Tag: gastronomy
a young pastry chef with an atypical background wants to (re)know the flavors of her region
Ahoua Touré, 28, was integrated into the French Culinary Academy, a prestigious institution. This young woman, who holds a bachelor’s degree in journalism and business administration, intends to take advantage…
Mocked by Berlusconi, criticized by Chirac… The revenge of Finnish gastronomy – L’Express
This chronicle tells the little or the big story behind our food, dishes or chefs. Powerful weapon soft power, A societal and cultural marker, food is the founding element of…
End of year celebrations: an overview of RFI clubs
What is the program to celebrate the end of year holidays? How do we spend the holidays? A quick overview with Nicole Bahati (Club RFI Bukavu), Lovely Stanlay Numa (Club…
Aïtor Alfonso: The act of “eating engages a relationship with the world which is political”
Aabla Jounaïdi receives, this Friday, December 29 in the RFI studios, the culinary journalist Aïtor Alfonso, co-author with the designer Jul of the book The hunger for History, a History…
Culinary diplomacy or gastro diplomacy at the National Assembly
Two deputies have just been appointed to the National Assembly to work on the food issue at the international level. The lawyer Eléonore Caroit, deputy for the 2nd constituency of…
Michel Troisgros: “Working all the time for yourself, for the family, that’s what (motivated) the Troisgros generations”
Michel Troisgros, chef, a great name in French gastronomy with three Michelin stars, is at the heart of Frederick Wiseman’s new documentary, Pleasure Menus, released in theaters this week in…
“The passion of Dodin Bouffant”, the taste for good things on the way to the Oscars
This Wednesday, November 8, the French candidate for the Oscar for Best Foreign Film is released in theaters in France. Adapted by the Franco-Vietnamese director Trân Anh Hùng from a…
“The Medici meet the Bourbons” in the name of art and gastronomy
(Finance) – An opportunity for tourism development and the valorization of traditions in the name of art and gastronomy: this is the perimeter set by the event “The Medici meet…
Together to savor The Great Meal
The principle is simple, once a year, everyone shares the same meal: traditional restaurants, school canteens, hospitals, Crous or charitable associations. In each region, a reference chef prepares a menu,…
Chef Prisca’s Dakouin
In the language of the Tofinou people of Benin, Dakouin is a dish which is prepared and eaten at the same time “. In other words, a meal prepared with…