Le Cacaotier: the flavours of travel

Tahiti vanilla, hazelnuts of Piedmont, Sicily fennel, chestnuts of Turin… The list of flavours that make up the pralines, ganaches, giandujas and other creations of the House Le Cacaotier are invitations to a gourmet journey. Created in 1995 in Enghien-les-Bains by...

Taokan: contemporary Chinese gastronomy

With strong experience from the luxury sector in Hong Kong and Shanghai, Christophe Daine has revolutionized the Cantonese kitchen offered in Paris. His restaurant in rue du Sabot has made itself a name with simple principles: fresh, homemade food, discreet but...