubbling away, sometimes anarchically, but always with panache.
Thomas Vételé, chef at Hôtel du Couvent & Avit Ghibaudo, market gardener at Ferme Notre-Dame
From the breakfast omelette served in bed to the restaurant's gnocchi au pistou, every dish at Nice's Hôtel du Couvent is the brainchild of chef Thomas Vételé, who works with the produce of market gardener Avit Ghibaudo. Here, in the heart of this 17th-century convent, we meet a duo who combine good taste with sustainability.
Zwilling, a cutting-edge saga for almost 300 years
Born in a modest German forge, Zwilling has honed its expertise over the centuries, carving out an enviable reputation in the demanding world of cutlery. More than just a manufacturer, the brand has become a symbol of precision and endurance in the culinary world.
The olive of gods and champions in Messinia
Legend has it that the champions of Olympia were rewarded with a crown woven from the foliage of an olive tree growing next to the temple of Zeus. This symbolism was taken up by Pierre de Coubertin when he designed the modern Games, before finally abandoning it in favor of the rings. Champions were also presented with jars of olive oil. The oil came from Messinia, where the olive tree has been cultivated since the 15th century BC.
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