Less than six months after its reopening, the Jules Verne received its very first Michelin star. Watch the interview with its Chef, Frédéric Anton, who doesn’t plan to stop there.
Sustainable development at the heart of our concerns.
For his partnership with Dassaï, Joël Robuchon decided to go all out and sublimate the spirit with a unique, made-to-measure Sake bar designed by Matfer Bourgeat.
With the ambition to create a unique working environment for his brigade, a modern and especially comfortable kitchen, Yannick Alléno turned to DS Automobiles and Matfer Bourgeat.
Aged just 26 years old, this talented young chef already has an impressive roster of awards.
In the Hôtel de la Monnaie’s six salons, Guy Savoy found the ideal setting to let his talent shine.
Pure, designer looks. Here, everything has been designed to show off...
The creativity of the tableware collections works in perfect harmony with the Italian-inspired...