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Maison Vérot, contemporary charcuterie with the seasons

Pâtés en croûte, pies, terrines, gold-medal-winning white ham and delicatessen dishes: Maison Vérot, a benchmark charcuterie, is constantly renewing itself with the seasons.

Give the gift of Japan this Christmas!

Sponsored - Be original this year and give the gift of a cooking class or cultural workshop with gift vouchers from Espace Japon! A true Japanese cultural center in the heart of the 10th arrondissement, it offers numerous cultural workshops and cooking classes throughout the year.

Bulles Éphémères d'hiver at the Hôtel Le Parchamp in Boulogne (92): raclette, Mont d'Or cheese, and champagne

Winter bubbles are coming to Paris and its suburbs to warm up the season. In Boulogne-Billancourt, the Hôtel Le Parchamp is offering its Bulles Éphémères, glass cocoons where champagne and winter specialties can be enjoyed in a friendly atmosphere from mid-November 2025 to early March 2026. Raclette, Mont d'Or cheese, and a cozy atmosphere make each bubble a sparkling and gourmet moment in the Hauts-de-Seine (92)!

Croissants and pain au chocolat: two pastries that aren't so French after all! History and origin

They sit side by side in every bakery window: croissants and pains au chocolat are part of everyday life in France. But were they really invented in France? Let's take a look back at the history of these iconic pastries.

Why do chefs wear toques? The history of the headwear that became a French symbol

Why do chefs wear white chef's hats? Behind this iconic headwear lies an ancient history combining religion, monarchy, hygiene, and culinary prestige. Let's take a look back at the origins of a powerful symbol of French cuisine.

What is the difference between a bistro, a brasserie, a gourmet restaurant, and a bouillon?

Do you know the similarities and differences between a bistro, a brasserie, a gourmet restaurant, and a bouillon? We'll give you the answers!

Where does the word "gastronomy" come from? The origin, meaning, and evolution of a delicious term.

Today, the word "gastronomy" is synonymous with refined cuisine, expertise, and the culture of taste. But where does this term come from? Who invented it? And what does it really mean? Let's take a look back at the history of this iconic word.

Where does the term "brigade" in cooking come from? The history of a hierarchical system

In the world of gastronomy, the term "brigade" refers to the hierarchical and structured organization of a professional kitchen. But where does this almost military expression come from, and why do so many restaurants use it?

What is a MOF? Everything you need to know about the title of Meilleur Ouvrier de France

In the world of cuisine, as in many other professions, the title of Meilleur Ouvrier de France (MOF) represents the ultimate in excellence. But what does this distinction really entail?

Christmas has come to the Paris-Vincennes Racetrack... and it's magical!

Sponsored - This winter, experience an unexpected and magical Christmas at the Paris-Vincennes Racetrack: thrilling races, magical entertainment, and the holiday spirit like you've never experienced before in Paris!