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The (very) Parisian interview of the World Pastry Champion – Angelo Musa

Originally from Italy, chef Angelo Musa has worked in the greatest starred restaurants in Paris, notably the Plaza Athénée. In 2003 he was elected world pastry champion. And in 2007, he was elected Meilleur Ouvrier de France in pastry, a prestigious title in the culinary world. He is also known for his innovative creations and advanced pastry techniques. Angelo Musa has received numerous awards for these culinary performances. He is currently Executive Pastry Chef at the Hôtel Plaza Athénée and for the past year he has been the head of the ''Angelo Musa'' tea room at Harrods in London. – A traditional restaurant where you can enjoy yourself? My Italian heritage often leads me to Italian addresses… Osteria Ferrara in the 1th is one of my favorites. Chef Fabrizio Ferrara prepares authentic cuisine with fresh products, all in a warm atmosphere as I like it. Osteria Ferrara – 11 Rue du Dahomey, 7 Paris – A bistro you like? …

Where to go this summer ? Direction Le Hameau des Baux, the idyllic hotel of a stylish Provence

More than just a hotel, the Hameau des Baux is a small town, an enclave, which offers visitors the ultimate luxury of tearing themselves away from time and disposing of it within the framework of a novel by Marcel Pagnol. Organized like a village, the Hameau – a member of Hôtels et Préférence – has a small square in the center dominated by a fountain. You can walk along the 5 hectares of the estate, enjoy the fragrant nature scattered with cypresses, swim in one of the estate's two swimming pools, bask in the sun, on the terrace or under an olive tree...Le Hameau des Baux, in addition to its elegant and designer rooms, its suites and its privatized farmhouses, stands out for its “stylish and creative boutique” aspect: did the coffee table catch your eye? Leave with! Do you already see this clock in your living room? Consider it done ! ♥ Little + arty that we love at the editorial office: throughout the year, artists are in the spotlight and transform the place into a gallery, while a young talent takes advantage each season...

Fancy a healthy brunch? Direction Le Plaza Athénée

This fall, the Plaza Athénée is innovating by launching a brand new “Well-being” brunch. Created by chefs Philippe Marc, Alexandre Dufeu, Guillaume Cabrol and Angelo Musa. Every Saturday, Acai bowls, detox juice, cereals… This one gives pride of place to healthy foods. A new unmissable event for epicureans! In the majestic Plaza breakfast room, we start the healthy brunch with detox water. Before continuing with a hot drink and fresh fruit juice. The table is then adorned with a selection of special breads with or without gluten. This is the creation of chef baker Guillaume Cabrol! Vegetable or homemade coconut butter as well as a seasonal fruit cut by the fruit chef Jorge Ferreira. And very special mention for the Brioche and the Kouglof, just exquisite! CHEFS CREATIONS Good news for cereal lovers, here they are presented in all their forms: Overnight oat, Porridge or Granola. Prepared by the minute on the "Atelier Healthy Bowl" trolley, you can also ...

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 ...

Meeting with Anne-Sophie Pic, the 7-star chef

Anne-Sophie Pic became, in 2017, the most starred chef in the world with her 4 restaurants in Valence, Lausanne, Paris and London. Since this consecration, her cuisine has never ceased to shine throughout the world… Meet this great lady of French gastronomy. The origins of your passion? I lived a childhood open to discovery and taste because I saw my parents doing a fulfilling job, even if very demanding. They worked a lot and I lived next to them, I was led to taste and discover many flavors… My father always taught me that “experience is not transmitted, it is acquired”. However, he was able to inspire me with a passion that still lives in me today and nourishes my way of looking at my cuisine every day. Your cult recipe? The cartons! I use them in each of my establishments, each time drawing inspiration from local terroirs. They are very symbolic of my cuisine and constitute the quintessence of it, I would say. Your sources of inspiration? My sources of inspiration remain the product and the craftsmen...