Did you know that while the Michelin Guide started as a way to sell tyres, Gault&Millau was born purely out of love for food?

Did you know that Michelin, now a symbol of gastronomic excellence, originally started as a tyre manufacturer? In 1889, brothers André and Édouard Michelin founded their company in France to support the growing number of cars and improve travel comfort. But they also asked a visionary question: how can we encourage people to travel more – and wear out more tyres?

As we enter May, spring is in full bloom, and the markets are brimming with seasonal ingredients. I’ve selected a few of the ingredients I work with most during this time of year, and I'd love to introduce them to you in more detail. I believe these ingredients will inspire your cooking and deepen your understanding of the essential role of seasonality in professional gastronomy.

This soup is ridiculously simple yet bursting with flavour.

April is here, bringing spring weather, blooming nature, and longer sunny days, and Easter—a holiday filled with hope, new beginnings, and joyful anticipation.

By stabilising the cocoa butter crystals within the chocolate, tempering ensures a flawless, glossy finish.

In this article, I would like to offer you a perspective on gastronomy through a deeper understanding of the principles of taste.

Honeycomb is a delicious caramel treat with a crispy texture that’s as light and airy as, well, a honeycomb!

The boldest experience for me was trying fried spider, which left me with mixed feelings

Did you know that Michelin, now a symbol of culinary perfection, originally began as a tire company?