The month of March is marked with new developments not to be missed in the gastronomic sphere. The return of Top Chef, a croissant cookie, an exceptional whiskey...
What's new in the kitchen?. A hybrid pastry that ignites the Internet, the 200 years of The Macallan, the departure of Éric Frechon. The opening of a cellar in the 11th arrondissement of Paris, a cradle of innovation in terms of catering and dining.