Savoury

Cooking news and trends.

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The irresistible rise of Fast GoodForget Fast Food, go for Fast Good

The irresistible rise of Fast GoodForget Fast Food, go for Fast Good

You've heard of organic Slow Food... well now's the time for Fast Good. To trumpet the virtues…
Martina Kömpel: no limits and no frontiers

Martina Kömpel: no limits and no frontiers

Expect the unexpected with Martina Kömpel. She runs a hotel-restaurant in a remote region of France…
Juices, velvet cream soups, green smoothies ... the craze for drinkable fruit and vegetables!

Juices, velvet cream soups, green smoothies ... the craze for drinkable fruit and vegetables!

All these trends share the desire to enjoy the flavour and nutrients of fruit and vegetables,…
Interview: Fabrice Brunet - Head of creative workshops at Lenôtre

Interview: Fabrice Brunet - Head of creative workshops at Lenôtre

This 38-year-old chef from Mayenne has worked at Fouquet's and Taillevent and now runs…
Food trends: Separating wheat from chaff

Food trends: Separating wheat from chaff

“Free” foods are taking the world by storm. From gluten-free to lactose free, via paleo diets…
"Good products and a dash of madness are the pillars of the catering trade."

"Good products and a dash of madness are the pillars of the catering trade."

Interview with Philippe Capdevielle, former student of Alain Ducasse at the Louis XV *** in Monaco…