“I would like to be remembered for creating the school and the Bocuse d’Or,” says Bocuse, referring to the Institut Paul Bocuse – the impressive culinary and management school he created in 1990. With state of the art equipment and exceptional staff, the school attracts students from over 35 countries.
La Petite Maison offers several classes a month, each focused on a specific theme or particular seasonal ingredient. The programs have been running for over five years and judging by the number of attendees, it is obvious that he has developed a loyal following.
I needed to know the secret to a decent dressing! The kind that my high-school sweetheart had once made for me and that I had tried to duplicate in vain ever since.
To celebrate the launch of Jane Webster's latest book 'French Ties', francophiles visited ‘Patisse’ for delightful French cuisine by Vincent Gardan, and a conversation with the author.
I come from a family of amazing French and European cooks and bakers; my Ancestors are from Normandy, France and date back to the 1500s. Most of my life was spent in the kitchen with family and those great times with my Grandpa 'Chevy' Chevalier.
One Night in Paris is a charming article written by Susan Kurosawa about a night when all of Paris hotels were booked solid and her and her partner had little to do. Instead of sulking about their misfortune, or skipping Paris altogether, they decide to dine at a snazzy Parisian restaurant (chef Alain Ducasse at the Plaza Athenee).
Rachel Khoo is one of Paris's most exciting 'food creatives'. Since moving to Paris to pursue her love of French pastries at the Le Cordon Bleu school, she has combined her technical culinary training with her design flair in a plethora of cooking projects.
Sebastien’s unique school, located in an extraordinary design studio, Atelier, was worthy of a revisit, in order to learn something of his journey from a farm in Normandy to a secluded laneway in Prahran.
Gilles Epie is still the youngest chef to ever receive the Michelin Star at age 22. After only a year in the States, and hardly a lick of English, he was voted 'Best Chef in America' in 1996.
Eating in a Parisian bistrot is always enchanting... the meal, the wine, the coffee...
Come with us to experience French life beyond the cliché.
Magazine – Events – Experiences
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