Benoit Bardon is proud of his work. And it is certainly true that no one else makes meringues quite like him.
The devil is in the details. Every section was made to measure and designed right down to...
Quality and good looks are totally compatible with fast food.
Soft, curving lines and bold colors have been chosen to blend in seamlessly with the...
The aim here was to provide more space and greater comfort for workers, while guaranteeing that standards around food preparation and service are respected.
Once, the CROUS de Nice was synonymous with basic facilities.
After 20 years of unyielding service, this restaurant was ready for a facelift.
Antonia and Richard Ildevert met at the École Lenôtre and they opened their bakery in June 2016...
