News and Events

ENVIRONMENT, Published on 3/16/22

Tackling our energy and water use

One of our key strategies to reduce our environmental impact is to cut our energy consumption, while also promoting alternative energy sources.

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EVENTS, Published on 3/10/22

Les Grandes Tables du Monde unveils its 2022 Guide

On Monday, March 7th, David Sinapian (Maison Pic – Valence), President of the association Les Grandes Tables du Monde, assembled the crème de la crème of the food industry at the Shangri-LA in Paris for the launch of the prestigious association’s 2022 guide.

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CERCLE V, Published on 3/9/22

CERCLE V CALENDAR x Jonathan Martin

This March, we present a creation by Jonathan Martin, a pastry chef who has been working at the Domaine de Clairefontaine for the last 10 years. This charming hotel’s gourmet restaurant has been Michelin-starred for the past three decades!

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Published on 3/6/22

Together, let’s prioritize local sourcing

Ethical farming practices can mean animals have more space and varied natural environments to live in, as well as supporting biodiversity by preserving habitats for plants and insects.

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CERCLE V, Published on 2/9/22

CERCLE V CALENDAR x Tanguy Coelis

This February, discover a dessert by chef Tanguy Coelis, who has been named one of our Cercle V 2022 calendar winners.

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Published on 2/1/22

Working together for ethical sourcing!

Pâtisserie and desserts very often use ingredients from all over the world such as cocoa, vanilla and sugar, but also tropical fruits.

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CERCLE V, Published on 1/16/22

CERCLE V CALENDAR x David Vidal

For the competition, the chef chose to make a dessert after his own heart by working with his favorite flavors, namely dark chocolate, hazelnut and coffee.

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Published on 1/6/22

Together, let’s respect the seasons!

The world’s best chefs have always said that seasonal ingredients are the secret to delicious cuisine! However, fruit features heavily in sweet gastronomy.

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EVENTS, Published on 12/17/21

Happy New Year 2022

Together, let's celebrate our 100th anniversary

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GASTRONOMY, Published on 12/6/21

B the Change: Together, let's work toward creative, ethical gastronomy

In collaboration with Food Made Good and thirty chefs from around the world, we have developed a practical guide and self-assessment tool.

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