Not a single article mentions that he is self-taught. After a singular journey that took him from Liberia to Lebanon and the United States, Alan Geaam landed in Paris, where he found a job as a dishwasher. The rest is history: he took the chef's place at the drop of a hat, taught himself the basics of cooking and, finally, successfully opened his own restaurants.
10 short foods for trendy, low-priced meals in France
These new strongholds of good taste, where you can treat your taste buds to a change of scenery, are also a great way to break the bank at a lower cost.
Philippe Etchebest and his ravioli make a stop at the Atelier des Citernes in Bordeaux
For one week, from May 6 to 13, 2025, Philippe Etchebest will be offering new ravioli recipes at the Atelier des Citernes in Bordeaux. A way of making his cuisine accessible to as many people as possible.
Thierry Pruvot, a Pré Catelan legend takes his leave
After more than four decades of service at the prestigious Pré Catelan, Thierry Pruvot, emblematic room manager, bowed out in January 2025. An emotional departure welcomed by the profession.
At LAVA, cuisine flirts with instinct and fire. A table where raw ingredients meet flame for daring creations, like this surprising combination of garlic, chocolate and asparagus.
Pierre-Jean Quinonero, pastry chef at the Grand-Hôtel du Cap-Ferrat, takes a look back at five of his creations that have marked his career and perfectly represent his world.
