Considered a miracle elixir for several years, kombucha continues to attract new fans for its proven wellness benefits.

Chef Mikaela Liaroutsous, who works at the restaurants Etsi Le Bistro and Etsi L'Ouzéri, reveals her summer recipe for dolmadakias — also called dolmas or vine leaves — stuffed with meat.

Chef Saayaan, at the helm of the festive and responsible restaurant ORA Farmhouse, reveals his ceviche recipe perfect for your summer tables.

Salad is boring? Not at all! Delight your guests with these recipes.

This cocktail is the promise of a new sensory exploration. On crushed ice, the freshness of the cucumber and the bouquet of basil awaken the vegetal side of the tequila and enhance the aromatic complexity of the cognac and bitter orange of Grand Marnier Cordon Rouge. An unexpected and refreshing twist. Follow the guide to reproduce it at home.

Reginettes originate from Naples, in southern Italy. Long, flat, and 1 centimetre wide, they look like tagliatelle with at least one serrated edge. Their name refers to Princess Mafalda of Savoy (1125-1158).

Benoît Castel gives us the secrets of his spring recipe.

When we come home in the evening and feel like being lazy, we opt for this comforting, simple and delicious dish.

Is it really necessary to have specific glasses for each wine? Deia Berthault answers the question and gives several tips on the subject.

The passion for cars, vinyls, contemporary art and cooking. With the book “Slow Food Fast Cars” we are guests of the chef and his wife at Casa Maria Luigia, among the oaks and the silence of the Modena countryside.  

This famous Parisian caviar restaurant has expanded around the world, and now the establishment is set to open a pop-up in Cannes during the film festival.