We are in the middle of summer and who says summer, says ice cream and says hands full of sugar or beautiful stains on our clothes most of the time. Frankly, we dare anyone to eat 3 scoops of cone ice cream below 30°C and come out unscathed. While we were lounging on a deckchair or around the pool,

This new concept, fresh from Tokyo, offers burgers revisited by chef Yasuo Nanaumi. Coming from fusion cuisine, the idea is simple:to obtain different flavors by mixing the cuisines of different countries. We discover new Japanese-American flavors where chicken with teriyaki sauce is accompanied b

100% Frenchy, 100% artisanal and 100% gourmet:this is the DNA of the gourmet collaboration between Le Chocolat des Français and Compagnie Coloniale, a tea brand founded in Paris in 1848. The result is a subtle and surprising blend of tasty black teas flavored with chocolate and caramel. All slipped

Summer is coming, and so is the ice cream tasting period. Chocolate, vanilla and strawberry remain the unbeatable staples of the season, but new flavors could soon dethrone them... or not. After the Viagra-flavoured ice cream that can be found in Italy, an American company is marketing ice cream wit

The ingredients 1 salad (they are really better when you buy them fresh at the market rather than in a bag…) a few pink radishes (optional) For the vinaigrette: classic mustard olive oil Kikkoman soy sauce fresh herbs (the ones you have on hand, chives, parsley, coriander…) Preparation Wa

Its no secret that champagne is an expensive product. So when you find it on promotion at the supermarket, it is a smart decision to help yourself generously in order to compose a stock in advance, which will be used for the next birthday or Christmas Eve. Except that there is a mistake not to make

This is a trend that is not about to stop:after being all the rage on the hair, the shade is available on food. We must admit that colored food with a gradient is super pretty. And who says super pretty, says super instagrammable! And it doesnt have to be very difficult to do. The proof with this bl

As we know, the French are known to be fine gourmets. In France, we do not laugh with gastronomy. For example, when you go to a restaurant, the dishes must be good, at the right temperature and well presented. Well, our eating habits are still changing over time. It is the Kantard Worldpanel data in

Pink, blue, or purple butter, it may be beautiful to see, it may be original, but it does not seem very good for your health. However, appearances should never be trusted. Indeed, this butter in the colors of the rainbow, marketed by the brand Pearl Butter (specialized in organic and healthy foods)

We all do it:scroll through our Instagram feed and salivate over photos of dishes, each one more appetizing than the next (for your information, the hashtag #foodporn has more than 123 million posts…). Except that, unless you subscribe only to recipe sites (hello Tasty!), you often find yourself in

With summer approaching, those who are lucky enough to have a garden or a balcony indulge in aperitifs outside (always in moderation of course), and they are right. Yes, but now, the sun and the heat are not very good for keeping your glass of wine cool, and the ice cubes have the disadvantage of di

What makes the difference between a chefs cuisine and our grub? Little things and, it must be said, a lot of work and experience. And if it is complicated to compensate for the years of experience, we can however change small things in our way of cooking in order to improve our dishes. On Reddit, a

With Philips Cuisine, quickly preparing tasty juices and smoothies rich in fruits and vegetables – therefore vitamins, minerals, trace elements and antioxidants – has never been so easy and tempting. From the ultra-nomadic Avance Mix&Go Blender (1,400W, delivered with 2 airtight water bottles), to t

Cucumber, the different varieties Like melon or squash, cucumber is part of the Cucurbitaceae family. On the shelves of our supermarkets, we usually come across between two and three different varieties of cucumbers:the so-called Dutch one (the most common, which represents 80% of French productio

Illustrated latte coffees seem to be catching crowds in Asia. After Kangbin Lee, the Korean who draws works of art (including the superb Starry Night of Van Gogh!) on crème des cafés and Leo’s Espresso in Hong Kong with its 3D animals made with latte foam, here is the Carol Mel Café in Singapore. Th

Drinking water is a vital gesture, of course, but which does not bring real pleasure except after an intensive sports session or a night spent drinking cocktails (and in these specific cases, it is like a rebirth). The liquid has no flavor, at least thats what we thought until now. Researchers at Ca

The expression spread awakens guilty thoughts in us:we dream of chocolate galore, toast and snacks that never end. And what follows is likely to delight lovers of sweets:after the chocolate butter made in New Zealand, it is the Oreo-flavored spread that could soon be marketed (even better than beer

In terms of pastry, techniques are constantly evolving and give ever more surprising results. Whether its the mirror cakes that fascinated Instagram users in 2016 or more recently the Mermaid Cake, this colorful dessert inspired by the mermaid and more broadly by the underwater world, the creations

Summer is approaching and for cheese lovers, this is an opportunity to discover one of their favorite dishes in summer recipes. So here are 4 ways to combine Beaufort, a raw cows milk cheese from Savoie (it has a protected designation of origin). Bon appetit!