She accepts reluctantly but once she has accepted her nomination, Hortense works her heart and soul to produce both a stylish and authentic cuisine. For a while, she manages to impose herself ...

A succulent account of the life of French chef Auguste Escoffier (1846-1935) who made the simple act of cooking food a true art by creating the modern concept of haute cuisine, and who also became ...

“So today, Africa is present, so we're trying to promote not just Moroccan chefs and Moroccan gastronomy, but African chefs and African cuisine. Of course, it's not the podium, but we've already ...