Kait Bolongaro is an award-winning online and broadcast journalist based in Brussels, Belgium.

Inside France’s Strange Love Affair with Canadian Cuisine

20 Oct 2016  |  www.vice.com  |  English  |  Canadian Cuisine

French interest in Canadian cuisine is growing, with establishments like Restaurant Ontario in Grenoble and The Moose in Paris offering Canadian dishes adapted to French tastes. Soraya and Georges Ayad, owners of Restaurant Ontario, emphasize fresh ingredients and Canadian specialties like salmon and poutine. The Moose, a Canadian sports bar in Paris, serves Canadian pub fare and has become popular among locals and expats. The Great Canadian Pub offers comfort foods like macaroni and cheese, employing Canadian staff to enhance authenticity. The trend highlights a cultural exchange and curiosity about Canadian culinary traditions in France.

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French Culture Canadian Cuisine

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Romain Chanson is a journalist based in Johannesburg, South Africa.
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France’s Unconditional Love for Dishes That Make You Fart

17 Feb 2017  |  www.vice.com  |  English  |  French Cuisine

The article humorously explores the French love for traditional dishes known for causing flatulence, such as pot-au-feu, garbure, and cassoulet. Despite their digestive effects, these meals hold cultural significance and have been modernized by fine-dining chefs. The text highlights the historical and culinary importance of these dishes, while also noting a shift in French preferences towards lighter meals like seafood. The narrative is interspersed with anecdotes and expert opinions, reflecting on the enduring appeal and evolution of rustic French cuisine.

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French Cuisine Gastronomy

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David Chazan is a journalist.

Why Paris restaurateurs have little appetite for the Olympics

17 Mar 2024  |  www.thetimes.co.uk  |  English  |  French Cuisine

The article discusses the concerns of Parisian restaurateurs regarding the upcoming Paris Olympics. A poll by the city's Chamber of Commerce indicates that nearly 40% of restaurant owners believe they will lose business during the Games. Some are considering closing their establishments due to an anticipated 'Airbnb effect', where locals may leave the city and rent out their homes, thus reducing the number of regular customers. Romain Vidal, from Le Sully restaurant, is worried that the influx of visitors will not compensate for this potential loss.

Tags:

French Cuisine Olympics Restaurant Industry

Nastasia Peteuil is a journalist based in Washington, United States of America.

Amélie Bistrot, the new wine bar on 14th Street

28 Sept 2024  |  frenchmorning.com  |  French  |  French Cuisine

Amélie Bistrot, a new addition to the French wine bar scene in Washington DC's Logan Circle, is part of a chain founded by French entrepreneurs Germain Michel and Samie Didda. Managed by Eric Kole, the bar offers a contemporary French menu curated by chef Anthony Lemortellec, featuring biodynamic wines and classic dishes like escargots and magret. The establishment aims to recreate the ambiance of its successful locations in San Francisco and New York, with a modern bistro look and a focus on authentic French cuisine.

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French Cuisine Wine Bars

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Marseille-based journalist specialized in print and digital features (The New York Times, The Washington Post, BBC, Euronews) covering a range of topics, from human rights to travel. Fluent in French.

Is French cuisine forever changed?

23 Jul 2021  |  BBC News فارسی  |  English  |  French Cuisine

Alain Ducasse, the world's most Michelin-starred chef, discusses how the pandemic has accelerated the evolution of French cuisine, emphasizing a shift towards plant-based and sustainable dining. Despite the traditional roots of French gastronomy, the pandemic has prompted innovations such as takeaway and delivery services, exemplified by Ducasse's initiatives like Ducasse Chez Moi and Naturaliste. Experts like Maryann Tebben and Patrick Rambourg highlight the changing consumer demands and the growing importance of ecological consciousness in dining. Ducasse's new ventures, including the upcoming plant-based restaurant Sapid, reflect a broader trend towards adapting to these new culinary preferences.

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French Cuisine Pandemic Impact Gastronomy Evolution

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A journalist based in Lyon, France, covering travel and the outdoors in Lyon and the rest of the country.

A Visit To France's First Frog Farm

15 Sept 2021  |  The Takeout  |  English  |  French Cuisine

France's first frog farm, established by Patrice François in 2010, addresses the demand for fresh frogs' legs, a staple of French cuisine. François, frustrated by supply chain issues, successfully domesticated frogs to eat inert food, allowing him to supply high-end restaurants like Restaurant Paul Bocuse. The farm, located in Pierrelatte, Auvergne-Rhône-Alpes, thrives despite competition from imported frozen frogs' legs, offering a fresher, juicier product.

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French Cuisine Frog Farming

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Vivienne Walt is a seasoned, award-winning foreign correspondent for TIME Magazine and other major US publications. She travels widely from her base in Paris, with broad expertise on war and terrorism in Europe and beyond. Walt has covered the Iraq and Afghanistan Wars, and the Egyptian, Tunisian ...

French Chef Mory Sacko Is Building a Restaurant Empire

05 Oct 2023  |  ca.news.yahoo.com  |  English  |  French Cuisine

Mory Sacko, a rising star in Parisian fine dining, has quickly ascended to celebrity chef status with his Michelin-starred restaurant MoSuke and as host of the TV show 'Cuisine Ouverte.' At 30, he has cooked for President Emmanuel Macron and served high-profile guests like Timothée Chalamet and Forest Whitaker. Raised in a large family with Malian and Senegalese roots, Sacko's culinary style blends African, Japanese, and French influences. He is expanding his culinary empire with new ventures, including MoSugo and an upcoming restaurant, Lafayette’s, near the Elysée Palace.

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French Cuisine Celebrity Chef Restaurant Industry

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