Tag: the-world-goes-to-the-table
“I wanted the students to eat something other than McDonald’s”
NOTBorn in Seoul in 1980, Pierre Sang Boyer grew up in Auvergne and made a career in Paris. Having appeared on the show “Top Chef”, he developed three Parisian gastronomic…
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…
Discovering soju, a star spirit in Korea and an illustrious unknown in France
DAVID ADRIEN Why lie to yourself? When “L’Epoque” asked me, for a special Korea report, to write about soju, my brain displayed a huge white screen. Absolute emptiness. Its phonetic…
“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…
“Pastry can be made with any ingredient”
Aurora Storari’s apple celery root. LUCILE CASANOVA FOR “THE WORLD” HASUrora Storari is the pastry chef at Hémicycle, a new Parisian gourmet restaurant where her partner, Flavio Lucarini, works in…
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…
a regressive bag, addictive perfumes, a creative watch case
Every Saturday, receive “The Taste of the World”our free and 100% lifestyle newsletter. Tobacco shops White tobacco, Caron, €175 for 50 ml. Tobacco Honey, Guerlain, €310 for 100 ml. Vanilla…
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.…