Press room

    Publication date - 20/06/2017

    Brot backen auf Französisch: Teil 1

    Gutes Brot zu backen ist eine Kunst, die Franzosen in Perfektion beherrschen. Julian Kutos ist bei den Pariser Bäckern »in Lehre gegangen«.
    Der erste Teil der Reportage



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    İzmir’de bir Fransız pastanesi, ‘Arpege’

    Butik çikolatanın en özel ve doğal halini sunan Arpege, bir Fransız pastanesi. En basit şekliyle anlatmak gerekirse, mevcut en kaliteli ham maddelerle en iyi ürünü yapmaya çalışıyorlar


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    The Slow Rise of Craft Cocktails in Paris

    The sharing economy has brought us shared homes, shared automobiles, shared working spaces and even shared dog care. Will a shared professional kitchen be next? Napa entrepreneur Garret Murphy believes it will.


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    Supper Club

    In her new book, “The New Paris: The People, Places & Ideas Fueling a Movement” ($30,, the writer (and T contributor) Lindsey Tramuta documents the creative and cultural shift she has witnessed in the city in recent years. Below is a passage on the rise of craft cocktails there.



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    Lachlan Mackinnon-Patterson’s Big Change

    Why Frasca Food and Wine's founding chef and co-owner traded fine dining for fast casual.




    "De temporada" Chef y sommelier de Ambrosía publican libro de recetas

    Carolina Bazán y Rosario Onetto, chef y sommelier del restaurante Ambrosía –premiado en forma recurrente como uno de los mejores de Latinoamérica–, protagonizan este libro en el que asumen el viajar y buscar.




    Cake Day: Here's a handy guide on how to bake up a storm!

    Bake up a storm in celebration of Cake Day today. If you don’t know where to begin, here’s a handy little manual