Established in 1820 right across the voluptuous Nice opera, the confiserie is not a casual affair but rather a fine escapade for chocolate and in the traditional French sweets indulging connoisseurs.
The name of the restaurant came from straw baskets (called Escourtins) used to keep ground olive paste after being crushed by a stone wheel. L’Escourtin restaurant is located in a former olive oil […]
Henri Le Roux is a Master Chocolatier and Caramélier®. His masterful whipping and forming delectable caramels (the chewy and sticky bonbon-shaped sweet delights), manufacturing high quality single origin as well as house-crafted original […]
With his three Michelin restaurant Les Prés d’Eugénie, the octogenarian chef Michel Guérard stands as one of the last iconic personas of the French nouvelle cuisine. Set in a remote Relais […]
At Sai, not the Olympic athletes compete against each other in the international spectacle, but the Nagano natural ingredients accomplish their finest performance in the hands of the Japanese chefs’ team […]
Aesthetic perfection, haute couture ingredients and sleek flavors lie behind the contemporary French cuisine of Amber’s head chef Richard Ekkebus, whose effort was awarded two stars in the coveted Michelin […]
Lingering in the hands of one French family for more than 330 years, Dalloyau is a unique enterprise in Paris. Creating ‘haute-gastronomique’ pastries, chocolates, ice-creams and even savoury breads (its […]