COUPS DE COEUR

WHAT’S ON OUR TABLE


by Liquid Engineers


by Liquid Engineers


by Liquid Engineers


by Liquid Engineers


by Chef Thierry Marx


by The Food Heritage Foundation


by The Food Heritage Foundation


by The Food Heritage Foundation


by Chef Rouba Khalil


by Isabella Baffa


by Le Sushi Bar


by Le Phenicien


by Nicole Maftoum


by Nicole Maftoum


by Nicole Maftoum


by Nicole Maftoum


by Liquid Engineers


by Liquid Engineers


by Liquid Engineers


by Liquid Engineers

MORE GOOD STUFF

TABLE SETTING

Candy Buffet


Gaston Kitmitto, event planner
and etiquette aficionado, shows
you how to recreate an elegant
confectionery display for you
next big shindig.

CHEF’S PICKS

Michel Sarran


Two-star Michelin Chef Sarran initially planned to become a doctor when
he studied medicine, but it took him less than two years to discover
that his true passion was gastronomy.Young Sarran eventually made
a name for himself when he was appointed head chef at Résidence la
Pinède in Saint-Tropez in 1989. He opened his eponymous restaurant
in Toulouse in 1995, which quickly became a success.