All messages published under: Meeting between gourmets

FÉMINALISE: the wine competition that puts women in the spotlight

As the 15th edition of the Féminalise has just ended, Paris Select is highlighting this competition which has put women back at the heart of oenology since 2007. This is a meeting that the sharpest oenologists and other professionals in the sector surely know very well. . Created in 2007 by Didier Martin, FÉMINALISE is a global wine competition, which has a particularity that makes it a concept as strong as it is unique. All the wines in the running are tasted by a jury… made up exclusively of women from all over the world. Importers, salespeople, wine merchants, restaurateurs or sommeliers… Regardless of their profession, the 750 tasters a year are either knowledgeable professionals or seasoned enthusiasts. After their online registration, they are chosen on file, with their tasting faculties as the main criterion. Faculties that they will have to implement during the competition, by tasting all the wines blind, before rating them via a sheet with 39 control points. At the producer level, we do not find the same story. In fact, for…

Gastronomy: meeting with Chef Akrame Benallal

Akrame Benallal is a powerful chef who cultivates a positive attitude! In his restaurant on rue Tronchet, the chef welcomes us with ease and shares his inspirations, values ​​and projects with us… A positive, communicative attitude! – What does Paris represent in your career as a chef? For me, Paris is a simply magical, inspiring and urban city, an open-air museum. It is a city that is strong in terms of positive energy. She teaches you to push yourself upwards and to fight for excellence, both in luxury and in gastronomy, which is my domain. – What are your sources of inspiration? My sources of inspiration are everywhere! You just have to have your eyes wide open on the world, on art as much as on the weather, the climate and happiness. It's all part of my sources of inspiration. You have to stay awake all the time and at all times. – What values ​​do you associate with your job?

Meeting with the three-star chef, Yannick Alléno

He is one of the few chefs to have two three-star restaurants. After having cut his teeth in legendary palaces such as the Royal Monceau, the Lutetia or even Le Meurice, Yannick Alléno has decided to devote himself solely to his eponymous group, launched in 2008 as well as to his cooking school, created in partnership with Mauviel. Undoubtedly become one of the greatest chefs in the world, Yannick Alléno excels in the art of sublimating products ... Meeting with this juggernaut of French gastronomy. The origins of your passion? My passion for cooking obviously comes from my family. The desire to run the stove came from my cousin, Jean-Marc Aniel, cook at Mirman in La Canourgue. Determined to become a cook, I decided to train as a teenager and I had the chance to do so alongside great masters (Meilleur Ouvrier de France) such as Paul-Louis Meissonnier or Gabriel Biscay and especially Louis Grondard , 2-star chef at Drouant, with whom I stayed for five years. Your cult recipe? Linguines ...

Jacques Vergnaud, director of the café Les Deux Magots tells us everything!

Synonymous with artistic and literary life, Les Deux Magots is a veritable Parisian institution, both a mythical café and an authentic restaurant... Leaving nothing to chance, this historic address continues to be modernized through many new features: seasonal menu more greedy, decoration revisited by a renowned architect, installation of projector screens in the dining room, new magazine… We met Jacques Vergnaud, the Managing Director, over a coffee. The opportunity to discover the latest news from this legendary establishment. When did you arrive at Les Deux Magots? I arrived in 2016 and I became General Manager at the beginning of 2017 so it's quite recent, but I have always known Les Deux Magots since Catherine Mathivat – the owner since 2012 – is my cousin. It's a very family business, so for me it was also very sentimental and emotional... From 2014-2015, we started thinking about a possible collaboration and in 2016, I arrived to create a tandem with her and give a new breath to the establishment. What changes...

Food and wine pairings

The (perfect) food and wine pairings of the great sommelier Frédéric Turpaud

Frédéric Turpaud is one of the most famous Parisian sommeliers. Passionate and exciting, he distills his valuable advice at Divellec. For Paris Select, he gives tips for pairing wines with dishes… Suggestions that we hasten to reproduce! Portrait of a self-taught enthusiast, Frédéric Turpaud cut his teeth as commis-sommelier then sommelier at the restaurant Le Jardin des Sens ** in Montpellier. He completed his training in the gastronomic restaurants and pretty wine bistros of the region before heading to Paris, heading to the Tour d'Argent * for three years, then L'Angle du Faubourg * of the Taillevent Group where he held the position of Head Sommelier. He accompanies Jean Louis Nomicos for four years then chef Mathieu Pacaud as Head Sommelier at Divellec, with nearly 1200 wine references. Always in search of discoveries, he multiplies wine trips to France of course, but also to California, Italy via Spain and Portugal. He is also a taster for many guides, magazines and committees. …

Cyril Lignac's gourmet interview

(c)YannDeret Ice cream, snacks… In summer, we allow ourselves all the differences. After all, even our diet is on vacation! Sweet beaks begin to salivate. This is a season that lends itself well to gourmet confessions. Meeting with chef Cyril Lignac. (c)ThomasDhellemmes Do you give your various restaurants and pastry shops a common identity? You find my personality in each of my establishments. Whether for restaurants, pastries or chocolate shops, I have imagined with my teams creations that look like me, around flavors that I like. Nevertheless, each of them has its own identity, they are all different concepts. Between sweet and salty, your heart swings? I have always evolved within the two universes. From the beginning of my career, I passed the CAP de Pâtissier, together with that of Chef. I wanted to guarantee a culinary identity from starter to dessert because I found that there was often a break between sweet and savory in restaurants. My two CAPs in my pocket, I continued my apprenticeship as much in the kitchen as in …

Gourmet interview: Michelin-starred chef Guy Martin from Grand Véfour

Le Grand Véfour is an iconic table of yesterday and today: established on the Place du Palais Royal since the Revolution of 1789, it embodies the excellence of French cuisine in the eyes of international critics. Featured in the ranking of the thirteen best restaurants on the planet, the Grand Véfour is masterfully orchestrated by chef Guy Martin, a virtuoso of Savoyard origin who puts the spotlight on contemporary gastronomy, dictated by pleasure and well-being. Meet. A cult recipe? The recipes depend on the market and the seasons! My inspirations vary according to the arrivals; the best part is systematically made with vegetables, inherited from my peasant roots... Finally, all the same, the ravioli of foie-gras is emblematic of the Grand Véfour! The origins of a passion? My education. We ate really well, at home, fine cuisine. Cooking is the only job that starts with the products, I have a passion for the products, the terroir. Transforming the product is an outcome, with which we hope to make people travel. The essential of your kitchen? Fire ! A project ? …