Using rice flour results in a bread with a crispy and fragrant crust, and a fluffy texture on the inside, creating a delightful contrast. Here’s a simple recipe. Ingredients: • 250g wild farm T65 or breads flour• Rice flour 13g• Hot water 13g• 15g granulated sugar• 4g salt• 5g instant…

Smaller, flatter, more delicate and grain-like than the garden variety, guisante lágrima (teardrop pea) is both expensive and requires princesses-worthy care. Known by some as Green Caviar, the vegetable delight is one of the world’s most time-sensitive vegetables. Its sugar starts transforming into starch almost as soon as it is…

With its iconic wines, Burgundy and more specifically Côte d’Or, holds quite a few surprises. One of which, La Ferme de la Ruchotte, we stumbled upon last Sunday, in the form of a nine-course, vol-au-vent centred lunch, based on organic local fare including rare species of home-raised fowl. Garden to…

Repair is rebirth for Japanese glass artist Yukito Nishinaka, who highlights the beauty of imperfection. Offering a unique interpretation of the Japanese mending technique developed in the 17th century for tea bowls : Yobitsugi, Nishinaka san is dedicated to glass and the art of repairing broken objects. The Yobitsugi technique…

My very belated annual 20 best dishes list in 2022. Happy, healthy and successful 23 to all of you! You can see my previous lists here.

According to Jean-Michel Carton, the owner of Artisan Boulanger-Pâtissier Carton Paris ( 6 Boulevard De Denain, 75010) and the winner of this year’s “best croissant in Paris”, a perfect croissant has to have… A perfectly browned shell, with the central leaf “la couleurette” slightly darker than the rest, each “feuilletage” pastry…

From the perfectly crunchy baguette tradition to a fluffy croissant, good bread is abundant in France, but Alex Croquet pushes the art of baking to a whole other level. Based in the small village of Wattignies in the outskirts of Lille, Alex Croquet has refused proposals to expand from all over the world whether it's in London, Paris or Tokyo. In the style of a true artisan, a shokunin, he wakes early every morning to make bread at his boulangerie in Wattignies village, which also supplies the bread to his Lille bakery.

There is one ingredient that stands out more than any other in our search for the top ingredients in the world. Saffron. The most majestic of all spices has a four thousand-year history that spans numerous cultures, countries, and civilizations and is valuable asgold. Saffron originated from the flower of…

We sit down with Victoria Espinosa, founder and owner of Xocao Chocolate, one of our favourite and stunning products from around the world. The chocolate company has gone from strength to strength, transforming artisanal and bean-to-bar chocolate in the country and showcasing the quality of their native beans. Now, they…

Luxeat talks with Silvia Altare from Elio Altare and Chiara Boschis from Pira & Figli about their favourite wines, influences and how they see the future. Silvia has been fully involved in Elio Altare, her family’s winery since early 2000. She is present at every step from looking after the…