For me, being a pastry chef means the possibility of awing clients with an outstanding last course of their meal as well...
At the beginning of February, start-uppers, corporate players, investors, city, county representatives and journalists gathered at ChangeNow, the global positive-impact summit, to...
In 2019, even with my super-busy time at Trianon Palace where I started working this spring, I managed to travel to some...
The rise of flexitarianism (consumers reducing animal-based ingredients in their diet) among those eating out has lead to a demand in vegetarian...
France tends to be quite conservative and innovative at the same time when it comes to cuisine. In a sense, what one...
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