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Renaissance Paris Arc de Triomphe Hotel: When luxury and ecology become one!
Located in the heart of Paris, just a stone's throw from the Champs Elysées, the Renaissance Paris Arc de Triomphe Hotel is a rare gem. Conscious of environmental issues, this establishment marvelously combines luxury and ecology. Indeed, with a breathtaking view of...
Six Senses Svart: a futuristic and 100% eco-friendly hotel
With its revolutionary technology, Six Senses Svart will be the first positive energy hotel. Located in Norway at the edge of the Arctic Circle, the hotel is situated in an exceptional location. The northern lights dance a celestial ballet, the flora and fauna are...
The Alain Ducasse cooking School : an educational and environmental cuisine !
The Ducasse cooking School: Alain Ducasse, a leading figure in French gastronomy, founded his culinary school in 1999. The Chef's philosophy is simple: to share a healthy cuisine open to the world. Through the Ecole Ducasse, the Chef's passion for a well thought-out...
The Chef’s touch: Pomegranate
This fruit whose shape hints at its name is known for its antioxidant virtues, hence its classification as a “superfruit”. Pomegranate is the focus of our Chef Eric Briffard in this article. The French consume an average of 10,000 tonnes of pomegranate per year. This...
“De la Ferme à la Table”: Enjeux et Perspectives pour une Alimentation plus Durable
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De la Ferme à la Table: Enjeux et Perspectives pour une Alimentation plus Durable”
En 2017, l'alimentation déséquilibrée a été un tueur silencieux en Europe, responsable de près de 950 000 décès et de la perte de 16 millions d'années de vie en bonne santé. Parallèlement à cela, l'agriculture, qui a généré 11,4 % des émissions de gaz à effet de serre...
PASTRY CHEF VANESSA DALLA COSTA FOR THE NEW CHALLENGE OF THE RITZ CARLTON HOTEL DE LA PAIX, GENEVA FOR THE RESTAURANT “FISKEBAR
PASSIONATE SINCE HER YOUTH, VANESSA DALLA COSTA, PASTRY CHEF FOR THE RITZ CARLTON Hotel de la paix, GENEVA, SHOWS US HER SWEET UNIVERSE! WITH AN ENRICHING EXPERIENCE, BOTH PROFESSIONALLY AND HUMANLY, CHEF VANESSA IS READY FOR THE NEW CHALLENGE THAT AWAITS HER!A...
FRANCESCA FUCCI, HEAD CHEF OF THE “FISKEBAR” AT THE RITZ CARLTON HOTEL DE LA PAIX, GENEVA
ENDOWED WITH AN UNDENIABLE CULINARY TALENT, FRANCESCA FUCCI IS AT THE HEAD OF "FISKEBAR", THE RESTAURANT IN THE RITZ CARLTON HOTEL HOTEL DE LA PAIX, GENEVA. AFTER AN ADMIRABLE CAREER IN RENOWNED RESTAURANTS, IT IS WITH BRIO AND PASSION THAT CHEF FRANCESCA WORKS IN THE...
What are the financial benefits of sustainability for restaurateurs ?
When discussing sustainability in the restaurant industry, the environmental and social responsibility benefits are often discussed. However, it is important to also highlight the financial benefits that restaurant operators can gain by adopting sustainable practices....