Tag: m-gastronomy
Stinky cheeses smell of holiness
There is danger in the stable! The slightly outdated Camembert, the thunderous Roquefort, the Vieux-Lille capable of anesthetizing the palate… in short, all the cheeses leaving an unforgettable and sometimes…
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…
What fast food restaurants say about France
At the heart of the Parisian Forum des Halles, huge donuts stand on a white facade, accompanied by humorous slogans, like this one: “Macaron, resignation!” » Nour and Chloé, two…
“The kitchen is the place where we confide in each other, where we do our homework”
Aurélie Saada, in Paris, November 13, 2023. JULIE BALAGUé FOR M LE MAGAZINE DU MONDE “In my family, we are rather modest, and making food is a way of saying…
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…
“We throw away more than a third of the food produced on the planet, it’s unbearable and absurd”
Lucie Basch, co-founder of Too Good To Go, in Paris, October 26, 2023. JULIE BALAGUé FOR M LE MAGAZINE DU MONDE “I have always been known for my fork skills…
“This pie is the candy in the paper that grandmother gives after school”
Kevin Lacote, 39, worked at Hugo & Victor, worked alongside three-star chefs Glenn Viel and Yannick Alléno, before launching his tea room in Paris in 2016. In his book Rawpublished…
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…
Canned sardines are the great “luxury”!
STUDIO PARIS SE QUEMA FOR “THE WORLD” SThere is one thing that can be eaten on this earth, as absurd as it may be, know that by venturing onto the…
“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…
Three classic pasta recipes revisited in a vegetarian way
Yet another plate of pasta with tomato coulis? No, not today ! Thanks to Pasta Party, by Aude Richard-The Greenquest (La Plage, 224 pages, 22 euros), and her hundred recipes…
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…