From one of Melbourne's top eateries to the refinement of the Parisian restaurant scene, James Henry has a wealth of experience under his belt.
"The biggest pleasure is having freedom in cooking. I like having the opportunity to change the menu every day. I also work with people who have been there since the beginning: without them, I could not do anything."
A few weeks back I had the pleasure of attending a pop-up dinner for Chef Vincent Tournayre’s Carte Blanche. His new catering company aims to bring the elegance of French food you would normally only find in restaurants to your very own party or NYC event.
With such a huge rise in popularity, both in France and in the States, some may wonder if the macaron is in danger of becoming a cliché, a product so intensely and frequently marketed as 'French' that it becomes boring and predictable, and more importantly, no longer desirable.
When one thinks of classic French culinary emblems, many things come to mind - the crispy baguette, the buttery croissant, the indulgent pain au chocolat. But in recent years, a certain French pastry has risen in popularity on both sides of the Atlantic– the chewy and delightful macaron.
If ten years ago there was scarcely a French pâtisserie in Lisbon, now numerous French-connected eating spots are open for business in the Portuguese capital.
At the end of January in Lyon, the 30th Salon International de la Rastauration, de l’Hôtellerie et de l’Alimentation (SIRHA) was held. To give you an idea of the significance of this event, you could call the SIRHA Lyon’s equivalent of Paris’ Fashion Week.
Ce salon est « the place to be » de la restauration et de la gastronomie mondiale. L'endroit des dernières tendances et où se joue celles de demain. Cette année, l'Italie était à l'honneur côté gastronomie, et l'Afrique du Sud côté vin.
Have you heard about Gabriel Gaté's fabulous new cookbook, '100 best cakes & desserts'?
Bennett was there to conduct an experiment: Could the family live only on French food, as it existed, 100 years ago?
Come with us to experience French life beyond the cliché.
Magazine – Events – Experiences
Wherever you live, if you’re a francophile or French and you’d like to join our team of Contributors then we’d love to hear from you – check out our submissions page. We’re also constantly seeking savvy interns – please check on available internships
