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Because living in a healthy world is everyone’s business. Eco-friendly approaches are more and more popular around the world, and are becoming established habits rather than fleeting fads. Environmental concerns are pushing us a little further each day towards responsible consumption. Our next idea will add the no-waste cocktail to…
Even though the Italians make the world’s best cheeses, the French are also very proud of their gastronomic heritage in the field. With more than 1,200 varieties, cheese is difficult to ignore when you encounter French cuisine, no matter where you are in the world. Its textures, flavours and colours…
Did you know ice cubes in a cocktail only create a temporary chill? In the sizzling summer heat, it’s tempting to reach for a cold – even ice-cold – drink, but that may not be the best idea. Take the Bedouins. Living in the middle of the Sahara desert, they…
David Lebovitz is the epitome of the perfect customer, he smiles and he’s polite and curious. This American has lived in Paris since 2004 and is an experienced epicurean. This professional Pastry Chef and Author of a range of cookbooks recently published “Drinking French”, a book on the French classics…
A five-day intensive course for professionals that offers a new bonus discipline; the Drink Design Center forges a path to new creative horizons for mixology. Let’s take a look at this school of a new kind.
From aperitivo to childhood flavours, from RTD (Ready To Drink) to functional beverages: the ways we consume what’s poured into our glasses or stocked on our supermarket shelves tell stories about our society at any given time. Today, we want to take a look at post-pandemic get-togethers, comforting flavours, the…
On October 4th, the bartending world held its breath for the 14th edition of the World’s Best 50 Bars awards. This not-to-be-missed annual gathering honours the hot spots around the world offering extraordinary client experiences. Each year, 650 anonymous voters (50% bartenders and 50% bar critics, professional journalists and expert…
Some are regulars at the bar or lunch counter, while others can chat with the bartender about cocktails or pontificate on the acidity of a coffee for hours. Some settle in for their remote work while others eagerly scout out new establishments... And all these men and women belong to…
“Master Syrup Maker”. The title brings to mind a sort of great old-fashioned kitchen where sweet fruit mixtures simmer away in copper cauldrons. Actually, the profession that Hélène Miralles has been practicing for 34 years is more about test tubes, electronic scales and bottles labelled with names that most people…
Is it really possible to talk about “mindful drinking” in the light-hearted atmosphere of a bar? In short, absolutely! London resident Camille Vidal is an expert and a world-renowned entrepreneur. Through mindful drinking, she has made it her mission to support the world of hospitality that she adores, and society…
With dalgona, bulletproof coffee, natural fermentation and cascara, the pandemic has had dazzling and no doubt short-lived effects on trends in the coffee sector, but we are also seeing longer-lasting influences. We cover all things coffee with Mihaela Lordache, chief roaster at the Brûlerie de Paris.
Eco-bars: mixing business and ethics How does caring for the environment fit in with the bar trade? We cover the topic with Nicolas Munoz, owner of Bisou bar in Paris, who explains that it’s not such a struggle to do more, and making environmental protection a genuine lever for profitability.…
Coming up in March, the first-ever edition of the Spirits of Japan trade fair will be held at Atelier Richelieu in Paris (75002). Discover a world that remains largely unknown in France: the world of authentic Japanese spirits. Shochu, umeshu, awamori, and more… The organoleptic array is extensive, diverse and…
Controlled dilution, ideal neutral taste, perfect transparency, spectacular visual : unmissable in the United States, the clear ice takes its place in french cocktails. By starting with Crillon’s Ambassadors, the Nice Company team installed bases. Tomorrow, the clear ice will be in every glass.
