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Anti-gaspi celery by Christophe Aribert

Christophe Aribert, double Michelin-starred expert in zero-waste[...]

Ebru Baybara Demir presents Kabak Dizmesi, a reinvented classic Turkish recipe

Ebru Baybara Demir is a renowned chef[...]

CFA Médéric: a model of reinforced school inclusion

The start of the new school year,[...]

Eli Kulp: The Resilient Voice of Gastronomy

Eli Kulp is a fascinating figure in[...]

Eli Kulp: When passion triumphs over adversity

With the Paralympics underway, celebrating the resilience[...]

With a yogurt pot, cooking becomes accessible to all!

Longtime friends Adeline and Rebecca published a[...]

Star chef in a wheelchair

Haikal Johari was enjoying a successful career[...]

Going for Zero Plastic: what role for the foodservice industry?

The issue of plastic pollution has become[...]

Stéphane Solier podcast: “Olympic athletes’ diet”.

With the Paris Olympics just around the[...]

With the 2024 Olympics underway: what about food?

In his book, Anthony Berthou, nutritionist and[...]

Nasser’s recipe for fattouche (Juliette’s father, the author of the novel)

This salad is a specialty of Lebanese[...]

Autism: a glimmer of hope

On this type of subject, Positive Mayo[...]