They are relatively discreet, “lost”, up there in our beautiful country. Discreet, but avant-garde in the Belgian culinary ecosystem, even if, to my taste, the local gastronomic landscape still lacks a little green. One might think that restaurants like Sophie et Nicolas are relegated to the background because...? Because they're not high-end enough? Not enough quality products? Certainly, Humus and Hortense received the deserved recognition for their long-term work, while th

March 2025 In Marylebone, one March evening, the light falls on the discreet façade of KOL like a veil at the end of winter. You step inside, and the world closes in: ochre-colored walls, deep-grained wood, patinated leather, lights as if filtered by a setting sun. A decor that doesn't seek to seduce with a flash of brilliance but to install a slow breath—one that prepares the palate. Chef Santiago Lastra takes us on a bicultural journey. Each dish is a fragment of Mexico r

Great gastronomic hubs are often defined as large cities teeming with ultra-trendy restaurants, using original concepts and other assets to attract attention, thus creating THE must-see place of the moment. In the north of France, gastronomy isn't really "our thing" – at least, that's what people claim. However, it is precisely in Croix, very close to Lille, that Arborescence brings a breath of fresh air, far from the hustle and bustle and the clichés of "always more". It was

Divisive. Spicy. Clean. Not just a little. Three months ago, as part of my work, I had the chance to dine at Ikoyi , in London — this two-Michelin-starred restaurant, recently propelled to 15th place in the World's 50 Best 2025 . And above all, I had the privilege of being welcomed by chef Jeremy Chan himself. Before even sitting down to eat, I was treated to a tour of the owner and a few discussions with Jeremy, who told me about his vision, his approach to taste, the

There are places where time slowly settles, like a patina.La Mirande in Avignon is one of them.Behind its history-laden walls, Florent Pietravalle has been crafting for nearly a decade a vibrant, instinctive cuisine — deeply connected to nature.A cuisine of balance and passion, guided by respect for both the product and the artisans. When I heard he was preparing to turn a page — leaving La Mirande on January 1st, 2026 to devote himself to a more personal project — I wanted