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A new culinary medium, sushi by Mory Sacko, a festive restaurant in Paris... What's new in the kitchen?


An uninhibited cookbook, sushi and a festival… On the food side, the year 2023 continues to bring its share of novelties. The continuation in pictures.

The new culinary medium of the moment: Bouillant(e)s

Bouillant(e)s, a “food, expert, free” newsletter.

Screenshot / Instagram

Atabula gives way to Bouillant(e)s.

Franck Pinay-Rabaroust, the founder of the benchmark culinary media, is embarking on a new editorial adventure.

In the program ?

A website and a newsletter dedicated to gastronomy and catering, launched by the former Michelin guide.

With a multidisciplinary approach, the DNA of Bouillant(e)s is at the crossroads of different worlds, such as literature, fashion, art and design.

We already discover there the portraits of the 23 personalities to follow in 2023, a file on the image of the chef or even an investigation on the bottle with wine capsule.

To discover

  • Recipes, tips, chef's secrets... Download the Le Figaro Cuisine app

More information on

The news of the moment: Noma is closing its doors

The flagship of world gastronomy is closing its doors.

Three stars in the Michelin guide, named five times by the

50 best

as the best restaurant in the world… Despite dazzling success, the talented chef René Redzepi announces that he wants to shut down: “To continue to be Noma, we have to change.

Winter 2024 will be the last season of Noma that we know”, declared two weeks ago on his Instagram account.

Indeed, the most coveted table on the planet is transformed into a culinary laboratory, renamed Noma 3.0: “In 2025, our restaurant is transformed into a giant laboratory – a pioneering test kitchen dedicated to food innovation and the development of new flavours”, explains the Danish chef on his site.

In question ?

Unsustainable working conditions: "This model of gastronomy simply does not work, he confesses to the New York Times, it is not sustainable either financially or emotionally,

neither as an employer nor as a human being”.

All good things come to an end.

More information on

The chef to follow: Rébecca Beaufour

Rébecca Beaufour, chef of the restaurant Dante, is a talent to follow.

Dante / Photo press

Installed since June rue de Paradis, in the 9th arrondissement of Paris, Rébecca Beaufour has conquered the hearts of the neighborhood gourmets at breakneck speed thanks to her concept of a living table and a cutting-edge cuisine, rich in emotions.

The young chef, a graduate of the Ferrandi school, trained in some of the most demanding establishments (L'Arpège, Le Grand Vefour, A Noste, the kitchens of the Presidency of the Senate) before putting her technique to the service of a more convivial and personal kitchen.

Dante, its restaurant that looks like a table d'hôtes, surprises with its menu, made up only of small dishes to share, from 9 to 80 €.

Amberjack sashimi, confit pork bao, mushroom ravioli, pigeon stuffed with foie gras, sautéed veal sweetbreads or flame-cooked blue lobster, each specialty is a gustatory journey.

Dante, 14 rue de Paradis, 75009 Paris.



The festive address: Noto

Atmosphere guaranteed at the end of the evening at Noto.

Note / Photo press

Festive addresses are on the rise in Paris.

The concept ?

The evening begins in a traditional way, being seated in front of a good dinner, before the atmosphere changes completely.

Mondaine, Le Bœuf sur le Toit, Le Gatsby and Noto are cited among the best addresses of this new genre.

Nestled in the heart of the Salle Pleyel, in the 17th arrondissement of Paris, the Noto restaurant first seduces with its elegant and cozy decoration.

Chef Emilio Giagnoni, who arrived last October, offers refined, generous and modern Italian cuisine.

Special mention for the linguine alle vongole, to rediscover this transalpine specialty.

Also on the menu, convivial dishes, some of which to share such as the risotto with fresh truffles, while in the room, as the evening progresses,

the restaurant is transformed into a festive place - guaranteed musical entertainment, even on weekdays.

An ideal address to combine refined cuisine and nouba.

Noto Paris, 252 bis rue du Faubourg Saint-Honoré, 75008 Paris.



In video, seven good eating habits to adopt

The cookbook of the moment:


: The uninhibited book to finally get started in the kitchen


Joshua Weissman's uninhibited cookbook to finally get to the stove.

Joshua Weissman

A whimsical and colorful character, the American chef Joshua Weissman publishes a cookbook entitled "Osez!", published by Hachette Pratique.

A New York Times bestseller, this uninhibited book is intended to be accessible to everyone, so that you can finally take the time to go behind the stove.

Salmon gravlax, pickles, dashi, onion soup, key lime pie, ricotta pancakes… We discover a hundred unbeatable recipes to rediscover the taste of good food.

Like the chef, the whole thing is embellished with a good dose of humour.


: The uninhibited book to finally get started in the kitchen

, by Joshua Weissman, Éditions Hachette Pratique, 264 pages, 30 €.

For sale on

The limited edition of the moment: Sushi Shop X Mory Sacko

The Sushi Shop x Mory Sacko collection, a chef on the rise, awarded a star in the Michelin guide for his original and elegant cuisine.

Photo Press / Instagram

Mauro Colagreco, Paul Pairet and now Mory Sacko.

For three months, the starred chef at the head of MoSuke carries out a high-flying collaboration with Sushi Shop.

In the program ?

A unique box of 21 pieces bearing the identity of the chef, at the crossroads of different cultures: the West Africa Sushi, combining prawns, gambo and mayonnaise or even the Dengaku Roll made up of vinegar rice lacquered with miso and sesame, eggplant caviar, topped with a snacked eggplant topping.

There are also meat-based creations, such as the California Cajun chicken, combining chicken marinated in Cajun spices, miso mayonnaise, yuzu and an ultra-creamy tonkatsu sauce.

The chef does not stop there.

Aficionados of spicy cuisine will be delighted to discover the Moscoville Signature,

composed of eight gradually spicier pieces, imagined around chili.

Because according to the chef: “Having fun while eating chilli, yes it is possible!”.

Sushi Shop x Mory Sacko, €26.90 for 21 pieces, on sale in all Sushi Shop stores and on

The food


of the moment: It's good!


The poster for the 9th edition of the Japanese Culinary Arts Fair.

Photo Press / It's good!


Notice to lovers of Japanese cuisine, from February 17 to 19, the largest show dedicated to Japanese gastronomy is back for a ninth edition.

After three long years of absence, the reference show will once again take over La Halle des Blancs, in the 4th arrondissement of Paris.

More than 60 actors from Japanese gastronomy, tableware, and Japanese tourism will be present.

On the menu ?

Mochis from Maison du Mochi, matcha desserts from Taiyaki Paris, muchiga, the wellness drink from Maison Aimi, and many other surprises for an express trip to the Land of the Rising Sun.

More information and programming on

Source: lefigaro

All news articles on 2023-02-15

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