Tag: m-gastronomy
“I discovered that cooking is also a bit of therapy”
Blogger, photographer and culinary author Emilie Franzo, in Paris, October 13, 2023. JULIE BALAGUé FOR M LE MAGAZINE DU MONDE It all came from the pleasure of eating. For as…
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…
Brussels puts the world on its menu
A Kazakh waitress hands out the menu designed by a Belgian chef, for dishes cooked by a Frenchman. And the large bowl placed on the table contains a Korean delicacy:…
The boom in K-food, Korean soft power for the taste buds
At the K-Mart Champs-Elysées supermarket, in Paris, October 26, 2023. GUILLAUME BELVèZE FOR “THE WORLD” Rue de Provence, in 9e district of Paris, not far from Saint-Lazare station. There are…
“Knowing, choosing, preserving, cooking, these are the “4 Cs” essential to eating well”
François Besancenot in Paris on October 12. JULIE BALAGUé FOR M LE MAGAZINE DU MONDE I was made aware of the environment and the importance of good nutrition from a…
in the heart of the “hawker centers”, the abundant culinary halls of Singapore
A Victorian legacy of the British presence in Singapore, the eight star-shaped aisles in the octagonal hall of Lau Pa Sat are teeming with delicacies. Under the fan blades trying…
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…
CO2 neutral, game meat appeals to a new generation
STUDIO PARIS SE QUEMA FOR “THE WORLD” The aperitif had just been abruptly interrupted for a rather incongruous reason. “We shot a wild boar!” », exclaimed my friend Bastien as…
“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…
sushi changes category
Preparation of sea bream sushi, called “Tai no nigiri”, by Tomoyuki Yoshinaga, chef of the Sushi Yoshinaga restaurant in Paris. FLORENT MICHEL / 11:45 a.m. In 2022, the French will…
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.…