A slow-release source of energy, beetroot goes perfectly with acai and its low glycemic index. Rich in nutrients, antioxidants and strong in its anti-inflammatory action, it is found in powder form in well-thought-out recipes. Here is the pink pasta with beet pesto imagined by certified naturopath @insideoutbymelodie.

Veganize your comfort food thanks to the recipes of Marie Laforêt, high priestess of vegan cuisine. Here is the recipe for the famous garlic bread, to be enjoyed golden brown, straight out of the oven.  

Did you know that certain fruits can contribute more to a healthy and happy life compared to others?

To comfort yourself this autumn, we rely on a delicious slice of autumnal fig tart, combined with the non-alcoholic Tempera Calda for twice the pleasure.

When steamed, you obtain an ultra-soft, moist and crustless texture - so you can enjoy it without losing a crumb.

La Prairie invites famous pastry chef Cedric Grolet to unveil his very first savory creation, a caviar-infused pastry. Or when luxury cosmetics meets gastronomy.

Vegan and healthy, this comforting gratin recipe to share will please the whole family.

A true ode to vegetables – the small ones, the big ones, the beloved ones, the unloved ones – the new book by photographer and food stylist Caroline Lesguillons presents itself as an encyclopedia, punctuated of course by recipes. Here is the shallot tart tatin, to welcome autumn as it should be.

In a world where culinary delights reign supreme, there's a universal love for savoring delectable dishes. People from all walks of life share a passion for good food that ignites the senses and leaves taste buds dancing. And what better way to revel in this indulgence than by gathering with friends at enchanting restaurants?

Hurry before the end of the season!

Summer is not over and neither is the aperitif season! To celebrate this end of summer gently, we try our hand at making a fresh and spicy guacamole , which we accompany with a few corn tortilla chips for a gluten-free version. And who better than the Parisian restaurant Coya – whose Peruvian fusion dishes have been wildly successful – to entrust us with their tasty signature recipe?