Tag: m-gastronomie-the-place
Sharing cuisine, an art of living together
On the table at Mimosa, the new address of chef Jean-François Piège, in Paris, a pissaladière, marinated red tuna, and grilled amberjack served iced with Kalamansi condiment. ILYA KAGAN A…
Marion Laperche, zest in all directions
Marion Laperche, in front of the Lemon Story boutique, Paris 18th, in October 2023. I’M HUNGRY A dozen years ago, in La Crau, a small town located between Toulon and…
In Paris, a chocolatier restores his ganaches with panache
The boutique at 30, rue des Saints-Pères, in Paris, has retained its original paint and golden letters. DEBAUVE & GALLAIS When Domitille Jollois was appointed, in 2022, to give a…
At Burgundy in Paris, pavlova is “an unpredictable but well-tempered festival of sugar and acidity”
At the Le Burgundy hotel, pavlova comes in the form of a generous rectangle of meringue adorned with orange, grapefruit and lemon supremes. ELVIRE VON BARDELEBEN FOR M LE MAGAZINE…
In the ceviche from Donna, in Paris, “we like the balance of ingredients which never compete with the taste of raw amberjack”
Ceviche of amberjack, stracciatella, pomelos and salicornia, a beautiful and colorful dish by Masahide Ikuta, a Japanese chef who worked notably with Bruno Verjus. JULIEN THEVES Dn the city center…
At Broche, in Paris, “the crispy meat has marinated for forty-eight hours in spicy and lemony yogurt”
Broche’s shawarma is offered in a formula for €16.50 including a side dish (spicy fries or vegetable pickles) and a drink (homemade mint lemonade). LEO BOURDIN Lhe perfect bite: it’s…
“Even with your worst enemies, a meal is a truce”
Carla Rebeiza, founder of the Lebanese restaurant Eats Thyme, in Paris, October 2, 2023. JULIE BALAGUé FOR M LE MAGAZINE DU MONDE “I am one of the first families who…
Simone Tondo, esthete chef with simple pleasures
ANDY MASSACCESI FOR M LE MAGAZINE DU MONDE When he worked alongside Swedish chef Petter Nilsson at La Gazzetta, a former restaurant in 12e district of Paris, Simone Tondo admired…
Five Brussels addresses with flavors from elsewhere
The Klok restaurant, on the ground floor of the A La Grande Cloche hotel, in Brussels. LOLA REBOUD FOR “THE WORLD” It’s difficult to find your way in the dense…
At the Baillotte restaurant, “the marinade then the flame cooking transforms the mackerel into a Rolls-Royce”
Flame mackerel, fregola sarda, beetroot, raspberry vinaigrette, walnuts & shiso. ELVIRE VON BARDELEBEN Un “semi-gastronomic” restaurant, does it feel like it? Ugh. The term “semi” suggests that the promise of…
“I understood that eating healthy did not necessarily mean being sectarian and hairy”
Angèle Ferreux-Maeght, chef of La Guingette d’Angèle, on October 9, 2023, in Paris. JULIE BALAGUé FOR M LE MAGAZINE DU MONDE I was lucky to have parents who were sensitive…
Our best addresses for raisin breads
UNSPLASH While other pastries have a known history, it is impossible to trace the exact origin of the first raisin bread, also called escargot, Russian bread, raisin brioche or schneck.…