Talking Truffles with Christopher Poron, Maison Plantin

Talking Truffles with Christopher Poron, Maison Plantin

From Antiquity to today, truffles, the diamonds of the kitchen remain a highly-prized mystery. While truffles can be cultivated, the harvest is as unpredictable and uncontrollable as anything coming from nature. It is this enigmatic quality, and the unique, deep musky yet indescribable taste, that drives prices upwards of 850…

13
Feb
Location: France
Who are the famous Mères Lyonnaises?

Who are the famous Mères Lyonnaises?

Luxeat Insider · 7th ED.

Who are the famous Mères Lyonnaises?

Luxeat Insider · 7th ED.

By Caroline Champion They are cited as culinary references in numerous texts of the twentieth century and flaunted as a key element of Lyon’s tourism. They are a cornerstone of France’s regional gastronomic heritage. Yet who are these famous Lyon Mothers (Mères Lyonnaises)? Writing a text for the Dictionary of…

13
Feb
Burgundy on a Budget

Burgundy on a Budget

Luxeat Insider · 7th ED.

Burgundy on a Budget

Luxeat Insider · 7th ED.

by William Kelley from Robert Parker The Wine Advocate By many metrics, Burgundy is enjoying unprecedented success. Dominating any list of the world’s most expensive wines, the region produces some of the most coveted and costly beverages on the planet. What’s more, Burgundy’s animating philosophy of terroir—the notion that the…

13
Feb
Emmanuel Renaut, a man of the mountain

Emmanuel Renaut, a man of the mountain

Emmanuel Renaut, a man of the mountain

Named Meilleur Ouvrier de France in 2004, Renaut is as generous in character as his cuisine is controlled and refined, both reflections of the rich yet subtle mountain environment in which they flourish. A former sous-chef of celebrity chef Marc Veyrat, also renowned for his use of mountainous plants and…

29
Jan
La Croûte au Beaufort by 3 Michelin starred chef Emmanuel Renaut

La Croûte au Beaufort by 3 Michelin starred chef Emmanuel Renaut

La Croûte au Beaufort by 3 Michelin starred chef Emmanuel Renaut

Recipe for 6 people 6 thick bread slices420 g mushrooms420 g onions600 ml white wine420 g Beaufort cheese1 l of liquid cream1 Reblochon50 g butter Mix Reblochon with the cream and pass through a sieve. Fry the onions and the mushrooms in butter. Toast the bread and grate Beaufort. Heat…

12
Jan
Emmanuel Renaut’s cooking at Flocons de Sel – Relais & Châteaux

Emmanuel Renaut’s cooking at Flocons de Sel – Relais & Châteaux

Emmanuel Renaut’s cooking at Flocons de Sel – Relais & Châteaux

Baby Bibendum (by Alexandre Nicolas) with the view of the slopes, lockdown room service that deserves 3 Michelin stars and simple, but sooo good “croute au fromage” by the iconic chef Emmanuel Renaut (the recipe can find here). Other dishes by Emmanuel Renaut in the videos and images.

10
Jan
Marseille is crazy for pizza

Marseille is crazy for pizza

Marseille is crazy for pizza

One of the most important ports in the Mediterranean, Marseille is a bustling melting pot of people and cultures. Despite its proximity to the famous Côte d’Azur spots and its stunning nature, even among the French, it hasn’t been really known as a holiday destination. It’s a city with its…

30
Nov '20
Finding outstanding equality in Burgundy

Finding outstanding equality in Burgundy

Luxeat Insider · 4th ED.

Finding outstanding equality in Burgundy

Luxeat Insider · 4th ED.

By Thatcher Baker-Briggs Canadian/American sommelier Thatcher Baker-Briggs has made a career of stepping outside his comfort zone, always pushing himself to learn and master something new. His professional trajectory boasts key positions in kitchens and dining rooms of some of the most influential restaurants in the world including then three-Michelin…

17
Sep '20
4 restaurants with wonderful art collections

4 restaurants with wonderful art collections

Luxeat Insider · 4th ED.

4 restaurants with wonderful art collections

Luxeat Insider · 4th ED.

Art and food have always had a harmonious relationship, showcasing art in restaurants is hardly a new concept. Starting with the days when chefs-proprietors and artists were swapping food and drinks for artworks to hang in the dining room to today’s many modern restaurants which are still showcasing all forms…

17
Sep '20
Provençal lunch (recipe)

Provençal lunch (recipe)

Provençal lunch (recipe)

Soupe au pistou Soupe au pistou, traditional warm Provençal soup, usually eaten in summer as it requires three kinds of fresh beans as well as other local vegetables best at their prime. Red, coco and flat beans are cooked with zucchini, tomatoes, carrots, basil leaves as well as raw and…

11
Sep '20
Chez Michel

Chez Michel

Chez Michel

Marseillaise institution since 1946, Chez Michel specializes in bouillabaisse, once poor fishermen stew made of rockfish, they were not able to sell. Owned and run by now the 3rd generation of Visciano family, Chez Michel is proud to serve this elaborate dish in its own way, exactly how the founder…

25
Aug '20